TOTAL PHENOLIC CONTENT AND ACCEPTANCE OF GOTU KOLA STICK WITH VARIOUS CONCENTRATIONS OF GOTU KOLA LEAVES (Centella asiatica)
Keywords:
Gotu kola sticks, Gotu kola leaves, sensory analysis, total phenolic contentAbstract
Background: Gotu kola leaves contain many active compounds, such as various types of phenols, which are beneficial for the human body when consumed. Gotu kola plants can be consumed directly or added to products. Gotu kola sticks are an elongated snack with gotu kola leaf paste added to the mixture and then fried.
Purpose: This research aims to study the total phenolic content and acceptability of gotu kola sticks with various concentrations of gotu kola leaves.
Methodology: The research method was done by making gotu kola leaf paste and gotu kola sticks with various concentrations of gotu kola leaves. Then, the total phenolic content, sensory, and hedonic tests were carried out. Data were analyzed using the SPSS Analysis of Variance (ANOVA) and Duncan’s Multiple Range Test (DMRT) with α 5%
Results: Based on the research results obtained, the Gotu kola stick product was selected based on the best sensory and hedonic acceptability and the total phenolic content. The Gotu Kola stick was chosen with a concentration of 10%.
