Correlation of Browning Intensity and Antioxidant Activity in Dendeng

dc.contributor.author	T. Suryati
dc.contributor.author	M. Astawan
dc.contributor.author	H.N. Lioe
dc.contributor.author	T. Wresdiyati
dc.date.accessioned	2015-12-03T07:01:23Z
dc.date.available	2015-12-03T07:01:23Z
dc.date.issued	2014
dc.identifier.uri	http://repository.ipb.ac.id/handle/123456789/76882
dc.description.abstract	Browning is the phenomenon occured in dendeng making as a result of non-enzymatic browning process known as Maillard reaction. The objective of this research was to study the correlation of non-enzymatic browning intensity and antioxidant activity in dendeng (Indonesian traditional dried meat). The non-enzymatic browning intensity of 8 commercial dendeng samples produced by different producers were measured at λ 420 nm, and then these results were correlated with their antioxidant activity using linier regression equation. The results indicated that non-enzymatic browning intensity had closed correlation with antioxidant activities measured as DPPH scavenging activities (y = 534.9x + 1.80; R2 = 0.88) and antioxidant capacities (y = 1910x + 55.96; R2 = 0.88).	id
dc.language.iso	en	id
dc.publisher	Gadjah Mada University, Yogyakarta, Indonesia	id
dc.subject.ddc	Animal husbandry	id
dc.title	Correlation of Browning Intensity and Antioxidant Activity in Dendeng	id
dc.subject.keyword	Dendeng	id
dc.subject.keyword	Antioxidant activity	id
dc.subject.keyword	Non-enzymatic Browning	id
dc.subject.keyword	Maillard reaction	id