EFEK LAMA PERENDAMAN EKSTRAK KALAMANSI (Citrus microcarpa) TERHADAP AKTIVITAS ANTIOKSIDAN TEPUNG PISANG GOROHO (Musa spp.)

Abstract

ABSTRACT
Kiay et al., 2011. The effect calamansi (Citrus microcarpa) extract on antioxidant activity of goroho banana fluor
(Musa spp.).
Banana is local food commodity that used as sources of carbohydrate beside paddy. Fresh mature banana can
be produced as banana flour to prolong its lifetime and minimalize its nutrition degradation. Callamansi (Citrus
microcarpa) contained antioxidant compound. Does callamansi extract improve antioxidant activity of goroho
banana flour. The aim of this research was to determine antioxidant activity of goroho banana flour which
immersed with calamansi extract.
This research using laboratory experiment methods to analyze total phenolic content, free radical scavenging
activity, total antioxidant and vitamins C of calamansi and goroho banana flour using spectrophotometer UV-vis.
This research using complete random design (rancangan acak lengkap, RAL), thus obtained data were
analyzed using statistic. Significant difference between groups were analyzed using ANOVA with p<0,05. If
there is significant difference between groups, data were analyzed using Duncan’s multiple range test (DMRT).
The results showed that banana flour immersed with calamansi extract possess to total phenolic content 3,84
mg/kg gallic acid, free radical scavenging activity 81,20%, total antioxidant 28,42 ppm and vitamins C 0,09
mg/100 g sample (p>0,05) compared with vitamin C, citric acid and blank. Its caused by callamansi antioxidant
diffuse into banana flour. Banana flour immersed with vitamins C possess to total phenolic content 1,66 mg/kg
gallic acid, free radical scavenging activity 41,98%, total antioxidant 22,8 ppm and vitamins C 0,09 mg/100 g
sample, Banana flour immersed with citric acid possess to total phenolic content 1,42 mg/kg gallic acid, free
radical scavenging activity 36,66%, total antioxidant 15,15 ppm and vitamins C 0,09 mg/100 g sample and
blank possess to total phenolic content 1,49 mg/kg gallic acid, free radical scavenging activity 39,94%, total
antioxidant 16,63 ppm and vitamins C 0,09 mg/100 g sample. Antioxidant activity from calamansi extract and
goroho banana flour caused by it phenolics compound that act as antioxidant.
As conclusions of this research, calamansi possess an antioxidant activity. Then goroho banana flour immersed
with calamansi extract possess high antioxidant activity. This research suggested that calamansi extract can be
used to produce banana flour with antioxidant activity..
Keywords : callamansi, goroho banana, flour, antioxidant