OPTIMASI PROSES PEMANASAN PADA PEMBUATAN CHIPS WORTEL KAYA KAROTENOID MENGGUNAKAN RENPONSE SURFACE METHODOLOGY)

Carrot (Daucus carota) contains carotenoid pigment in the form of vitamin A of about 12.000 S.I/100 gram. Epidemiology studies show that carotenoid has many benefits for health. Carotenoid is affected by temperature during thermal process. Therefore carrot processing must be controlled to minimize carotenoid destruction during process. The aims of this research were to optimize temperature processing, time, and ratio of carrot-tapioca flour. It was assumed that carotenoid destruction can be minimized by using appropriate carrot-tapioca flour ratio, controlled temperature, and controlled time of process. This research was conducted in two steps. The first step was carried out to determine appropriate process condition by using 3 variables: (1) time of process, (2) temperature, and (3) carrot-tapioca flour ratio. Indicators used to determine optimum condition from those variables were: total carotenoid and water content. The second step was carried out to optimize processing condition by using Central Composite Design (CCD). Response Surface Methodology (RSM) was used to analyze total carotenoid and water content of chips. This research showed that the optimum conditions for carrot processing were reached at the temperature of 45oC, processing time 16 minutes, and ratio of carrot-tapioca flour 1:8.1. Under these conditions, the carrot chips produced contained total carotenoid 345.82 ppm. On the other hand, the optimum processing conditions for optimum water content of 3% was obtained at temperature 520C, processing time 29 minutes, and ratio of carrot-tapioca flour 1:9.4