Formulation and characterization of gotu kola (Centella asiatica) and cinnamon (Cinnamomum verum)-enriched white bread: organoleptic properties and qualitative triterpenoid screening

Lisa Istarofah; Umar Hidayat; Chairunisa Nur Rarastiti

doi:10.34310/jbsh.v3.i2.368

Authors

Lisa Istarofah Department of Nutrition, Faculty of Health Sciences, Universitas Ivet, Semarang, Indonesia Author
Umar Hidayat Department of Nutrition, Faculty of Health Sciences, Universitas Ivet, Semarang, Indonesia Author
Chairunisa Nur Rarastiti Department of Nutrition, Faculty of Health Sciences, Universitas Ivet, Semarang, Indonesia Author

DOI:

https://doi.org/10.34310/jbsh.v3.i2.368

Keywords:

functional food, Centella asiatica, Cinnamomum verum, elevated blood pressure, triterpenoid

Abstract

Background: Elevated blood pressure and stage 1 hypertension, as classified by the 2017 ACC/AHA guideline, increase cardiovascular risk substantially. Non-pharmacological dietary interventions incorporating bioactive plant-derived compounds into staple foods represent a promising preventive strategy. Methods: A completely randomized design with four treatment groups (F0, F1, F2, F3) and three replications per group was employed. White bread was formulated with gotu kola (Centella asiatica) leaf powder and cinnamon (Cinnamomum verum) bark powder at varying proportions: F0 (0%:0%), F1 (10%:20%), F2 (20%:10%), and F3 (15%:15%). Organoleptic evaluation was conducted by 25 semi-trained panelists using a two-point hedonic scale. Data were analyzed using the Kruskal-Wallis H test with Dunn’s post hoc comparison. Triterpenoid content was identified through qualitative phytochemical screening. Results: The Kruskal-Wallis test revealed statistically significant differences among formulations for all four sensory attributes: taste (H(3) = 29.28, p < 0.001), texture (H(3) = 19.51, p < 0.001), aroma (H(3) = 15.80, p = 0.001), and color (H(3) = 11.68, p = 0.009). Post-hoc analysis indicated that the control (F0) was significantly preferred over all treatment formulations across most attributes. Among treatment formulations, F2 demonstrated the highest taste acceptance (52%). Qualitative phytochemical analysis confirmed the presence of triterpenoid compounds exclusively in F2. Conclusion: The F2 formulation (20% gotu kola, 10% cinnamon) was identified as the preferred formulation based on combined sensory performance and qualitative triterpenoid detection. Further quantitative analysis, bioavailability assessment, and controlled clinical investigation are warranted before functional health claims can be established.

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