Pengaruh Pemanasan terhadap Aktivitas Antioksidan pada Beberapa Jenis Sayuran

Aisyah, Yuliani; Rasdiansyah, Rasdiansyah; Muhaimin, Muhaimin

doi:10.17969/jtipi.v6i2.2063

Cited by 7 publications

(1 citation statement)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Their content drops after cooking due to chemical and physical damage. According to (Aisyah et al, 2014), the limitation of antioxidant chemicals is that they deteriorate quickly due to exposure to oxygen, light, heat, and dryness. Due to heating during production, the antioxidant activity of tinuktuk was examined (Fig- 6).…”

Section: Antioxidant Analysismentioning

confidence: 99%

The quality of tinuktuk in the frozen temperature storage

Damanik,

Riris,

Susanti

et al. 2024

J. Pendidik. Kim

View full text Add to dashboard Cite

Tinuktuk is considered nutritious and able to boost immunity. A local product based on natural resources and spices in Indonesia. The different concentrations of the main ingredients used in the production of tinuktuk produce good quality and nutrition for safe, healthy, and nutritious consumption. So far, there is no optimum composition of tinuktuk and also quality analysis during the storage period in the frozen temperature of tinuktuk, so this research is necessary. In this research, the roasting method is used for the drying process of making tinuktuk. The roasting process is one of the isothermal drying processes. The purpose of this study was to determine the quality characteristics of tinuktuk during storage at -10°C for 56 days which is analyzed every 7 days. Tinuktuk characteristic parameters include pH, moisture content, ash content, and microbial analysis. The results of the research that have been carried out are 30%: 70% and 40%: 60%, which have similarities with the results of the analysis of tinuktuk that has been marketed, namely the 30%: 70% ratio, wherein the 30%: 70% ratio the pH analysis decreases steadily from 6.3 to 5.9. Ash content analysis resulted in a stable decrease from 7% to 5%. Microbial analysis with ALT testing resulted in stable data during storage at 2.5 x 102 colonies/g. Antioxidant analysis of 30%:70% ratio resulted in antioxidant IC50 data of 93, 4 ppm to 183.6 ppm.

show abstract

Section: Antioxidant Analysismentioning

confidence: 99%

The quality of tinuktuk in the frozen temperature storage

Damanik,

Riris,

Susanti

et al. 2024

J. Pendidik. Kim

View full text Add to dashboard Cite

show abstract

Kualitas Kimia dan Profil Serat Bekatul Gandum dengan Kadar Air dan Lama Pemanasan Berbeda

Utama

Sulistiyanto

Barus

et al. 2022

J. Apl. Teknol. Pang.

View full text Add to dashboard Cite

Bekatul gandum (wheat pollard) merupakan hasil samping industri pengolahan gandum yang makin banyak digunakan untuk bahan makanan dan kualitasnya sangat tergantung pada kadar air dan lama pemanasan. Penelitian bertujuan mengkaji pengaruh kadar air dan lama pemanasan yang berbeda terhadap kualitas kimia dan profil serat bekatul gandum. Penelitian menggunakan Rancangan Acak Lengkap faktorial 3 × 2 dengan 3 ulangan. Faktor pertama adalah kadar air 12, 30, dan 60%. Faktor kedua adalah lama pemanasan 15 dan 30 menit. Kandungan kimia berupa kadar air, abu, lemak kasar, protein kasar, serat kasar, bahan ekstrak tanpa nitrogen (BETN) dan gross energy dianalisis dalam penelitian ini. Demikian juga profil serat (kadar Acid Detergent Fiber (ADF), Neutral Detergent Fiber (NDF), hemiselulosa, selulosa dan lignin.) serta profil serat melalui Scanning Electron Microscope-Energy Dispersive X-Ray (SEM-EDX). Hasil penelitian menunjukkan bahwa tidak ada pengaruh perlakuan kadar air dan pemanasan terhadap kandungan kimia, profil serat bekatul gandum dan profil serat melalui SEM-EDX. Kesimpulan penelitian adalah kadar air dan lama pemanasan tidak menentukan kualitas kimia dan profil serat pada bekatul gandum.Chemical Quality and Fiber Profile Wheat Pollard with Different Water Content and Steaming Durration AbstractWheat bran has known as by product of wheat production which is recently used as food ingredient and its quality could be rely on the water content and heat temperature. The aim of the study was to examine the effect of water content and steaming durration on the chemical quality and fiber profile of wheat bran. The study used a factorial 3 × 2 Completely Randomized Design with 3 replications. The first factor was the water content of 12, 30, and 60%. The second factor was the heating time of 15 and 30 minutes. Moisture content, ash, crude fat, crude protein, crude fiber, nitrogen-free extract material (NFE) and gross energy), fiber profile (Acid Detergent Fiber (ADF) content, Neutral Detergent Fiber (NDF), hemicellulose, cellulose, and lignin.) were analyzed as well as fiber profiles through Scanning Electron Microscope-Energy Dispersive X-Ray (SEM-EDX). The results showed that no remarkable effect of treatment was detected on chemical content, wheat bran fiber profile and fiber profile through SEM-EDX. As conclusion, the water content and heating time did not affect the chemical quality and fiber profile of wheat bran.

show abstract

Characteristics related to the nutrient composition of white bread with the addition of Taro leaves (Colocasia esculenta (L). Schott) as antidiabetic food

Afifah,

Madani,

Mahda

et al. 2023

AJFAND

View full text Add to dashboard Cite

Diabetes Mellitus (DM) is a metabolic disease that occurs due to increased blood glucose levels as a result of the body's inability to process carbohydrates or glucose. The most crucial thing in diabetes mellitus is diet, especially when it comes to choosing food. The good news is that Taro leaf (Colocasia esculenta (L). Schoot), as a raw material, has a potential to control blood glucose levels and can be functional by adding it to food such as white bread. The aim of this study is to determine the best formula of white bread modified with the addition of taro leaves that can have a positive impact on people with diabetes. This is an experimental study with one factor completely randomized design using four treatments in which white bread with additional taro leaves 0%, 5%, 10%, and 15%. These breads will be analyzed for their nutrition (carbohydrate, protein, fat, water, ash) product acceptance, antioxidant activity, and glycemic index and glycemic load. The best formula was obtained by the De Garmo method. There was no difference in the mean percentage value of inhibition and protein content of white bread with taro leaves added even though carbohydrate, fat, water, and ash content showed a difference. The highest value of carbohydrate content was at 15% taro leaf white bread (52.46%), the highest fat was at 0% (7.71%), the highest water was at 10% (36.52%), the highest ash was at 0% (1.56%) and the highest antioxidant activity was at 10%. The glycemic index and load of 10% indicated a high category (93.07% and 21.78 g/100 g of food). However, based on the results, there was a decrease in blood glucose response in taro leaves white bread compared to white bread without the taro leaves added. Organoleptic analysis showed that the formulation with the highest acceptance level was 10%. Therefore, the best formulation chosen based on The Effectiveness Index (De Garmo) was 10% taro leaf white bread with a value of 0.75. Key words: taro leaves, white bread, functional food, nutrient content, antidiabetic

show abstract

Pengaruh Pemanasan terhadap Aktivitas Antioksidan pada Beberapa Jenis Sayuran

Cited by 7 publications

References 0 publications

The quality of tinuktuk in the frozen temperature storage

The quality of tinuktuk in the frozen temperature storage

Kualitas Kimia dan Profil Serat Bekatul Gandum dengan Kadar Air dan Lama Pemanasan Berbeda

Characteristics related to the nutrient composition of white bread with the addition of Taro leaves (Colocasia esculenta (L). Schott) as antidiabetic food

Contact Info

Product

Resources

About