PENGARUH LAMA PEMANASAN TERHADAP VITAMIN C, AKTIVITAS ANTIOKSIDAN DAN SIFAT SENSORIS SIRUP KERSEN (Muntingia calabura L.)

Ameliya, Rizki; Nazaruddin, Nazaruddin; Handito, Dody

doi:10.29303/profood.v4i1.77

Cited by 7 publications

(8 citation statements)

References 1 publication

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“…The results of heating cause degradation of vitamin C [22], [23]. Meanwhile, Ameliya et al [24], longer heating times make the structure of vitamin C more susceptible to damage (degradation), especially if exposed to high temperatures. Therefore, cooking vegetables, for example, can easily reduce the vitamin C content.…”

Section: Experimental Design and Data Analysismentioning

confidence: 99%

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effect of processing temperature on vitamin C content of Citrus aurantifolia drink using high performance liquid chromatography (HPLC)

Supriatna,

Rismaya

2024

p.ISST

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Lime is rich in vitamin C, however, it is easily degraded by high processing temperatures. The aim of this study was to determine the effect of processing temperature variations on the vitamin C content in lime drinks using the HPLC method. This study used a completely randomized design with one factor, namely different processing temperatures (no processing, 5°C, 28°C, 38°C, and 90°C) with 5 repetitions. The results showed that the processing temperature significantly affected in decreasing vitamin C content of lime drinks. The higher the processing temperature, the lower the measured vitamin C content. Lime drinks without processing have a higher vitamin C content (0.0330%) compared to 5ºC temperature (0.0328%), 28°C temperature (0.0318%), 38°C temperature (0.0317%), and 90°C temperature (0.0309%).

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Section: Experimental Design and Data Analysismentioning

confidence: 99%

“…When in the form of L-ascorbic acid, its activity reaches 100%. However, when it is converted into dehydro-L-ascorbic acid, its activity decreases to around 80% [24].…”

Section: Experimental Design and Data Analysismentioning

confidence: 99%

effect of processing temperature on vitamin C content of Citrus aurantifolia drink using high performance liquid chromatography (HPLC)

Supriatna,

Rismaya

2024

p.ISST

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“…Suhu dan waktu pemanasan dapat menurunkan kadar senyawa pada simplisia [20,21]. Penambahan bahan tambahan dalam formula, seperti gula juga dapat menyebabkan penurunan aktivitas antioksidan [22].…”

Section: Hasil Dan Pembahasanunclassified

Formulation of Instan Powder from the Combination of Single-bulb Black Garlic (Allium sativum L.) and Rosella Flower (Hibiscus sabdariffa L.) with Foam Mat Drying Method

2022

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Single-bulb garlic (Allium sativum L.) is a plant with various properties, such as anticancer, antibacterial, antihypertensive, and antioxidant. The processed product of garlic is black garlic which is made by fermenting garlic by heating at a temperature of 60-90°C within a few days. Formulated products in instant powder drinks can increase public consumption interest. This study aimed to formulate an instant powder functional beverage from single-bulb black garlic combined with rosella flower (Hibiscus sabdariffa L.) using the foam mat drying method. Egg white is used as a foaming agent and methylcellulose as a foam stabilizer. The formula consisted of single-bulb black garlic powder, rosella flower powder, powder combination of single-bulb black garlic, and rosella flower (30:70) and (50:50). The color, smell, taste, and water content of the four formulas have met the quality standard of SNI 01-4320-1996. DPPH free radical scavenging test with parameter IC50 showed that the combination powder of single-bulb black garlic and rosella flower (30:70) had higher antioxidant activity than the other combination (50:50). The consumer acceptance test on the combined instant powder formula showed that consumers preferred the combination powder of single-bulb black garlic and rosella flower (30:70).

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“…The antioxidant activity was also found to increase for concentration improvement of broccoli stem extract. Steamed broccoli is rich in vitamin C (43,56 mg/100 g) as an antioxidant [23]. Ascorbic acid can inhibit DPPH free radicals.…”

Section: Antioxidant Activity Levelsmentioning

confidence: 99%

Characterization of Water Kefir from Broccoli Stem Extract with Addition of Palm Sugar

Nugroho

Christina²,

Buschle‐Diller³

et al. 2022

MPI

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Water kefir is a fermented carbonated beverage and functional food with probiotic properties. Broccoli is an edible green plant which a rich source of vitamins A, B1, B2, B3, and C; it also contains isothiocyanate compounds that have anti-cancer and fiber for digestive system. Palm sugar is a sweetener obtained from concentrated coconut sap and is known to have a low glycaemic index. The purpose of this study was to investigate the effect of broccoli stem extract and palm sugar concentration on its biochemical and microbiological characteristics. Subsequently, the acceptance of the product by the panelists were evaluated through organoleptic tests. Water kefir with sugar content of 15% had the highest lactic acid, antioxidant activity, lactic acid bacteria, yeast, ethanol content, and water kefir with a concentration of 1:5 and sugar content of 15% found the highest acceptance by the panelists. Water kefir obtained in this study did not have contaminant bacteria. This product also met the codex standard.

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PENGARUH LAMA PEMANASAN TERHADAP VITAMIN C, AKTIVITAS ANTIOKSIDAN DAN SIFAT SENSORIS SIRUP KERSEN (Muntingia calabura L.)

Cited by 7 publications

References 1 publication

effect of processing temperature on vitamin C content of Citrus aurantifolia drink using high performance liquid chromatography (HPLC)

effect of processing temperature on vitamin C content of Citrus aurantifolia drink using high performance liquid chromatography (HPLC)

Formulation of Instan Powder from the Combination of Single-bulb Black Garlic (Allium sativum L.) and Rosella Flower (Hibiscus sabdariffa L.) with Foam Mat Drying Method

Characterization of Water Kefir from Broccoli Stem Extract with Addition of Palm Sugar

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