Hadhiwaluyo, Kristania and Puteri, Maria Dewi P. T. Gunawan and Rahmawati, Della (2017) Antioxidant Activity of Kalakai (Stenochlaena Palustris) Extract in Ice Cream as Low Temperature Food Model. Bachelor thesis, Swiss German University.
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Abstract
"Kalakai (Stenochlaena. palustris) extract was used to develop the ice cream. The antioxidant activity of the extracts and its stability over process and storage were evaluated through various antioxidant assay including DPPH assay, Folin-Ciocalteau assay and aluminum chloride colorimetric method. In general, the leaves of S. palustris had a significantly higher antioxidant activity (p 0.05) over processing and storage. Thus, this strengthen the feasibility of S. palustris to be used as a potential functional food ingredient that is low cost and easily accessible with an antioxidant activity that is beneficial to increase the quality of food produced including in low temperature food like ice cream.
| Item Type: | Thesis (Bachelor) |
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| Uncontrolled Keywords: | Antioxidant ; Stenochlaena palustris ; DPPH assay ; Phenolic ; Flavonoid |
| Subjects: | T Technology > TP Chemical technology > TP368 Food processing and manufacture |
| Divisions: | Faculty of Life Sciences and Technology > Department of Food Technology |
| Depositing User: | Adityatama Ratangga |
| Date Deposited: | 14 May 2020 04:33 |
| Last Modified: | 14 May 2020 04:33 |
| URI: | http://repository.sgu.ac.id/id/eprint/80 |
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