Thesis

Effect of Temperature to The Stability and Degradation Kinetic of Vitamin Premix (PT.Global Vita Nutritech)

---

The usage of food additives in the food industry has been increased, such as vitamin premix to help
products with micronutrient loss and help other businesses in their storage effectiveness. Different
combinations of micronutrients, such as several vitamins and minerals were utilized during the premix
production in different products. However, the shelf life of each combination could be differ from one
another, since different micronutrients could degrade at different rates under different conditions.
Moreover, micronutrients, especially vitamins, were sensitive to degradation caused by environmental
conditions and storage temperature that could affect the vitamin stability and color. Therefore, the
project is aimed to analyze the effect of different temperatures to the vitamin content and color, and
assess the degradation kinetics of vitamin content and color stored at different temperatures. The
vitamin premix was stored at different storage temperatures of 45°C, 55°C, and 65°C for 70 days,
analysis was carried out each day-1 and 4 of the week. A significant difference was found on all vitamin
content and color results throughout the storage time in different temperatures. However, no
significant difference was found on vitamin B2 content. Vitamin A, C, and B2 were found to use first
order kinetic, while Vitamin E, B6, and color content (L, a*, and b*) used zero order kinetic.

---

Availability

Detail Information

Series Title

-

Call Number

FT 23-006

Publisher

i3L, Jakarta : i3L, Jakarta., 2023

Collation

-

Language

English

ISBN/ISSN

-

Classification

NONE

Content Type

-

Media Type

-

Carrier Type

-

Edition

-

Subject(s)

color
shelf life
degradation kinetics
Vitamin premix
vitamin content

Specific Detail Info

-

Statement of Responsibility

-

Other version/related

File Attachment

Comments

---

You must be logged in to post a comment