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Undergraduate S1 thesis, University of Muhammadiyah Malang. Background: Antioxidants are the chemical compounds that can contribute one or more electrons to the free radicals for slowing free radical reactions. One kind of plant that has potential as an antioxidant is manalagi apple Malus sylvestris Mill.

Manalagi apple and apple vinegar were used as the test samples. The testing process were through washing, crushing, pressing, filtering, adding bacteria, fermentation stage 1 and 2, and packaging stage.

Based on some bibliography, there are antioxidant activity on apples. ABTS solution is one of the reagents that is used for antioxidant test that can clearly present free radicals with a UV-Vis spectrophotometer.

The value of IC50 shows the level of free radical inhibition proxies against antioxidants. Objective: This study aimed to identify the comparing ratio of antioxidant activity between fresh manalagi apple and apple vinegar using ABTS method 2,2-Azinobis 3-ethylbenzothiazolinsulphonic acid Method: This study applied ABTS method which is one the method to measure antioxidant activity in natural materials using UV-Vis spectrophotometer.

Results and Conclusions: The results showed the IC50 value from fresh manalagi apple is All Rights Reserved. Toggle navigation. Text BAB I. Text BAB V. Nurhadin Nurhadin.


File:Bakal Buah Apel Manalagi, KP Banaran, Baltjestro, Batu, Malang 15052015.jpg

Research on the formulation of fruit leather has been done but the research about the shelf life of fruit leather has not been done. In a previous study, the addition of xanthan gum a binder to improve the quality of manalagi apples fruit leather, where the use of 1,5 gram of xanthan gum provides the best quality, but it is not known the shelf life of the fruit leather. The purpose of this study was to know the shelf life, determine the change in the value of sensory, water content, and total microbial of manalagi apples fruit leather during 25 days of storage and various storage temperature.. The result showed that the quality of each of the tested sensory parameters and moisture contentdecreased from starting day 0 to day The total of microbial are increased from strating day 0 to day


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