PENGARUH PENAMBAHAN EKSTRAK DAUN SUNGKAI (Peronema canescens Jack) TERHADAP KARAKTERISTIK KUE TELUR GABUS IKAN KEMBUNG (Rastrelliger sp.)

Abstract

Cork eggs include snacks modified with the addition of mackerel and natural ingredients such as sungkai leaf extract. Sungkai leaves have chemical content such as alkaloids, flavonoids, steroids, triterpenoids, phenolics, saponins, chlorophyll as green dyes that have antioxidant effects. This study aims to determine the effect of the addition of sungkai leaf extract (Peronema canescens Jack) on the characteristics of mackerel cork eggs. In this study, sungkai leaves were extracted by infusion with the addition of water solvent heated on a water bath for 15 minutes starting from a temperature of 90 °C. The addition of sungkai leaf extract with concentration variations was 0, 50, 100, 150, and 200 mL. The resulting mackerel cork eggs were tested for their characteristics with test parameters, namely water content, antioxidant activity using DPPH and organoleptic methods. The results showed that the addition of sungkai leaf extract had an effect on the characteristics of mackerel cork eggs. Mackerel snakehead eggs with the addition of sungkai leaf extract as much as 200 mL had the best characteristics with a moisture content of 1.6% and antioxidants of 52.365 mg/L. Organoleptic testing of mackerel snakehead eggs with the addition of sungkai leaf extract as much as 100 mL was the most preferred by the panelists.

Keywords: Cork Eggs, Mackerel, Sungkai Leaf Extrac