Model Kinetika Laju Degradasi Karotenoid Pada Proses Evaporasi Pembuatan Konsentrat Tomat
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Abstract
Konsentrat tomat adalah salah satu produk olahan tomat yang banyak digunakan di industri. Konsentrat tomat lebih banyak digunakan di industri karena memiliki umur simpan yang lebih lama sehingga lebih awet dibandingkan tomat segar serta mempermudah dalam proses distribusi dan penyimpanan. Evaporasi merupakan proses yang penting dalam pembuatan konsentrat tomat. Hal ini karena suhu yang digunakan pada proses evaporasi memungkinkan terjadinya kerusakan komponen pigmen karotenoid yang dapat mempengaruhi warna dan nilai gizi dari produk yang dihasilkan. Penelitian ini bertujuan untuk menentukan parameter kinetic pada reaksi degradasi thermal karotenoid pada proses evaporasi pembuatan konsentrat tomat. Pada penelitian ini, pengaruh suhu evaporasi pada kadar karotenoid dilakukan pada suhu 50 – 70 °C. Proses evaporasi mengakibatkan penurunan konsentrasi karotenoid pada produk akhir yang dihasilkan. Kinetika degradasi thermal karotenoid pada proses pembuatan konsentrat tomat ini mengacu pada orde reaksi satu dengan nilai R2 > 0.90. Model Arhennius mampu menjelaskan perubahan yang terjadi pada karotenoid selama proses evaporasi. Energi aktivasi dari reaksi degradasi karotenoid yang diperoleh adalah 73,03 KJ.mol-1.
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