DECREASING pH, PROXIMATE (WATER, PROTEIN AND SUGAR) AND Β-CAROTENE CONTENT OF KABOCHA YELLOW PUMPKIN (Cucurbita Maxima L.) WERE INFLUENCED BY AIR COOLING AND VACUUM COOLING STORAGE

Triana Kusumaningsih, Tri Martini, Lestari Okstafiyanti, Kartika Setia Rini

Abstract

The aim of the research was to determine the effective storage technique between the air cooling and vacuum cooling technique during storage process (0, 4, 8 and 12 weeks) to increase the shelflife of Kabocha pumpkin. Parameters measured during storage process reduced pH, proximate content (water, pH, protein, sugar) and β-carotene content. Analysis of water content, protein and sugar were analyzed by Gravimetric analysis; Makro Kjehldal method, and Luff Schrool method, respectively. β-carotene content was analyzed by UV-Vis spectrophotometric method. The pH, water, protein and β-carotene content decreased during storage process using air cooling and vacuum cooling storage. Sugar content increased during eight weeks and decreased on last week. The validation method showed good result which was proved by linearity, accuracy, precision, limits of detection (LOD), limits of quantitative (LOQ), and recovery values were 0.988; 98.8 %; 3.39 % - 7.73 %; 0.011 ppm; 0.016 ppm; and 112 %, respectively. The result showed that vacuum cooling storage technique was the better way than air cooling storage technique for Kabocha pumpkin.

Keywords

β-carotene; air cooling; proximate; vacuum cooling

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