Effect of Processing Method on Carotenoid Content and Antioxidant Activity in Candi Banana (Musa paradisiaca) Yunita Rosiana Delvi Sholikhah, Sri Rahayu Lestari, Yunita Rakhmawati*
Universitas Negeri Malang
Abstract
Bananas are one of the plants that are widely cultivated by the community because they are rich sources of macro, micro and antioxidant nutrients. Candi bananas have a dark red skin color and there are red spots at the base of the fruit. This banana in each bunch has more than 17 pieces with the number of combs 5-7 combs. The antioxidant content in bananas includes carotenoids, flavonoids, ascorbic acid, dopamine, polyphenols. Carotenoids are antioxidant products as tetrapen pigments that show yellow, orange, red, and purple colors. Antioxidant activity is the ability of antioxidants to capture free radicals contained in a compound. The study aimed to explain the differences in carotenoids and antioxidant activity in Candi bananas which were processed by frying, steaming, and roasting. Research is included in experimental research. Candi banana processing methods are done by frying, steaming, and roasting. Carotenoid test was measured by spectrophotometric method. Antioxidant activity test was measured by DPPH method (1,1-diphenyl-2picrihydrazil). The results of the carotenoid test showed that the carotenoid content sequentially in the fresh, fried, steamed, and roasted treatments was 7.34- 14.83- 16.71- 20.05 g/g. The antioxidant activity test obtained IC50 values sequentially in the fresh, fried, steamed, and roasted treatments of 289.65- 179.94- 139.14- 434.72 ppm.
