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The changes of antioxidant properties from fresh into black garlic using rice cooker PDF Cetak E-mail
Oleh U Fitrotin, Mardiana and B N Hidayah   

The processing methods and tools influenced the quality of black garlic. The objectives of this study were to measure the changes of phenolic content and antioxidant activity from fresh into black garlic extract using rice cooker and the changes of its antioxidant properties during storage. The phenolic content was determined with Folin-Ciocalteu and antioxidant activity was examined using 1,1-diphenyl-2-picrylhydrazyl (DPPH). Ascorbic acid was used as antioxidant reference. Sangga sembalun (white) and Chinese varieties were used as black garlic raw material using rice cooker. The radical scavenging activity (RSA) of Sangga sembalun (white) and Chinese varieties reached highest valuees at 12 and 10 days aging respectively using rice cooker and decreased slowly after those days. The antioxidant activities of black garlic which were stored in refigerator were better than in room temperature. This results provide useful information for understanding the optimum aging for maximazing the antioxidant properties of black garlic using rice cooker and the best stored condition after harvesting.


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