Investigation of Antioxidant Activity from Beetroot Juice (Beta vulgaris L) as Healthy Drink for Prevention of Non-Communicable Disease

Ratih Tri Amelia* -  Pascasarjana Ilmu Gizi, Universitas Sebelas Maret, Indonesia
Tonang Dwi Ardyanto -  Departemen Pendidikan dan Penelitian, Rumah Sakit Universitas Sebelas Maret, Indonesia
Yulia Sari -  Departemen Parasitologi Fakultas Kedokteran Universitas Sebelas Maret, Indonesia

Supp. File(s): Research Results Ethical Clearance Copyright Agreement Covering Letters Etika Publikasi
Non-communicable diseases can cause oxidative stress which have a role in the pathophysiology of non-communicable diseases. One of the recommended diets for preventing complications of non-communicable diseases is a rich–antioxidants diets. One of the foods rich in antioxidants is beetroots. This study aims to assess the antioxidant content of locally obtained beetroot juice. Analytical research uses laboratory experimental methods to test the antioxidant activity of beetroot juice. Before the laboratory test was carried out, a hedonic test was carried out by the panelists. The beets are then juiced and checked for DPPH′ (2,2-diphenyl-1-picrylhydrazyl).The beetroot is then juiced and checked for DPPH′ (2,2-diphenyl-1-picrylhydrazyl). Statistical analysis using the Kruskal Walis test.  Results: The hedonic test showed that panelists preferred beetroot juice with the addition of lemon juice with a 'like' range for the aroma and viscosity and a 'neutral-like' range for the taste and color of beetroot juice. The antioxidant content in 300 ml of beetroot juice is 53,34 ± 0,13%. Conclusion: Beetroot juice has a high antioxidant content and has health benefits for preventing PTM.

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Keywords : Acceptance test, antioxidant, beetroot, diet, health product

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