Pengaruh Pemanasan terhadap Aktivitas Antioksidan pada Beberapa Jenis Sayuran
ABSTRACT: 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.
Penulis: Yuliani Aisyah,
Rasdiansyah, Muhaimin
Kode Jurnal: jppertaniandd140152
