Comparison of Phytochemical Content of Carrot Flour in Two Types of Drying Methods

Nunuk Helilusiatiningsih; Sumarji

doi:10.59890/ijasr.v3i4.3

Authors

Nunuk Helilusiatiningsih UNISKA
Sumarji UNISKA

DOI:

https://doi.org/10.59890/ijasr.v3i4.3

Keywords:

Drying Machine, Sunlight, Carrots

Abstract

The nutritional value of carrot flour consists of beta carotene, fiber, protein, fat, vitamins and minerals and bioactive antioxidant substances. The problem of fresh carrots is that they are easily damaged due to active respiration, so good post-harvest handling is needed so that they have a long shelf life. Drying is one method to reduce the water content in carrots so that they are safe and not easily damaged. Blanching is a rapid heating process method to inactivate enzymes which is commonly carried out at temperatures below 100°C, can be done with water, steam and microwave energy as a preliminary treatment before drying. The purpose of the study was to study the phytochemical characterization of carrot flour in the type of drying method. The research method used quantitative proximate content tests and qualitative antioxidant compound tests. The results of the analysis are as follows: Phytochemical content (%) includes water content, ash content, fat, protein, fiber, sunlight drying method: 10.25; 2.19; 6, 45; 1.25; 4.58 and drying method with a drying machine: 5.15; 3.15; 7.12; 1.47; 5.14. So carrot flour dried with a drying machine contains low water content, ash content, protein content, high fat, low fiber content when compared to the sunlight method. Bioactive compounds in carrot flour contain polyphenols, carotenoids and flavonoids

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