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All Journal JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI
Made Gabhina Aryayustama
Mahasiswa Program Studi Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Unud
Agriculture, Biological Sciences & Forestry

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STABILITAS KADAR KAROTENOID EKSTRAK BUAH PANDAN (Pandanus tectorius) PADA CAHAYA DAN SUHU PENYIMPANAN Made Gabhina Aryayustama; Ni Made Wartini; Ni Putu Suwariani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 3 (2018): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (220.215 KB) | DOI: 10.24843/JRMA.2018.v06.i03.p05

Abstract

Carotenoid extract of pandanus fruit has some deficiencies that are easily damaged by acid, light, and high temperatures. The aim of this study was to know the best treatment of light and temperature to maintain the stability of the pandanus fruit extract during storage. The experiment in this study used Completely Randomized Design with two factors. The first factor was light that consisted of two levels: dark and bright. The second factor was storage temperature that consisted of three levels: 4±3?C, 28±3?C and 45±3?C. The results showed that the treatment of 4±3?C in dark condition had the best treatment to maintain the stability of pandanus fruit extract with the smallest decrease of carotenoid 13,47% during 4 weeks of storage. Keywords : Pandanus fruit extract, carotenoids, light, temperature, stability
Co-Authors Ni Made Wartini Ni Putu Suwariani