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.
|
Text (COVER)
06.70.0057 Desy Natalia COVER.pdf Download (83kB) | Preview |
|
![[img]](http://repository.unika.ac.id/style/images/fileicons/text.png) |
Text (BAB I)
06.70.0057 Desy Natalia BAB I.pdf Restricted to Registered users only Download (86kB) |
|
|
Text (BAB II avalible document only in Soegijapranata Catholic)
06.70.0057 Desy Natalia BAB II.pdf Restricted to Repository staff only Download (175kB) |
|
|
Text (BAB III avalible document only in Soegijapranata Catholic)
06.70.0057 Desy Natalia BAB III.pdf Restricted to Repository staff only Download (748kB) |
|
|
Text (BAB IV avalible document only in Soegijapranata Catholic)
06.70.0057 Desy Natalia BAB IV.pdf Restricted to Repository staff only Download (54kB) |
|
|
Text (BAB V)
06.70.0057 Desy Natalia BAB V.pdf Restricted to Registered users only Download (40kB) |
|
|
Text (DAFTAR PUSTAKA)
06.70.0057 Desy Natalia DAFTAR PUSTAKA.pdf Download (45kB) | Preview |
|
|
Text (LAMPIRAN)
06.70.0057 Desy Natalia LAMPIRAN.pdf Download (143kB) | Preview |
Abstract
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.
| Item Type: | Thesis (Other) |
|---|---|
| Subjects: | 600 Technology (Applied sciences) 600 Technology (Applied sciences) > 660 Chemical engineering 600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology > Drying |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | Mrs Christiana Sundari |
| Date Deposited: | 09 Sep 2015 20:23 |
| Last Modified: | 09 Sep 2015 20:23 |
| URI: | http://repository.unika.ac.id/id/eprint/2413 |
Actions (login required)
 |
View Item |
