Stabilitas Provitamin A dalam Pembuatan tepung Wortel (Daucus carola L.)I)

Abstract

Carrot powder has already made successfully from fresh carrot of local variety Cipanas (West Java). The sequence of processes are as follows: transversal slicing (0.5 cm in thickness), steam blanching (4 minutes), hot air conventional drying (60 - 70°C), milling by hammer mill and sieving (60 mesh). Drying reduced the moisture content of fresh carrot from 91.9 per cent down to 4.2 per cent in dried carrot whereas the moisture content of final product, carrot powder 60 mesh, was 8.6 per cent. The loss in provitamin A content during the process was due to drying and milling. The a1phaand beta-carotene contents of fresh carrot were 139.3 and 183.71'8 whereas in carrot powder were 25.5 and 51.5#g per g dry matter, respectively. Provitamin A content, alpha- and beta-carotene, were determined during storage at 0, 30 and 60 days. Increasing the length of storage time showed the decrease in provitamin A content. The addition of antioxidant BHA of 50 ppm based on the weight of carrot powder reduced the loss in provitamin A during storage. In case of packaging, tin container was better than plastic bag in reducing its loss, especially alpha-carotene. Identification of carotenoids by stepwise elution column chromatography (MgO-hyflo super cel; 1 : I weight/weight) followed by spectrophotometry showed that fresh carrot contained phytofluene. a1pha- and beta-carotene. Carrot powder that stored for 0 and 60 days contained alpha- and beta-carotene.