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

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.


Introduction
Carrot (Daucus carota L.) is a type of functional food plant that is often consumed by the public, both as fresh vegetables or juice drinks and processed in various food products.Complete nutritional content of carrots such as protein, fat, carbohydrates, vitamins and minerals, besides that carrots are also a source of fiber and rich in β-carotene which is beneficial for health [1].1230 (2023) 012169 IOP Publishing doi:10.1088/1755-1315/1230/1/012169 2 Beta-carotene (β-carotene) is an organic compound and is classified as a terpenoid, β-carotene is a red-orange pigment that is very abundant in plants and fruits.β-carotene is thought to have many functions that other compounds do not have [2].The benefit of β-carotene for the body is to prevent and reduce the risk of cancer.Consuming foods or fruits that contain β-carotene is expected to support nutritional needs and increase immunity [3].In addition, β-carotene in carrots can be added to processed products that are popular with consumers, such as meatballs.
The raw material that can be made of meatballs is milkfish which is widely consumed and very popular among the public because it has a certain taste and is favored by all ages, namely milkfish meatball products.The nutrients contained in milkfish include protein, fat, vitamins and minerals.Milkfish protein content ranges from 20-24%, glutamic amino acid 1.39%, unsaturated fatty acids 31-32% and contains macro and micro minerals namely Ca, Mg, Na, K, Fe, Zn, Cu and Mn.[4] The superior nutritional value of milkfish as a fishery product is that apart from its high protein and mineral content and low cholesterol content, milkfish also contains unsaturated fatty acids, especially polyunsaturated fatty acids or more, namely Omega-3 fatty acids (EPA and DHA) and Omega-6.EPA and DHA play a role in lowering blood cholesterol levels, increasing immunity, reducing the risk of coronary heart disease, artherosclerosis, thrombosis, reducing cancer cell growth activity, curing rheumatoid arthritis symptoms, stimulating brain growth in children and increasing intelligence [4].
The additional material that is commonly used for the manufacture of milkfish meatballs is tapioca flour, while other additional ingredients are carrots.So the researchers attempted to process carrots with the drying method, to produce carrot flour and the boiling method to become carrot puree, then carried out an analysis of the β-carotene content test, and its application to milkfish meatballs.

Research design
The method used in this study was a Completely Randomized Design (CRD) Non Factorial.This research was conducted with 2 levels of treatment, namely at the concentration of processing carrots with the method of drying carrots to make flour and boiling carrots until they become puree, then formulated in processed milkfish meatballs.

Research procedure
This preliminary study was conducted with two levels of treatment, namely at the concentration of processing carrots by drying carrots to become flour and boiling carrots to puree, then testing the βcarotene content using a spectrophotometer UV-Vis.As for this follow-up research, namely the processing of milkfish meatballs with two levels of treatment from the preliminary research, namely the addition of carrot β-carotene and one control without the addition of carrot β-carotene.

Process production
The process of making carrot β-carotene puree, begins with preparing the carrot raw materials, cleaning, then washing thoroughly, peeling the carrot skin, cutting the carrot with a thickness of 2 cm, roasting for 10 minutes at a temperature of 45°C, then steaming for 25 minutes at a temperature of 60 °C, then the process of grinding carrots.The results of the carrot puree were followed by the β-carotene test with the spectrophotometer UV-Vis method.And the process of making carrot β-carotene flour by drying method using a dryer cabinet to produce β-carotene flour in carrots, the process of making carrot flour begins with sorting, washing stage, peeling the carrot skin, cutting it with a thickness of 2 cm, then blanching for 10 minutes with temperature 45°C.Then it is dried using a cabinet dryer (drying machine) for 22 hours at a temperature of 40°C, then floured using a flouring machine, after which it is sieved using a 100 mesh sieve.
Furthermore, in making milkfish meatballs according to (Gerry Anggara, 2016) [5].The processing of milkfish meatballs consists of preparing raw materials, kneading or mixing, molding, boiling, soaking, draining, packaging and storage.The stages in the process of making milkfish meatballs begin with the preparation of raw materials, preparation of equipment, the first time the dough is done, namely by pulverizing the milkfish meat raw materials until smooth, then adding other supporting ingredients and stirring until homogeneous.The ingredients are mixed into a dough, namely starch, chicken eggs, garlic, pepper, salt, then ground.Mixing the second ingredient, adding carrot β-carotene to the milkfish meatball dough, then grinding it again.After everything is thoroughly mixed, the dough is formed into a ball and then poured into a pot filled with boiling water with two boiling stages, the first stage is boiling for 10-15 minutes at 45°C and the second stage is boiling for 25 minutes at 60°C.Then it is drained and poured into a container, the next step is the analysis of the physicochemical test.

Test parameters
The observed variable in this study was the β-carotene content test in carrots using the spectrofometer UV-Vis method in two treatments, namely the boiling and drying processes.Whereas the milkfish meatball product and with the addition of carrot β-carotene included physicochemical tests including, organoleptic tests, moisture content, ash content, protein content, fat content, histamine levels and microbial spruce or ALT (total plate number).

Data analysis
Data analysis in this study used data that had been obtained previously tabulated into tables and analyzed statistically.For the β-carotene comparison test, it was analyzed using the sample paired t-ptest to determine whether or not there was a difference between the boiling and drying processes.Then the product test was analyzed by analysis of variance (ANOVA).Based on the analysis of variance, if the treatment has a significant effect, then it is continued with the multiple range test (DMRT) with a level of 5% to find out the difference between the treatments.

Comparison test results of carrot β-carotene drying (flour) and boiling (puree)
Determination of the maximum wavelength was carried out by measuring the wavelength of pure βcarotene with a concentration of 5 ppm by spektrofometer UV-Vis at a wavelength of 380-780 nm and a maximum wavelength of 450nm was obtained, as can be seen in the figure 1.

Solution concentration (ppm)
Based on the data in the table, a linear regression equation is obtained which states the relationship between the concentration of standard β-carotene solution (X) and absorption (Y), namely, Y = 0.015X 0.2375 with a value of r = 0.9531.The value of the correlation coefficient (r) = 0.9531 indicates absorption has a good value.The relationship curve between the concentration of βsolution and the relationship between concentration with standard carotene and absorption is presented in the figure 2.

Determination of levels of β-carotene
Determination of β-carotene levels was carried out on carrot flour and carrot puree which positively contained β-carotene.Determination of β-carotene levels in carrot flour and carrot puree was carried out by the Visible Spectrophotometry method, which was repeated 3 times for each sample.The results of determining the levels of β-carotene are presented in table 2 and table 3. Based on the data in Table 2 and table 3, it can be seen that there is a difference in the levels of β-carotene between carrot flour and carrot puree.The level of β-carotene in carrot flour has a higher level compared to pure carrot, the level of βcarotene is lower.Then analyzed using sample paired t-test to determine whether there is a significant difference between the levels of β-carotene in carrot flour and carrot puree.Source: andi maharani, 2023.
The result is that the β-carotene content has decreased during the product cooking process due to the influence of heating temperature so that the pigment is damaged.β-carotene pigment is unstable at high temperatures (above 60°C).High temperatures will damage the chromophore groups which make the pigment color pale.In addition, damage to β-carotene is caused by oxidation factors [6].
Based on the paired sample t-test used to determine whether there is a difference between the two same raw materials but have different treatments and to determine whether there is or not a significant effect before becoming a product between the β-carotene content of carrot puree from the boiling process and the β-carotene content of carrot flour drying process.From the results of the paired sample t-test it is known that the significance value is P=0.125 > 0.005, so it can be concluded that there is a significant difference between boiling carrot puree and drying carrot flour.And when the finished product was used to determine the difference in β-carotene levels between the two raw materials, namely carrot puree and carrot flour, the results of the paired sample t-test found that the significance value was P=0.097 > 0.005, so it can be concluded that there is a significant difference between the addition of β-carotene pure carrot and β-carotene carrot flour.
While the comparison between before the product is made and after the product is made based on the paired sample t-test is used to determine whether there is a significant effect on the addition of carrot βcarotene levels in milkfish meatball products.From the results of the paired sample t-test it is known that the significance value of sample A1 pure carrot is P=0.003 <0.005, so it can be concluded that there is a significant effect on β-carotene pure carrot on milkfish meatballs, and sample A2 carrot flour is P = 0.001 < 0.005 The results obtained were also the same, that is, there was a significant effect on β-carotene in carrot flour in milkfish meatballs.

Organoleptic test results for carrot β-carotene meatball products
Organoleptic testing is a test to assess the quality and safety of a food and drink.The organoleptic test used is a preference test or called a hedonic test.According to SNI 7266:2017 [7], with a minimum test parameter requirement of 7.0% which was used by 42 untrained panelists.In this study, the researchers were students of the Faculty of Agriculture, Hasanuddin University.Researchers were asked to provide an assessment of the appearance, smell, taste and texture of milkfish meatball products with the addition of carrot puree β-carotene and carrot flour β-carotene and one control, namely without administration of β-carotene, with a scale of 1-9, the results obtained can be seen in table 4. Based on table 4 According to SNI 7266: 2017, the organoleptic test for the entire sample of milkfish meatballs has an average of 7.30%.Thus, all of them meet the quality standard requirements for fish balls.The results of the ANOVA test analysis on organoleptic tests on milkfish meatballs and with the addition of carrot β-carotene showed that there was a significant effect on concentration with different treatments.Further test results using Duncan's multiple distance difference showed that treatments A0, 01 and 02 had very significant differences.
Based on table 4 According to SNI 7266: 2017, the water content test for milkfish meatballs and with the addition of carrot β-carotene has an average of until A0 : 62.79%, A1: 64.35%, A2: 66.60% Thus, all of them meet the requirements The water content quality standard for fish balls is a maximum of 70%.The results of the ANOVA test analysis on water content in milkfish meatballs and with the addition of carrot β-carotene showed that there was a significant effect on concentration with different treatments.The results of further tests using Duncan's multiple distance difference showed that the A0, A1 and A2 treatments had very significant differences.
Based on table 4 According to SNI 7266:2017, the ash content test for milkfish meatballs and with the addition of carrot β-carotene has an average of sample A0: 1.6464%, A1:1.75%,A2:1.49%Thus, all of them meet the requirements The quality standard for fish balls for ash content is a maximum of 2.5%.The results of the ANOVA test analysis on water content in milkfish meatballs and with the addition of carrot β-carotene showed that there was a significant effect on concentration with different treatments.The results of further tests using Duncan's multiple distance difference showed that the A0, A1 and A2 treatments had very significant differences.
Based on table 4 According to SNI 7266: 2017, the protein content test for milkfish meatballs and with the addition of carrot β-carotene has an average of until A0: 24.75%, A1: 19.77%, A2: 18.70% Thus, all of them meet the requirements The quality standard for fish meatballs is the protein content, which is at least 7%.The results of the ANOVA test analysis on protein content in milkfish meatballs and with the addition of carrot β-carotene showed that there was a significant effect on concentration with different treatments.The results of further tests using Duncan's multiple distance difference showed that the A0, A1 and A2 treatments had very significant differences.
Based on table 4 According to SNI 7266: 2017, the histamine level test for milkfish meatballs and with the addition of carrot β-carotene has an average of sample A0: 1.65ppm, A1: 1.56ppm, A2: 11.42ppm.Thus, all of them meet the requirements for fishball quality standards for histamine levels, namely a maximum of 50-100 ppm or 100 mg/kg.If a product has a histamine content of more than 50 ppm, the product will not be marketed because the product is considered unfit for human consumption [8].The results of the ANOVA test analysis of histamine levels in milkfish meatballs and with the addition of carrot β-carotene showed that there was a significant effect on concentration with different treatments.The resultof further tests using Duncan's multiple distance difference showed that the A0, A1 and A2 treatments had very significant differences.
Based on table 4 According to SNI 7266: 2017, the microbial spruce test: ALT for milkfish meatballs and with the addition of carrot β-carotene has an average of samples A0: 2.6 X 10-3, A1: 1.2 X 10-3, A2: 1.0 X 10-3.Thus, all of them meet the requirements for fishball quality standards, namely a maximum of 1 x 10⁵ choline/gram.The results of the analysis of the ANOVA test for ALT on milkfish meatballs and with the addition of carrot β-carotene showed that there was a significant effect on concentration with different treatments.The results of further tests using Duncan's multiple distance difference showed that the A0, A1 and A2 treatments had very significant differences.

Conclusion
Based on the research that has been done, the conclusions that can be drawn are: From the results of the paired sample t-test of the drying and boiling treatment, there is a significant difference between drying carrot flour and boiling carrot puree.While the comparison between before the product is made and after the product is made based on the paired sample t-test gives a significant effect on the addition of carrot β-carotene levels in milkfish meatball products.While the results of the physicochemical test, in which the test parameters for milkfish meatball products with the addition of carrot β-carotene, from the reference SNI 7266: 2017 include organoleptic tests, water content tests, ash content tests, protein content tests, histamine levels tests and microbial spruce tests: total plate number (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 βcarotene flour, can meet SNI standards 7266:2017, from the results of the ANOVA test it is known that the three products have significant differences in the concentrations of the different treatments.So it can be concluded that the product is suitable for consumption in society.

Table 1 .
Preparation of a pure β-carotene solution calibration curve was made by making a series of standard solutions with concentrations of 5, 10, 15, 20 and 25 ppm.The results of the calibration curve can be seen in the table 1.Data of 450 wavelength calibration curve.

Table 2 .
The results of determining the levels of β-carotene in carrot flour and carrot puree before they become milkfish meatball products.sample of carrot flour.

Table 3 .
The results of determining the levels of β-carotene in carrot flour and carrot puree after they become milkfish meatball products.

Table 4 .
Results of organoleptic test observations.

Table 5 .
The results of chemical analysis according to observations SNI 7266:2017.