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All Journal JC-T (Journal Cis-Trans) : Jurnal Kimia dan Terapannya
Ana Elviani
Mulawarman University
Biochemistry, Genetics & Molecular Biology

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Effect of Different Cooking Methods on Chlorophyll a and Total Carotenoids of Spirulina-Enriched Snack Pintaka Kusumaningtyas; Ana Elviani; Qurratul Ain; Maasje Catherine Watulingas
JC-T (Journal Cis-Trans) : Jurnal Kimia dan Terapannya Vol. 8 No. 2 (2024)
Publisher : Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17977/um0260v8i22024p001

Abstract

Chloropyll a and carotenoids are the source of bioactive compounds exerting a positive effect as antioxidants. In this study, the effect of four cooking methods (steaming, pan frying, microwaving, and boiling) on the chlorophyll a and carotenoids content of Spirulina-enriched snack was investigated. Chlorophyll a and carotenoids were spectrophotometrically determined in both raw and cooked snack samples. Results showed that the chlorophyll a and carotenoids contents were significantly increased by pan frying method, while boiling method gave the lowest chlorophyll a content and no significant different in total carotenoids compared to the control. The results showed that pan frying can be considered as the best method of cooking as it improved the chlorophyll a and carotenoids content in foods
Co-Authors Maasje Catherine Watulingas Pintaka Kusumaningtyas Qurratul Ain