Article Per Year (5 Year)
p-Index From 2020 - 2025
0
P-Index
This Author published in this journals
All Journal Indonesian Food and Nutrition Progress
Eni Harmayani
Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia
Agriculture, Biological Sciences & Forestry

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Study of Microbiological Quality and Antioxidant Activity Beras Kencur Drink with Heating Process Sakina Yeti Kiptiyah; Eni Harmayani; Umar Santoso
Indonesian Food and Nutrition Progress Vol 14, No 2 (2017)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.29725

Abstract

Beras kencur drink is well known as Indonesian herbal drink made from kencur (Kaempferia galanga L.) mixed with other functional ingredients through minimally-processing. The aim of this research was to evaluate microbiological quality and determine antioxidant activity of beras kencur drink with blanching and pasteurization treatment. Five samples were subjected to microbiological analysis by total plate count (TPC). Furthermore, the variation of heat treatment is blanching (5 and 10 minutes) and pasteurization. The sample were evaluated for pH value, total dissolved solids, total microbial, antioxidant activity, total phenolic content, total flavonoid content, and ferric reducing power. The results showed that five samples of beras kencur drink had varied total microbial amount while the samples treated with blanching and pasteurization had lower total microbial number. Samples with blanching kencur 5 minutes, blanching kencur 10 minutes and pasteurization had antioxidant activity of 80,30 %RSA, 64,78 %RSA and 58,24 %RSA, respectively, total phenolic content 1747,17 mgGAE/L, 1610 mgGAE/L, and 1465,13 mgGAE/L, respectively, total flavonoid content of 169,49 mgEK/L, 160,36 mgEK/L, and 136,31 mgEK/L, and ferric reducing power -1186,92 mgAA/L, 960,50 mgAA/L, and 897,61 mgAA/L. Beras kencur drink with blanching and pasteurization process had lower total microbial number and can improve antioxidant activity.
Co-Authors Sakina Yeti Kiptiyah Umar Santoso