Article Per Year (5 Year)
p-Index From 2021 - 2026
0.408
P-Index
This Author published in this journals
All Journal Canrea Journal: Food Technology, Nutritions, and Culinary Journal Food ScienTech Journal ABDI MOESTOPO: Jurnal Pengabdian pada Masyarakat
Puji Wulandari
Department Of Food Technology, Agricultural Faculty, Sultan Ageng Tirtayasa University, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Environmental Science Immunology & microbiology

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search
Journal : food scientech journal

 1 
EVALUATION OF ANTIOXIDANT PROPERTIES OF Cucumis melo L cv. Hikapel DURING STORAGE AT ROOM TEMPERATURE Puji Wulandari; Supriyadi Supriyadi; Budi Setiadi Daryono
Food ScienTech Journal Vol 1, No 2 (2019)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (344.422 KB) | DOI: 10.33512/fsj.v1i2.7010

Abstract

The changes  in antioxidant compounds and antioxidant activities of melon (Cucumis Melo L.) cultivar Hikapel during postharvest storage at room temperature were evaluated.  Melon with three ripening stages (27 DAA, 29 DAA, and 32 DAA)  were harvested and stored at 25oC for 20 days. Melon cv. Hikapel were evaluated for their antioxidant compounds such as ascorbic acid, total phenolic (TPC), and total flavonoid content (TFC). Antioxidant capacity was also evaluated using DPPH radical scavenging assay (DPPH-RSA) and ferric reducing power assay (FRPA). The result showed that there were different levels of antioxidant compounds (TPC, TFC, and AAC) and antioxidant activities (DPPH-RSA & FRPA) in different ripening stages of this melon. Antioxidant compounds and antioxidant activity decreased during postharvest storage. In conclusion, melon cv. Hikapel provides various natural antioxidant compounds such as phenolic, flavonoid which can be the main contributors to the overall antioxidant activity of melon cv. Hikapel and its antioxidant properties were influenced by the postharvest storage period.
Co-Authors Ainun Nafisah BUDI SETIADI DARYONO Filki Ardiansyah Fitria Riany Eris Hermina Nurdiawati Kusumasari, Septariawulan Muhammad Dhabit Dzikribillah Muhammad Nur Cahyanto Nia Ariani Putri Putri, Nezly Nurlia Rifqi Ahmad Riyanto Rini Yanti Supriyadi Supriyadi Tubagus Bahtiar Rusbana Vega Yoesepa Pamela Winda Nurtiana Yudi Pranoto Zulfatun Najah