| dc.description.abstract | Jicama or yam bean is Fabaceae Family which is potential as a source of
antioxidants as it is rich in flavonoid and phytoestrogen. The research was performed in
three stages. Stage I: Making of jicama flour with one factor (harvesting age (U): (3, 4,
and 5 months). Stage II: Making of jicama methanolic extract with one factor (harvesting
age (U): (3, 4, and 5 months). Stage III: Estimating the antioxidant activity of ether/water
fractions of methanolic extract with two factors i.e: concentration (K): (10, 20, 40, 80,
160 ppm) and harvesting age (U): (3,4, and 5 months).
The results showed that the harvesting age had highly significant effect on
proximate composition of jicama flour and yield of methanolic extract. Moisture content,
ash content, and fat content tended to decrease with increasing harvesting age.
Meanwhile, crude fiber content tended to increase. The protein content of jicama flour
and yield of methanolic extract were maximum at 4 month harvest and tended to decrease
at 5 months. The interaction of concentration and harvesting age had highly significant
effect on antioxidant activity. The antioxidant of ether fraction tended to increase, but the
antioxidant of the water fraction tended to decrease with increasing the harvesting age.
The antioxidant of jicama methanolic extract is categorized as a strong antioxidant
because the IC50 ether/water fractions were less than 100 ppm. | en_US |
