The Effect of Concentration of Citric Acid and Blanching Time on the Antioxidation Properties of White Turmeric (Curcuma Zedoaria (Berg) Roscoe)

Abstract

White turmeric (Curcuma zedoaria (Berg) Roscoe) is a source of antioxidants that serves to ward off free radicals. The study aims to determine the antioxidation properties of white turmeric. This stage of the study is a white turmeric, peeled, washed, then blanching in the citric acid medium with varying concentrations of 0.025; 0.050; and 0.075% (b/V) and blanching time 0; 5 and 10 minutes. White turmeric results blanching obtained and then tested antioxidant activity, flavonoid levels, total phenols, tannins and moisture content. The data obtained is calculated statistically using the random design in the complete block (RDCB) factorial pattern and the analysis of variance (ANOVA). The results are real followed by a Duncan Multiple Range Test (DMRT). The most optimal treatment result is the concentration of citric acid 0.050%, the 5-minute blanching time with the antioxidant activity of RSA 63.00 ± 5.24%, total phenolic levels 27.7 ± 1.15 mgEk/g (db), tannins 11.6 ± 0.28 mgEc/g (db) and flavonoids 8.78 ± 0.73 mgEk/g (db).