M. Devi, N.A. Sunaryo, A.B. Sabrina, L. Hidayati, A. Martiningtyas, H.F. Ariffin
Incorporating spices like ginger and coriander into cinnamon roll bread is an exciting development in the world of health food products. This study aimed to assess the antioxidant content of bread sprinkled with ginger and coriander powder. The results, obtained through meticulous experimentation and statistical evaluation using ANOVA, clearly indicate that adding ginger powder and coriander powder enhances the antioxidant properties, flavonoids, quercetin, gallic acid, β-carotene, and tocopherol in the bread. Varying dosages of these active ingredients resulted in variable levels of active compound elements. The bread with a 70% bread dough to 30% spices ratio exhibited the highest antioxidant capacity levels, flavonoids, and β-carotene, while the bread with a 90% bread dough to 10% spices ratio displayed the highest levels of gallic acid. This variation can be attributed to the differing amounts of antioxidants present in ginger and coriander. © 2025 Institute of Physics Publishing. All rights reserved.
Faculty of Vocational Studies, Universitas Negeri Malang, Indonesia; Department of Industrial Technology, Faculty of Engineering, Universitas Negeri Malang, Indonesia; Faculty of Hotel and Tourism Management, Universiti Teknologi MARA, Malaysia
