STABILITAS ANTIOKSIDAN BUBUK KELUWAK (Pangium edule Reinw.) SELAMA PENGERINGAN DAN PEMASAKAN
ABSTRACT: Keluwak (Pangium
edule Reinw.) is one of the Indonesian traditional spices that has spesific
colour, taste, and flavour. Keluwak
seeds contain antioxidant such as tocopherol, tocotrienol, and phenolic
compounds. The utilization of keluwak
traditionally has limitation due to short shelf life, time consuming
preparation, and voluminous. Preparation
of keluwak in the powder form can resolve these problems. However, the functional properties of keluwak
as the source of antioxidant should be considered. The objectives of this
research were to study the antioxidant stability during drying at keluwak
powder preparation and the stability of antioxidant of keluwak powder during
cooking. At keluwak powder preparation,
two factors were elucidated i.e. drying method (foam mat drying and non foam
mat drying) and maltodextrin concentration (10, 20, and 30% w/w). Completely
Randomized Block Design that arranged factorially was used at keluwak powder
preparation. The best treatment of
keluwak powder preparation was used for the antioxidant stability assessment
during cooking. The antioxidant
stability of keluwak powder assessed during cooking were method of cooking,
i.e. stirring (0, 3, 6, 9 minutes) and boiling (0, 30, 60, 90 minutes). Each treatments replicated three times. Descriptive method was used in this step. The
results showed that method of drying (foam mat and non foam mat) significantly
affected phenolic content, tocopherol concentration, antioxidant activity, and
yield of keluwak powder. The best
keluwak powder produced (physico-chemical properties) was obtained from the
combination of non foam-mat drying and 10% of maltodextrin concentration. It
had 19.19 ppm of total phenol, 252.2 ppm of tocopherol, 76.67% of antioxidant
activity, and 36.65% of yield. Stability of antioxidant activity keluwak powder
decreased as time of heating (stiring and boiling) increased proportionally.
Keywords: keluwak, antioxidant
activity, foam mat drying, antioxidant stability
Penulis: Teti Estiasih, Eva
Sofia
Kode Jurnal: jppertaniandd090017
