Perubahan Kandungan Total Senyawa Fenolik dan Aktivitas Antioksidan Daun Katuk (Sauropus androgynous) setelah Proses Pengolahan Skala Rumah Tangga [The changes of total phenolic content and antioxidant activity of katuk leaves (Sauropus androgynous) after domestic processing methods]

Ardiansyah, Ardiansyah and Chairani, Lativa and Handoko, Dody and Astuti, Rizki Maryam (2016) Perubahan Kandungan Total Senyawa Fenolik dan Aktivitas Antioksidan Daun Katuk (Sauropus androgynous) setelah Proses Pengolahan Skala Rumah Tangga [The changes of total phenolic content and antioxidant activity of katuk leaves (Sauropus androgynous) after domestic processing methods]. In: PROSIDING SEMINAR NASIONAL PERANAN TEKNOLOGI PERTANIAN DALAM MENCIPTAKAN INOVASI TEKNOLOGIUNTUK MENINGKATKAN DAYA SAING PRODUK PERTANIAN PADA ERA MASYARAKAT EKONOMI ASEAN, 31 Oktober 2016, Hotel Novita Jambi.

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Abstract

Katuk leaves (Sauropus androgynus) is one of vegetables that commonly consumed as fresh vegetable or boiled by Indonesian people, especially in West Java. In this study, the effects of domestic processing methods (DPM)on total phenolic content (TPC) and antioxidant activity of katuk leaves were investigated. The domestic processing methods such as boiling +70oC (5 and 15 minutes), boiling +100 oC (5 and 15 minutes), steaming (1 and 3 minutes), and microwave heating (1 and 3 minutes) were used in this study. TPC were analyzed by Folin-Ciocalteu method and the antioxidant activity was analysed by 2,2-diphenyl-1-picrihydrazil (DPPH) radical scavenging activity and Ascorbic Acid Equivalent Antioxidant Capacity (AEAC). The changes of TPC (p<0.05) were observed after DPMwhen compared to fresh leaves. The highest TPC was observed on microwavemethod for 1 minute (148.02 mg/100 g wet basis (WB). DPMmay affect (p<0.05) the ability of katuk leaves to inhibit DPPH. The highest and the lowest AEAC were observed on fresh leaves and boiled (100 oC15 minutes) (67.02 mg/100 g WB and 23.00 mg/100g WB),respectively. It was suggested that steaming, boiling, and microwave are a preferred methods to maintain TPC and antioxidant activity of katuk leaves.

Item Type: Conference or Workshop Item (Paper)
Uncontrolled Keywords: katuk leaves, total phenolic content, antioxidant activity, domestic processing methods.
Subjects: Food Science and Technology
Conference Proceedings
Divisions: Fakultas Teknik dan Ilmu Komputer > Program Studi Ilmu dan Teknologi Pangan
Depositing User: Ahmad Yani
Date Deposited: 03 Apr 2017 06:02
Last Modified: 03 Apr 2017 06:02
URI: http://repository.bakrie.ac.id/id/eprint/646

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