Pustaka Ilmiah Universitas Padjadjaran

Abstrak

AKTIVITAS ANTIOKSIDAN DAN PENGHAMBATAN PEMBENTUKAN MALONALDEHIDA DAN EKSTRAK KAYU SECANG (CAESAPLINIA SAPPAN L.) PADA BUNGKIL KACANG TANAH SELAMA PENYIMPANAN

The researchs were done to find out the activity of sappan wood extract as antioxidant to scavenge anion superoxide (Superoxide dismutase] and to inhibit the malonaldehida (MDA) forming on pressed peanut cake during 60 days storage. This researchs consist of sappan wood extract at level of 0; 2.5; 5; 7.5; 10% and a single concentration BHTof 0.1 % and a single concentration sodium benzoate of 0.1% as comparison. The superoxide dismutase (SOD) activity and the MDA forming on pressed peanut cake were determined at 0; 15; 30; 45 and 60 days storage.
The result of SOD activity showed that concentration hiking sappan wood extract will increase and inhibit the decreasing SOD on pressed peanut cake during storage. Sappan wood extract at level of 7.5 and 10 % more effective than BHT of 0.1 % and sodium benzoate of 0.1 % to increase and maintain the decreasing SOD on pressed peanut cake during 60 days storage.
The result of antioxidant activity to inhibit the MDA forming showed that sappan wood extract capable to inhibit the increasing of thiobarbituric acid reactive substabces {TBA-RS) value on pressed peanut cake during storage. Sappan wood extract at level of 7.5 and 10 % more effective than BHT of 0.1 % and sodium benzoate of 0.1 % to maintain the increasing of TBA-RS value during 50 days storage.