ANALISIS SENYAWA ANTIOKSIDAN PADA ANEKA MINUMAN DAUN GEDI (Abelmoschus manihot L)

Authors

  • Nurul Azizah Choiriyah Akademi Kuliner dan Patiseri OTTIMMO Internasional
  • Ladyamayu Pinasti Program Studi Ilmu Gizi, Universitas Darussalam Gontor
  • Fathimah Fathimah Program Studi Ilmu Gizi, Universitas Darussalam Gontor
  • Inma Yunita Setyorini SMP Negeri 4 Surabaya

DOI:

https://doi.org/10.21111/atj.v5i1.5083

Keywords:

antioxidant, gedi’s leaf, flavonoid, juice,

Abstract

Gedy plants are known as vegetable crops. People in the Bantul area, Yogyakarta use it as a healthy drink. Gedi leaves are rich in various antioxidant compounds, such as flavonoids, polyphenols and vitamin C. This study aimed to choose the processing of dage drinks (gedi leaves) with minimal antioxidant degradation. The analysis used in this study was antioxidant activity (DPPH method), analysis of total flavonoid content, analysis of vitamin C content. The statistical analysis used was the one-way ANOVA test with further tests namely Duncan's Multiple Range Test (DMRT). This study prove that method of processing affects on antioxidant activity and flavonoid content (p <0.05). Juice processing using juicer was the best way for produce gedi’s leaf beverage.

Author Biographies

Nurul Azizah Choiriyah, Akademi Kuliner dan Patiseri OTTIMMO Internasional

Culinary arts

Ladyamayu Pinasti, Program Studi Ilmu Gizi, Universitas Darussalam Gontor

Ilmu Gizi

Fathimah Fathimah, Program Studi Ilmu Gizi, Universitas Darussalam Gontor

Ilmu Gizi

References

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Published

2021-05-26

Issue

Vol. 5 No. 1 (2021): Agroindustrial Technology Journal

Section

Articles

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