ANALYSIS OF VITAMIN A AND ANTIOXIDANT ACTIVITY IN INSTANT DRY NOODLE FORTIFIED WITH CRUDE PALM OIL (CPO)

Gunawan, Vania and Herdhian, Andreas and Lindayani, - and Hartayanie, Laksmi (2008) ANALYSIS OF VITAMIN A AND ANTIOXIDANT ACTIVITY IN INSTANT DRY NOODLE FORTIFIED WITH CRUDE PALM OIL (CPO). In: Proceeding the 8th National Student Conference. Unika Soegijapranata. ISBN 978-979-1268-50-9

[img]
Preview
Text
Laksmi-proced-analysis_of_vitamin.pdf

Download (8MB) | Preview

Abstract

Instant noodle become one of the most popular food in Indonesia because its affordable price and practical serving. Instant noodle is very popular and acceptable, so instant noodle should be fortified with some vitamins to increase the nutritional value. Crude palm oil (CPO) is the biggest natural carotenoid source which is easy to find in Indonesia. CPO contains 500 - 700 ppm of carotenoid and 600 - 1000 ppm of tocopherol and tocotrienol (vitamin E). Natural antioxidant usually used to prevent oxidation in food product. The aim of this research is to increase nutritional quality of instant dry noodle using CPO as fl-carotene source and antioxidant. Concentration of CPO was applied in this research i.e. 0% (control), 20%, 30%, and 40% respectively. Evaluation conducted in this research consists. of chemical characteristics evaluation (proximate, vitamin A, and antioxidant activity), physical characteristics evaluation (tensile strength, cooking yield, and cooking loss), and sensory evaluation. The result showed that fortification of CPO could increase vitamin A and antioxidant activity. Instant dry noodle with CPO concentration 40% showed the highest vitamin A (24778,77 SI) and antioxidant activity (22,72% discoloration). The large amount of CPO substitution had shown the decrease of tensile strength, and the increase of cooking yield and also cooking loss. According to sensory test, the most acceptable instant dry noodle was instant dry noodle with 20% addition of CPO

Item Type: Book Section
Subjects: > 660 Chemical engineering > Food Technology > Antioxidants
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mas Teguh M.
Date Deposited: 08 Sep 2015 21:11
Last Modified: 08 Sep 2015 21:11
URI: http://repository.unika.ac.id/id/eprint/2109

Actions (login required)

View Item View Item