FARADIAN, FADILLA (2015) A LITERATURE REVIEW OF THE FUNCTION OF RHIZOMES IN INDONESIAN SEASONING AND ITS HEALTH BENEFITS. Other thesis, PRODI TEKNOLOGI PANGAN UNIKA SOEGIJAPRANATA SEMARANG.
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Abstract
The unique characteristics of Indonesian cuisine is due to the use of herbs and spices mixture. One material often used is rhizomes, there are some popular rhizomes used in Indonesia such as ginger, greater galangal, turmeric, finger root, and galangal. People mostly use this rhizome only for adding flavor (taste and aroma) in food, but rhizomes also have another benefit. The purpose of this study is to present an overview of the literature relates to the function of the rhizomes as flavoring agents in seasoning, natural coloring agents, and food preservative agents, as well as health benefit function. The rhizomes is usually used for cooking, hence the effect of heat treatment on the antioxidant activity, total phenolic and total flavonoid of rhizomes are also important to be studied in this research. The volatile and non-volatile compounds in each rhizome give specific and unique flavor (aroma and taste). These characteristics are important for seasoning. The rhizomes also can act as a natural coloring agent, e.g. turmeric, which contributes to the yellow-orange color. Many researchers also proof that rhizomes can be use as natural food preservative agents. Another important function of rhizomes is the health benefits. In some pharmaceutical research, rhizomes extract are proofed as preventing and curing agents for treating some diseases, this function also related to the antioxidant activity. The chemical analysis showed that rhizome has high antioxidant activity, which is does not denature by heating, as well as the phenolic and flavonoid content of all rhizomes studied. The heating treatment could increase those all chemical characteristics.
| Item Type: | Thesis (Other) |
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| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | Mrs. Rini Yastuti |
| Date Deposited: | 19 Nov 2015 01:41 |
| Last Modified: | 11 Jul 2023 05:43 |
| URI: | http://repository.unika.ac.id/id/eprint/6305 |
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