Studi Karakteristik dan Uji Aktivitas Antioksidan dari Tepung Buah Okra (Abelmoschus esculentus)

Ahdiyatul Fauza  -  Magister Ilmu Gizi, Fakultas Kedokteran, Universitas Diponegoro, Semarang, Indonesia
Kis Djamiatun  -  Departemen Ilmu Gizi, Fakultas Kedokteran, Universitas Diponegoro, Semarang, Indonesia
*Ahmad Ni'matullah Al-Baarri  -  Program Studi Teknologi Pangan, Fakultas Peternakan dan Pertanian, Universitas Diponegoro, Semarang, Indonesia
Received: 6 Mar 2019; Revised: 26 Oct 2019; Accepted: 26 Oct 2019; Published: 16 Nov 2019; Available online: 4 Nov 2019.
Open Access License URL: http://creativecommons.org/licenses/by-nc/4.0

Citation Format:
Abstract

Penelitian ini bertujuan untuk mengetahui aktivitas antioksidan saat sebelum dan setelah pengeringan buah Okra. Analisis fisik meliputi analisis warna dan PSD (Particle Size Distribution). Analisis kimia meliputi uji pH, conductivity dan TDS (Total Disolve Solid). Uji aktivitas antioksidan dilakukan dengan metode DPPH. Analisis data warna menggunakan uji korelasi. Data PSD, uji pH, konduktivitas, TDS, dan aktivitas antioksidan disajikan secara deskriptif. Hasil penelitian menunjukkan bahwa pengeringan buah Okra menjadi tepung Okra, tidak merusak aktivitas antioksidan. Proses pengeringan tepung Okra meningkatkan derajat kecerahan Okra dengan hasil uji statistik nilai L* <0,0001 dan a* 0,0002 (p<0,05). Distribusi ukuran partikel tepung Okra lebih kecil sehingga mudah larut dalam air. Buah Okra memiliki pH yang lebih asam yang mengakibatkan konduktivitasnya menjadi lebih tinggi sehingga padatan yang terlarut (kation, anion, mineral) juga semakin tinggi. Kesimpulannya, aktivitas antioksidan tepung buah Okra dapat diidentifikasi baik sebelum maupun setelah pengeringan dan proses pengeringan dapat berhasil memelihara aktivitas antioksidannya.

This study aims to determine the physical, chemical, and antioxidant activities before and after drying the Okra fruit. Color analysis and PSD (Particle Size Distribution) were measured for physical analysis. pH test, conductivity, and TDS (Total Disolve Solid) was also measured as chemical analysis. Antioxidant activity was tested using DPPH. Color data was analyzed using correlation test. PSD data, pH test, conductivity, TDS, and antioxidant activity were presented descriptively. The results showed that drying Okra fruit to produce Okra flour did not damage antioxidant activity. The drying process of Okra flour brightening the color of the Okra fruit and in accordance with the statistical test that was resulted value of L* <0.0001 and a* 0,0002 (p <0.05). The particle size distribution of Okra flour was categorized as small. A much more acidic pH and higher in conductivity were found in the fresh Okra. As conclusion, antioxidant activity of Okra flour could be determined and the drying may be applied since able to maintain antioxidant activity in Okra flour.

Keywords: Okra; aktivitas antioksidan; pengeringan; oven; uji karakteristik; Okra; antioxidant activity; drying; oven; characteristic analysis, ocre

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