Kadar dan aktivitas antioksidan minuman kunyit dan asam yang manis=(antioxidant content and activity of sweet curcuma and tamarind drink)
ABSTRACT The aim of this research were to know effect of curcuma and tamarind proportion and type of sugar on antioxidarit content and activity, correlation of antioxidant content and activity of curcuma and tamarind drink, and its compare with curcuma and tamarind drink commercially available. The...
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| Format: | Article |
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[Yogyakarta] : Universitas Gadjah Mada
2004
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| _version_ | 1826031956909883392 |
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| author | Perpustakaan UGM, i-lib |
| author_facet | Perpustakaan UGM, i-lib |
| author_sort | Perpustakaan UGM, i-lib |
| collection | UGM |
| description | ABSTRACT
The aim of this research were to know effect of curcuma and tamarind proportion and type of sugar on antioxidarit content and activity, correlation of antioxidant content and activity of curcuma and tamarind drink, and its compare with curcuma and tamarind drink commercially available. The research method was Randomized Completely Block Design (RCBD) factorial design. The trial factor were proportion of curcuma and tamarind 100 : 0, 80 : 20, 60 : 40, 40 : 60, 20 : 80, 0 : 100, respectively and type ofsugar, they were palm sugar and liquid sugar.
The result of this research showed that the increase proportion of tamarind caused increase phenolic content but decrease of ascorbic acid content and curcumin absorbance of the drink The increasing proportion of tamarind to 20 percent on curcuma gave increase antioxidant activity but the increasing proportion of tamarind from 40 to 100 percent decrease antioxidant activity. Compare with palm sugar, increasing liquid sugar increased ascorbic acid content and antioxidant activity. There was correlation between antioxidant content and antioxidant activity.
Key words :curcuma, tamarind, palm sugar, liquid sugar, antioxidant |
| first_indexed | 2024-03-05T23:01:18Z |
| format | Article |
| id | oai:generic.eprints.org:21899 |
| institution | Universiti Gadjah Mada |
| last_indexed | 2024-03-05T23:01:18Z |
| publishDate | 2004 |
| publisher | [Yogyakarta] : Universitas Gadjah Mada |
| record_format | dspace |
| spelling | oai:generic.eprints.org:218992014-06-18T00:28:17Z https://repository.ugm.ac.id/21899/ Kadar dan aktivitas antioksidan minuman kunyit dan asam yang manis=(antioxidant content and activity of sweet curcuma and tamarind drink) Perpustakaan UGM, i-lib Jurnal i-lib UGM ABSTRACT The aim of this research were to know effect of curcuma and tamarind proportion and type of sugar on antioxidarit content and activity, correlation of antioxidant content and activity of curcuma and tamarind drink, and its compare with curcuma and tamarind drink commercially available. The research method was Randomized Completely Block Design (RCBD) factorial design. The trial factor were proportion of curcuma and tamarind 100 : 0, 80 : 20, 60 : 40, 40 : 60, 20 : 80, 0 : 100, respectively and type ofsugar, they were palm sugar and liquid sugar. The result of this research showed that the increase proportion of tamarind caused increase phenolic content but decrease of ascorbic acid content and curcumin absorbance of the drink The increasing proportion of tamarind to 20 percent on curcuma gave increase antioxidant activity but the increasing proportion of tamarind from 40 to 100 percent decrease antioxidant activity. Compare with palm sugar, increasing liquid sugar increased ascorbic acid content and antioxidant activity. There was correlation between antioxidant content and antioxidant activity. Key words :curcuma, tamarind, palm sugar, liquid sugar, antioxidant [Yogyakarta] : Universitas Gadjah Mada 2004 Article NonPeerReviewed Perpustakaan UGM, i-lib (2004) Kadar dan aktivitas antioksidan minuman kunyit dan asam yang manis=(antioxidant content and activity of sweet curcuma and tamarind drink). Jurnal i-lib UGM. http://i-lib.ugm.ac.id/jurnal/download.php?dataId=4778 |
| spellingShingle | Jurnal i-lib UGM Perpustakaan UGM, i-lib Kadar dan aktivitas antioksidan minuman kunyit dan asam yang manis=(antioxidant content and activity of sweet curcuma and tamarind drink) |
| title | Kadar dan aktivitas antioksidan minuman kunyit dan asam yang manis=(antioxidant content and activity of sweet curcuma and tamarind drink) |
| title_full | Kadar dan aktivitas antioksidan minuman kunyit dan asam yang manis=(antioxidant content and activity of sweet curcuma and tamarind drink) |
| title_fullStr | Kadar dan aktivitas antioksidan minuman kunyit dan asam yang manis=(antioxidant content and activity of sweet curcuma and tamarind drink) |
| title_full_unstemmed | Kadar dan aktivitas antioksidan minuman kunyit dan asam yang manis=(antioxidant content and activity of sweet curcuma and tamarind drink) |
| title_short | Kadar dan aktivitas antioksidan minuman kunyit dan asam yang manis=(antioxidant content and activity of sweet curcuma and tamarind drink) |
| title_sort | kadar dan aktivitas antioksidan minuman kunyit dan asam yang manis antioxidant content and activity of sweet curcuma and tamarind drink |
| topic | Jurnal i-lib UGM |
| work_keys_str_mv | AT perpustakaanugmilib kadardanaktivitasantioksidanminumankunyitdanasamyangmanisantioxidantcontentandactivityofsweetcurcumaandtamarinddrink |