1Beta-Carotene Potency on Carrot Extract as

2Natural Preservatives in Meatballs

3By : Erna Windarti Noor Cahyani

4Abstract

5Preservation is the important thing in extending the shelf life of food products, especially for
6short-shelf life products. Meatball is one of the beef-based food products which have less than
7one day of shelf life, so it should be preserved. One of the preservation methods of meatball is
8the addition of natural preservative which is derived from vegetables or fruits containing -
9carotene substances as antioxidants and antimicrobial agents such as carrots. Carrots are the
10major source of pro-vitamin A, with 14% of the total vitamin A consumption and then carrot
11extract contains beta-carotene or pro-vitamin A that can inhibit or slow down the fermentation
12process. Beta-carotene can also prevent and suppress the growth of cancer cells and protect the
13polyunsaturated fatty acids from the oxidation process and can prevent or inhibit acidification,
14and other decomposition of foods caused by microorganisms. Beta-carotene contained in carrots
15is 74.05 mg / 100 mg.

16Keyword : Meatballs, Carrot Extract, Natural Preservative, -carotene

17

18 Introduction
19
20 Meatballs are very easy to find in most parts of Indonesia from being sold by the
21 cart around to a fancy restaurant. Association of Merchant of noodles and meatballs
22 (APMISO) in Indonesia stated that the number of trader meatballs and noodles in
23 Indonesia is around 3 million to 3.5 million (Gun, 2012). This shows the high
24 consumption of meatballs in Indonesia. The meatballs are moist foods that meatballs
25 certainly shelf life can not last long. Meatballs have high protein, high water content
26 and neutral pH so it is very easily damaged especially at room temperature.
27 Moreover, the high nutritional content of the meatballs may invite pathogenic
28 microorganisms to grow, thus causing damage to the meatballs (Kristanti, 2016).
29 Therefore, the growth activity of microorganisms should be inhibited. One way to
30 inhibit microorganism activity are by storing meatballs at cold temperatures and use
31 preservatives (Warisno, 2008).
32 Preservatives that are sometimes found in meatballs on the market are chemical
33 preservatives, such as formalin and borax. But, accumulation of borax in the body can
34 disrupt the proliferation of immune cells and induce the occurrence of gene damage
35 (Pongsavee, 2009) and it can also cause cancer. Synthetic preservatives are permitted
36 at certain doses, but it would be better if reduced and replaced with natural
37 preservatives. Therefore, choose natural preservatives which is derived from
38 vegetables or fruits containing -carotene substances as antioxidants and
39 antimicrobial agents. Examples of fruits and vegetables which rich -carotene content
40 are carrots.
41 The carrot (Daucus carrot L.) has nickname of little gingseng and it has a
42 notable high nutritional and medicinal value with health benefit. The carrot is rich in
43 nutrients especially carotenoids, such as -carotene, -carotene and lutein. Aside
44 from being a source of pro-vitamin A, which can participate in the visual
45 physiological metabolism (George, 1985; Saari, 2012), its function activities continue
46 to be discovered, such as its anti-oxidative (Palozza et al, 2003), anticancer (Michaud
47 et al, 2000; Rao & Rao, 2007; Sharoni, Danilenko, & Levy, 2000) and skin protective
48 (Robert, Green, & Lewis, 2009). In addition, carrot extracts that have a high beta-
49 carotene content of 82.85 mg / kg (http: //www.carrotmuseum.co.uk, 2015), can also
50 be used as antioxidants that can inhibit fermentation, preservation, or other
51 decomposition of food which is caused by microorganisms and also reduces
52 premature aging.
53
54 Discussion
55
56 I. Foods Preservative
57 The use of additives in food is increasing, especially after discoveries including
58 successes in synthesizing new chemicals that are more practical, cheaper, and more
59 accessible. Addition of additives / additives into the food is necessary to improve the
60 quality of a product so as to compete in the market. Additional ingredients include:
61 dye, flavor and aroma, antioxidants, preservatives, sweeteners, and thickener
62 (Winarno, 2004).
63 In general, these additives can be distinguished into two: (1) additive deliberate
64 additives are deliberately added to improve consistency, taste, control the acidity /
65 alkalinity, and solidify the form and appearance; (2) unintentional additives ie
66 additives that already exist in the food (although little) as a result of processing
67 (Winarno, 2004). So also with preservatives in the food is to make the food look more
68 qualified, durable, attractive, and taste and texture is more perfect. The use of
69 preservatives can make the food free of microbial life both pathogenic and non-
70 pathogenic which can cause food damage such as decay (Tranggono, et al, 1990). If
71 the use of preservatives is not regulated and supervised, it will most likely cause a
72 problem especially for the consumer. Preservatives are permitted only inhibiting
73 materials, rather than lethal pollutant organisms. Therefore, it is important to note that
74 the handling and processing of food is done in hygienic (Buckle, et al., 1985).
75 Synthetic preservative are preservatives which are derived from synthetic
76 chemicals and made by humans. Currently, the use of synthetic preservatives is not
77 recommended by the Food and Drug Supervisory Agency (BPOM) because it is
 78 thought to cause cancer (carcinogen agent). Many cases of food poisoning that
79 occurred in society today there is a mistake made by society and food in processing
80 and preserving food consumed. Many cases of food poisoning that occurred in the
81 community today indicate a mistake made by the community or food in processing
82 and preserving food consumed. The fundamental problematic of food processing done
83 by society is more caused by food-insecurity culture which is less oriented toward
84 nutritional value, as well as limited knowledge as well as economic pressure so that
85 the problem of fulfillment and processing of food is neglected. The food industry as a
86 provider of food products often do actions that are not commendable so it opens the
87 opportunity for abuse of materials in processing food for the community such as the
88 case of the use of various food additives that should not be worth consuming
89 (Rahmawati, 2002). Because it is necessary to find another alternative that is a natural
90 preservative and antioxidants are sourced from natural materials. This natural
91 preservative is almost present in all herbs and fruits spread throughout the country.
92 For example, citric acid sourced from lemon has long been used by our ancestors to
93 delay the decay of meat and fish (Barus, 2009). The benefits of using natural
94 preservatives are safe, easy to obtain, and have many health benefits.
95
96 II. Carrots extract potency as natural food preservative
97
98 The meatballs are moist foods that meatballs certainly shelf life can not last
99 long and it also have high protein, high water content and neutral pH so it is very
100 easily damaged especially at room temperature. Moreover, the high nutritional
101 content of the meatballs may invite pathogenic microorganisms to grow, thus causing
102 damage to the meatballs that cause the meatballs to become stale faster (Kristanti,
103 2016). Besides caused by microorganisms, the problem of damage to the meatballs is
104 also caused by the oxidation process which can cause rancidity and affect the shelf
105 life of the product (Winarno, 2004). Damage to food that often happens is the
106 oxidation of fat contained in food so that causes rancidity. According to Cuvelier
107 (1994), fat oxidation not only causes a decrease in nutritional value and quality of
108 food but also produces oxidized products such as free radicals that cause some
109 unwanted chemical reactions.

110 One of the handling is by adding an antioxidant additive to inhibit the

111 occurrence of rancidity caused by oxidation reaction. Antioxidants have been widely
112 used to reduce the rancidity caused by oils and fats in food for more than 50 years.
113 According to Buck (1991) antioxidants are expressed as compounds that can
114 significantly slow oxidation, albeit at a lower concentration than that of oxidizable
115 substrates. The antioxidants can be found from fruits or vegetables. And the example
116 of fruit that containing antioxidants is carrots.
117 Carrots are one of the most popular, versatile vegetables in the world.
118 Whether they are eaten raw, cooked or juiced, people from nearly every culture have
119 consumed carrots in their many forms throughout history. While carrots are known
120 for their signature orange color, they actually come in a variety of colors. They can
121 be found in shades of purple, yellow, white and red; however, you will most often see
122 these in the U.S. when you shop at your local farmers market.

123 Carrots get their color from antioxidants called carotenoids. One of these
124 carotenoids is beta carotene, a precursor to active vitamin A that is responsible for
125 many of the carrot and carrot juice benefits that we know about today. Many studies
126 have shown that beta carotene is crucial for improving immunity in the body,
127 protecting skin and eye health, and fighting free radical damage that can cause
128 various forms of chronic diseases like cancer and heart disease
129 (https://draxe.com/carrot-juice/).
130
131 Carrots are the major source of pro-vitamin A, with 14% of the total vitamin A
132 consumption and then carrot extract contains beta-carotene or pro-vitamin A that can
133 inhibit or slow down the fermentation process. Beta-carotene can also prevent and
134 suppress the growth of cancer cells and protect the polyunsaturated fatty acids from
135 the oxidation process (Patras, 2009) and can prevent or inhibit acidification, and
136 other decomposition of foods caused by microorganisms (Ardi, 2004). Beta-carotene
137 contained in carrots is 74.05 mg / 100 mg (Patras, 2009).

138 In 1831, Wakenroder was the first to isolate carotene from carrots. Heinomen
139 studied 19 carrot cultivars and observed that a level of -carotene between 1200 to
140 2300 g per 100 g of carrot is sufficient to satisfy the human daily vitamin
141 requirement. Armstrong and Hearst reviewed the genetics of carotenoid biosynthesis
142 in plants and showed how genetic manipulation can be used to increase carotenoid
143 production in plants as carrots. Authors such as Schweitzer or Zhidkova selected
144 hydrids with -carotene contents of up to 20,000 g/ 100 g. This agrees with Umiel
145 and Gabelman and Bajaj, who studied carrots from different genetic sources
146 containing up to 37,000 g of carotenoids per 100 g of carrot in which -carotene
147 was approximately 50% of total carotenoids.
148 Carotene is found mostly in vegetables and fruits, but it is also found at a
149 lower level in meat and animal products. Simon1 compared the carotene content of
150 several raw fruits and vegetables, which indicated that carrots have the highest
151 content of carotene. Except for maize and sweet potato, no crops that serve as a
152 major source of calories and protein contain significant levels of carotene.
153 In carrots, six carotene species exist : a-, b-, g-, z-carotene, lycopene, and b-
154 zeacarotene (Figure 1). Their average percentage is: 33:60:1:4:1:1, respectively, but it
155 varies significantly over genotype, location, and year. Simon and Wolff39 showed
156 that the amount of a-carotene may vary from 15 to 40% of the total carotenoids, b-
157 carotene from 44 to 79%, and z-carotene from 2 to 10%.
158

159
160

161
162
Figure 1. Carotene in carrots.
163

164 Dwiwati (2014) also conducted research on the effect of the addition of carrot
165 extract to the shelf life of meatballs. The result of the research is the meatballs which
166 have the lowest shelf life is for 1 which is in the control treatment (not given any
167 preservatives). While the longest meatballs storage for 18 days in the addition of
168 carrot extract treatment. In this study not only using carrot extract, she also uses
169 pumpkin extract as a variation. But in this study the pumpkin extract is slightly less
170 effective than carrot extract. Although both have -carotene contents, but the -
171 carotene content of carrots is greater than 9.02mg / 100g compared to the -carotene
172 bacillus of 7.29mg / 100g. The storage power of meatballs with the addition of
173 pumpkins extract is for 13 days.

174 The characteristic of the stale meatballs is slimy due to the bacteria in the
175 meatballs, followed by the growth of fungi. But in this study the parameters used are
176 the growth of fungi as an indicator to determine the duration of shelf meat meatballs.
177 The results of this study also about organoleptic test (color, aroma, texture, and taste)
178 and the acceptance of the community on the meatballs with natural preservative is
179 carrot extract. The result is that the general line indicates that the color of grilled
180 meatballs brown gray, the aroma of meatball typical of meat, the taste of delicious
181 meatballs, texture of chewy meatballs and the acceptance of the community is like.
182 This suggests that the addition of extracts of pumpkin and carrot extract did not
183 affect people's interest.

184 Other research is done by Kristanti (2016) she did the same research that is
185 using carrot extract as a natural preservative in meatballs. The results of his research
186 is the meatballs are given extra carrot extract can last up to 3 days while the
187 meatballs are not given extra carrot extract can only survive 1 day after it began to
188 look slimy and smelly.

189 III. Mechanism of beta-carotene as an antioxidant that preserve food

190
191 Carrots get their color from antioxidants called carotenoids. One of these
192 carotenoids is beta carotene. Antioxidants can inhibit the rancidity process because
193 antioxidants are more reactive than oxygen. The active molecules of antioxidants
194 prevent the formation of peroxides by binding oxygen. The antioxidants of the oil for
195 foodstuffs are usually phenolic forms. Phenolic-type antioxidant activity can be
196 synchronized with a redox equilibrium reaction between quinol and quinine. Orto
197 and the hydroxyphenols are powerful antioxidants, but metahydroxyphenol does not.

198 The antioxidant work mechanism has two functions. The first function is a
199 major function of antioxidants as a giver of hydrogen atoms. Antioxidants (AH) that
200 have these primary functions are often referred to as primary antioxidants. This
201 compound can give the hydrogen atom rapidly to the lipid radicals (R *, ROO *) or
202 change it to a more stable form, while the antioxidant radical derivative (A *) has a
203 more stable state than the lipid radicals. The second function is a secondary function
204 of antioxidants, which slows the rate of autocesidation by various mechanisms
205 outside the autocesidation chain breaking mechanism by altering the lipid radicals to
206 a more stable form (Gordon in Siswati et al).

207 The oxidation consists of three stages: the initiation stage, the propagation
208 stage, and the termination.
209 The initiation stage is the stage of fatty acid radical formation. This fatty acid is a
210 fatty acid derived compound that is unstable and highly reactive due to the loss of
211 one hydrogen atom. The reaction is: RH R*+H*

212 Propagation stage is the stage where the radical fatty acid will react with oxygen to
213 form peroxy radical. The reactions that occur are: R * + O2 ROO *

214 The third stage of the termination stage is the subsequent peroxide radical will attack
215 the fatty acid produces hydroperoxide and new fatty acid radicals. The reactions that
216 occur is ROO * + RH ROOH + R *

217 IV. Methods of Carrot Extract Processing as Natural Preservative

218
219 The tools and materials used to make carrot extracts into natural preservative
220 on meatballs are scales, pans, blenders, basins, knives, measuring cups, spoons,
221 refrigerators, and plastic cups.. The materials used for the sample are ground beef,
222 flour, eggs, spices, carrot, and water.

223 Making Carrots Extract

224 To make the first carrot extract to do is peel the carrots, then washed
225 thoroughly. Then carrots blend until smooth. The last, filtered to get the extract.

226 The process of carrot extraction is an easy way but the result also depends
227 on the sort of carrot selection and carrot color that must be chosen carefully. If there
228 is carrot that is too old and has grown prospective stems and roots, then the
229 extraction is not as good as if the carrots are fresh and fresh orange and not too
230 young. In addition to how to process such as how to cut carrots also affect the
231 content of existing nutrients in carrots.

232 Jabbar et al. (2014) investigated the effects of blanching and sonication on the
233 total carotenoids, chlorogenic acid and microbial stability of carrot juice. Khandare et
234 al. (2011) reported that enzyme-assisted preparation prior to pressing can remarkably
235 improve the juice yield, total phenols, anthocyanins and total antioxidant activity in
236 black carrot juice. Ma et al. (2013, 2015) reported the influence of processing units
237 (blanching, enzyme liquefaction, and pasteurization) on the polyphenols and
238 essential oils in carrot juice during processing. Currently, carrot juice processing
239 technologies generally use the processing steps of: carrots washing and peeling
240 blanchingslicingenzymeliquefactionpulpingjuicingfilteringconcentrate
241 sterilization.

242 Therefore, Tingting Ma (2015) do more research on dynamic changes of

243 the major carotenoids (-carotene, -carotene and lutein) in carrot juice during
244 processing and storage. The effects of four processing units (peeling, blanching,
245 enzyme liquefaction and sterilization) on the major carotenoids (-carotene, -
246 carotene and lutein) in carrot juice were also discussed. This study is expected to aid
247 the development of some methods and provide some parameters that could facilitate
248 carrot juice processing technology. Therefore, for the maximization of improving the
249 carotenoid content in carrot juice, this study has important significance. And the
250 result is the four processing units (peeling, blanching, enzyme liquefaction, and
251 sterilization) had significant impacts on the contents of -carotene, -carotene and
252 lutein in carrot juice. Specifically, composite phosphate peeling showed the best
253 peeling effect and exhibited the smallest loss of carotenoids among the four peeling
254 methods. The best blanching conditions were a blanching temperature of 86 C for
255 10 min with 0.25% of ascorbic acid added, and certain ranges of blanching times and
256 temperatures contributed to the dissolution and stability of the three carotenoids
257 while excessive blanching temperatures and times led to the degradation of
258 carotenoids. Single enzyme treatment or mixed enzyme treatment with different
259 orders of addition could significantly raise the contents of the three carotenoids in
260 carrot juice. However, the use the pectinase and cellulase at the same time showed an
261 antagonistic effect. High temperature sterilization increased the loss of carotenoids in
262 carrot juice on one hand but improved their stability during storage on the other
263 hand. Therefore, in real production and processing,we should control the processing
264 conditions of carrot juice appropriately such that the carotenoid content and
265 nutritional value of carrot juice can be maximized.

266 Making Meatballs with Carrot Extract

267 The first is grinding beef 800g. Make meatballs dough by mixing a meat mill
268 with 400g flour, 2 eggs, spices (garlic, pepper, salt, flavorings, and fried onions) and
269 a little cold water. Dividing the finished dough is then formed into four parts, with
270 the same weight of 500g each. Then part of meatballs was given the treatment that is
271 added carrot extract only as much as 5ml / 200g. Boil the water on a pan with
272 medium heat. Clenching the first meatball dough on the hands into round dough as
273 the hand is pressed, and put in the dough with a spoon into the pan. After the
274 meatball floats the meatball can be lifted and drained. Steaming meatballs for 15
275 minutes.

276 Conclusions

277 Carrot extract can be used as a natural preservative in meatballs because extra
278 carrots contain high beta carotene. Beta-carotene serves as an antioxidant that can
279 inhibit fermentation, preservation, or other decomposition of foods caused by
280 microorganisms and also reduce premature aging so that meatballs become more
281 durable. If carrots can be used as a natural preservative of course people and traders
282 get a better solution for meatballs are safe and healthy. Moreover the price of carrots
283 are more economical and easier to obtain than formalin, borax or other preservatives.
284 So that can be taken into consideration for meatball meat traders.

285
286 References
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