Processing of carrot (Daucus carota L.) as a preparation material for β-carotene using drying and boiling methods and its application in milkfish (Chanos chanos) meatball products

Abstract

Carrot (Daucus carota L) is a type of functional food plant that is often consumed by the public, one of the nutrients in carrots is β-carotene. Benefits of β-carotene for the body to prevent and reduce cancer risk. In addition, β-carotene in carrots can be added to processed products that are popular with consumers, such as meatballs. Carrot β-carotene content is formulated in processed milkfish meatballs. The purpose was to study the processing of carrots using the drying and boiling method and its application to milkfish meatball products. The results of determining the levels of β-carotene carrot flour before the product has an average of 3.80 ± 1.18 and carrot puree before the product has an average of 3.72 ± 1.08. Meanwhile, the milkfish meatball product with the addition of carrot puree had an average of 2.87 ± 0.58 and the milkfish meatball product with the addition of carrot flour had an average of 2.56 ± 1.51. From the results of the paired sample t-test it is known that there is a significant difference in the significance value between drying carrot flour and boiling carrot puree. Physicochemical test results, which the test parameters for milkfish meatball products and with the addition of carrot β-carotene, based on SNI 7266: 2017 include organoleptic tests, water content, ash content, protein content, histamine levels and microbial spruce (ALT). The data generated from the three products, namely A0: milkfish meatballs without carrot β-carotene, A1: milkfish meatballs with the addition of carrot pure β-carotene and A2: milkfish meatballs with the addition of carrot β-carotene flour, can meet the SNI 7266 standard :2017. So it can be concluded that the products of milkfish meatballs and with the addition of carrot β-carotene are suitable for consumption in society.