| dc.description.abstract | Torbangun soup is traditionally consumed by Batalcnese women after bearing a child and is believed it can increase theirs breast milk The objective of this study was to investigate the effects of vitamin antioxidants addition on preserved Torbangun soup and its retention. Torbangun soup was made using coconut extract and packed with top sealed plastic cup. The antioxidants concentration used was 20.000 JU vitamin Alkg soup, 1000 mg of vitamin Clkg soup (0.1%), 300 mg of vitamin Elkg soup (0,03%), and 200 mg BHT/kg soup (0,02%). The antioxidants were given in the cooking process and the deterioration of lipid at soup was identified with chemical test [pH, Titrable Acidity, Peroxide Value (PV), Thiobarbituric Acids (FBA), vitamin (A, C, and E)), microbiological tes {Total Plate Count (FPC)), and organoleptic test. The result of pH, titrable acidity, p v, TBA, TPC, and organoleptic tests showed that the deterioration of Torbangun soup could prevent until 48 hours after adding antioxidant vitamin A, C, E compared with control which is only prevented maximum until 6 hours. Retention test of vitamin A, C and E is measuring vitamin stability ' in soup during cooking and storage. Vitamin A and E have greater damage during cooking process than storage as high temperature usage. Torbangun soup with vitamin C has a great retention during processing and 48 hours storage. Oxidation rate during heat processing with heat is higher than storage. | en |
