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


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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