PENGARUH EKSTRAK TEMPE TERHADAP MEKANISME DAN LAJU PERUBAHAN ß-KAROTEN DALAM SAUS CABE

THE EFFECT OF TEMPE EXTRACT ON THE MECHANISM AND RATE OF CHANGES OF β-CAROTEN IN CHILI SAUCE Chili sauce has the potential to be used as a vehicle for vitamin A fortification in the form of β-carotene, since it can be added to various foods. However, we need information about the resistance of β-carotene in chili sauce during processing and storage. The objectives of this study are: to identify the degradation patterns of β-carotene in chili sauce which contains tempe extract in various concentration during processing and storage in room temperature, and to identify the mathematics model of β-carotene degradation. This study consists of three steps: preparing tempe extract using tempe inoculum; preparing chili sauce; and analysis of changes of β-carotene in chili sauce during processing and storage. The results of this study are: the tempe produced rendement extract of 14,18% with 3-hydroxianthranilic acid concentration of 33,5 mg/100 grams dried tempe; tempe extract was able to inhibit the changes of β-carotene in chili sauce caused by heating and storage in room temperature; β-carotene changes in chili sauce during storage in room temperature with and without tempe extract are following the null reaction order; mathematics model of β-carotene changes in chili sauce during room temperature storage can be used to determine β-carotene concentrations in storage time intervals through kinetic reaction analysis. Keywords: chili sauce, tempe extract, β-carotene, fortificatio