| Title | Pengaruh Penambahan Rempah dan Bentuk Minuman terhadap Aktivitas Antioksidan Berbagai Minuman Tradisional Indonesia |
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| Author Order | of |
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| Accreditation | 2 |
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| Abstract | Indonesia traditional beverages such as minuman jahe, kunyit asam, beras kencur, and minuman temulawak are usually made with the addition of spices. They can be served in the form ofÃÂÃÂ liquid or powder. This research was aimed to study the effect ofÃÂÃÂ the beverage type, addition of spices, and the form of product on their antioxidant activity. The type of sugar used in this study was palm sugar juice. Total phenolic contents were measured toÃÂÃÂ indicate the level of antioxidants. Measurement of antioxidantÃÂÃÂ activity was conducted by analyzing malonaldehyde from linoleicÃÂÃÂ acid and capturing capacity of DPPH radical. The results showedÃÂÃÂ that Indonesian traditional beverage could inhibit the oxidation of linoleic acid and capture free radicals. Free radical capturingÃÂÃÂ capacity of curcuma beverage greater than other beverages, butÃÂÃÂ the malonaldehyde (MDA) inhibitor effect was not different. Total phenolic content of curcuma tended to be higher than the other traditional beverages. The addition of spices could raise the levelÃÂÃÂ of total phenolic content in beverages and increase free radicalÃÂÃÂ trapping capacity. Drying the beverages into powder could reduce the levels of total phenolic content and but did not reduce theÃÂÃÂ antioxidant activity.ÃÂÃÂ ABSTRAKMinuman tradisional Indonesia seperti minuman jahe, kunyitÃÂÃÂ asam, beras kencur, dan minuman temulawak biasanya dibuatÃÂÃÂ dengan tambahan berbagai rempah. Minuman tersebut dapatÃÂÃÂ disajikan dalam bentuk cair maupun serbuk. Penelitian iniÃÂÃÂ bertujuan untuk mengetahui pengaruh jenis minuman,ÃÂÃÂ penambahan rempah tambahan, dan bentuk minuman terhadap aktivitas antioksidan minuman. Jenis gula yang ditambahkanÃÂÃÂ adalah gula nira. Jenis antioksidan yang diuji adalah total fenolik. Pengukuran aktivitas antioksidan dilakukan dengan ujiÃÂÃÂ penghambatan malonaldehid dan kapasitas penangkapan radikalÃÂÃÂ DPPH. Hasil penelitian menunjukkan bahwa minumanÃÂÃÂ tradisional Indonesia dapat menghambat oksidasi asam linoleat dan menangkap radikal bebas. Kapasitas penangkapan radikalÃÂÃÂ bebas oleh minuman temulawak lebih besar dibandingkanÃÂÃÂ minuman yang lain tetapi kemampuan penghambatanÃÂÃÂ malonaldehid (MDA) oleh minumaan tradisional tidak berbeda.ÃÂÃÂ Total fenolik minuman temulawak cenderung lebih besarÃÂÃÂ dibandingkan minuman tradisional yang lain. PenambahanÃÂÃÂ rempah-rempah dapat meningkatkan kadar total fenolikÃÂÃÂ minuman dan meningkatkan kapasitas penangkapan radikalÃÂÃÂ bebas. Pembuatan minuman serbuk pada penelitian ini dapatÃÂÃÂ menurunkan kadar total fenolik tetapi tidak menurunkan aktivitas antioksidan. |
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| Publisher Name | Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia |
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| Publish Date | 2017-03-10 |
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| Publish Year | 2017 |
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| Doi | DOI: 10.22146/agritech.17001 |
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| Citation | |
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| Source | agriTECH |
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| Source Issue | Vol 37, No 1 (2017) |
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| Source Page | 7-15 |
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| Url | https://jurnal.ugm.ac.id/agritech/article/view/17001/15182 |
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| Author | Dr Ir AISYAH TRI SEPTIANA, M.P |
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| File | 1950159.pdf |
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