Jurnal Teknologi Dan Industri Pangan
Vol 22, No 2 (2011): Jurnal Teknologi dan Industri Pangan

RETENSI VANILIN DAN PERUBAHAN WARNA EKSTRAK PEKAT VANILI SELAMA PENYIMPANAN [Vanillin Retention and Color Changes of Concentrated Vanilla Extract During Storage]

Sofyaningsih, Mira (Unknown)
Sugiyono, Dr (Unknown)
Setyaningsih, Dwi (Unknown)



Article Info

Publish Date
22 Feb 2012

Abstract

RETENSI VANILIN DAN PERUBAHAN WARNA EKSTRAK PEKAT VANILI SELAMA PENYIMPANAN [Vanillin Retention and Color Changes of Concentrated Vanilla Extract During Storage] Mira Sofyaningsih1)*, Sugiyono2), dan Dwi Setyaningsih3) 1) Fakultas Ilmu-ilmu Kesehatan Universitas Muhammadiyah Prof. Dr. Hamka 2) Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor 3) Departemen Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Institut Pertanian Bogor   Diterima 25 November 2009 / Disetujui 10 Oktober 2011 ABSTRACT   The purpose of this research was to observe vanillin retention and color changes during storage of concentrated  vanilla extract at the low temperature (10°C), room temperature (30°C), and high temperature (55°C) for 49 days. The methodology of this research consisted of vanilla curing process, vanilla extraction, evaporation of vanilla extract, formulation of concentrated vanilla extract, and measuring the vanillin retention and color change.The best products of concentrated vanilla extract  were made with formula containing 10 ml vanilla extract, 10 ml high fructose syrup (HFS) 55% and 3 ml of carboxyl methyl cellulose (CMC) solution 1% and that made with formula containing 10 ml vanilla extract, 15 ml glucose syrup 75°Brix and 3 ml of CMC solution 1%. The vanillin retention of both formulas had a trend to descrease. The pattern of vanillin retention and color change during storage of both formulas followed linear equations.Thetemperature and period of storage significantly affected the color of concentrated vanilla extract. Both formulas did not show any differences in vanillin retention and color during storage at refrigerator and room temperature.   Key words: vanillin, retention, concentrated vanilla extract

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