Antioxidant Activity of Vegetable Leather Composed of Gotu Kola (Centella asiatica L. Urban) and Seaweed (Eucheuma cottoni) with Addition of Strawberries (Fragaria vesca L.)

Abstract

This research study was conducted at the Agricultural Biochemistry, Chemistry and Food Nutrition and Agricultural Process Engineering Laboratory, Faculty of Agricultural Technology andalas University in Padang. A Completely Randomized Design (CRD) with 6 treatments and 3 replications was used to analyze the data. The treatments included the addition of strawberry at levels of 0, 15, 20, 25, 30 and 35%. The organoleptic addition of 25% was the most preferred formula based on its color (45%), aroma (75%), taste (65%) and texture (60%). The moisture content was 20.15%, the ash content was 4.38%, the beta-carotene content was 1989 μg/100 mlL, alkaloids were positive and the coarse fiber content was 6.57%. The addition of strawberry to vegetable leather of gotu kola leaf and seaweed had a significant effect on the moisture content, antioxidant activity, beta-carotene and crude fiber content but was not significant for ash content and alkaloids.