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Date
2021-12-20Subject
500 Science 630 Agriculture AntioxidansAktivität <Konzentration>Maillard-ReaktionTempehMolkepulverMetadata
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Aufsatz
Antioxidant activity of a mixture of water-soluble tempeh extract with whey powder that has undergone a Maillard reaction
Abstract
High amino acid content in tempeh and lactose in whey powder can be combined to perform Maillard reaction. So, it can be used to produce functional food products. This is caused by the formation of Amadori and melanoidin as water-soluble compounds which are reported to have high antioxidant capacity and produce a preferred flavor. The general objective of the study was to obtain an optimum process condition in a mixture of water soluble tempeh extract and whey powder with the highest antioxidant capacity (100 mL). The research method was carried out in three stages, namely (i) optimation condition of the Maillard reaction between water soluble tempeh extract and whey powder (concentration of whey powder and pH reaction) (ii) optimation of temperature and time for reaction, and also study kinetics of Maillard reactions that occur based on changes in antioxidant capacity, (iii) analysis an optimal mixture of water soluble tempeh extract and whey powder that has undergone a Maillard reaction. The analysis of the antioxidant activity was carried out using DPPH method, browning intensity, and color analysis using chromameter. The results of the analysis of antioxidant activity showed that the mixture ratio of water-soluble tempeh extract with whey powder 5 % b/v (100 mL), reacted at 100 °C and pH 5 for 90 minutes can increase the antioxidant activity of the mixture from 67,91 ± 2,62 % to 89,89 ± 0,17 %. That concludes as the optimum condition for Maillard reaction between water-soluble tempeh extract and whey powder.
Citation
In: Future of Food: Journal on Food, Agriculture & Society Vol. 9 / No. 5 (2021-12-20) eissn:2197-411XCollections
Vol 09, No 5 (2021) (Future of Food: Journal on Food, Agriculture & Society // The Future of Food Journal: Journal on Food, Agriculture & Society)Citation
@article{doi:10.17170/kobra-202110144897,
author={Sitanggang, Azis Boing and Firdausi, Nisrina Zulfa and Budijanto, Slamet},
title={Antioxidant activity of a mixture of water-soluble tempeh extract with whey powder that has undergone a Maillard reaction},
journal={Future of Food: Journal on Food, Agriculture & Society},
year={2021}
}
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2022-02-03T17:36:48Z 2022-02-03T17:36:48Z 2021-12-20 doi:10.17170/kobra-202110144897 http://hdl.handle.net/123456789/13601 eng Namensnennung 4.0 International http://creativecommons.org/licenses/by/4.0/ antioxidant activity Maillard reaction water-soluble tempeh extract whey powder 500 630 Antioxidant activity of a mixture of water-soluble tempeh extract with whey powder that has undergone a Maillard reaction Aufsatz High amino acid content in tempeh and lactose in whey powder can be combined to perform Maillard reaction. So, it can be used to produce functional food products. This is caused by the formation of Amadori and melanoidin as water-soluble compounds which are reported to have high antioxidant capacity and produce a preferred flavor. The general objective of the study was to obtain an optimum process condition in a mixture of water soluble tempeh extract and whey powder with the highest antioxidant capacity (100 mL). The research method was carried out in three stages, namely (i) optimation condition of the Maillard reaction between water soluble tempeh extract and whey powder (concentration of whey powder and pH reaction) (ii) optimation of temperature and time for reaction, and also study kinetics of Maillard reactions that occur based on changes in antioxidant capacity, (iii) analysis an optimal mixture of water soluble tempeh extract and whey powder that has undergone a Maillard reaction. The analysis of the antioxidant activity was carried out using DPPH method, browning intensity, and color analysis using chromameter. The results of the analysis of antioxidant activity showed that the mixture ratio of water-soluble tempeh extract with whey powder 5 % b/v (100 mL), reacted at 100 °C and pH 5 for 90 minutes can increase the antioxidant activity of the mixture from 67,91 ± 2,62 % to 89,89 ± 0,17 %. That concludes as the optimum condition for Maillard reaction between water-soluble tempeh extract and whey powder. open access Sitanggang, Azis Boing Firdausi, Nisrina Zulfa Budijanto, Slamet Antioxidans Aktivität <Konzentration> Maillard-Reaktion Tempeh Molkepulver publishedVersion eissn:2197-411X No. 5 Future of Food: Journal on Food, Agriculture & Society Vol. 9 false 410
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