Study of proximate composition, antioxidant activity and sensory evaluation of cooked rice with addition of cherry (Muntingia calabura) leaf extract.

The aim of this study is to analysis the composition of proximate, antioxidant activity and sensory test of rice cooked from rice that has been added with cherry leaf extract. The ingredients used are rice without addition (NF0) and that has been added cherry leaf extract with a concentration of 20 (NF20). Rice is added water in a ratio of 1:2, then cook using a rice cooker until cooked through. Parameters tested in this study are proximate composition, total phenolics, total flavonoids, antioxidant activity, and sensory tests (color, taste, aroma, texture, overall). Proximate composition of the cooked rice showed the presence of quantities of total ash (0.27 - 0.24), carbohydrate (83.15 - 82.72), protein (8.05 - 8.16) and fat (0.43-0.46). This result showed that NF20 have high quantities on protein and fat than NF0. Phenolic, flavonoid and antioxidant levels of NF20 were higher than NF0 (66.79 mg GAE/g extract; 38.10 mg Quersetin/g extract; 87.16). Sensory evaluation results of color, aroma, and taste showed that NF20 and NF0, are in the "neutral"range.