PENGARUH PEREBUSAN, PENUMISAN, PENYIMPANAN, DAN PEMANASAN ULANG TERHADAP KARAKTERISTIK WARNA, VITAMIN C, DAN AKTIVITAS ANTIOKSIDAN SAYURAN KUBIS PUTIH (Brassica oleracea var. capitata L)
Daftar Isi:
- 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.