By: Rahayu WP, Dina, Fardiaz S, Nienaber NLP
Department of Food Science and Technology, Bogor Agricultural University
The research was carried out to study the antioxidative activity of industrial fresh traditional seasonings and its application in food. The seasonings studied were fried chicken, gulai, kari, opor, rawon and rendang. Test of antioxidant activity of seasoning extracts with thiocyanate method showed that the polar extract of kari and the non polar extract of rendang had the highest protection factor (PF), that were 3.75 and 4.75 respectively.
Keywords: antioxidant, fresh seasoning, protection factor
Dimuat di Jurnal Ilmu dan Teknologi Pangan, Volume 4 No. 1, 1999, ISSN 1410-0142