Article Per Year (5 Year)
p-Index From 2020 - 2025
0
P-Index
This Author published in this journals
All Journal KOVALEN: Jurnal Riset Kimia
Dini Noviyandari
Tadulako University
Chemical Engineering, Chemistry & Bioengineering Chemistry

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
APLIKASI EKSTRAK LIKOPEN DARI BUAH TOMAT APEL (Lycopersicum pyriforme) TERSALUT MALTODEKSTRIN PADA PENGOLAHAN MIE INSTAN FUNGSIONAL Dini Noviyandari; Jaya Hardi; Mappiratu Mappiratu
KOVALEN: Jurnal Riset Kimia Vol. 5 No. 3 (2019): Edisi Desember
Publisher : Chemistry Department, Mathematics and Natural Science Faculty, Tadulako University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (690.005 KB) | DOI: 10.22487/kovalen.2019.v5.i3.14799

Abstract

A research about the application of lycopene extract of tomato fruit (Lycopersicum pyriforme) coated with maltodextrin in functional instant noodle processing has been done. The aim of the research was to determine the effect of lycopene coated with maltodextrin concentration on the shelf life of functional instant noodle. The goal was reached by using various of lycopene coated with maltodextrin concentration i.e. 500 ppm, 1000 ppm, 1500 ppm, 2000 ppm and 2500 ppm. The functional instant noodle was kept at room temperature for 49 days and it was measured every 7 days. The result showed that the shelf life of functional instant noodle increased with the increase of lycopene coated with maltodextrin concentration. The longest shelf life (354.79 days) was found in 2500 ppm of maltodextrin concentration. Keywords: tomato, lycopene, instant noodle, shelf life
Co-Authors Jaya Hardi Mappiratu Mappiratu