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...

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Main Authors: Putri Wahyuni, Ni Ketut Sumarni, Prismawiryanti, Jaya Hardi
Format: Article
Language:English
Published: Tadulako University 2020-09-01
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
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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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AT niketutsumarni retensiekstrakkarotenpadaolahanmieworteldaucuscarrotal
AT prismawiryanti retensiekstrakkarotenpadaolahanmieworteldaucuscarrotal
AT jayahardi retensiekstrakkarotenpadaolahanmieworteldaucuscarrotal