PENGARUH EKSTRAK KUNYIT (CURCUMA DOMESTICA), TEH HIJAU (CAMMELIA SINENSIS) DAN IRISAN BAWANG PUTIH (ALLIUM SATIVUM) TERHADAP BILANGAN PEROKSIDA

Evi Kusumawati1, Aulia Ayu2, Sukina Balaka2

1Jurusan Gizi, Politeknik Kesehatan Kemenkes,Kendari

2Alumni, Jurusan Gizi, Politeknik Kesehatan Kemenkes,Kendari

Abstract

Background: Parameter numbers peroxide value is used to determine the degree of rancidity. Plants containing phenolic compounds are very nice as antioxidants such as ginger, garlic, tea and turmeric are able to overcome rancidity.

Methods: The experimental research design with a completely randomized design group (Randomize Complete Group), one control group and 7 treatment group (control, turmeric extract 4%, tea leaves 4%, slices of garlic 4%, turmeric extract + green tea 2%: 2%, tea sliced ​​garlic green + 2%, 2%, turmeric extract sliced ​​garlic + 2%: 2%, and the combination of green tea extract turmeric + + slices of garlic 1.3%: 1.3%: 1.3%)

Result: Numbers peroxide in all groups (control group and the treatment group) (p <0.05). No significant influence on the average peroxide eighth research group

Conclusion: The average lowest peroxide value of 0.85 ppm in oil klentik occurred after the addition of the antioxidant combination (1.3% turmeric extract, green tea extract 1.3% and 1.3% garlic slices)

Keywords: turmeric extract, green tea, garlic slices and peroxide

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