Open AccessThe characteristics of the pericarp of garcinia mangostana (mangosteen) extract as natural antioxidants in rendang
Author(s) -
Sri Melia,
Deni Novia,
Indri Juliyarsi,
Endang Purwati
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/287/1/012028
Subject(s) - garcinia mangostana , gallic acid , chemistry , food science , garcinia , organoleptic , ethanol , antioxidant , botany , traditional medicine , biology , biochemistry , medicine
The purpose of this study is to determine the role of pericarp of Garcinia mangostana (commonly known as Mangosteen ) extract as natural antioxidants in rendang . The materials used in this study were obtained from Mangosteen of Pariaman, West Sumatera, Indonesia. Xhantones were extracted from the pericarp of Garcinia mangostana by using ethanol. The rendang were made with additional Mangosteen extract: 0%, 0.25%, 0.5%, 0.75% and 1%. The data obtained were processed statistically. If treatment showed significant results (P 0.05) and addition of mangosteen extract could extend the storage life of rendang.