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Journal > E-Jurnal Riset Teknologi Industri > Mempelajari Ekstraksi Dan Stabilitas Total Karotenoid, Α dan Β Cryptoxanthin dalam Ekstrak Buah Merah (Pandanus Conoideus, Lamk

 

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E-Jurnal Riset Teknologi Industri
Vol 6 No 12 Desember 2012
Mempelajari Ekstraksi Dan Stabilitas Total Karotenoid, Α dan Β Cryptoxanthin dalam Ekstrak Buah Merah (Pandanus Conoideus, Lamk
Article Info   ABSTRACT
Published date:
22 Aug 2016
 
This  aim of research was  to find the optimum conditions for the  extraction process of “buah merah” oil that produce  optimum  β-cryptoxanthin content. The treatments of extraction process are steaming at 800C, autoclave at 1210C for 30 and   60 minutes respectely, and storing in refrigerator at -50C for one night,  then pressed and centrifugated. “Buah merah” oil produced from those  treatments was tested for β-cryptoxanthin content.  The “buah merah” oil with highest content of β-cryptoxanthin is conducted  characteristics test based on  water content, FFA, foreign matterial, PAHs and test for stability of total carotenoids, α and β cryptoxhantin of “buah merah” oil that stored in various conditions  of  temperature (40C, 250C, 350C), storage (dark and light using light flouresense lamp 10 W, type of packaging (brown glass bottle, soft capsules in  PVC bottle), and extraction methods (traditional and modern). Observations was conducted every week.for 8 weeks The results showed that extraction process of  “buah meraht”oil  that produce   of β-cryptoxanthin content with highest yield is  extraction process using  autoclave heating at 121° C for 1 hour  that result  35% yield and  20.78% β-cryptoxanthin content. The type of packaging that resulted the best stability of consentration of total carotenoid α and β-cryptoxanthin in in the “buah merah” oil is packaging that use double package of capsule  (primary packaging) and PVC bottle (secondary packaging) and store in dark condition  with temperature of 4 ° C.  
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