Pasundan Food Technology Journal (PFTJ)
Vol 10 No 2 (2023): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ)

ANALISIS NUTRISI DAN ANTIOKSIDAN UMBI MENTAH DAN KUKUS DARI GANYONG (Canna edulis Kerr.) KULTIVAR LOKAL LEMBANG

Triani, Rini (Unknown)
Marthia, Nabila (Unknown)
Nurhawa, Shalli (Unknown)
Siti Nurminabari, Ina (Unknown)

Article Info

Publish Date
30 Nov 2023

Abstract

This study aims to analyze the nutritional and antioxidant content of raw and cooked canna tubers (steamed) of the local Lembang cultivar, agricultural products of Pasir Angling, Suntenjaya Village, Lembang District, West Bandung Regency. The method used is chemical analysis to determine the content of nutritional values of the tuber such as carbohydrates, proteins, fats and also the total antioxidant content (DPPH). The results showed that canna steamed tubers had higher nutritional and antioxidant content compared to raw tubers. This shows that the cooking process can affect the content of nutrients and antioxidants in canna tubers. Consequently, Ganyong steamed tubers can be considered as a source of nutrients and antioxidants that are beneficial to human health.

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Journal Info
Pasundan Food Technology Journal (PFTJ)
Website

Abbrev

foodtechnology

Publisher

Universitas Pasundan

Subject

Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Engineering Industrial & Manufacturing Engineering

Description

Pasundan Food Technology Journal (PFTJ) adalah majalah ilmiah berisi tulisan yang diangkat dari hasil penelitian dalam bidang Teknologi Pangan. PFTJ diharapkan dapat menjadi media untuk menyampaikan suatu penemuan atau inovasi ilmiah tentang Teknologi Pangan kepada para praktisi yang bergerak dalam ...