Aktivitas antioksidan fraksi-fraksi moromi, kecap manis dan model produk Reaksi Maillard berdasarkan berat molekul

Abstract

Moromi is a fermented soy product which is used as raw material for making soy sauce. The browning reactions of soy sau ce was considered to have antioxidant activity as well as strong impact on fl avor and color of product. The brown pigments, mainly of melanoidin and other vari eties of intermediates products are resulted by Maillard reactions. The ob jective of this study was to investigate antioxidant activity of fractions in mo romi and soy sauce based on molecular weight. Four products i.e. moromi, heated moromi, soy sauce with coconut sugar and soy sauce with cane sugar were ma de. The heated moromi was made by heating for 20 minutes whereas soy sauc e were added with sugar and heated for 65 minutes. The products were evalua ted for water contents, protein, lipid, reducing sugar, amino acid and pH