Pengaruh Ukuran Partikel dan Lama Maserasi terhadap Karakteristik Ekstrak Virgin Coconut Oil Wortel (Daucus carota L.) sebagai Pewarna Alami

  • Ni Komang Novy Trisna Ardyanti Mahasiswa Program Studi Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Unud
  • Lutfi Suhendra Dosen Program Studi Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Unud
  • G.P. Ganda Puta Dosen Program Studi Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Unud

Abstract

Carrots are vegetable plants that contain ?-carotene, carotenoids, and vitamin A which can be extracted with organic (non-polar) solvents. Virgin Coconut Oil (VCO) is a non-polar solute suitable for dissolving natural dyes and has a dielectric constant of 2.82 × 10-18, so that VCO can be used as a solvent in carotenoid extraction in carrots. The purpose of this study were to determine the effect of particle size and maceration duration on the characteristics of carrot VCO extract as a natural dye and obtain the best particle size and maceration time to obtain carrot VCO extract as a natural dye. This experiment was designed using a Randomized Block Design with two factors. The first factor is the particle size which consists of 3 levels, namely: P1 (40 mesh), P2 (60 mesh), and P3 (80 mesh). The second factor is maceration time which consists of 3 levels, namely: W1 (4 hours), W2 (6 hours), and W3 (8 hours). Data were analyzed by analysis of variance and continued with Tukey test. The results showed that particle size and maceration time a very significant effect on yield, total carotenoids, total ?-carotene levels, brightness level (L*), redness level (a*) and yellowish level (b*). Treatment particle size 80 mesh and maceration duration of 6 hours was the best treatment to extract carrot VCO with yield characteristics of 0.77 percent, total carotenoids 2425.9 (mg/L), total ?-carotene levels 123.39 (mg/L), brightness level (L *) 34.77, redness level (a *) 14.67, and yellowish level (b *) 25.84.


Keywords : VCO, carrot, extraction, particle size, time maceration.

Downloads

Download data is not yet available.
Published
2020-09-07
How to Cite
ARDYANTI, Ni Komang Novy Trisna; SUHENDRA, Lutfi; GANDA PUTA, G.P.. Pengaruh Ukuran Partikel dan Lama Maserasi terhadap Karakteristik Ekstrak Virgin Coconut Oil Wortel (Daucus carota L.) sebagai Pewarna Alami. JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI, [S.l.], v. 8, n. 3, p. 423-434, sep. 2020. ISSN 2503-488X. Available at: <https://ojs.unud.ac.id/index.php/jtip/article/view/63869>. Date accessed: 26 nov. 2020.
Section
Articles

Most read articles by the same author(s)

1 2 3 > >>