Efek Pemanasan Skala Rumah Tangga terhadap Komponen Bioaktif Daun Kenikir (Cosmos caudatus)

https://doi.org/10.22146/agritech.43894

Ardiansyah Ardiansyah(1*), Risqah Fadilah(2), Dody Dwi Handoko(3), Bram Kusbiantoro(4), Rizki Maryam Astuti(5)

(1) SCOPUS ID: 12798333700 Prodi Ilmu dan Teknologi Pangan, Unniversitas Bakrie, Kawasan Episentrum, Jl HR Rasuna Said Kav C.22, Jakarta 12920
(2) Program Studi Ilmu dan Teknologi Pangan, Fakultas Teknik dan Ilmu Komputer, Universitas Bakrie, Kawasan Epicentrum, Jl. HR Rasuna Said, Kav C.22, Jakarta 12920
(3) Balai Besar Penelitian Padi, Balai Penelitian dan Pengembangan Pertanian, Kementrian Pertanian, Jl. Raya 9, Sukamandi, Subang, Jawa Barat 41256
(4) Balai Besar Penelitian Padi, Balai Penelitian dan Pengembangan Pertanian, Kementrian Pertanian, Jl. Raya 9, Sukamandi, Subang, Jawa Barat 41256
(5) Program Studi Ilmu dan Teknologi Pangan, Fakultas Teknik dan Ilmu Komputer, Universitas Bakrie, Kawasan Epicentrum, Jl. HR Rasuna Said, Kav C.22, Jakarta 12920
(*) Corresponding Author

Abstract


Kenikir leaves (Cosmos caudatus) are one type of vegetable that is commonly consumed in Indonesia both in fresh or cooked forms. The research was aimed to investigate the effect of household scale heating (boiling, steaming, or microwave heating) on the total phenolic content (TPC), antioxidant activity, and bioactive components of kenikir leaves. The research was divided into several stages such as sample preparation, household scale processing method, extraction, TPC analysis by folin-ciocalteu method, antioxidant activity analysis by DPPH method, and bioactive components analysis (caffeic acid and ferulic acid) by a reversed-phase ultra-high-performance liquid chromatography. The TPC of fresh kenikir leaves extract was 148.29–262.36 mg/100 g WB. Boiling or microwave heating for 3 minutes significantly decreased (p<0.05) TPC and antioxidant activity of kenikir leaves, as well as caffeic acid and ferulic acid contents. The steaming or microwave heating for one minute didn’t show significant differences in TPC and antioxidant activity when compared to fresh kenikir leaves. Furthermore, the steaming or microwave heating for one minute could maintain caffeine acid and ferulic acid contents of kenikir leaves. The correlation analysis showed that there was a positive correlation between TPC and antioxidant activity of kenikir leaves (r = 0.904).

Keywords


Antioxidant; bioactive compounds; heating; kenikir leaves; total phenolic content



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DOI: https://doi.org/10.22146/agritech.43894

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