Carotenoids in Butter from Canistel (Pouteria campechiana)
DOI:
https://doi.org/10.21776/ub.jfls.2019.003.01.01Keywords:
butter, canistel, carotenoid, pigment, vitamin AAbstract
The purpose of this study was to produce butter from canistel fruit and see the carotenoid content. The method used is butter production, sensory analysis, and carotenoid analysis. Butter production is made with 2 different formulations by comparing fruit extracts and whipping cream: mentega-1 (1: 3.5), and mentega-2 (1: 1.5). Sensory testing involving 53 untrained panelists by providing parameters; taste, aroma, color, texture, and overall. The results of the study, canistel fruit can be made into butter with 2 variants. Organoleptic test results, overall the panelists liked control butter, while for the color and aroma of the panelists liked mentega-2. The content of carotenoids in canistel was 278, 24 µg/g, mentega-1 was 95.99 µg / g, and mentega-2 was 112.35 µg/g. Carotenoid content in butter from canistel can be used as intake of vitamin A. It can be concluded that for canistel can be used as butter and contains carotenoids to the needs of vitamin A.
References
Costa T.D.S.A., Wondracek D.C., Lopes R.M., Vieira R.F., Ferreira F.R. 2014. COMPOSIÇÃO DE CAROTENOIDES EM CANISTEL (Pouteria campechiana (Kunth) Baehni). Rev. Bras. Frutic., Jaboticabal – SP 32(3): 903 – 906.
Elsayed A.M., El-Tanbouly N.D., Moustofa S.F., Abdou R.M., El-Awdan S.A.W. 2016. Chemical composition and biological activities of Pouteria campechiana (Kunth) Baehni. Journal of Medicinal Plants Research 10(16): 209 – 215. DOI: 10.5897/JMPR2015.6031
Kong K.W., Khoo K.E., Prasad N.K., Chew L.Y., Amin I. 2013. Total Phenolics and Antioxidant Activities of Pouteria campechiana Fruit Parts. Sains Malaysiana 42(2): 123 – 127.
Lanerolle M.S., Priyadarshani A.M.B., Sumithraarachchi D.B., Jansz E.R. 2008. The carotenoids of Pouteria campechiana (sinhala: ratalawulu). Journal Natn.Sci.Foundation Sri Langka 36(1): 95 – 98.
Mehraj H., Sikder R.K., Mayda U., Taufique T., Jamal Udin A.F.M. 2015. Plant Physiology and Fruit Secondary Metabolites of Canistel (Pouteria campechiana). World Applied Sciences Journal 33(12): 1908 – 1914.
Noviria, M.S.AB., Yuwono, S.S., Saparianti E. 2013. Pembuatan Mentega Mangga (Kajian Pengaruh Proporsi Minyak dan Shortening Terhadap Sifat Fisik, Kimia dan Organoleptik Mentega Mangga. Jurnal Pangan dan Agroindustri 1(1): 15 – 25.
Silva C.A.M., Simeoni L.A., Silveira D. 2009. Genus Pouteria: Chemistry and biological activity. Brazilian Journal of Pharmacognosy 19(2A): 501 – 509.
Soh, M.S., Wignyanto., Mulyadi, A.f. 2014. Studi Pembuatan Produk Margarin Tamarilo (Cyphomandra betacea Sendtn) (Kajian Penambahan Konsentrasi Mentega Putih dan Gliserin). Tesis. Universitas Brawijaya.
Sunila, A.V., Anil Kumar, V.S., Dinesh Babu, K.V. and Murugan, K.. 2016. Comparison of FTIR fingerprints in the fruits of Pouteria campechiana (Kunth) Baehni at different developmental stages , Int. J. Pure App. Biosci. 4(1): 226 – 234. doi: http://dx.doi.org/10.18782/2320-7051.2212
