KAJIAN RETENSI KAROTEN KAPANG ONCOM MERAH DARI TONGKOL JAGUNG SELAMA PENGOLAHAN DAN PENYIMPANAN MIE INSTAN FUNGSIONAL
Has done research on carotenoids retention oncom red on the processing and storage of instant noodles functional.This study aims was to determine the level of damage carotene in the instant noodle processing and to determine the carotene retention during storage of instant noodles as well as to dete...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Tadulako University
2016-09-01
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| Series: | Kovalen: Jurnal Riset Kimia |
| Online Access: | https://bestjournal.untad.ac.id/index.php/kovalen/article/view/6722 |
| _version_ | 1797791969527726080 |
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| author | Nurakhirawati Nurakhirawati Harianthy Aneke Syaiful Bahri |
| author_facet | Nurakhirawati Nurakhirawati Harianthy Aneke Syaiful Bahri |
| author_sort | Nurakhirawati Nurakhirawati |
| collection | DOAJ |
| description | Has done research on carotenoids retention oncom red on the processing and storage of instant noodles functional.This study aims was to determine the level of damage carotene in the instant noodle processing and to determine the carotene retention during storage of instant noodles as well as to determine the shelf life of instant noodles at a temperature 50ºC and 60ºC. Estimation of shelf life or expiration period using the model of reaction kinetics the treatment phase of the study include red oncom mold production, processing instant noodles and storage of instant noodles on the temperature. Analysis carotene on instant noodlesdone every 0 days to 6 days using UV-Vis spectrophotometry method in wavelength. The data obtained is used to determine the shelf life of instant noodles. The results obtained showed live carotene demage during the processing of instant noodles is to 20g = 1,867%. For temperature 60oC for 20g = 10,208%, and determining Q10 is 2,90 and the expiration of a functional instant noodles is 122 days.
Keywords : Carotene, Mie Functional, Retention carotene, Shelf life, Reaction Kinetics Model |
| first_indexed | 2024-03-13T02:26:22Z |
| format | Article |
| id | doaj.art-b6d57f2c71f342e9bb0a0e6fd67111cc |
| institution | Directory Open Access Journal |
| issn | 2477-5398 |
| language | English |
| last_indexed | 2024-03-13T02:26:22Z |
| publishDate | 2016-09-01 |
| publisher | Tadulako University |
| record_format | Article |
| series | Kovalen: Jurnal Riset Kimia |
| spelling | doaj.art-b6d57f2c71f342e9bb0a0e6fd67111cc2023-06-30T02:13:03ZengTadulako UniversityKovalen: Jurnal Riset Kimia2477-53982016-09-01226722KAJIAN RETENSI KAROTEN KAPANG ONCOM MERAH DARI TONGKOL JAGUNG SELAMA PENGOLAHAN DAN PENYIMPANAN MIE INSTAN FUNGSIONALNurakhirawati NurakhirawatiHarianthy AnekeSyaiful BahriHas done research on carotenoids retention oncom red on the processing and storage of instant noodles functional.This study aims was to determine the level of damage carotene in the instant noodle processing and to determine the carotene retention during storage of instant noodles as well as to determine the shelf life of instant noodles at a temperature 50ºC and 60ºC. Estimation of shelf life or expiration period using the model of reaction kinetics the treatment phase of the study include red oncom mold production, processing instant noodles and storage of instant noodles on the temperature. Analysis carotene on instant noodlesdone every 0 days to 6 days using UV-Vis spectrophotometry method in wavelength. The data obtained is used to determine the shelf life of instant noodles. The results obtained showed live carotene demage during the processing of instant noodles is to 20g = 1,867%. For temperature 60oC for 20g = 10,208%, and determining Q10 is 2,90 and the expiration of a functional instant noodles is 122 days. Keywords : Carotene, Mie Functional, Retention carotene, Shelf life, Reaction Kinetics Modelhttps://bestjournal.untad.ac.id/index.php/kovalen/article/view/6722 |
| spellingShingle | Nurakhirawati Nurakhirawati Harianthy Aneke Syaiful Bahri KAJIAN RETENSI KAROTEN KAPANG ONCOM MERAH DARI TONGKOL JAGUNG SELAMA PENGOLAHAN DAN PENYIMPANAN MIE INSTAN FUNGSIONAL Kovalen: Jurnal Riset Kimia |
| title | KAJIAN RETENSI KAROTEN KAPANG ONCOM MERAH DARI TONGKOL JAGUNG SELAMA PENGOLAHAN DAN PENYIMPANAN MIE INSTAN FUNGSIONAL |
| title_full | KAJIAN RETENSI KAROTEN KAPANG ONCOM MERAH DARI TONGKOL JAGUNG SELAMA PENGOLAHAN DAN PENYIMPANAN MIE INSTAN FUNGSIONAL |
| title_fullStr | KAJIAN RETENSI KAROTEN KAPANG ONCOM MERAH DARI TONGKOL JAGUNG SELAMA PENGOLAHAN DAN PENYIMPANAN MIE INSTAN FUNGSIONAL |
| title_full_unstemmed | KAJIAN RETENSI KAROTEN KAPANG ONCOM MERAH DARI TONGKOL JAGUNG SELAMA PENGOLAHAN DAN PENYIMPANAN MIE INSTAN FUNGSIONAL |
| title_short | KAJIAN RETENSI KAROTEN KAPANG ONCOM MERAH DARI TONGKOL JAGUNG SELAMA PENGOLAHAN DAN PENYIMPANAN MIE INSTAN FUNGSIONAL |
| title_sort | kajian retensi karoten kapang oncom merah dari tongkol jagung selama pengolahan dan penyimpanan mie instan fungsional |
| url | https://bestjournal.untad.ac.id/index.php/kovalen/article/view/6722 |
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