Correlation of Browning Intensity and Antioxidant Activity in Dendeng

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).