The Effect of B-Carotene (C 40 H 56 ) in Carrots (Daucus carrota) as a Natural Additive Substance for Wet Noodle Durability
A Rohayat, R Nurkhotimah, C Ardiana,, S Mulyaningsih, D Hernawati
Biology Department, Institut Pendidikan Indonesia
Abstract
Abstract Additives are chemical compounds added to preserve food. There are two types of additives; natural and artificial additives. The durability of wet noodles is relatively lower compared to other staple food. There are various methods to preserve wet noodles. One of which is the addition of natural additives. Natural additives are chosen because they are safer than artificial additives which are more precarious to human health. The natural additives used are carrots because they contain B-carotene compounds functioning as antioxidants that reduce and or deactivate free radical attacks and ROS (Reactive Oxygen Species) on food caused by microorganisms. These processes increase the durability of wet noodles. The research aimed to determine the effect of B-carotene content in carrots as a natural additive for wet noodle preservation. The method used was an experiment with B-carotene concentration variations in carrots; 0%, 20%, 40%, 60%, and 80%. From the results, it was found that at the 60% concentration of B-carotene, the durability of wet noodles reached the maximum 4 day. This fact showed that the addition of high concentration B-carotene will affect the durability of wet noodles. And carrots can be used as natural additives in preserving wet noodles.
Keywords: B-carotene, Additives, durability, wet noodles
Topic: Biology