APLIKASI EKSTRAK LIKOPEN DARI BUAH TOMAT APEL (Lycopersicum pyriforme) TERSALUT MALTODEKSTRIN PADA PENGOLAHAN MIE INSTAN FUNGSIONAL
A research about the application of lycopene extract of tomato fruit (Lycopersicum pyriforme) coated with maltodextrin in functional instant noodle processing has been done. The aim of the research was to determine the effect of lycopene coated with maltodextrin concentration on the shelf life of fu...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Tadulako University
2019-12-01
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| Series: | Kovalen: Jurnal Riset Kimia |
| Online Access: | https://bestjournal.untad.ac.id/index.php/kovalen/article/view/14799 |
| _version_ | 1797791968815742976 |
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| author | Dini Noviyandari Jaya Hardi Mappiratu Mappiratu |
| author_facet | Dini Noviyandari Jaya Hardi Mappiratu Mappiratu |
| author_sort | Dini Noviyandari |
| collection | DOAJ |
| description | A research about the application of lycopene extract of tomato fruit (Lycopersicum pyriforme) coated with maltodextrin in functional instant noodle processing has been done. The aim of the research was to determine the effect of lycopene coated with maltodextrin concentration on the shelf life of functional instant noodle. The goal was reached by using various of lycopene coated with maltodextrin concentration i.e. 500 ppm, 1000 ppm, 1500 ppm, 2000 ppm and 2500 ppm. The functional instant noodle was kept at room temperature for 49 days and it was measured every 7 days. The result showed that the shelf life of functional instant noodle increased with the increase of lycopene coated with maltodextrin concentration. The longest shelf life (354.79 days) was found in 2500 ppm of maltodextrin concentration.
Keywords: tomato, lycopene, instant noodle, shelf life |
| first_indexed | 2024-03-13T02:26:21Z |
| format | Article |
| id | doaj.art-b644e4302195470f94dbfc9358712707 |
| institution | Directory Open Access Journal |
| issn | 2477-5398 |
| language | English |
| last_indexed | 2024-03-13T02:26:21Z |
| publishDate | 2019-12-01 |
| publisher | Tadulako University |
| record_format | Article |
| series | Kovalen: Jurnal Riset Kimia |
| spelling | doaj.art-b644e4302195470f94dbfc93587127072023-06-30T01:54:47ZengTadulako UniversityKovalen: Jurnal Riset Kimia2477-53982019-12-015332232910.22487/kovalen.2019.v5.i3.1479914799APLIKASI EKSTRAK LIKOPEN DARI BUAH TOMAT APEL (Lycopersicum pyriforme) TERSALUT MALTODEKSTRIN PADA PENGOLAHAN MIE INSTAN FUNGSIONALDini Noviyandari0Jaya Hardi1Mappiratu Mappiratu2Tadulako UniversityTadulako UniversityTadulako UniersityA research about the application of lycopene extract of tomato fruit (Lycopersicum pyriforme) coated with maltodextrin in functional instant noodle processing has been done. The aim of the research was to determine the effect of lycopene coated with maltodextrin concentration on the shelf life of functional instant noodle. The goal was reached by using various of lycopene coated with maltodextrin concentration i.e. 500 ppm, 1000 ppm, 1500 ppm, 2000 ppm and 2500 ppm. The functional instant noodle was kept at room temperature for 49 days and it was measured every 7 days. The result showed that the shelf life of functional instant noodle increased with the increase of lycopene coated with maltodextrin concentration. The longest shelf life (354.79 days) was found in 2500 ppm of maltodextrin concentration. Keywords: tomato, lycopene, instant noodle, shelf lifehttps://bestjournal.untad.ac.id/index.php/kovalen/article/view/14799 |
| spellingShingle | Dini Noviyandari Jaya Hardi Mappiratu Mappiratu APLIKASI EKSTRAK LIKOPEN DARI BUAH TOMAT APEL (Lycopersicum pyriforme) TERSALUT MALTODEKSTRIN PADA PENGOLAHAN MIE INSTAN FUNGSIONAL Kovalen: Jurnal Riset Kimia |
| title | APLIKASI EKSTRAK LIKOPEN DARI BUAH TOMAT APEL (Lycopersicum pyriforme) TERSALUT MALTODEKSTRIN PADA PENGOLAHAN MIE INSTAN FUNGSIONAL |
| title_full | APLIKASI EKSTRAK LIKOPEN DARI BUAH TOMAT APEL (Lycopersicum pyriforme) TERSALUT MALTODEKSTRIN PADA PENGOLAHAN MIE INSTAN FUNGSIONAL |
| title_fullStr | APLIKASI EKSTRAK LIKOPEN DARI BUAH TOMAT APEL (Lycopersicum pyriforme) TERSALUT MALTODEKSTRIN PADA PENGOLAHAN MIE INSTAN FUNGSIONAL |
| title_full_unstemmed | APLIKASI EKSTRAK LIKOPEN DARI BUAH TOMAT APEL (Lycopersicum pyriforme) TERSALUT MALTODEKSTRIN PADA PENGOLAHAN MIE INSTAN FUNGSIONAL |
| title_short | APLIKASI EKSTRAK LIKOPEN DARI BUAH TOMAT APEL (Lycopersicum pyriforme) TERSALUT MALTODEKSTRIN PADA PENGOLAHAN MIE INSTAN FUNGSIONAL |
| title_sort | aplikasi ekstrak likopen dari buah tomat apel lycopersicum pyriforme tersalut maltodekstrin pada pengolahan mie instan fungsional |
| url | https://bestjournal.untad.ac.id/index.php/kovalen/article/view/14799 |
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