Article Per Year (5 Year)
p-Index From 2019 - 2024
1.325
P-Index
This Author published in this journals
All Journal Jurnal Ilmu Lingkungan Jurnal Online Mahasiswa (JOM) Bidang Teknik dan Sains KOVALEN: Jurnal Riset Kimia BIOMA : Jurnal Biologi Makassar SJME (Supremum Journal of Mathematics Education) Jurnal Golden Age Jurnal Akuntansi Bisnis Eka Prasetya : Penelitian Ilmu Akuntansi Community Education Engagement Journal Human Resource Management Studies
Putri Wahyuni
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Mathematics Social Sciences

Published : 9 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search
Journal : KOVALEN: Jurnal Riset Kimia

 1 
Retensi Ekstrak Karoten pada Olahan Mie Wortel (Daucus carrota L.): Retention of Carotene Extract on Carrot (Daucus carrota L.) Noodles Putri Wahyuni; Ni Ketut Sumarni; Prismawiryanti; Jaya Hardi
KOVALEN: Jurnal Riset Kimia Vol. 6 No. 2 (2020): Edisi Agustus
Publisher : Chemistry Department, Mathematics and Natural Science Faculty, Tadulako University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/kovalen.2020.v6.i2.12794

Abstract

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
Co-Authors Agus Dahlia Alzaber Alzaber Andri Purnama Astri wahyuni Awaludin Martin Fifi Fatmawati Rahayu Fitriana Yolanda Jaya Hardi Laksono Trisnantoro Lilis Marina Angraini Ni Ketut Sumarni Novia Xelly Yolanda T. Simbolon Prima Aulia Prismawiryanti Prismawiryanti Selfie Gultom Sofyan Husein Siregar SULASTRI Thamrin Thamrin