Aplikasi Mikroemulsi β-Karoten untuk Menghambat Kerusakan Fotooksidatif Vitamin C pada Sari Buah Jeruk

https://doi.org/10.22146/agritech.9743

Setyaningrum Ariviani(1*), Sri Rahardjo(2), Pudji Hastuti(3)

(1) Fakultas Pertanian, Universitas Sebelas Maret, Jl. Kentingan No. 36 A, Surakarta
(2) Jurusan Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Flora, Bulaksumur, Yogyakarta 55281
(3) Jurusan Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Flora, Bulaksumur, Yogyakarta 5528
(*) Corresponding Author

Abstract


Orange juice were known have high ascorbic acid content, but susceptible towards photodegradation during storage and display. The objectives of this research were to determine β–carotene microemulsion inhibitory effect on ascorbic acid photooxidation in orange juice and to examine the effect of β–carotene microemulsion application on the sensory qualities. Results of this research showed that β–carotene microemulsion at β–carotene level of 6 ppm (2 % w/w of the system) efectivelly inhibited photooxidation of ascorbic acid in orange juice under 8 hours illumination of 2000 lux fluorescent light. The β–carotene microemulsion was proved as potential inhibitor of asorbic acid photodegradation in orange juice, and the inhibitory effectiveness found to be higher than that of empty microemulsion and free β–carotene. Application of β–carotene microemulsion on orange juice enhanced the juice color and appearance quality when its added after pasteurization.


ABSTRAK

Sari buah jeruk merupakan produk pangan yang kaya vitamin C, tetapi rentan terhadap kerusakan fotooksidasif selama penyimpanan dan display. Penelitian ini bertujuan menentukan kemampuan mikroemulsi β-karoten dalam menghambat kerusakan fotooksidatif vitamin C sari buah jeruk dan pengaruhnya terhadap karakteristik sensorisnya. Hasil penelitian ini memperlihatkan bahwa mikroemulsi β-karoten pada konsentrasi β-karoten 6 ppm (2 % b/b terhadap sari buah jeruk) terbukti efektif menghambat fotooksidasi vitamin C sari buah jeruk yang dipapar cahaya fluoresen 2000 lux selama 8 jam. Mikroemulsi β-karoten terbukti mampu berperan sebagai penghambat kerusakan fotooksidatif vitamin C sari buah jeruk yang potensial, dengan penghambatan yang lebih tinggi dibanding mikroemulsi  maupun β-karoten. Aplikasi mikroemulsi β-karoten ke dalam sari buah jeruk meningkatkan kualitas warna dan kenampakan sari buah jika penambahannya dilakukan setelah pasteurisasi.


Keywords


Microemulsion; β-carotene; photooxidation; vitamin C; orange juice

Full Text:

PDF



DOI: https://doi.org/10.22146/agritech.9743

Article Metrics

Abstract views : 1086 | views : 1665

Refbacks

  • There are currently no refbacks.




Copyright (c) 2016 Jurnal Agritech

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Agritech has been Indexed by:


Agritech (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.


website statisticsView My Stats