Open AccessThe effect of β-Carotene (C40H56) in Carrots (Daucus Carrota) as a natural additive substance for wet noodle durability
Author(s) -
A. Rohayat,
C Ardiana,
R. Nurkhotimah,
Dewi Hernawati,
Sri Mulyaningsih
Publication year - 2019
Publication title -
journal of physics. conference series
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 85
eISSN - 1742-6596
pISSN - 1742-6588
DOI - 10.1088/1742-6596/1402/5/055020
Subject(s) - carotene , food science , daucus carota , chemistry , food additive , durability , botany , biology , materials science , composite material
Additives are chemical compounds added to maintain food including wet noodles. The durability of wet noodles is relatively lower compared to other staple foods. There are many ways to preserve wet noodles, one of which is natural additives. Natural additives are chosen because they are safer and do not pose a risk to human health. Substances Natural additives used are carrots (daucus carrota). Because carrots contain β-Carotene compounds that function as antioxidants. Where can reduce and deactivate free radical attacks and ROS (Reactive Oxygen Species) to foods caused by microorganisms. The study aims to influence the content of β-Carotene in carrots as a natural additive for the resistance of wet noodles. The research method used was an experiment with variations in the concentration of β-carotene in carrots 0%, 20%, 40%, 60%, and 80%. From the results of the study it was found that at the β-Carotene concentration of 60%, the durability of wet noodles reached a maximum of 4 days. This fact shows that the addition of β-Carotene with high concentration will affect the durability of wet noodles. So that shows that carrots (daucus carrota) can be used as natural additives in maintaining the durable power of wet noodles.