EFEK PEMANASAN TERHADAP TOTAL ANTIOKSIDAN DARI BEBERAPA JENIS SAYURAN TINUTUAN

Authors

  • Lidya Irma Momuat Universitas Sam Ratulangi

DOI:

https://doi.org/10.35799/cp.3.2.2010.18985

Abstract

ABSTRACT


Momuat et al., 2010. Heating effect on total antioxidant of some Tinutuan vegetables.

A research was done to to study the effect of heating on total antioxidant some tinutuan vegetables. Total antioxidant of some vegetables was evaluated using ferric reducing antioxidant plasma method. The results show that vegetables treat by heating possessed high antioxidant activity. Total antioxidant of unheating gedi, spinach, kangkung and kemangi were 0.36, 1.84, 0.30 and 0.58, respectively. Total antioxidant of heating gedi, spinach, kangkung and kemangi were 0.93, 2.74, 0.69 and 1.07, respectively. High total antioxidant activity of heating vegetables caused by its antioxidant compound increase after heating time.

Keywords : heating, vegetables, tinutuan, total antioxidant

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Published

2019-12-13

How to Cite

Momuat, L. I. (2019). EFEK PEMANASAN TERHADAP TOTAL ANTIOKSIDAN DARI BEBERAPA JENIS SAYURAN TINUTUAN. CHEMISTRY PROGRESS, 3(2). https://doi.org/10.35799/cp.3.2.2010.18985

Issue

Vol. 3 No. 2 (2010)

Section

Articles