ANTIOXIDANT ACTIVITY OF FUNCTIONAL CEREAL DRINKS WITH THE ADDITION OF KECOMBRANG POWDER

Abstract

Cereal drink can be the choice of the community as a nutritious breakfast menu with easy and practical presentation. Kecombrang has potential as an antioxidant, but is still rarely used for food processing. Kecombrang flowers have a large antioxidant component to reduce free radical compounds so as to prevent oxidation. This research was to examine the addition of kecombrang flower powder to the antioxidant activity  of cereal drinks. The material used is kecombrang flower powder and ingredients to make cereal drinks. The experimental design used in this study was a Complete Randomized Design (RAL) with 6 treatments and 3 repeats. The formulation analyzed in this study was divided into 6 treatments in the form of giving kecombrang flower powder with a concentration of 2%, 4%, 6%, 8%, 10%, 12%. The data analysis used was Analysis of Variance (ANOVA) at a significance level of 5%. The results showed that the addition of kecombrang flower powder had a significant effect (p<0.05) on the antioxidant activity of cereal drinks. The treatment with the addition of 12% kecombrang flower powder was the treatment with the highest antioxidant activity