IMPACT OF PROCESSING WITH HEAT TOWARD BIOACTIVE COMPONENT OF LOCAL BALINESE VEGETABLES

Bali has variety local foodstuffs. One of them is local vegetable and currently many local vegetables that in past consumed by people are substituted by various foodstuffs from outside. It is caused by not available information on its nutrient content or bioactive compound. So, it is necessary data on exploration and extraction of bioactive component of local Balinese foodstuff and its processing impact on bioactive component and usage of local Bali foodstuff extract to be functional and nutraceutical food. General objective of the research was to explore local Balinese vegetables including kejompot, gonda, ares and don muncuk waluh as functional food. So, Udayana University as the biggest university in Bali may play role and help to make food tenacity through exploration and diversification of local foodstuff diversification. Specific target in this research was to identify effect of processing with heat by steaming and boiling over bioactive component of local Balinese vegetables and to determine heat processing with the best property.

In first step, optimum time for boiling and steaming at 100^oC over 4 vegetables (gonda, kejompot, don muncuk waluh and ares) including steaming and boiling  kejompot (2, 4 and 6 minutes), gonda (3, 6, and 9 minutes), don muncuk waluh (4,8, and 12 minutes) and ares (10,15 and 20 minutes).  Then, the best property was determined based on heat processing treatment with sensory evaluation including score test (texture, doneness level, colour) and hedonic test (texture doneness level, colour and whole acceptance). The second step of the research was determination of the best property from each heat processing (fresh, steamed and boiled vegetables) with bioactive component test. All treatments were repeated three times so there were 36 experimental units for 4 vegetables. Parameters observed include water content, total phenol, flavonoid, vitamin C, and antioxidant activity.

         Result of the first step of the research through sensory test for the best time of processing with heat on local vegetable by steaming indicated Kejompot (6 minutes), are (10 minutes), gonda (3 minutes) and muncuk waluh (8 minute).  For  processing with boiling the best time for kejompot, ares, gonda and don muncuk waluh were 2, 15,  6, and 4 minutes, respectively. The best result in first step will be followed in second step.

           The results of the second step of each type of vegetables are the best chemical analysis of the kejompot are fresh vegetables with characteristics of  moisture  content 7.18%, vitamin C 4.32 mg AAE/g, total phenol 1.25 mg AG/g, total flavonoids 3.80mg QE/g, antioxidant activity 54.14% and IC 50 1515.85PPM. The best chemical analysis of Ares is steamed vegetables with a moisture content of 3.95%, vitamin C 3.67mg AAE/g, total phenols 0.41mg AG/g, total flavonoids 1.41 mg QE/g, antioxidant activity 82.12% and IC 50  2217.72 PPM. The best chemical analysis of gonda is fresh vegetables with characteristic of moisture content 10.67%, vitamin C 7.07mg AAE/g, total phenol 2.27mg AG/g, total flavonoids 6.83mg QE/g, antioxidant activity 64.51% and IC 50 821.68 PPM and the best chemical analysis in the vegetable muncuk waluh are fresh vegetables with a characteristic of moisture content 12.33%, Vitamin C  7.17mg AAE/g, total phenol 2.26mg AG/g, total flavonoids 7.14mg QE/g, antioxidant activity 58.68% and IC 50 1181.61 PPM