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IJSTR >> Volume 9 - Issue 1, January 2020 Edition



International Journal of Scientific & Technology Research  
International Journal of Scientific & Technology Research

Website: http://www.ijstr.org

ISSN 2277-8616



Effect Of Microwave Heating On The Antioxidant Activities And Physicochemical Properties Of Sea Cucumber (Holothuria Scabra) Powder

[Full Text]

 

AUTHOR(S)

Ansharullah Ansharullah, Andi Besse Patadjai, Asranudin

 

KEYWORDS

antioxidant, microwave heating, physicochemical properties, scanning electron microscope, sea cucumber, FTIR, alkaloid compounds.

 

ABSTRACT

This study was aimed to characterize the antioxidant activity of sea cucumber (Holothuria scabra), which were processed into powder with various processing methods. The processing methods used were smoking, steaming and microwaving. The powder were then measured its antioxidant activity using 2,2-diphenyl-1-picrylhydrazyl (DPPH) method. Other characteristics tested were their chemical content, morphological properties with Scanning Electron Microscope (SEM), and FTIR spectrum of the sea cucumber flour obtained. The results showed that the sea cucumber flour production with the microwaving method produced a powder which had stronger antioxidant properties compared to smoking and steaming methods. Based on IR spectroscopy data, it was shown that the compounds contained in samples which have vibrations of secondary amine groups (N-H), aromatic C-H groups, aliphatic C-H groups, C = O groups and aromatic groups indicated as alkaloid compounds. The sea cucumber powder produced with microwave method had a higher protein content, and its morphological appearance indicated a more physical damage. The method of sea cucumber powder preparation with microwave appeared to be likely more efficient in time, and would have a better nutritional values.

 

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