Study of antioxidant activity in raw petai (parkia speciosa) and petai flour

Cherryadi, Christel (2011) Study of antioxidant activity in raw petai (parkia speciosa) and petai flour. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Petai consumption has been proven to give many health benefits, yet, not many people have realized the fact and reguse to consume it due to the bad smell. In this research, the antioxidant activities in petai (parkia speciosa) were investigated in different solvent exiracts: water, ethanol, ethyl acetate, hexane. The best solvent used was water (aqueos solvent). Petai was processed to yield petai flour by difference in drying temperature (50°C, 60°C, and 70°C) and cutting size (sliced, half-cut), in 8 hours of drying time. Different drying temperatures effect the antioxidant activity of petai flour, petai flour dried at 70°C showed highest antioxidant activity, but cutting size does not effect the antioxidant activity of petai flour. The antioxidants contained in petai flour were stable in high temperature; 80, 100, 121°C, heated for 30 minutes.

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