Moisture content, protein, crude fiber and antioxidant activity of cookies with boiled papaya leaf

Abstract

This research aims to determine the effect of the addition of papaya leaves after boiling to moisture, protein, crude fiber and antioxidant activity and in cookies. The cookies were made by the addition of papaya leaf in to the dough. The treatments conducted were T0: 0%; T1: 10%; T2: 20%; T3: 30% which has been boiled, the formation of dough and roasting. The results of testing of moisture, protein, crude fiber and antioxidant activity have increased. Moisture content of 4.64-7.38%, protein 6.74-7.96%, crude fiber 5.08-10.96% and antioxidant activity 46.73-68.42%. The best treatment for increasing the concentration of papaya leaves in cookies is T1: 10%.