| dc.description.abstract | The purpose of this research was (1) to study the process of making carrot brem as an alternative source of $-carotene products, and (2) to shrdj the chemical characteristics of carrot brem produced The research was carried out during AprilJune 1999 at the Food Experimental Laboratory of Depurtment of GMSK Faculty of AgngnculturZeP B Bogor. Several levels of dextrin (27%, 30% and 33%) were added to the carrot juice to produce carrot brem in comparison to the addition of sticky rice to the carrotjuice. 7be carrot brem produced was then analyzed fm its chemical characteristics and was evaluated by 30 trained-panelist for its organoleptics peTfnnance. The results showed that that the &tion of 30% dexlrin had no signrficant efJects (p>O,O5). However, this level of dextrin had signij?cant eflects @<0,05) on water content, protein, carbohydrate, glucose and $-carotene contents in wmpcarpcartoso cna rrot brem produced from sticky rice, and had no signrfiumt eeffect on the content of ash and fat. The chemical characteristics of carrot brem as follows: water content (11.98%). ash (2.23%). protein (0,97%), fat (0,06%), carbohydrate (84,85%), pH (4,09), glucose level (3,56%) and P carotene (25,89 mg/lOOgr). There was a 32.51% reduction in ~ 9 ~ ~ o tceonnteen t ciurng the processingprocedure of carrot brem. | id |
