PENGARUH PEREBUSAN, PENUMISAN, PENYIMPANAN, DAN PEMANASAN ULANG TERHADAP KARAKTERISTIK WARNA, VITAMIN C, DAN AKTIVITAS ANTIOKSIDAN SAYURAN KUBIS PUTIH (Brassica oleracea var. capitata L)
| ctrlnum |
2413 |
|---|---|
| fullrecord |
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<dc schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd"><relation>http://repository.unika.ac.id/2413/</relation><title>PENGARUH PEREBUSAN, PENUMISAN, PENYIMPANAN, DAN
PEMANASAN ULANG TERHADAP KARAKTERISTIK WARNA,
VITAMIN C, DAN AKTIVITAS ANTIOKSIDAN SAYURAN KUBIS
PUTIH (Brassica oleracea var. capitata L)</title><creator>NATALIA, DESY</creator><subject/><subject>660 Chemical engineering</subject><subject>Drying</subject><description>White cabbage (Brassica oleracea var. capitata is one of the types of vegetable
commonly consumed due to its availability, price, and has health promoting
functionality such as antioxidant and vitamin C. Cabbage can be consumed as fresh
vegetables or cooked. Boiled and stir-fried are the most often applied cooking on
cabbage. Sometimes, one also keep the products and reheat whenever needed.
Unfortunately the process of cooking and storing of cabbage can reduce the content of
vitamin C and antioxidant activity, because the compounds can be easily damaged,
especially by heating. This study aims to determine the level of changing in color,
antioxidant activity, vitamin C, and moisture content in white cabbage after boiling or
stir-frying and storage for 5 hours at room temperature and refrigeration temperature
followed by reheating. The colour of the cabbages decreases due to boiling and stirfrying.
Antioxidant activities decrease at about 32.911% during boiling, and at
14.984% during stir-frying. Vitamin C also decreases at 14.634% due to boiling (from
30.067 mg/100 g to 25.667 mg/100 g). The content of vitamin C of the stir-fried cabbage
decreases at 2.441% (from 30.067 mg/100 g to 29.333 mg/100 g). Storage at room or
refrigerator temperature followed by reheating also further reduce the level of vitamin
C and antioxidant activity.</description><date>2011</date><type>Thesis:Thesis</type><type>PeerReview:NonPeerReviewed</type><type>Book:Book</type><language>eng</language><identifier>http://repository.unika.ac.id/2413/1/06.70.0057%20Desy%20Natalia%20COVER.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://repository.unika.ac.id/2413/2/06.70.0057%20Desy%20Natalia%20BAB%20I.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://repository.unika.ac.id/2413/3/06.70.0057%20Desy%20Natalia%20BAB%20II.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://repository.unika.ac.id/2413/4/06.70.0057%20Desy%20Natalia%20BAB%20III.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://repository.unika.ac.id/2413/5/06.70.0057%20Desy%20Natalia%20BAB%20IV.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://repository.unika.ac.id/2413/6/06.70.0057%20Desy%20Natalia%20BAB%20V.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://repository.unika.ac.id/2413/7/06.70.0057%20Desy%20Natalia%20DAFTAR%20PUSTAKA.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://repository.unika.ac.id/2413/8/06.70.0057%20Desy%20Natalia%20LAMPIRAN.pdf</identifier><identifier> NATALIA, DESY (2011) PENGARUH PEREBUSAN, PENUMISAN, PENYIMPANAN, DAN PEMANASAN ULANG TERHADAP KARAKTERISTIK WARNA, VITAMIN C, DAN AKTIVITAS ANTIOKSIDAN SAYURAN KUBIS PUTIH (Brassica oleracea var. capitata L). Other thesis, Prodi Teknologi Pangan Unika Soegijapranata. </identifier><recordID>2413</recordID></dc>
|
| language |
eng |
| format |
Thesis:Thesis Thesis PeerReview:NonPeerReviewed PeerReview Book:Book Book |
| author |
NATALIA, DESY |
| title |
PENGARUH PEREBUSAN, PENUMISAN, PENYIMPANAN, DAN
PEMANASAN ULANG TERHADAP KARAKTERISTIK WARNA,
VITAMIN C, DAN AKTIVITAS ANTIOKSIDAN SAYURAN KUBIS
PUTIH (Brassica oleracea var. capitata L) |
| publishDate |
2011 |
| topic |
660 Chemical engineering Drying |
| url |
http://repository.unika.ac.id/2413/1/06.70.0057%20Desy%20Natalia%20COVER.pdf http://repository.unika.ac.id/2413/2/06.70.0057%20Desy%20Natalia%20BAB%20I.pdf http://repository.unika.ac.id/2413/3/06.70.0057%20Desy%20Natalia%20BAB%20II.pdf http://repository.unika.ac.id/2413/4/06.70.0057%20Desy%20Natalia%20BAB%20III.pdf http://repository.unika.ac.id/2413/5/06.70.0057%20Desy%20Natalia%20BAB%20IV.pdf http://repository.unika.ac.id/2413/6/06.70.0057%20Desy%20Natalia%20BAB%20V.pdf http://repository.unika.ac.id/2413/7/06.70.0057%20Desy%20Natalia%20DAFTAR%20PUSTAKA.pdf http://repository.unika.ac.id/2413/8/06.70.0057%20Desy%20Natalia%20LAMPIRAN.pdf http://repository.unika.ac.id/2413/ |
| contents |
White cabbage (Brassica oleracea var. capitata is one of the types of vegetable
commonly consumed due to its availability, price, and has health promoting
functionality such as antioxidant and vitamin C. Cabbage can be consumed as fresh
vegetables or cooked. Boiled and stir-fried are the most often applied cooking on
cabbage. Sometimes, one also keep the products and reheat whenever needed.
Unfortunately the process of cooking and storing of cabbage can reduce the content of
vitamin C and antioxidant activity, because the compounds can be easily damaged,
especially by heating. This study aims to determine the level of changing in color,
antioxidant activity, vitamin C, and moisture content in white cabbage after boiling or
stir-frying and storage for 5 hours at room temperature and refrigeration temperature
followed by reheating. The colour of the cabbages decreases due to boiling and stirfrying.
Antioxidant activities decrease at about 32.911% during boiling, and at
14.984% during stir-frying. Vitamin C also decreases at 14.634% due to boiling (from
30.067 mg/100 g to 25.667 mg/100 g). The content of vitamin C of the stir-fried cabbage
decreases at 2.441% (from 30.067 mg/100 g to 29.333 mg/100 g). Storage at room or
refrigerator temperature followed by reheating also further reduce the level of vitamin
C and antioxidant activity. |
| id |
IOS2679.2413 |
| institution |
Universitas Katolik Soegijapranata |
| institution_id |
334 |
| institution_type |
library:university library |
| library |
Perpustakaan Universitas Katolik Soegijapranata |
| library_id |
522 |
| collection |
Unika Repository |
| repository_id |
2679 |
| subject_area |
Akuntansi Arsitektur Ekonomi |
| city |
SEMARANG |
| province |
JAWA TENGAH |
| repoId |
IOS2679 |
| first_indexed |
2017-02-25T14:59:04Z |
| last_indexed |
2017-02-25T14:59:04Z |
| recordtype |
dc |
| _version_ |
1765771648550567936 |
| score |
17.538404 |