Penundaan Kerusakan Oleh Antioksidan Vitamin Dan Retensinya Pada Sayur Torbangun (Coleus Amboinicus Lour) Awet (The Preventasion of Destruction by Vitamin Antioxidants and Its Retention at Preserved Torbangun Soup (Coleus amboinicus Lour)

Abstract

Torbangun soup is traditionally consumed by Bataknese 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 IU vitamin A/kg soup, 1000 mg of vitamin C/kg soup (0.1%), 300 mg of vitamin E/kg 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 (TBA), 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.