THE EFFECT OF ADDING SUGAR AND CITRIC ACID ON THE ANTIOXIDANT ACTIVITY AND REHYDRATION TIME OF WHITE SAFFRON (Curcuma mangga Val.) INSTANT POWDER

Dwiyati Pujimulyani, Agung Wazyka, Sri Anggrahini, Umar Santoso

Abstract


The objective of this research was to investigate antioxidant activity and rehydration time of instant powder of white saffron that was dried with drum dryer. The white saffron rhizomes were peeled, washed, blanched in boiled in 0.05% citric acid solution for 5 minutes, and grated. The grated white saffron was added with distilled water (1:1), and filtered. The extract of white saffron was added with sugar and dried into instant powder with drum dryer. The instant powder of white saffron was examined for antioxidant activity with DPPH methods.. The most favorable of white saffron instant powder was that processed by extract:sugar (1:1.5) and was added 0.128% citric acid, with characteristics: RSA 19.49%, curcumin 8.49 ppm, and rehydration time 59.4 second.
Keywords: antioxidant activity, instant powder, drum dryer, white saffron rhizome

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