Uji Antioksidan dan Kualitas Organoleptik Brownies Stevia Kelor dengan Aroma Pandan (Pandanus Amaryllifolius Roxb.)

Abstract

The utilization of Stevia rubaudiana leaves as a natural sweetener, and pandan leaves and moringa leaves as a source of antioxidants have done. Stevia leaves contain antioxidants such as jihanol, and kaempferol. As a source of antioxidants that can be used as a treatment for people with Diabetes mellitus. Moringa leaf (Moringa oleifera) can also be used as a flour mixture on the manufacture of brownies as a lowering of blood sugar levels. Utilization of pandan leaves as a source of antioxidants is often used as a blood sugar decrease. This work used 3 treatments that is by adding 60 ml (sample 1), 80 ml (sample 2), and 100 ml (sample 3). The highest antioxidant result was found in sample 3 that is the amount of antioxidant percentage of 18,03% , 2 other samples of 12.36% (sample 1), and 14.74% (sample 2). In the organoleptic, the mean value of the highest color, aroma, taste, texture, and acceptability value in sample 3 with an average score of 2.47, the other two samples had an average value of 2.39 (sample 1) , and 2.37 (sample 2).