Carotenoid Thermostability Analysis and Tests on Unyil Corn
DOI:
https://doi.org/10.21776/ub.jfls.2021.005.01.01Keywords:
carotenoid, thermostability, unyil corn, vitamin AAbstract
Unyil corn is one of the varieties of corn cultivated by the community. Corn contains carotenoids which can be used as a source of vitamin A and antioxidants. Efforts are needed to find out the carotenoid content in corn so that it can be evaluated in its processing. The purpose of this study was to analyze the carotenoid content and thermostability of unyil corn. The method used is carotenoid isolation, corn processing by boiling, steaming, and making pop corn. Carotenoid analysis by scanning with a UV-Vis spectrophotometer. The results of the study, unyil corn contains carotenoids as big as 9.35 μg / g. Unyil corn which is processed by boiling and steaming undergoes carotenoid degradation, while that which is processed into pop corn is still conserved at 3.09 μg / g of the carotenoid. It can be concluded that unyil corn contains carotenoids and the thermostability is low.
References
Abay, U. 2018. Jagung “Unyil†Lebih Mahal dari Jagung Hibrida. Swadaya Online. Diakses 1 Oktober 2019. http://www.swadayaonline.com/artikel/1208/Jagung-Unyil-Lebih-Mahal-dari-Jagung-Hibrida/
Aini, N. 2018. Teknologi Fermentasi Pada Tepung Jagung. Graha Ilmu. Yogyakarta.
Amaya, R. D. B. (2001). A Guide to Analysis In Food. Washington: ILSI PRESS
Febriyanti, T & Sulistyowati. 2019. Pembentuk Atribut Leksikon Jagung dalam Masyarakat Tutur Jawa. Jurnal Retorika, Volume 11, Nomor 1, Februari 2018, hlm. 23–31
Gross, Jeana. 1987. Pigments InFruit.Academic Press. London.
Kementerian Pertanian. 2009. Rencana Strategis Kementerian Pertanian Tahun 2010-2014. Jakarta.
Lalujan, L.E., Djakarsi. G.S.D., Tuju, T.N.J., Rawung, D., Sumual, M.F. 2017. Komposisi Kimia dan Gizi Jagung Lokal Varietas ’Manado Kuning’ Sebagai Bahan Pangan Pengganti Beras. Jurnal Teknologi Pertanian. Vol.8 (1): 47 – 54.
Lestari, O.A., Mayasari, E. 2016. Potensi Gizi Tempe Berbahan Dasar Jagung. Jurnal Ilmiah Teknosains, Vol. 2 (2): 112 – 116.
Ponto, J., Benu, N. M., & Kumaat, R. M. (2017). UPSUS Pajale dalam Menunjang Program Swasembada Pangan di Kabupaten Bolaang Mongondow. Agri-SosioEkonomiUnsrat, 13(2A), 253–260.
Satriyanto, Budi., Widjanarko, Simon dan Yunianta. (2012). Stabilitas warna ekstrak buah merah (Pandanus conoideus)terhadap pemanasan sebagai sumber potensialpigmen alami. Jurnal Teknologi Pertanian, 13(3), 157-168.
Suarni, Widowati, S. ----. Struktur, Komposisi, dan Nutrisi Jagung. Jagung: Teknik Produksi dan Pengembangan.
Yasin, M.HG., Talanca, A.H., Faesal., Mejaya, M.J. 2018. Perkembangan Perakitan Varietas dan Teknik Budi Daya Jagung Antioksidan Sebagai Pangan Fungsional. Jurnal Litbang Pertanian. Vol.37 (1): 33- 39. DOI: 10.21082/jp3.v37n1.2018.p33-39
