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http://repository.ipb.ac.id/handle/123456789/114329
Title: | Analisis Kadar Protein dan Kapasitas Antioksidan Daun Kelor Segar (Moringa oleifera) Selama Penyimpanan Dingin |
Authors: | Prangdimurti, Endang Fauziyyah, Anggraini |
Issue Date: | 2022 |
Publisher: | IPB University |
Abstract: | Daun kelor (Moringa oleifera) memiliki potensi pemanfaatan sebagai
sumber antioksidan dan protein yang tinggi. Senyawa antioksidan yang terdapat di
dalam daun kelor adalah vitamin C, vitamin E, karotenoid, tanin, triterpenoid,
flavonoid, saponin, dan alkaloid. Di Indonesia, daun kelor biasanya dimanfaatkan
oleh masyarakat sebagai pangan olahan atau obat herbal. Akan tetapi, daun kelor
mudah mengalami kerusakan setelah dipanen serta penyimpanan yang terlalu lama
juga dapat mempengaruhi kadar protein dan kapasitas antioksidannya. Tujuan
penelitian ini untuk mengkaji pengaruh jenis kemasan daun kelor segar (plastik
polypropilen dan kertas HVS) dan lama penyimpanan daun kelor segar (0, 2, 4, 7,
dan 14 hari) pada suhu rendah terhadap kadar protein dan kapasitas antioksidan.
Pada penelitian ini, daun kelor segar yang dikemas dengan plastik PP dapat
mempertahankan karakteristik fisik (warna) dan kimia (kadar protein dan kapasitas
antioksidan) lebih baik selama penyimpanan. Perbedaan lama penyimpanan dan
jenis kemasan memberikan pengaruh yang berbeda nyata (p<0.05) terhadap nilai
kadar air, kadar abu, total protein, protein terlarut, kapasitas antioksidan, dan total
fenolik daun kelor segar. Semakin lama daun kelor segar disimpan pada suhu
rendah (4-8°C) maka nilai rata-rata kadar air, total protein, kapasitas antioksidan
dan total fenolik semakin rendah, sedangkan nilai rata-rata kadar abu dan protein
terlarut semakin tinggi. Moringa leaves (Moringa oleifera) have the potential to be used as a source of antioxidants and high protein. The antioxidant contained in Moringa leaves are vitamin C, vitamin E, carotenoids, tannins, triterpenoids, flavonoids, saponins, and alkaloids. In Indonesia, Moringa leaves are usually used by the community as processed food or herbal medicine. However, Moringa leaves could easily be damaged after harvesting and long strorage time can also affect protein levels and antioxidant capacity. The purpose of this study was to examine the effect of fresh Moringa leaves packaging types (polypropylene plastic and HVS paper) and storage time (0, 2, 4, 7, and 14 days) at low temperature on protein content and antioxidant capacity. In this study, fresh Moringa leaves packaged in PP plastic could retain their physical (color) and chemical characteristics (protein content and antioxidant capacity) better during storage. Differences in storage time and type of packaging gave significantly different effects (p<0.05) on the value of water content, ash content, total protein, dissolved protein, antioxidant capacity, and total phenolic content of fresh Moringa leaves. The longer time storage of fresh Moringa leaves at low temperatures (4-8°C), lower the average water content, total protein, antioxidant capacity and total phenolic content, while higher the average value of ash content and dissolved protein. |
URI: | http://repository.ipb.ac.id/handle/123456789/114329 |
Appears in Collections: | UT - Food Science and Technology |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
Cover (1).pdf Restricted Access | Cover | 500.09 kB | Adobe PDF | View/Open |
F24180040_Anggraini Fauziyyah.pdf Restricted Access | Fullteks | 857.14 kB | Adobe PDF | View/Open |
Lampiran.pdf Restricted Access | Lampiran | 691.11 kB | Adobe PDF | View/Open |
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