The antioxidant activity form several type of "karak kaliangs"

Gusmalini, Gusmalini and Desminarti, Susi and Ermiati, Ermiati and Fadri, Rince Alfia and Elida, Mutia (2018) The antioxidant activity form several type of "karak kaliangs". In: 6th international conference on sustainable agricultural, food and energy, October 19-21,2018, Manila, Philippines.

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Abstract

karak kaliang is one of west sumatera traditional food wich is made from cassaca flour. this study aimed to analyse the quality of several type of :karak kaliangs" based on nutrient content and antioxidant activity. there were four separated treatments to assess the quality of karak kaliangs. the first was A (50% cassava flour + 50% fresh carrot): the second was b (50% cassava flour + 50% fresh purple sweet potato): the third was c (50% cassava flour +50% fresh caisin): and the fourth was D (50% cassava flour + 50% fresh red spinach). the result of stury showed that moisture, ash, protein, fat, carbohydrate, and antioxidant activity of A,B,C, and D were 1,98&-2,83%.158%-2.72%; 0,52%-104%; 21,46%;69%-73,85% and 454,90 ppm, 178,00 ppm, 825,25ppm respectively

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