| Autor: |
Ansori, M., Wahyuningsih, Fathonah, S., Rosidah, Yulianti, N. A. H. |
| Předmět: |
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| Zdroj: |
AIP Conference Proceedings; 2023, Vol. 2677 Issue 1, p1-5, 5p |
| Abstrakt: |
This study continues the process of characterizing parijoto fruit and ways of extraction for the sake of preserving dodol food. Parijoto fruits were tested for: levels of vitamin C, levels of beta carotene, total plate count (TPC) of microbes. The test was applied to extracts of parijoto fruit and dodol food with the addition of extracts from parijoto fruit. Four different solvents were used in the extraction process of parijoto fruit for the purpose of making glutinous dodol, which consisted of water solvent, 3% soda water solvent, 96% ethanol solvent and 96% acetone solvent. Based on the durability test of dodol from fungal growth, it was found that the addition of parijoto fruit extract with 96% ethanol solvent and water (control) in making dodol, so far was able to preserve dodol for up to 38 days without any fungal growth in open space. The use of 96% acetone solvent in the extraction of parijoto fruit was less able to provide durability to the dodol seen from the growth of fungi that began to appear when the dodol was stored for 10 days. The high content of vitamin C in parijoto fruit (348.53mg/100g) is thought to have a strong contribution to the durability of dodol with the addition of the fruit extract. The content of beta carotene in parijoto fruit is also quite high (3308.76 ug/100g). Beta carotene is easily extracted using 96% acetone as a solvent but has not been proven to have a role in preserving dodol. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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