Daftar Isi: PERBANDINGAN AKTIVITAS ANTIOKSIDAN PADA BUAH APEL MANALAGI DAN PRODUK OLAHAN KERIPIK APEL DENGAN METODE ABTS

Main Author:	Puspitasari, Chenchen
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2018
Subjects:	RZ Other systems of medicine
Online Access:	http://eprints.umm.ac.id/40030/1/PENDAHULUAN.pdf http://eprints.umm.ac.id/40030/2/BAB%20I.pdf http://eprints.umm.ac.id/40030/3/BAB%20II.pdf http://eprints.umm.ac.id/40030/4/BAB%20III.pdf http://eprints.umm.ac.id/40030/5/BAB%20IV.pdf http://eprints.umm.ac.id/40030/6/BAB%20V.pdf http://eprints.umm.ac.id/40030/7/BAB%20VI.pdf http://eprints.umm.ac.id/40030/8/BAB%20VII.pdf http://eprints.umm.ac.id/40030/9/LAMPIRAN.pdf http://eprints.umm.ac.id/40030/

Daftar Isi:

Background: Apples have antioxidant activity. Chips are the one of apple products. Apple chips are made by washing, peeling, slicing, frying with vacuum frying, and and then packed. The process occurs the degradation of the content in the apple.The antioxidan testing is using ABTS method and be masured with UV-Vis spectrophotometer. IC50 is effective concentration which can inhibit 50% free radicals. Objective: To identify the comparison of antioxidant activity of manalagi apple and processed apple chips product based on the IC50 value. Method: The antioxidan testing is using ABTS (2,2-azinobis (3-ethyl benzotiazoline- 6- sulfuric acid) method with UV-Vis spectrophotometer. Results and Conclusions: IC50 value of manalagi apple is 34.256,1 ppm and IC value of apple chips amounted to 13,591,4 ppm. The antioxidant activity of apple chips is bigger than the manalagi apple.