Cited by 74Phytochemicals and Antioxidant ActivitiesAgricultural and Biological ResearchFood Nutrient Composition and Product Development

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EFEK METODE PENGOLAHAN DAN PENYIMPANAN TERHADAP KADAR SENYAWA FENOLIK DAN AKTIVITAS ANTIOKSIDAN

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Mahardani, Octavia Trisna, Yuanita, Leny·2021·Unesa Journal of Chemistry

DOI 10.26740/ujc.v10n1.p64-78

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Abstract

Abstrak. Senyawa fenolik merupakan hasil metabolit sekunder tanaman dengan banyak manfaat seperti antioksidan, antiinflamasi, antidiabetik, imunoregulasi, antikanker, antimikrobia, dan sebagainya. Kelemahan dari senyawa ini adalah kestabilannya yang rendah terutama ketika proses pengolahan dan penyimpanan. Oleh karenanya diperlukan pengetahuan tentang efek pengolahan dan penyimpanan terhadap kadar senyawa fenolik dan aktivitas antioksidan untuk mengetahui pengolahan dan penyimpanan yang tepat. Pengolahan umumnya dilakukan dengan perebusan, fermentasi, iradiasi UV C, penambahan enzim, pasteurisasi, dan pengeringan dengan oven. Dalam pengolahan dan penyimpanan, senyawa fenolik dapat mengalami peningkatan maupun penurunan bergantung suhu, lama, tingkat oksigen, paparan cahaya dan enzim yang digunakan. Hasilnya, proses pengolahan yang disarankan untuk mempertahankan senyawa fenolik adalah steam, vakum, sonikasi, blanching, pasteurisasi, freezing, fermentasi, dan perkecambahan. Untuk proses penyimpanan yang disarankan adalah penyimpanan dengan suhu dan kadar oksigen yang rendah serta terhindar dari cahaya. Stabilitas senyawa fenolik juga tidak selalu berbanding lurus dengan aktivitas antioksidannya, penurunan senyawa fenolik tidak selalu menghasilkan penurunan nilai aktivitas antioksidan. Hal tersebut karena adanya kemungkinan senyawa antioksidan lain yang ikut terdeteksi sebagai nilai aktivitas antioksidan. Kata kunci : Senyawa fenolik, pengolahan, penyimpanan, aktivitas antioksidan Abstract. Phenolic compounds are the result of plant secondary metabolites with many benefits such as antioxidants, anti-inflammatory, antidiabetic, immunoregulatory, anticancer, antimicrobial, and so on. The weakness of this compound is its low stability, especially during processing and storage. Therefore, it is necessary to know about the effects of processing and storage on the levels of phenolic compounds and antioxidant activity to determine the proper processing and storage. Processing is generally carried out by boiling, fermentation, UV C irradiation, adding enzymes, pasteurization, and oven drying. In processing and storage, phenolic compounds can increase or decrease depending on temperature, duration, oxygen levels, light exposure and the enzymes used. As a result, the recommended treatment processes for maintaining phenolic compounds are steam, vacuum, sonication, blanching, pasteurization, freezing, fermentation, and germination. The recommended storage process is storage with low temperature and oxygen levels and avoiding light. The stability of phenolic compounds is also not always directly proportional to their antioxidant activity, a decrease in phenolic compounds does not always result in a decrease the value of antioxidant activity. This is due to the possibility of other antioxidant compounds being detected as a value of antioxidant activity. Key words: Phenolic compounds, processing, storage, antioxidant activity

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(2004) · Songklanakarin Journal of Science and Technology

Research works printed but not linked: 10

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Muhammad Zafar Iqbal, Leny Yuanita, PENGARUH PERENDAMAN LARUTAN SODIUM TRIPOLYFOSFAT FOOD GRADE (STPP FG) PADA DAGING AYAM POTONG (Gallus Gallus) TERHADAP KADAR GLUKOSA (EFFECT OF SODIUM TRIPOLYFOSFAT SOAKING SOLUTION FOOD GRADE (STPP FG) TO MEAT CHICKEN (Gallus Gallus) OF GLUCOSE LEVELS) , Unesa Journal of Chemistry: Volume 2, Number 3, 2013
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See all 74

Authors: Mahardani, O. T., & Yuanita, L.
Affiliations: Universitas Negeri Surabaya (ID)
ORCID: Yuanita, Leny
Venue: Unesa Journal of Chemistry
Publisher: Universitas Negeri Surabaya
Published: 2021-01-25
Volume: 10
Issue: 1
Pages: 64-78
ISSN: 2252-8180 (ISSN-L)
DOI: 10.26740/ujc.v10n1.p64-78
OpenAlex: W4312788648
Cited by: 39
References: 64
Citations by year: 2026: 7 · 2025: 5 · 2024: 11 · 2023: 9 · 2022: 7
FWCI: 3.69
Type: journal article
Language: id
Open access: diamond
doi.org
Locations: Unesa Journal of Chemistry (publishedVersion)
Topics: Health Sciences › Medicine › Biochemistry (medical) › Phytochemicals and Antioxidant Activities
Life Sciences › Agricultural and Biological Sciences › Food Science › Agricultural and Biological Research
Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
Keywords: phenolic compounds, antioxidant activity, food processing, food storage, plant secondary metabolites, pasteurization, fermentation, sonication, blanching, freezing, storage temperature, oxygen exposure, light exposure, enzyme supplementation, UV-C irradiation, oven drying, germination, food safety

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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).

Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.

EFEK METODE PENGOLAHAN DAN PENYIMPANAN TERHADAP KADAR SENYAWA FENOLIK DAN AKTIVITAS ANTIOKSIDAN

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