Show simple item record

dc.contributor.authorT. Suryati
dc.contributor.authorM. Astawan
dc.contributor.authorH.N. Lioe
dc.contributor.authorT. Wresdiyati
dc.description.abstractBrowning 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.publisherGadjah Mada University, Yogyakarta, Indonesiaid
dc.subject.ddcAnimal husbandryid
dc.titleCorrelation of Browning Intensity and Antioxidant Activity in Dendengid
dc.subject.keywordAntioxidant activityid
dc.subject.keywordNon-enzymatic Browningid
dc.subject.keywordMaillard reactionid

Files in this item


This item appears in the following Collection(s)

  • Proceedings [2790]
    Proceedings of Bogor Agricultural University's seminars

Show simple item record