Perubahan Kandungan Likopen dan Kualitas Pasta Tomat Selama Proses Pengolahan
| dc.contributor | Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian, Jl. Tentara Pelajar 12 A Bogor | en-US |
| dc.creator | Dewandari, Kun Tanti | |
| dc.creator | Kailaku, Sari Intan | |
| dc.creator | Sunarmani, nFN | |
| dc.date | 2018-12-07 | |
| dc.date.accessioned | 2019-10-09T09:43:38Z | |
| dc.date.available | 2019-10-09T09:43:38Z | |
| dc.description | Pasta tomat adalah produk intermediate yang dapat digunakan sebagai bahan baku dalam industri makanan. Buah tomat mengandung senyawa yang sangat penting bagi kesehatan yaitu likopen. Likopen dalam tomat akan meningkat jumlahnya jika diproses menjadi jus, pasta dan lain-lain. Penelitian ini dilakukan untuk mengetahui perubahan kadar likopen dalam proses pengolahan pasta tomat. Buah yang akan digunakan diperam dengan mengunakan ethrel. Pada tahap ini dilakukan analisis fisik kimia sebelum dan setelah pemeraman. Buah kemudian diolah menjadi pasta dengan tahapan proses meliputi blansir, penghancuran (pulping) dan pemekatan (evaporation). Pada setiap tahapan proses yang melibatkan panas yaitu blansir dan pemekatan dilakukan analisis kadar likopen dan sifat fisiko kimia. Hasil penelitian menunjukkan perlakuan pemeraman meningkatkan kandungan likopen dari 4,28 mg/100g menjadi 18,20 mg/100g. Sedangkan setelah proses blansir kadar likopen sebesar 20,56 mg/100g. Pada pasta tomat dengan total padatan terlarut 9, 12 dan 24 obrix mengandung likopen berturut-turut sebesar 31,09 mg/100g, 50,93 mg/100g dan 67,25 mg/100g. Proses pemanasan dalam pengolahan tomat menyebabkan likopen akan terlepas dan terekstrak dari strukturnya. The Changes of Lycopene Content during Tomato Paste Processing.Tomato paste is an intermediate product used as raw material of processing in food industry. Tomato contains Iycopene which is very beneficial for health. Avaibility of Iycopene in tomato will increase if processed into juice, paste and others. The objective of this research was to observer the change of Iycopene content in blanching during the processing of tomato paste. Ripening of tomato used ethrel, analysis physicochemical .of tomato done before and after ripening. Processing steps of tomato paste included ripening, blanching, pulping and evaporation. Analysis of lycopene content and physicochemical properties were conducted in blanching and evaporation which were involved heat. Ripening increased Iycopene content from 4.28 mg/100g to 18.20 mg/100g. After blanching treatment, Iycopene content was 20.56 mg/100g. In tomato paste with total soluble solids of 9, 12 and 24 0 brix, the Iycopene content were 31.09 mg/100g, 50.93 mg/100g and 67.25 mg/100g respectively. Heat treatment in tomato processing caused lycopene content was ruptured and release forcess their matrix. | en-US |
| dc.format | application/pdf | |
| dc.identifier | http://ejurnal.litbang.pertanian.go.id/index.php/jpasca/article/view/9758 | |
| dc.identifier | 10.21082/jpasca.v6n2.2009.102-107 | |
| dc.identifier.uri | http://124.81.126.59/handle/123456789/7972 | |
| dc.language | eng | |
| dc.publisher | Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian | en-US |
| dc.relation | http://ejurnal.litbang.pertanian.go.id/index.php/jpasca/article/view/9758/8182 | |
| dc.rights | Copyright (c) 2018 Jurnal Penelitian Pascapanen Pertanian | en-US |
| dc.rights | http://creativecommons.org/licenses/by-sa/4.0 | en-US |
| dc.source | Jurnal Penelitian Pascapanen Pertanian; Vol 6, No 2 (2009): Jurnal Penelitian Pascapanen Pertanian; 102-107 | en-US |
| dc.source | 2541-4054 | |
| dc.source | 0216-1192 | |
| dc.subject | Tomat; pengolahan; pasta; likopen; tomato; processing; paste; Iycopene. | en-US |
| dc.title | Perubahan Kandungan Likopen dan Kualitas Pasta Tomat Selama Proses Pengolahan | en-US |
| dc.type | info:eu-repo/semantics/article | |
| dc.type | info:eu-repo/semantics/publishedVersion | |
| dc.type | Peer-reviewed Article | en-US |