Abstract
The aim of this research is to find out the best immersion time in liquid nitrogen and the thickness of the packaging plastic to minimize the antioxidant damage of purple sweet potato during storage process. This research is conducted by using a factorial experiment in a randomized block design with two factors. In this research, first factor is the immersion time (0; 50; 60; 70 seconds), the second factor is the thickness of plastic (0.07 and 0.10 mm). The result of this research showed that the best immersion time is 70 seconds, while the best plastic thickness is 0.1 mm. The interaction of these two factors is the most effective to prevent antioxidants damage of purple sweet potato chips during 1 month storage. Keywords: antin 3, antioxidants, multilayer, vacuum packaging
Highlights
Sweetpotato includes as tubers that has a high potential because its high domestic demand
Purple sweet potato is a kind of sweet potato that has much benefit, especially for health because its antioxidant substance
That character is strongly related to the purple pigment that represents anthocyanin substance as antioxidant
Summary
Sweetpotato includes as tubers that has a high potential because its high domestic demand. Purple sweet potato antin 3 varieties have purple pigment from the main tuber to the peel For that reason, this variety can be processed as antioxidant-beneficial products such as natural dye, supplement for health, flour, or as intermediate product [5]. The obstacle in processing purple sweet potato is the difficulty in maintaining antioxidant substance (anthocyanin) as purple pigment in purple sweetpotato. Freezing is one of method to prevent the damage of food product during storage. Liquid nitrogen (boiling point -196°C) has become very important lately due to its role in quick freezing food (rapid freezing). Especially purple sweet potato has high risk of contamination. Damaging prevention of antioxidant substance, especially for purple sweet potato is not widely observed. It is expected to minimize the damage of antioxidant substance in purple sweetpotato
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