Kajian karakteristik antioksidan ekstrak tomat (solanum lycopersicum lam.) dan aplikasinya pada pastry = Study of antioxidant characteristics of tomato extract (solanum lycopersicum lam.) and its incorporation into pastry

Flourens, Elizabeth Cecilia (2013) Kajian karakteristik antioksidan ekstrak tomat (solanum lycopersicum lam.) dan aplikasinya pada pastry = Study of antioxidant characteristics of tomato extract (solanum lycopersicum lam.) and its incorporation into pastry. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Food products with a high fat content are susceptible to oxidation process which affects the shelf life of products. Tomato (Solanum lycopersicum Lam.) has been known for its antioxidant activity that reduces rate of oxidation, but still has limited usage as an additive in food products. This research conducted to determine tomato extract characteristics from dried tomato and tomato paste. Tomato extracts were obtained from 1, 2, 3, and 4-day macerations. The best antioxidant characteristics were dried tomato extract (8.46±0.08 mg tannic acid/g extract for total phenolic content; 1.89±0.03 mg quercetin/g extract for total flavonoid content; 23.29±0.22 mg ascorbic acid/g extract for vitamin C content; 955.29±0.74 mg/L extract for antioxidant activity) and commercial tomato paste exctract (0.23±0.03 mg tannic acid/g extract for total phenolic content; 0.10±0.03 mg quercetin/g extract for total flavonoid content; 8.10±0.40 mg ascorbic acid/g extract for vitamin C content; 51,480.56±3.92 mg/L extract for antioxidant activity) at 1-day maceration time. For efficient reason, commercial tomato paste extract was not applied into pastry. Certain amount of dried tomato extract was added into pastry fat based on equivalent extract with synthetic antioxidant BHT concentration (0, 25, 75, 125, and 175 ppm). A highest antioxidant activity was shown by 25 ppm extract equivalent BHT added into pastry fat. Pastries containing BHT and tomato extract (with concentration of 25 ppm equivalent BHT), pastries commercial and control were stored in OPP plastic bags at room temperature, for 20 days to observe the ability of extract to retard lipid deterioration. Peroxide value, free fatty acid and sensory analyses were conducted as an indicator of deterioration in pastry. Results of peroxide value, free fatty acids and sensory analyses showed that the added of tomato extract slowed down the lipid deterioration and its performance for the 20-day storage was quite similar to that of BHT and markedly better than those of the control and commercial ones.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Flourens, Elizabeth CeciliaNIM04120090021UNSPECIFIED
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorPokatong, Wilbur Donald RaymondNIDN0002106402UNSPECIFIED
Thesis advisorHandayani, RatnaNIDN0311097601UNSPECIFIED
Uncontrolled Keywords: tomato extract (solanum lycopersicum lam.) ; maceration time ; antioxidant ; oxidation rate ; pastry
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Users 17 not found.
Date Deposited: 16 Oct 2018 07:36
Last Modified: 14 Oct 2020 08:41
URI: http://repository.uph.edu/id/eprint/1275

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