Retensi Ekstrak Karoten pada Olahan Mie Wortel (Daucus carrota L.)
Carotene extract from carrots (Daucus carrota L.) can improve the quality of processed noodles. Determining of carotene retention in processed carrot noodles during the storage period that has been done aims to know the reaction kinetics and shelf life of the noodles. Carrot noodles were stored for...
Main Authors: | , , , |
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Format: | Article |
Language: | English |
Published: |
Tadulako University
2020-09-01
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Series: | Kovalen: Jurnal Riset Kimia |
Online Access: | https://bestjournal.untad.ac.id/index.php/kovalen/article/view/12794 |
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author | Putri Wahyuni Ni Ketut Sumarni Prismawiryanti Jaya Hardi |
author_facet | Putri Wahyuni Ni Ketut Sumarni Prismawiryanti Jaya Hardi |
author_sort | Putri Wahyuni |
collection | DOAJ |
description | Carotene extract from carrots (Daucus carrota L.) can improve the quality of processed noodles. Determining of carotene retention in processed carrot noodles during the storage period that has been done aims to know the reaction kinetics and shelf life of the noodles. Carrot noodles were stored for 8 weeks at room temperature and analyzed its carotene content by using a UV-Vis spectrophotometer every 7 days. The result showed that the retention of carrot noodles during storage of 0, 1, 2, 3, 4, 5, 6, 7, and 8 weeks was 53.64%, 53.19%, 52.49%, 51.68%, 51.07%, 46.30%, 45.96, 45.88, and 44.93%, respectively. The retention kinetics of carrot noodles during storage followed a zero-order reaction and had a shelf life of up to 30 weeks, 4 days, 4 hours.
Keywords: carrot noodles, retention, self life |
first_indexed | 2024-03-13T02:32:16Z |
format | Article |
id | doaj.art-7d3f8b1fbdc84e789ca96ffeed16a793 |
institution | Directory Open Access Journal |
issn | 2477-5398 |
language | English |
last_indexed | 2024-03-13T02:32:16Z |
publishDate | 2020-09-01 |
publisher | Tadulako University |
record_format | Article |
series | Kovalen: Jurnal Riset Kimia |
spelling | doaj.art-7d3f8b1fbdc84e789ca96ffeed16a7932023-06-29T13:11:46ZengTadulako UniversityKovalen: Jurnal Riset Kimia2477-53982020-09-01629910510.22487/kovalen.2020.v6.i2.1279412794Retensi Ekstrak Karoten pada Olahan Mie Wortel (Daucus carrota L.)Putri WahyuniNi Ketut SumarniPrismawiryantiJaya HardiCarotene extract from carrots (Daucus carrota L.) can improve the quality of processed noodles. Determining of carotene retention in processed carrot noodles during the storage period that has been done aims to know the reaction kinetics and shelf life of the noodles. Carrot noodles were stored for 8 weeks at room temperature and analyzed its carotene content by using a UV-Vis spectrophotometer every 7 days. The result showed that the retention of carrot noodles during storage of 0, 1, 2, 3, 4, 5, 6, 7, and 8 weeks was 53.64%, 53.19%, 52.49%, 51.68%, 51.07%, 46.30%, 45.96, 45.88, and 44.93%, respectively. The retention kinetics of carrot noodles during storage followed a zero-order reaction and had a shelf life of up to 30 weeks, 4 days, 4 hours. Keywords: carrot noodles, retention, self lifehttps://bestjournal.untad.ac.id/index.php/kovalen/article/view/12794 |
spellingShingle | Putri Wahyuni Ni Ketut Sumarni Prismawiryanti Jaya Hardi Retensi Ekstrak Karoten pada Olahan Mie Wortel (Daucus carrota L.) Kovalen: Jurnal Riset Kimia |
title | Retensi Ekstrak Karoten pada Olahan Mie Wortel (Daucus carrota L.) |
title_full | Retensi Ekstrak Karoten pada Olahan Mie Wortel (Daucus carrota L.) |
title_fullStr | Retensi Ekstrak Karoten pada Olahan Mie Wortel (Daucus carrota L.) |
title_full_unstemmed | Retensi Ekstrak Karoten pada Olahan Mie Wortel (Daucus carrota L.) |
title_short | Retensi Ekstrak Karoten pada Olahan Mie Wortel (Daucus carrota L.) |
title_sort | retensi ekstrak karoten pada olahan mie wortel daucus carrota l |
url | https://bestjournal.untad.ac.id/index.php/kovalen/article/view/12794 |
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