đ
03 December 2020
DOI: 10.32585/ags.v4i2.745
AKTIVITAS ANTIOKSIDAN EKSTRAK BUAH PARIJOTO PADA BERBAGAI PH PENGOLAHAN PANGAN
Agrisaintifika : Jurnal Ilmu - Ilmu Pertanian
Universitas Veteran Bangun Nusantara
đ Abstract
Food processing can be done in the pH range from acid to base. This research aims to study the effect of various pH of food processing on antioxidant activity and total phenol extract of Parijoto fruit. Testing was carried out at pH 2, 4, 7, 8, and 10. Analysis of antioxidant activity using the DPPH radical scavenging activity method. Whereas phenol analysis uses the Folin Ciocalteu method. The results showed that the pH difference significantly affected the antioxidant activity and the total phenol extract of Parijoto fruit. Increasing pH causes an increase in antioxidant activity and in line with an increase in total phenol. Application of processing products from parijoto at higher pH will produce antioxidant activity and total phenols which tend to be higher.
âšī¸ Informasi Publikasi
Tanggal Publikasi
03 December 2020
Volume / Nomor / Tahun
Volume 4, Nomor 2, Tahun 2020
đ HOW TO CITE
Hasbullah, Umar Hafidz Asy'ari; Pertiwi, Rizki Bhakti; Hidayah, Isti Nurul; Andrianty, Deby, "AKTIVITAS ANTIOKSIDAN EKSTRAK BUAH PARIJOTO PADA BERBAGAI PH PENGOLAHAN PANGAN," Agrisaintifika : Jurnal Ilmu - Ilmu Pertanian, vol. 4, no. 2, Dec. 2020.
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