Effects of Pegagan (Centella asiatica (L.)) Powder Addition on Chemical Substances of Pegagan Sticks

DOI

10.2991/assehr.k.200218.047How to use a DOI?

Keywords

Pegagan (Centella asiatica (L.)), Pegagan sticks

Abstract

The purpose of this study is to analyze the chemical contents (protein, fat, crude fiber, water, ash, and carbohydrates) of sticks made of Pegagan powder. Data were analyzed using ANOVA and continued with DMRT Test if there were differences. There were 70 Panelists in this study. The results showed that the highest level of protein obtained by Pegagan sticks with 10% addition of Pegagan valued 13.187%, the highest level of fat obtained by Pegagan sticks with 5% addition valued 12.759%, the highest level of crude fiber obtained by Pegagan sticks with 10% addition valued 0.847 %, the highest level of water obtained by Pegagan sticks with 10% addition valued 1.969%, the highest level of ash obtained Pegagan sticks with 10% addition valued 1.271%, and the highest level of carbohydrate obtained Pegagan sticks with 5% addition valued 71.843 (mg/100gr).

Copyright

© 2020, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Laili Hidayati
AU  - Mazarina
AU  - Devi Issutarti
PY  - 2020
DA  - 2020/02/21
TI  - Effects of Pegagan (Centella asiatica (L.)) Powder Addition on Chemical Substances of Pegagan Sticks
BT  - Proceedings of the 2nd International Conference on Social, Applied Science, and Technology in Home Economics (ICONHOMECS 2019)
PB  - Atlantis Press
SP  - 298
EP  - 304
SN  - 2352-5398
UR  - https://doi.org/10.2991/assehr.k.200218.047
DO  - 10.2991/assehr.k.200218.047
ID  - Hidayati2020
ER  -