Published date: Jan 01 2016

Journal Title: KnE Life Sciences

Issue title: International conference on Agro-industry (ICoA) 2015

Pages: 114-118

DOI: 10.18502/kls.v3i3.387

Sri Anggrahinisri_anggrahini@ugm.ac.idDepartment of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Gadjah Mada University, Jl. Flora No.1 Bulaksumur 55281, Yogyakarta,

Agam GumawangDepartment of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Gadjah Mada University, Jl. Flora No.1 Bulaksumur 55281, Yogyakarta,

Sun drying is usually used during drying  snake fruit kernel powder processing before roasting. However, powder productions become hampered during raining season due to its highly weatherdepended. Cabinet drying can possibly be feasible alternative. The aim of research was to compare and describe the effect of sun drying and cabinet drying on proximate content, physical properties, and antioxidant activity of snake fruit kernel powder from Gading, Pondoh Manggala, and Pondoh Lumut varieties.  Each of snake fruit kernel from Gading, Pondoh Manggala, and Pondoh Lumut, was divided and dried under two conditions, i.e. 3 days sun drying and cabinet drying at a temperaure of 60°C for 18 hours. Then dried kernel  was roasted at a temperature of 180°C for 30 minutes, grinded, sifted using 40 mesh sieve to obtain snake fruit kernel  powder. Samples were analyzed for their proximate content, solubility, total soluble solid and antioxidant activity.  Results of the study showed that there was no significant difference among variables: chemical composition and solubility, but antioxidant activity and total soluble solid were significantly different. Total soluble solid of cabinet-dried snake fruit kernel powder was more higher than that of sun-dried, however antioxidant activity was more lower.   

Keywords: cabinet drying, kernel powder, snake fruit,  sun drying, variety 

Anggrahini, S., A. Gumawang, G. Basuki. 2014. Making Drink of “Salacca Bean” : Effect of Drying Method, Varieties of Salacca and Blending on the Sensoris, Chemis and Fisik Characteristics and Antioxidant Activity. Sleman, Yogyakarta
Anonim. 2013. Factors that was Affecting the Maillard Reaction. http://pengolahan pangan. blogspot.com/2013/11/factor-faktor-yang mempengaruhi-reaksi,himui. Accessed on Juni 6, 2013
Anonima 2014. Warga Sleman Olah Biji Salak Jadi Pengganti Kopi. http://www.republika. co.id/berita/trendtek/sains/14/03/25/n2zgk3- warga-sleman-olah-biji-salak-jadi- pengganti- kopi. Accessed on Juli 6, 2015
Anonimb. 2014. Manfaat Biji Salak Sebagai Bahan Baku Kopi Khas Tapanuli. http://www.bercerita.org/20/2014/05/ manfaat-biji-salak-sebagai-bahan-baku. html. Accessed on Mei 13, 2015
Andueza, S., C. Cid, M.C. Nicoli. 2004. Comparation of Antioxidant and Prooxidant Activity in Coffee Beverages Prepared with Conventional and Torrefacto Coffee. Lebensmittedl Wissenchaft und-Technologic- Food Science and Technology. 37(8):893-897.
Bae, S.H., S.Y.Cho, Y.D. Wox, S.H. Lee, H.J. Pord. 2014. Change in S-allyl Cystein Contens and Physicochemical Properties of Black Garlic Jurung HeatTtreatment. LWT. Food Science and Technology. 55 : 397-4022
Bailley, M.E., K. Won Um. 1992. Maillard Reaction and Lipid Oxidation.In Angelo AJS. Lipid oxidation in Food. ACS Symposium Series. New York.
Charisma, N. 2013. Pengaruh Suhu dan Lama Penyangraian Terhadap Kadar Kafein dan Tingkat Keasaman Kopi Varietas Arabika (Coffee arabica). Digilib.unpas.ac.id/download.php?id=3619. Accessed on Maret 25, 2015.
Fathoni, F. 2014. Studi Potensi Biji Salak (Salaca edulis Reinw) Sebagai Sumber Alternatif Monosakarida Dengan Cara Hidrolisis Menggunakan Asam Klorida. Skripsi. Faculty of Agriculture Technology Universitas, Gadjah Mada, Yogyakarta, Indonesia
Indriati, M.R. 2015. Pengaruh Lama Penyangraian dan Penambahan Gula Kelapa Pada Pembuatan Bubuk Biji Salak Dengan Derajat Penyangraian Berat Terhadap Karakteristik dan Aktivitas Antioksidan. Skripsi. Faculty of Agicultural Technology Universitas Gadjah Mada. Yogyakarta.Indonesia
Lopez-Gallilea, I., S. Andueza, I. Leonardo. M.P. de Pena, C. Cid. 2006. Influence of Torrefacto Roast on Antioxidant and Pro- Oxidant Activity of Coffee. Food Chemistry. 94(1): 73-80
Lopez-Gallilea, I., M.P. de Pena, C. Cid.2008 Application of Multivariate Analysis to Investigate Potential Antioxidants in Conventional and Torrefacto Roasted Coffee. European Food Reserch and Technology. 227(1):141-149
Pulido, R., M. Hernandez-Garzia, F. Saura- Calixto. 2003. Constribution of Beverages to the Intake of Lipolitic and Hydrophilic Antioxidants in the Spanish Diet. European Journal of Clinical Nutrition. 57(10): 1275-1282
Supriyadi, Suhardi, M. Suzuki, K. Yoshida, T. Muto, A. Fujita, N. Watanabe.2002 Changes in the Volatile Compounds and in the Chemical and Physical Properties of Snake Fruit (Salaca edulis Reinw) Cv. Pondoh During Maturation. Journal Agriculture Food Chemistry. 50(26):7627-7633
Svilaas, A., A.K. Sukhi, L.F. Andersen, T.M. Svilaas, E.C. Siroom, D.R. Jacobs.2004 Intakes of Antioxidans in Coffee, Wine and Vegetables are Correlated with Plasma Carotenoids in Humans. Journal of Nutrition. 143 930; 562-567
Yuanita, L. 2009. Analisis Monomer Sakarida dan Gugus Fungsi Kompleks Fe-Serat Pangan Pada Perebusan Kondisi Asam. Journal ilmu dasar. 10(1): 49-55
Zhuang, Y., L. Sun. 2011. Antioxidant Activity of Maillard Reaction Products From Lysin-Glucose Model System as Realated to Optical Property and Copper (V) Binding Ability. Africa Journal of Biotechnology. 10(35): 6874-6793