SURUHAN AS HEALTHY SNACK

Paper

Structured to Accomplish Final School Assignment

as a student of SMA Pagudi Luhur Van Lith

By :

Christophorus Rodriques Obed Hae

14153574

PANGUDI LUHUR VAN LITH SENIOR HIGH SCHOOL

MUNTILAN

2016

i
 APPROVAL PAGE

SURUHAN AS HEALTHY SNACK

Paper

By :

Christophorus Rodriques Obed Hae

14153574

Defended before the board of examiners

On the 10th of November 2016

Boards of Examiners Signature

First Examiner : Theresia Eka Oktavianti, S.Pd ………….…..

Second Examiner : Antonios Wisnu Nugraha, S.Pd …..…………..

Muntilan, 11th of November 2016

Headmaster,

Br. Agustinus Giwal Santoso, FIC., M.M

G 11.353

ii
 STATEMENT OF PAPER AUTHENTICITY

I hereby state that this paper, that I have made as the final assignment as
student of Pangudi Luhur Van Lith Junior High School, represents my own work,
that no one has written it for me, that I have not copied the wor of another person,
and that all sources that I have used have been properly and clearly documented
due to academic norms and etiquettes.

If indications of plagiarism are found on this paper, I agreed to accept the

penalty that will be given by Pangudi Luhur Van Lith Junior High School.

Muntilan, the 10th of November 2016

Christophorus Rodriques Obed Hae

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 MOTTO PAGE

“KEEP MOVING FORWARD”

-Meet The Robinsons

“LIFE BEGINS AT THE END OF YOUR

COMFORT ZONE”

-Anonymous

“You will, when you

believe”
-Prince of Egypt

“Choose what you love and

love what you have chosen”

-Anonymous

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 DEDICATION PAGE

This paper is proudly dedicated to :

The One and Only God

Mr. Marthen Welly

Mrs. Ernestin Phelpina Diaz Viera

Nicholas Alexander Hae

Miss Theresia Eka Oktavianti

Pangudi Luhur Van Lith Junior High School

XXIV Generation

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 ACKNOWLEDGEMENTS

First of all the writer would like to give his upmost gratitude to the one and

only God, who always provides the writer all the best in his life. By His

accompaniment only, this paper, which entitled “Suruhan as Healthy Snack”, can

be completed successfully. This paper is submitted as oe of the final tasks of every

third year student in SMA Pangudi Luhur Van Lith Muntilan.

The writer would also like to dedicate this paper as a symbol of gratitude

to :

1. Br. Agustinus Giwal Santoso, MM., FIC, the Headmaster of SMA

Pangudi Luhur Van Lith Muntilan, for the opportunity and allowance

for the writer to write this paper

2. Th. Eka Oktavianti, S.Pd, as the writer’s advisor to make this paper,

for her guiding to the writer right from the start until the finishing of

this paper.

3. All educators in SMA Pangudi Luhur Van Lith, for their constant

reminding to the writer to finish this paper on time.

4. Marthen Welly and Ernestin Phelpina Diaz Viera, for dedicating their

whole life and endless support to the writer during his entire life.

5. Roselina Nadya’s family, for lending me their kitchen as a place for

experimenting.

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 6. Mr. Ardhito, for his help to do the laboratory test in Laboratory Chem-

Mix Pratama, Banguntapan, Bantul and his explanation about the

laboratory test result.

7. My family, SMA Pangudi Luhur Van Lith’s 24th generation, for the

everlasting support during the writer’s effort to write this paper.

8. Everyone who cannot be mentioned directly who had helped the writer

in completing this paper.

Finally, the writer realizes that there are still many unintended mistakes in

this paper. For that reason, the writer expects the reader’s suggestions in order

to improve its content so this paper can be a better reference for the next

paper.

Muntilan, November 9th 2016

The Writer

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 ABSTRACT

Hae, Christophorus Rodriques Obed. 14153574. SURUHAN AS HEALTHY

SNACK. 2016. Muntilan : Pangudi Luhur Van Lith Junior High School

Health problems have been one of the world’s most serious problems
including Indonesia. It happens because of people uhealthy lifestyle such as lack
of body exercises, polluted environment, and unhealthy food consumption.
Unhealthy food consumption happens because of people’s preferences to eat
processed food which have various colors, flavours, and texture without
considering the existence of additional substances which is bad for our health.
Indonesia is rich with plant species that provides nutritious substances.
Unfortunately, their benefits are undiscovered because of people’s perception, that
wild shrubs or bushes are useless, and people’s lack of information. One of the
shrubs is Suruhan (Peperomia pellucida). Suruhan is believed to have high rate of
antioxidant activity but it hasn’t utilized much. According to this fact, the writer
believes that Suruhan can be utilized as healthy snack and this paper is made to
prove it.
The writer decides to make Suruhan as healthy snack in the form of chips
with a cooking experiment and compare fresh Suruhan antioxidant activity rate
with Suruhan chips antioxidant activity rate which data are gathered from a
laboratory test result. Based on the experiment and laboratory test, it is discovered
that there is a significant decrease in antioxidant activity rate before and after
being processed as healthy snack. The board difference happens because of some
factors such as temperature, cooking time, and cooking methods that are not
suitable due to antioxidant characteristic in Suruhan.
After knowing the result, the writer expects that there will be further
researches to find the most effective way to process Suruhan as healthy snack
without decreasing its antioxidant activity rate and it will be much better if its
antioxidant activity can be increased with certain cooking method. The writer also
expects that Suruhan should be made as innovative food creation eagerly to
promote it to our society because its cheap price and high antioxidant activity
makes it a one of good solutions for Indonesia’s health problems.

Keyword : Suruhan, antioxidant activity, healthy snack.

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 CONTENT

TITLE PAGE ........................................................................................................... i

APPROVAL PAGE ................................................................................................ ii

STATEMENT OF PAPER AUTHENTICITY ...................................................... iii

MOTTO PAGE ...................................................................................................... iv

DEDICATION PAGE ............................................................................................. v

ACKNOWLEDGEMENTS ................................................................................... vi

ABSTRACT ......................................................................................................... viii

CONTENT ............................................................................................................. ix

TABLE CONTENT ............................................................................................... xi

CHAPTER I : INTRODUCTION

A. Background ................................................................................................. 1

B. Limitation of Study ...................................................................................... 2

C. Problem Formulation ................................................................................... 2

D. Purposes ....................................................................................................... 2

E. Benefits ........................................................................................................ 2

CHAPTER II : REVIEW OF RELATED LITERATURE

A. Suruhan (Peperomia pellucida) ................................................................... 3

B. Antioxidant Activity .................................................................................... 6

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 C. Healthy Snack .............................................................................................. 7

CHAPTER III : METHODOLOGY

A. Method ........................................................................................................ 9

B. Instruments ................................................................................................. 10

CHAPTER IV : THE RESULT OF THE STUDY

A. Data Presentation ....................................................................................... 12

B. Analysis ...................................................................................................... 13

CHAPTER V : CONCLUSION AND SUGGESTION

A. Conclusion ................................................................................................. 16

B. Suggestion .................................................................................................. 17

BIBLIOGRAPHY ................................................................................................. 18

APPENDIXES

A. Appendix 1 Tools and Materials of Sample Preparation ........................... 19

B. Appendix 2 Procedures of Sample Preparation ......................................... 21

C. Appendix 3 Laboratory Test Result ........................................................... 25

C. Appendix 4 Antioxidant Activity Test Procedures .................................... 26

WRITER’S BIOGRAPHY.................................................................................... 27

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 TABLE CONTENT

Table 2.1 : Proximate composition of Suruhan ................................................... 5

Table 2.2 : Minerals composition of Suruhan ..................................................... 5

Table 2.3 : Phytochemical properties of Suruhan ............................................... 6

Table 4.1 : Antioxidant activity in fresh Suruhan leaves .................................. 13

Table 4.2 : Antioxidant activity in Suruhan chips ............................................ 14

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