Optimization of Carrot Pieces and Blanching Temperature for Total Carotenoid Using Response Surface Methodology (RSM)

Author(s):

Imelda Telisa , Faculty of Agricultural Technology Brawijaya University, Malang. East Java; Elok Zubaidah, Faculty of Agricultural Technology Brawijaya University, Malang. East Java; Bambang Dwi Argo, Faculty of Agricultural Technology Brawijaya University, Malang. East Java

Keywords:

Carrot (Daucus Carota L.), Size Pieces, Blanching Temperature, Total Carotenoid, Response Surface Methodology

Abstract:

Carrots are root vegetables that have a high carotene content and widely consumed in juice form. The weakness of processed juice is the damage and loss of carotene due to enzymatic reactions and oxidation that can occur during processing. Blanching treatment on carrot juice before manufacture can inactivate the enzyme so that it can minimize the loss of carotene. Response Surface Methodology (RSM) was used to optimize the treatment on the size of the carrot and the temperature during the process of blanching with response total carotene content. The highest value of total carotene exist in the treatment of carrot size 5x5x20 mm and temperature 60⁰C. This value is used as a central point in the optimization process using RSM. The results of the R software version 3.1.2 obtained a second ordo models corresponding to the value of R-square = 0.8404, p-value = 1,034% and the lack of fit = 0.6398. The optimum point response total carotenoid contained in carrot size 5x5x24 mm and blanching temperature 58⁰C with total carotenoid of 371.06 µg/g.

Other Details:

Manuscript Id	:	IJSTEV3I2077
Published in	:	Volume : 3, Issue : 2
Publication Date	:	01/09/2016
Page(s)	:	336-340

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