PENGARUH EKSTRAK TEMPE TERHADAP MEKANISME DAN LAJU PERUBAHAN ß-KAROTEN DALAM SAUS CABE
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Abstract
THE EFFECT OF TEMPE EXTRACT ON THE MECHANISM AND RATE OF CHANGES OF β-CAROTEN IN CHILI SAUCE
Chili sauce has the potential to be used as a vehicle for vitamin A fortification in the form of β-carotene, since it can be added to various foods. However, we need information about the resistance
of β-carotene in chili sauce during processing and storage. The objectives of this study are: to
identify the degradation patterns of β-carotene in chili sauce which contains tempe extract in various
concentration during processing and storage in room temperature, and to identify the mathematics
model of β-carotene degradation. This study consists of three steps: preparing tempe extract using
tempe inoculum; preparing chili sauce; and analysis of changes of β-carotene in chili sauce during
processing and storage.
The results of this study are: the tempe produced rendement extract of 14,18% with 3-hydroxianthranilic acid concentration of 33,5 mg/100 grams dried tempe; tempe extract was able to
inhibit the changes of β-carotene in chili sauce caused by heating and storage in room temperature;
β-carotene changes in chili sauce during storage in room temperature with and without tempe extract
are following the null reaction order; mathematics model of β-carotene changes in chili sauce during
room temperature storage can be used to determine β-carotene concentrations in storage time
intervals through kinetic reaction analysis.
Keywords: chili sauce, tempe extract, β-carotene, fortification
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