Pengaruh Pemanasan terhadap Aktivitas Antioksidan pada Beberapa Jenis Sayuran
Vegetables is one of popular food for people in Indonesia. It is usually consumed in the form of fresh plant or after going through the process of cooking such as boiling, steaming and stirring-fry. Vegetable also contains many antioxidant components such as ascorbic acid, carotenoids, flavonoids, m...
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doaj-e366b619810a4df482649cafd4cca5942020-11-24T21:46:45ZengSyiah Kuala UniversityJurnal Teknologi dan Industri Pertanian Indonesia2085-49272442-70202014-06-016210.17969/jtipi.v6i2.20631973Pengaruh Pemanasan terhadap Aktivitas Antioksidan pada Beberapa Jenis SayuranYuliani Aisyah0Rasdiansyah Rasdiansyah1Muhaimin Muhaimin2Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Syiah KualaProgram Studi Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Syiah KualaProgram Studi Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Syiah KualaVegetables is one of popular food for people in Indonesia. It is usually consumed in the form of fresh plant or after going through the process of cooking such as boiling, steaming and stirring-fry. Vegetable also contains many antioxidant components such as ascorbic acid, carotenoids, flavonoids, melanoidin, certain organic acids, reducing agents, peptides, tannin and tocopherol. Factor in this study is a type of vegetable and method of heating. Types of vegetable used i.e. S1 = Eggplant, S2 = Carrots, S3 = Broccoli and heating method comprising: P1 = without heating, P2 = boiling, P3 = steaming and P4 = stirring-fry. The results showed that the type of vegetable and methods of heating, as well as the interaction between the type of vegetable and method of heating gave very real effect on antioxidant activity. Effect of heating (boiling, steaming and stirring-airy) in some vegetables (eggplant, carrots and broccoli) gave different antioxidant activity.http://jurnal.unsyiah.ac.id/TIPI/article/view/2063vegetablesheatingantioxidant activity |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Yuliani Aisyah Rasdiansyah Rasdiansyah Muhaimin Muhaimin |
spellingShingle |
Yuliani Aisyah Rasdiansyah Rasdiansyah Muhaimin Muhaimin Pengaruh Pemanasan terhadap Aktivitas Antioksidan pada Beberapa Jenis Sayuran Jurnal Teknologi dan Industri Pertanian Indonesia vegetables heating antioxidant activity |
author_facet |
Yuliani Aisyah Rasdiansyah Rasdiansyah Muhaimin Muhaimin |
author_sort |
Yuliani Aisyah |
title |
Pengaruh Pemanasan terhadap Aktivitas Antioksidan pada Beberapa Jenis Sayuran |
title_short |
Pengaruh Pemanasan terhadap Aktivitas Antioksidan pada Beberapa Jenis Sayuran |
title_full |
Pengaruh Pemanasan terhadap Aktivitas Antioksidan pada Beberapa Jenis Sayuran |
title_fullStr |
Pengaruh Pemanasan terhadap Aktivitas Antioksidan pada Beberapa Jenis Sayuran |
title_full_unstemmed |
Pengaruh Pemanasan terhadap Aktivitas Antioksidan pada Beberapa Jenis Sayuran |
title_sort |
pengaruh pemanasan terhadap aktivitas antioksidan pada beberapa jenis sayuran |
publisher |
Syiah Kuala University |
series |
Jurnal Teknologi dan Industri Pertanian Indonesia |
issn |
2085-4927 2442-7020 |
publishDate |
2014-06-01 |
description |
Vegetables is one of popular food for people in Indonesia. It is usually consumed in the form of fresh plant or after going through the process of cooking such as boiling, steaming and stirring-fry. Vegetable also contains many antioxidant components such as ascorbic acid, carotenoids, flavonoids, melanoidin, certain organic acids, reducing agents, peptides, tannin and tocopherol. Factor in this study is a type of vegetable and method of heating. Types of vegetable used i.e. S1 = Eggplant, S2 = Carrots, S3 = Broccoli and heating method comprising: P1 = without heating, P2 = boiling, P3 = steaming and P4 = stirring-fry. The results showed that the type of vegetable and methods of heating, as well as the interaction between the type of vegetable and method of heating gave very real effect on antioxidant activity. Effect of heating (boiling, steaming and stirring-airy) in some vegetables (eggplant, carrots and broccoli) gave different antioxidant activity. |
topic |
vegetables heating antioxidant activity |
url |
http://jurnal.unsyiah.ac.id/TIPI/article/view/2063 |
work_keys_str_mv |
AT yulianiaisyah pengaruhpemanasanterhadapaktivitasantioksidanpadabeberapajenissayuran AT rasdiansyahrasdiansyah pengaruhpemanasanterhadapaktivitasantioksidanpadabeberapajenissayuran AT muhaiminmuhaimin pengaruhpemanasanterhadapaktivitasantioksidanpadabeberapajenissayuran |
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1725900206839431168 |