Aktivitas Antioksidatif Pasta Kacang Tanah Sangrai
ABSTRACT Antioxidative activity of peanut butter made from peanut roasted at various temperatures and times and at different level of peeling were studied. Dry fresh peanut of different level of peeling, Lei) whole, shelled d hulled samples were roasted at 150 , 160 , 170 , and 180 C for 30, 45, .60...
| Main Author: | |
|---|---|
| Format: | Article |
| Published: |
[Yogyakarta] : Universitas Gadjah Mada
1998
|
| Subjects: |
| _version_ | 1797018587804729344 |
|---|---|
| author | Perpustakaan UGM, i-lib |
| author_facet | Perpustakaan UGM, i-lib |
| author_sort | Perpustakaan UGM, i-lib |
| collection | UGM |
| description | ABSTRACT
Antioxidative activity of peanut butter made from peanut roasted at various temperatures and times and at different level of peeling were studied.
Dry fresh peanut of different level of peeling, Lei) whole, shelled d hulled samples were roasted at 150 , 160 , 170 , and 180 C for 30, 45, .60, and 75 min. The roasted samples were freed from the shell and hull and then ground to pass a 0.2 mm screen. The resulted peanut butters were characterized for their oxidative ittibition by incorporating them into oleic acid and kept at 60 C for 24, 48, and 72 hr, and then the peroxide values were followed. Lower peroxide value reflected higher antioxidative activity. The antioxidative activity was expressed as the ability of the butter to inhibit oxidation of oleic acid.
Peroxide value of the kept oleic acid increased tremendously, while those of the mixtures of oleic and the butters made from peanut of various treatment after keeping for 24 hr showed no difference from each other. After kept for 48 hr the difference in peroxide value of the mixtures was again not found. Keeping for 72 hr resulted in significantly difference in the values.
The butter made from roasted |
| first_indexed | 2024-03-13T18:46:33Z |
| format | Article |
| id | oai:generic.eprints.org:22107 |
| institution | Universiti Gadjah Mada |
| last_indexed | 2024-03-13T18:46:33Z |
| publishDate | 1998 |
| publisher | [Yogyakarta] : Universitas Gadjah Mada |
| record_format | dspace |
| spelling | oai:generic.eprints.org:221072014-06-18T00:36:34Z https://repository.ugm.ac.id/22107/ Aktivitas Antioksidatif Pasta Kacang Tanah Sangrai Perpustakaan UGM, i-lib Jurnal i-lib UGM ABSTRACT Antioxidative activity of peanut butter made from peanut roasted at various temperatures and times and at different level of peeling were studied. Dry fresh peanut of different level of peeling, Lei) whole, shelled d hulled samples were roasted at 150 , 160 , 170 , and 180 C for 30, 45, .60, and 75 min. The roasted samples were freed from the shell and hull and then ground to pass a 0.2 mm screen. The resulted peanut butters were characterized for their oxidative ittibition by incorporating them into oleic acid and kept at 60 C for 24, 48, and 72 hr, and then the peroxide values were followed. Lower peroxide value reflected higher antioxidative activity. The antioxidative activity was expressed as the ability of the butter to inhibit oxidation of oleic acid. Peroxide value of the kept oleic acid increased tremendously, while those of the mixtures of oleic and the butters made from peanut of various treatment after keeping for 24 hr showed no difference from each other. After kept for 48 hr the difference in peroxide value of the mixtures was again not found. Keeping for 72 hr resulted in significantly difference in the values. The butter made from roasted [Yogyakarta] : Universitas Gadjah Mada 1998 Article NonPeerReviewed Perpustakaan UGM, i-lib (1998) Aktivitas Antioksidatif Pasta Kacang Tanah Sangrai. Jurnal i-lib UGM. http://i-lib.ugm.ac.id/jurnal/download.php?dataId=4987 |
| spellingShingle | Jurnal i-lib UGM Perpustakaan UGM, i-lib Aktivitas Antioksidatif Pasta Kacang Tanah Sangrai |
| title | Aktivitas Antioksidatif Pasta Kacang Tanah Sangrai |
| title_full | Aktivitas Antioksidatif Pasta Kacang Tanah Sangrai |
| title_fullStr | Aktivitas Antioksidatif Pasta Kacang Tanah Sangrai |
| title_full_unstemmed | Aktivitas Antioksidatif Pasta Kacang Tanah Sangrai |
| title_short | Aktivitas Antioksidatif Pasta Kacang Tanah Sangrai |
| title_sort | aktivitas antioksidatif pasta kacang tanah sangrai |
| topic | Jurnal i-lib UGM |
| work_keys_str_mv | AT perpustakaanugmilib aktivitasantioksidatifpastakacangtanahsangrai |