Pengaruh Perbedaan Jenis Kemasan Terhadap Aktivitas Antioksidan Produk (Dark Dan Milk) Cokelat Dengan Metode DPPH
- Jurnal Nasional Terakreditasi
- Novriyanti Lubis, Annisa Umi Humairah, Resty Purnamasari, Riska Prasetiawati dan Effan Cahyati Junaedi
- Jurnal Ilmu Pangan dan Hasil Pertanian Vol 6, No.1, Juni 2022, Halaman .26-36 P-ISSN: 2581-088x E-ISSN: 2581-110x
Abstrak
ABSTRACT
Chocolate that is consumed daily has a variety of contents, including protein, fat,
carbohydrates, polyphenolic compounds, flavonoids and methylxanthines. Cocoa
polyphenols, mainly flavonoids, have potential as natural antioxidants. Chocolate
products on the market have differences in their packaging, namely some are
packaged in aluminum foil and some are packaged in plastic. This study aims to
determine the effect of different packaging on the antioxidant activity of chocolate
products (dark and milk), using the DPPH (2,2-Diphenyl-1-picrylhydrazyl) method, the
chocolate products (dark and milk) extracted by maceration way using 96% ethanol
as solvent for 3x24 hours. The results of this study indicated antioxidant activity
decreasing after 14 days storing at room temperature. The plastic packaging provides
greater percentage reduction than aluminum foil packaging. The reduction percentage
on dark chocolate samples of aluminum foil packaging was of 10.191%, whereas
plastic packaging by 14.931%. The reduction percentage on milk chocolate samples
used aluminum foil packaging was of 9.861%, whereas plastic packaging by 15.455%.
Different types of packaging can affect the level of antioxidant activity in dark and milk
chocolate products. Chocolate products with plastic packaging experienced a greater
decrease in antioxidant activity than chocolate products with aluminum foil packaging.
Keyword: Antioxidant; Chocolate products; DPPH.
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