Pengaruh Temperatur Terhadap Degradasi Pigmen Tomat dalam Beberapa Jenis Minyak Nabati Komersial

Authors

  • Yoga Aji Handoko Fakultas Pertanian dan Bisnis, Universitas Kristen Satya Wacana
  • Indriatmoko Indriatmoko Ma Chung Research Center for Photoshyntetic Pigments, Universitas Ma Chung

DOI:

https://doi.org/10.25181/jppt.v16i3.95

Abstract

The study of vegetable oils fortified with crude extract of carotenoid pigments from tomato
that contains lycopene as dominant antioxidant compounds becomes an interesting research
to be done. The aim of this research is testing the stability of the pigment of tomatoes
extracts in the vegetable oil treated on some temperature levels. Spectroscopy method is
used to measure the respond of pigment stability in fortified vegetables oils which treated by
temperature from 250
C to 700
C. Before the measurement is done by a spectrophotometer
which connected to the thermostat, as much as 1 mg of extract pigment of tomatoes in crystal
form was weighed for per sampel, then dissolved into 10 ml palm oil, coconut oil, sunflower
seed oil, and canola oil separately. The results showed that the temperature treatment causes
the value of the optical absorption decreased, which means that the pigment molecules
experienced instability. The amount of impairment of the optical absorption with
temperature treatment from 250
C to 700
C at a wavelength of 482 nm, respectively, are: palm
oil (Abs = 0.201); coconut oil (Abs = 0.213), sunflower oil (Abs = 0.232); and canola oil
(Abs = 0.260). Decreasing value of absorbance (Abs) also indicates the lycopene
degradation that formed the derivatives molecule of this pigment.
Keywords: fortification, lycopene, vegetable oil, temperature, tomato

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References

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Published

2017-07-05

How to Cite

Handoko, Y. A., & Indriatmoko, I. (2017). Pengaruh Temperatur Terhadap Degradasi Pigmen Tomat dalam Beberapa Jenis Minyak Nabati Komersial. Jurnal Penelitian Pertanian Terapan, 16(3). https://doi.org/10.25181/jppt.v16i3.95

Issue

Vol. 16 No. 3 (2016)

Section

Artikel

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