Antioxidant Effect of Straw Mushroom (Volvariella Volvacea), Cocoa and Cinammon Powder in Crackers: Literature Review

Abstrak

This study analyses potential uses of Volvariella volvacea or straw mushrooms, cacao and cinnamon powder, as a raw material for crackers. In Indonesia, straw mushrooms, cacao, and cinnamon are popular plants with significant nutritional content, especially protein, and numerous promising medical qualities, including antioxidants. The study employs an experimental methodology, including laboratory testing, phytochemical analysis, and literature review. The study involves identifying nutritional and anti-oxidant compound in straw mushroom, cocoa and cinnamon powder formulating a crackers with conducting toxicity and microbial safety evaluations. According to the study, straw mushrooms have anti-inflammatory and neuroprotective properties because they contain flavonoids, phenolics, and β-glucan. Polyphenols and tocopherols, which have anti-inflammatory properties, are found in cocoa powder. Polyphenolics, which are found in cinnamon powder, have anti-inflammatory and anti-diabetic properties. By adding a straw mushroom, chocolate, and cinnamon, this study provides an innovative contribution. It contains insightful knowledge regarding the potential of Indonesian herbal resources for phytopharmacology and the development of functional foods