Degradation Kinetics of Red Beet (Beta vulgaris) Powder during Thermal Processing and Changes of pH

SANTOSO, MONICA ARIYANI and DEWI, ELLENA WIDURIATI and ANANINGSIH, VICTORIA KRISTINA and Pratiwi, Alberta Rika Degradation Kinetics of Red Beet (Beta vulgaris) Powder during Thermal Processing and Changes of pH. 3rd International Student Conference on Food Science and Technology “Greening the Food Industry: Inovation for Sustainability”. ISSN 978-602-8011-81-5

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Abstract

Red beet (Beta vulgaris) is a source of antioxidants and often used as a natural colorant in the food processing. Antioxidant content in beets is called betalain, which are classified into betacyanin which is purplish red pigment and betaxhantin which is the yellow orange pigment. Antioxidants are compounds that can delay or prevent the oxidation of free radicals such as rancidity and discoloration but are very susceptible to degradation. Free radicals are highly reactive molecules because it has unpaired electrons in the outer orbital of the molecule so that it can react with the cells of the body that can cause disease. Antioxidant activity degradation is determined by calculating the activation energy. The activation energy is the minimum energy required to perform a reaction. The purpose of this study was to determine the effect of pH, temperature and heating duration on antioxidant degradation of red beet powder and to determine the degradation kinetics by calculating the value of the activation energy based on the decrease in antioxidant activity with Arrhenius model. Preparation of red beet powder is conducted by drying red beet using cabinet dryer. Methods of research conducted with three levels, i.e. pH 6, 7 and 8; with four different temperatures, i.e. 40oC, 60oC, 80oC and 90oC; and at five heating rate, i.e. 0, 5, 10, 15 and, 20 minutes. The analysis performed in this study is the analysis of antioxidant activity in red beet powder using DPPH method. The results were calculated using the Arrhenius equation. The results showed that lowest decreasing antioxidant activity is at pH 6, temperature 40oC and 0 minute; is equal to 25.40% and the highest decreasing antioxidant activity is at pH 8, temperature 80oC and 20 minutes is equal to 49.76%. The highest activation energy (Ea) is pH 6, at 0 minute that equal to 7303.85 J/mol. While the lowest Ea is pH 8 at 20 minutes that equal to 4230.16 J/mol.

Item Type: Article
Subjects: > 660 Chemical engineering > Food Technology
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Ms Kristina Ananingsih
Date Deposited: 09 May 2018 22:12
Last Modified: 15 Oct 2019 07:42
URI: http://repository.unika.ac.id/id/eprint/15922

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