Studi Aktivitas Antioksidan pada Pembuatan Tempe dari Kedelai, jagung dan Dedak Padi

Abstract

RINI MINDASARI: A Study on The Activity of Antioxidant in Making Tempe from Soybean, Maize and Rice Bran. Supervised by Dr. Ir. Herla Rusmarilin, MS and Linda Masniary Lubis, STP, M.Si. Indonesia as tropical country has many crop which have potencies as sources of antioxidant, among other things bulk. This research is conducted to know the activity antioxidant from bulk extract soybean, maize and rice bran sangrai by using method tiosianat. Each; Every treatment determined by rate proksimat. The research was conducted at Januari - Februari 2010 at The Laboratory of Food Technology, Faculty of Agriculture, North Sumetera University, Medan, using factorial Completely Randomized Design (CRD) with two factor, addition mixture of soy and maize (K) 0:4, 3:1, 2:2, 1:3 and 4:0, and rice bran concentration 0 %, 5 %, 10 %, 15 % dan 20 %. Parameters analysed water rate, ash content, protein content, fat content, harsh fibre content, ekstraksi of component of antioxidant and activity antioxidant. The results show that addition mixture of soy and maize and rice bran concentration, had highly significant effect on moisture content, ash content, protein content, content of fat and harsh fibre content. Activity antioxidant of at highest hexane extract at treatment of K4 and D5, each owning factor protektif of equal to 2,608 and 2,594, α-tokoferol 1,97. Extract of Hexane of K4 and D5 can maintain the sour oxidation of linoleat of up to 16,437 and 16,350 day.