The Effect of Boiling Time on Polyphenol Compounds and Antioxidant Activity of Ciplukan (Physalis Angulata .L)

The Effect of Boiling Time on Polyphenol Compounds and Antioxidant Activity of Ciplukan (Physalis Angulata .L)

This study aimed to determine the effect of boiling time on polyphenol compounds and antioxidant activity ciplukan (leaves, stems, fruit, roots and mixture of each plant part). This research used Randomized Block Design (RBD) with five groups (leaves, stems, fruit, roots, and mixture of each part o...

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Bibliographic Details
Main Authors: Tuty Anggraini, Busra Al-Hafit, Netty Sri Indeswari, Daimon Syukri
Format: Article
Language:English
Published: Lembaga Penelitian dan Pengadian kepada Masyarakat Universitas Andalas 2023-09-01
Series:Andalasian International Journal of Agricultural and Natural Sciences
Subjects:
ciplukan (Physalis angulata .L)
boiling
polyphenol
antioxidant
syrup
Online Access:https://aijans.lppm.unand.ac.id/index.php/aijans/article/view/21
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