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Title Thermo-Degradation of Crude Extract of Tomato’ Pigment in Various Commercial Vegetable Oil
Edition
Call Number
ISBN/ISSN
Author(s) Leenawaty Limantara
Indriatmoko
Yoga Aji Handoko
Tatas H. P. Brotosudarmo
Subject(s) pigment
food products
Photodegradation
Photostability
Tomato
Classification
Series Title
GMD Prosiding Ilmiah Internasional
Language English
Publisher MRCPP
Publishing Year 2014
Publishing Place Malang
Collation
Abstract/Notes Vegetable oils as a category nine basic food consumed nearly every day by most Indonesian people. Several types of edible oil consumed by Indonesian people, including: palm oil, coconut oil, corn oil, soybean oil, sunflower seed oil, and canola oil in limited quantities. The large amount of oil consumption is becoming strategic for the government to implement a policy of food fortification in vegetable oil in an attempt to overcome some of the problems of the national health, such as deficiency of vitamin A. Likewise, the study of vegetable oil fortified by utilizing the potential of crude extract of tomato carotenoid pigments that contain lycopene as antioxidant compounds dominance become an interesting research to be done. In this context, testing the stability of the pigment as fortificants an important stage before applied and widely utilized. One form of such stability testing can be done through test pigment degradation through temperature treatment (thermo-degradation).
Study the stability of the pigment contained in the tomato extracts was performed using spectrophotometric method with UV-VIS spectrophotometer Shimadzu UV-1700 were integrated with the thermostat Eyela NTT SB-11. A total of 1% crude extract of tomato pigment dissolved in various commercial vegetable oil tested the stability of the pigment by treatment intervals temperature from 25oC to 70oC. The magnitude of the optical absorption changes during treatment be an indicators in determining the stability of the pigment. The results showed that the treatment in the higher temperature of all samples, the optical absorption rate decreases, which means that the pigment has decreased the level of stability. However, the response of the pigment stability in each type of vegetable oil to the temperature treatment showed decreased uptake rate of different optical. The value decrease the stability of the crude extract of tomato pigments in the highest value of the optical absorption with a wavelength of 482 nm, respectively, i.e.: palm oil (20.1%); coconut oil (21.3%), sunflower oil (23.2%); and canola oil (26.0%)
Specific Detail Info Humbolt Kolleg II in Conjuction with The 2nd International Conference on Natural Sciences (ICONS) 2014, Malang, 25-28, September 2014
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