PENGARUH SUHU TERHADAP KANDUNGAN FENOLIK TOTAL DAN AKTIVITAS ANTIOKSIDAN BAWANG PUTIH BUBUK DAN BAWANG HITAM BUBUK
EFFECT OF TEMPERATURE ON TOTAL PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF GARLIC POWDER AND BLACK GARLIC POWDER
DOI:
https://doi.org/10.26740/ujc.v10n3.p348-355Abstrak
Bawang hitam merupakan produk bawang putih segar yang telah dipanaskan selama dua minggu pada suhu yang terkontrol (65-90oC). Bawang hitam memiliki warna, bau, dan rasa yang berbeda dengan bawang putih. Kadar air yang cukup tinggi dari bawang putih dan bawang hitam menyebabkan bahan pangan ini mudah membusuk. Teknik pengeringan dengan oven dapat memperpanjang umur simpan bawang tersebut. Tujuan penelitian ini yaitu mengetahui pengaruh suhu pengeringan terhadap kandungan fenolik total dan aktivitas antioksidan bawang putih bubuk dan bawang hitam bubuk. Bawang putih dan bawang hitam dikeringkan pada suhu 60, 70, 80, dan 90oC. Kandungan fenolik total ditentukan dengan reagen Folin-Ciocalteu dan aktivitas antioksidan diukur dengan metode 2,2-diphenyl-1-picryhydrazyl (DPPH). Hasil penelitian menunjukkan bahwa suhu pengeringan terbaik pada bawang putih yaitu suhu 60oC yang memiliki kandungan fenolik total 0,178 mg gallic acid equivalent (GAE)/g dan sifat antioksidan sedang dengan nilai IC50 105,01 ppm; sedangkan suhu pengeringan terbaik pada bawang hitam yaitu suhu 80oC yang memiliki kandungan fenolik total 2,957 mg gallic acid equivalent (GAE)/g dan sifat antioksidan kuat dengan nilai IC50 67,32 ppm.
Kata kunci : bawang hitam, bawang putih, fenolik, antioksidan
Unduhan
Referensi
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