EFEK LAMA PERENDAMAN EKSTRAK KALAMANSI (Citrus microcarpa) TERHADAP AKTIVITAS ANTIOKSIDAN TEPUNG PISANG GOROHO (Musa spp.)

Abstract

ABSTRACT Kiay et al., 2011. The effect calamansi (Citrus microcarpa) extract on antioxidant activity of goroho banana fluor (Musa spp.). Banana is local food commodity that used as sources of carbohydrate beside paddy. Fresh mature banana can be produced as banana flour to prolong its lifetime and minimalize its nutrition degradation. Callamansi (Citrus microcarpa) contained antioxidant compound. Does callamansi extract improve antioxidant activity of goroho banana flour. The aim of this research was to determine antioxidant activity of goroho banana flour which immersed with calamansi extract. This research using laboratory experiment methods to analyze total phenolic content, free radical scavenging activity, total antioxidant and vitamins C of calamansi and goroho banana flour using spectrophotometer UV-vis. This research using complete random design (rancangan acak lengkap, RAL), thus obtained data were analyzed using statistic. Significant difference between groups were analyzed using ANOVA with p 0,05) compared with vitamin C, citric acid and blank. Its caused by callamansi antioxidant diffuse into banana flour. Banana flour immersed with vitamins C possess to total phenolic content 1,66 mg/kg gallic acid, free radical scavenging activity 41,98%, total antioxidant 22,8 ppm and vitamins C 0,09 mg/100 g sample, Banana flour immersed with citric acid possess to total phenolic content 1,42 mg/kg gallic acid, free radical scavenging activity 36,66%, total antioxidant 15,15 ppm and vitamins C 0,09 mg/100 g sample and blank possess to total phenolic content 1,49 mg/kg gallic acid, free radical scavenging activity 39,94%, total antioxidant 16,63 ppm and vitamins C 0,09 mg/100 g sample. Antioxidant activity from calamansi extract and goroho banana flour caused by it phenolics compound that act as antioxidant. As conclusions of this research, calamansi possess an antioxidant activity. Then goroho banana flour immersed with calamansi extract possess high antioxidant activity. This research suggested that calamansi extract can be used to produce banana flour with antioxidant activity.. Keywords : callamansi, goroho banana, flour, antioxidant