DOI : https://doi.org/10.29165/ajarcde.v10i1.931

Determination of Beta-Carotene Content in Carrot-Fortified Snakehead Fish Pempek after Sequential Freezing–Thermal Treatment and Vacuum Packaging Using HPLC

Aldilla Sari Utami (1), Ahlam Inayatullah Badrul (2), Nia Boru Ritonga (3), Ira Gusti Riani (4), Muhammad Abdurrahman (5)
(1) Food Engineering Technology, Department of Engineering Technology and Agricultural Business Department, Sriwijaya State Polytechnic, 30193. Indonesia
(2) Food Engineering Technology, Department of Engineering Technology and Agricultural Business Department, Sriwijaya State Polytechnic, 30193. Indonesia
(3) Food Engineering Technology, Department of Engineering Technology and Agricultural Business Department, Sriwijaya State Polytechnic, 30193. Indonesia
(4) Food Technology, Department of Engineering Technology and Agricultural Business Department, Sriwijaya State Polytechnic, 30193. Indonesia 3Chemistry
(5) Chemistry Department, Faculty of Resource Science and Technology, Universiti Malaysia Sarawak, 94300, Kota Samarahan, Sarawak, Malaysia
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How to cite (AJARCDE) :
Utami, A. S., Badrul, A. I., Nia Boru Ritonga, Ira Gusti Riani, & Muhammad Abdurrahman. (2026). Determination of Beta-Carotene Content in Carrot-Fortified Snakehead Fish Pempek after Sequential Freezing–Thermal Treatment and Vacuum Packaging Using HPLC. AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment), 10(1), 252–257. https://doi.org/10.29165/ajarcde.v10i1.931
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This study evaluated the effect of carrot puree concentration on the final ?-carotene content of snakehead fish (Channa striata) pempek subjected to integrated freezing–thermal–vacuum processing. Four formulations were prepared with varying carrot concentrations (0 g, 150 g, 300 g, and 500 g). ?-Carotene was quantified using a validated HPLC-PDA method with a C18 column and detection at 450 nm. The calibration curve showed excellent linearity (R² = 0.9986), with calculated limits of detection (LOD) and quantification (LOQ) of 0.13 mg/L and 0.40 mg/L, respectively. The measured ?-carotene concentrations ranged from 0.27 to 0.67 mg/kg, with the highest value observed in the 500 g carrot formulation. Statistical analysis confirmed a significant effect of carrot concentration on ?-carotene content (p < 0.05), demonstrating a clear dose-dependent relationship. These findings support the application of carrot puree as a functional fortification ingredient in traditional fish-based products. Future studies may investigate optimized thermal conditions or protective strategies to further improve carotenoid stability during processing.


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