AKTIVITAS ANTIOKSIDAN EKSTRAK BUAH ANDALIMAN (Zanthoxylum acanthopodium DC) DALAM BEBERAPA SISTEM PANGAN DAN KESTABILAN AKTIVITASNYA TERHADAP KONDISI SUHU DAN pH [Antioxidative Activity of Andaliman Fruit Extract (Z. acanthopodium DC.) on Several Food System and its Antioxidative Stability on Temperature and pH Influence]

AKTIVITAS ANTIOKSIDAN EKSTRAK BUAH ANDALIMAN (Zanthoxylum acanthopodium DC) DALAM BEBERAPA SISTEM PANGAN DAN KESTABILAN AKTIVITASNYA TERHADAP KONDISI SUHU DAN pH [Antioxidative Activity of Andaliman Fruit Extract (Z. acanthopodium DC.) on Several Food System and its Antioxidative Stability on Temperature and pH Influence]

The extraction of the andaliman fruit was conducted by using ethanol, and hexane. The hexane residue was reextracted by ethanol. The protection factor of the extracts is 3.823, 1.486, and 3.84 respectively. While the protection factor of BHT is 2.828. The research shows that andaliman fruit extr...

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Bibliographic Details
Main Authors: Tensiska 1), C. Hanny Wijaya 2), Nuri Andarwulan 2)
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2003-04-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
Andaliman
antioxidative activity
heating
pH
Online Access:http://journal.ipb.ac.id/index.php/jtip/article/view/657

Internet

http://journal.ipb.ac.id/index.php/jtip/article/view/657

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