Bawang Tiwai (Eleutherin americana Merr.) sebagai Pengawet, Antioksidan dan Pewarna untuk Pangan

Suroto HS

Abstract


Bawang tiwai (Eleutherine americana Merr.) contains phytochemicals such as alkaloids, flavonoids, phenolics, glycosides, steroids, saponins, anthocyanins, protein and carbohydrate. The results showed that bawang tiwai has potential to be applied as food preservatives, antioxidants and coloring agents. Bawang tiwai extracts application opportunities in industries such as bread and sauce as a preservative, antioxidant coconut oil and color syrup and jelly. Phenol compound acts as a preservative and antioxidants, while anthocyanins coloring agents.


Keywords


Antioxidant, bawang tiwai, color, food, preservative

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DOI: http://dx.doi.org/10.26578/jrti.v6i12.1522

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Akreditasi S2 Vol.10 No.1 th 2016 s/d Vol.14 No.2 th 2020. p-ISSN : 1978-6891, e-ISSN : 2541-5905. 

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