Pengaruh lama blansir dan substitusi tepung ubi jalar ungu terhadap aktivitas antioksidan, warna, water absorption, dan cooking loss mie basah = Effects of blanching time and substitution of purple sweet potato flour to antioxidant activity, colour, water absorption, and cooking loss of boiled noodles

Raharjo, Irene (2011) Pengaruh lama blansir dan substitusi tepung ubi jalar ungu terhadap aktivitas antioksidan, warna, water absorption, dan cooking loss mie basah = Effects of blanching time and substitution of purple sweet potato flour to antioxidant activity, colour, water absorption, and cooking loss of boiled noodles. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Effects of blanching time were investigated to know total anthocyanins, total phenolic, and antioxidant activity of purple sweet potato flour and its effects on the boiled noodles resulted. Boiled noodles were made by substituting purple sweet potatoes that were blanched for 5, 10, and 15 minutes before drying process with three different levels substitution purple sweet potato flour (15%, 20%, and 25%). Blanching time for 15 minutes could inactivate peroxide enzyme and polyphenol oxidase enzyme of purple sweet potato. Drying process could decreased total anthocyanins, total phenolic, and antioxidant activity of purple sweet potato flour because of degradation compound by polyphenol oxidase enzyme. Blanching for 15 minutes had the highest total anthocyanins, total phenolic, and antioxidant activity. Substituting purple sweet potato flour for 25% in boiled noodles resulted the highest total anthocyanins and total phenolic, and moreover its antioxidant activity. However, substitution decreased the water absorption and increased their cooking loss. Furthermore, the substitution improved in colour, flavour, taste, texture, and acceptability of boiled noodles.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Raharjo, IreneNIM03420070010UNSPECIFIED
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorCahyana, A. HerryNIDN0005075908UNSPECIFIED
Thesis advisorSiregar, Tagor M.NIDN0304016902UNSPECIFIED
Additional Information: NIM 03420070010
Uncontrolled Keywords: boiled noodles ; blanching time ; substitution ; antioxidant activity ; anthocyanins ; phenolic
Subjects: T Technology > TP Chemical technology
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Mrs Marselita Harapan
Date Deposited: 04 Oct 2018 04:16
Last Modified: 22 Jul 2020 06:59
URI: http://repository.uph.edu/id/eprint/435

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