DESY PERMATASARI, KARTIKA (2023) KINETIKA DEGRADASI WARNA, TOTAL KAROTENOID, DAN AKTIVITAS ANTIOKSIDAN UMBI TALAS BENENG (Xanthosoma Undipes K.Koch) PADA BERBAGAI SUHU PENGERINGAN. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Beneng is a taro that has a characteristic yellow color which is thought to relate to carotenoid content. This taro is processed into flour through the drying method. Unfortunately, this step will decrease the carotenoid and its antioxidant of hue angle (°HUE), total carotenoids, and antioxidant activity (DPPH test) of beneng taro tuber through the Arrhenius model. This study used a factorial randomized block design with two factors. The first were variations in drying temperature (50, 60, 70, and 80 °C), and the second were variations in drying time (0-8 hours). All beneng taro chips that have been dried according to the specified temperature and time were then analyzed, including water content, °HUE, total carotenoids, and antioxidant activity (% inhibition). The results showed that the initial characteristic (0 hours) of beneng taro was 80,34% for water content, 80,55° for °HUE, 18,56 ppm for carotenoid, and 32,25% for antioxidant activity. Kinetics analysis reported that the thermal degradation of the tuber of beneng taro was best described by zero-, first-, and second-order kinetics reactions for °HUE, total carotenoid, and antioxidant activity. According to the Arrhenius model, the activation energies were 1.60876, 7.1822, and 10.50 kJ/mol for each parameter, respectively.
| Item Type: | Thesis (S1) | ||||||||||||
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| Additional Information: | Beneng adalah talas yang memiliki ciri warna kuning yang diduga berhubungan dengan kandungan karotenoid. Talas ini diolah menjadi tepung melalui metode pengeringan. Akan tetapi, langkah tersebut dapat menurunkan karotenoid dan antioksidannya dari sudut rona (°HUE), total karotenoid, dan aktivitas antioksidan (uji DPPH) umbi talas beneng melalui model Arrhenius. Penelitian ini menggunakan rancangan acak kelompok faktorial dengan dua faktor. Faktor pertama adalah variasi suhu pengeringan (50, 60, 70, dan 80 °C), dan faktor kedua adalah variasi waktu pengeringan (0-8 jam). Semua keripik talas beneng yang telah dikeringkan sesuai suhu dan waktu yang ditentukan kemudian dianalisis meliputi kadar air, °HUE, total karotenoid, dan aktivitas antioksidan (%inhibisi). Hasil penelitian menunjukkan bahwa karakteristik awal (0 jam) talas beneng adalah 80,34% untuk kadar air, 80,55° untuk °HUE, 18,56 ppm untuk karotenoid, dan 32,25% untuk aktivitas antioksidan. Analisis kinetika menemukan bahwa degradasi termal umbi talas beneng paling baik dijelaskan oleh reaksi kinetika orde nol, pertama, dan kedua untuk °HUE, total karotenoid, dan aktivitas antioksidan. Menurut model Arrhenius, energi aktivasi masing-masing adalah 1,60876, 7,1822, dan 10,50 kJ/mol untuk setiap parameter. | ||||||||||||
| Subjects: | S Agriculture > S Agriculture (General) | ||||||||||||
| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan |
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| Depositing User: | Kartika Desy Permatasari | ||||||||||||
| Date Deposited: | 16 May 2023 09:46 | ||||||||||||
| Last Modified: | 16 May 2023 09:46 | ||||||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/23269 |
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