scholarly journals The effect of ethanol extracts concentration of mengkudu fruit (Morinda citrifolia) and storage time toward Euthynnus affinis meat quality

2010 ◽  
Vol 8 (2) ◽  
pp. 58-65
Author(s):  
VENERANDA SONYA AYU ◽  
ESTU RETNANINGTYAS NUGRAHENI ◽  
TJAHJADI PURWOKO
Keyword(s):  
Meat Quality ◽  
Storage Time ◽  
Ph Value ◽  
Ethanol Extract ◽  
Morinda Citrifolia ◽  
Randomized Design ◽  
Euthynnus Affinis ◽  
Ethanol Extracts ◽  
And Storage ◽  
Number Of Bacteria

Ayu VS, Nugraheni ER, Purwoko T. 2010. The effect of ethanol extracts concentration of mengkudu fruit (Morinda citrifolia) and storage time toward Euthynnus affinis meat quality. Biofarmasi 8: 58-65. High protein content in fish and the storage in a relatively short time will encourage the growth of bacteria. Therefore, the preservation techniques are required to expand the fish store. The use of formalin as a preservative substance, especially for fish, can damage to health, so it is necessary to find out the preservative substance as an alternative to substitute formalin. Mengkudu fruit (Morinda citrifolia L.) contains compounds that have an antibacterial activity, such as alkaloids and flavonoids. The purposes of this study were to determine the effect of ethanol extract concentration of mengkudu fruit and the storage time on the number of bacteria in Euthynnus affinis meat, and the concentration which have the same activity with formalin in inhibiting the number of bacteria in E. affinis meat. This research used a completely randomized design. The tested sample was Euthynnus affinis meat that soaked in ethanol extract of mengkudu fruit with concentrations between 10-100%. Every four hours, the TPC test, the water content, pH value and temperature of samples were measured. The results of observation were analyzed by ANOVA, further the results that significantly different were followed by a DMRT test with 95% confidence level. Based on the statistical analysis, the concentration of ethanol extract of mengkudu fruit and the storage time were significantly (p<0.05) in inhibiting the number of bacteria in Euthynnus affinis meat. The concentrations of extracts 80%, 90% and 100% had almost same activity to formalin in inhibiting the number of bacteria in Euthynnus affinis meat.

scholarly journals The influence of ethanol extracts concentration of mengkudu fruit (Morinda citrifolia) and storage time toward beef quality

2011 ◽  
Vol 9 (1) ◽  
pp. 26-32
Author(s):  
AVE SONIA RAHMAN ◽  
TJAHJADI PURWOKO ◽  
ESTU RETNANINGTYAS NUGRAHENI
Keyword(s):  
Storage Time ◽  
Ph Value ◽  
Morinda Citrifolia ◽  
Plate Count ◽  
Dilution Method ◽  
Beef Quality ◽  
Fresh Meat ◽  
Randomized Design ◽  
Ethanol Extracts ◽  
And Storage

Rahman AS, Purwoko T, Nugraheni ER. 2011. The influence of ethanol extracts concentration of mengkudu fruit (Morinda citrifolia) and storage time toward beef quality. Biofarmasi 9: 26-32. The high protein content of beef makes it easy to get a contamination caused by an activity of bacteria. The use of formalin as a preservative substance especially for beef can make a damage to health, so it is required to find preservative substances as alternative to substitute formalin. Mengkudu (Morinda citrifolia L.) has antibacteria compounds to the decompose bacteria of beef, so mengkudu fruit can be one of natural preservative substance alternatives, especially for beef. The purposes of this research were to determine the influence of ethanol extracts concentration of mengkudu fruit and a storage-time effect toward bacteria amount, and to determine the concentration that had a same activity with formalin to combate the replication of bacteria. This research used two-way completely randomized design. The samples were fresh meat beef that be submerged in mengkudu extract with concentrations of 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, 100% and formalin 1% as a comparator. After that, the beef was storaged in a room temperature during 16 hours, and every 4 hours it was tested for water content, pH value, beef temperature and a total plate count (TPC) test with a dilution method, and then the number of bacteria colonies with the limit of the bacteria amount of the beef to consume might not be more than 1x104 CFU/gram. The data were analyzed by ANOVA. If there was a significance, it would be continued by a DMRT test with an error rate 5%. The research results showed that all extracts concentration of mengkudu fruit and storage-time gave a significant effect (p<0.05) toward bacteria amount. The concentration of 100% had the same activity with formalin to combate the replication of bacteria among 16 hours storage time.

scholarly journals Karakteristik Fisikokimia dan Aktifitas Antioksidan Daging Itik yang Dilapisi Ekstrak Propolis Selama Penyimpanan Suhu Ruang

2021 ◽  
Vol 9 (3) ◽  
pp. 151-157
Author(s):  
A. Apriantini ◽  
S. Adinata ◽  
Y. C. Endrawati
Keyword(s):  
Shelf Life ◽  
Storage Time ◽  
Ph Value ◽  
Edible Coating ◽  
Cooking Loss ◽  
Propolis Extract ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Storage Times ◽  
And Storage

Duck meat is a perishable food that has a short shelf-life. Therefore, packaging is needed to be used tomaintain duck meat quality during storage, one of the ways to extend shelf-life of duck meat is usingpropolis extract as edible coating which is contained antioxidant substances which can be used to extendduring storage. The aim of this research was to analyze the effect of propolis extract as an edible coatingmaterial on duck meat to maintain the quality and extend shelf-life of duck meat at room temperature.The research was used a completely randomized design (CRD) factorial 4x3 with 3 replications,consisting of 4 propolis concentrations (0.0%, 0.5%, 1.0%, 1.5%) and 3 storage times (0 hours, 6 hoursand 24 hours). Duck meats coated with propolis extracts had a significant effect on the water content andantioxidant activity of duck meat (P < 0.05). The storage time had a significant effect on the pH valueand the cooking loss of duck meat (P <0.05). The addition of propolis extract and storage time had asignificant effect on the pH value, cooking loss and antioxidant activity of duck meat (P <0.05).

scholarly journals 25. Effect of Maintenance Temperature and Shelf Life of Tilapia (Oreochromis niloticus) Fillet Stored in Temperature -20 C on Total Count Bacteria

2016 ◽  
Vol 8 (1) ◽  
Author(s):  
Nurdiani Muliana Sitakar ◽  
Nurliana N ◽  
Faisal Jamin ◽  
Mahdi Abrar ◽  
Zakiah Heryawati Manaf ◽  
...  
Keyword(s):  
Oreochromis Niloticus ◽  
Nile Tilapia ◽  
Storage Time ◽  
Storage Temperature ◽  
Fish Flesh ◽  
Randomized Design ◽  
Nile Tilapia Oreochromis Niloticus ◽  
And Storage ◽  
Normal Standard ◽  
Number Of Bacteria

This study aims to determine the effect of storage time on the total number of bacteria in nile tilapia (Oreochromis niloticus) flesh stored at a temperature of 20 C and at different retention time. This study used split plot completely randomized design (CRD) with 2 treatment maintenance temperature of 29 C and 35 C. Experimental animals used were 30 nile tilapia fish grouped into five storage group namely 0 (P0), 7 (P1), 14 (P2), 21 (P3), and 28 (P4) days. The results showed that total number of bacteria found in fish flesh was higher than normal standard based on ISO 7388:2009 which was 5x105 cfu/g. The average of total numbers of bacteria in flesh of nile tilapia fish reared in 29 C on P0, PI, PII, PIII, and PIV were 6.55±0.19, 6.99±0.07, 6.96±0.08, 6.96±0.28, and 7.18±0.15, respectively. While the average of total numbers of bacteria in flesh of nile tilapia fish maintained in temperature of 35 C were 6.68 ± 0.10, 7.00±0.05, 7.19±0.12, 7.24±0.12, and 7.35±0.09, respectively. Total number of bacteria in nile tilapia flesh was affect significantly (P0.05) by temperature and storage temperature maintenance. In conclusion, storage time and different tempera ure maintenance of nile tilapia can increase total amount of bacteria on fish flesh.

scholarly journals Kualitas Fisik Telur Puyuh Yang Direndam Dalam Larutan Gelatin Tulang Kaki Ayam Dengan Lama Penyimpanan Yang Berbeda

2017 ◽  
Vol 14 (1) ◽  
pp. 31
Author(s):  
Indra Joni
Keyword(s):  
Shelf Life ◽  
Storage Time ◽  
Ph Value ◽  
Egg White ◽  
Gelatin Solution ◽  
Egg Weight ◽  
White Index ◽  
Randomized Design ◽  
And Storage

Quail eggs is one of the perishable food. If left in the open air at room temperature, the shelf life ranged between 10-14 days. Preservation is one of the way to prolong shelf life which can be done by soaking the eggs in a gelatin solution. The purpose of the study was to know the physical quality of quail egg soaked in gelatin bone chicken feet long with different time of storage. The experimental design of this study was Complete Randomized Design (CRD) factorial pattern 3 x 3 with 5 replications. The first factor was soaking time (0, 30 and 60 minutes) and the second factor was storage time (0, 15 and 30 days). The results showed that there was nos ignificant effect of soaking period (P>0.05) on egg weight, egg white index, yolk index, Haugh units and pH. The longer the storage time, the egg weight, egg white index, yolk index, haugh unit were decreased and the other hand, pH value was increased. Soaking quail eggs in gelatin solution of chicken feet during 30 minutes and storage time for 15 days resulted in pH value almost the same with untreated egg(control).

scholarly journals PENGARUH LAMA PERENDAMAN DALAM AIR PERASAN BUAH BELIMBING WULUH (Averrhoa bilimbi Linn) DAN LAMA PENYIMPANAN TERHADAP KARAKTERISTIK IKAN TONGKOL (Euthynnus affinis) PADA SUHU RUANG

2020 ◽  
Vol 9 (1) ◽  
pp. 71
Author(s):  
Yemima Maria Lasmaroha Sitompul ◽  
I Made Sugitha ◽  
Agus Selamet Duniaji
Keyword(s):  
Immersion Time ◽  
Storage Time ◽  
Observation Time ◽  
Total Volatile ◽  
Tuna Fish ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Euthynnus Affinis ◽  
The Right ◽  
And Storage

This study aims to find out the effect of immersion time in wuluh starfruit juice (Averrhoa bilimbi) and storage time of characteristics mackarel tuna fish (Euthynnus affinis), as well as to determine the right time of immersion in wuluh starfruit juice and storage time to produce mackarel tuna fish with still acceptable characteristics. The experimental design used in this study was a Completely Randomized Design with 5 level immersion treatments, namely: 0 minutes, 2 minutes, 4 minutes, 6 minutes, and 8 minutes, with the observation time in the 3 and 6 hour. The treatment was repeated 2 times to obtain 20 experimental units. The data obtained were analyzed by variance and if the treatment had an effect on the observed variables then it was continued with the Duncan test. The results of the study with duration of immersion time that produced with still acceptable mackarel tuna fish products was 4 minutes at the time of observation of the 6 hour the water content is 71,5%, the acidity was 5.35, the microbial total was 4,28 log cfu/g or 1.9x104 cfu/g, and the total volatile base was 21,57 mg N / 100g which was low and the score of color, smell, texture and scales, the eyes, gills, and body surface mucus can be accepted by the panelists as well as overall acceptance that was preferred. Keywords : mackarel tuna fish, wuluh starfruit, immersion time, storage time, total volatil base

scholarly journals Meat Preservation with Addition of Kecombrang Leaves (Etlingera Elatior) in Refrigerator Temperature

2017 ◽  
Vol 19 (1) ◽  
pp. 61
Author(s):  
Citra Kusuma ◽  
Rusman Rusman ◽  
Jamhari Jamhari
Keyword(s):  
Storage Time ◽  
Ph Value ◽  
Microbiological Quality ◽  
Animal Science ◽  
Randomized Design ◽  
Refrigerator Temperature ◽  
Meat Preservation ◽  
Product Technology ◽  
And Storage ◽  
Etlingera Elatior

The purpose of this study was to determine the effect of kecombrang leaves (Etlingera elatior) on the physical, chemical and microbiological quality on meat that stored at refrigerator temperatures. The research was conducted in June until August 2016 in the Laboratory of Meat Science and Technology Department of Product Technology, Faculty of Animal Science, Gadjah Mada University. This study used a completely randomized design (CRD) 3 x 3 factorial (3 condition of kecombrang leaves, 3 storage time), each treatment was repeated 3 times, and the different means were tested by Duncan test. The results Showed that the addition of kecombrang leaves and storage time had significantly affected (P<0.05) on the total microbes in meat. Meat control (8,00 log cfu/ml±0,48) and meat with the addition of kecombrang leaves powder (6,59 log cfu/ml±0,40) more effective in suppressing of total microbes that growing compared with kecombrang leaves pasta (7,12 log cfu/ml±0,35). Storage time make pH value and cooking losses in meat decrease.  Kecombrang leaves condition and storage time did not affected to water content, protein content, fat content and tenderness in beef.

scholarly journals Aplikasi Antioksidan dari Ekstrak Lamun (Cymodocea rotundata) pada Minyak Ikan Tongkol (Euthynnus affinis)

2017 ◽  
Vol 37 (2) ◽  
pp. 115 ◽  
Author(s):  
Amalia Rahmi Puspasari ◽  
Eko Nurcahya Dewi ◽  
Laras Rianingsih
Keyword(s):  
Peroxide Value ◽  
Room Temperature ◽  
Storage Time ◽  
Oil Quality ◽  
Thiobarbituric Acid ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Cymodocea Rotundata ◽  
Euthynnus Affinis ◽  
And Storage

Cymodocea rotundata is a seagrass, has a potential antioxidant capacity due to have flavonoid and phenolic compounds that could prevent free radicals. This research aimed was to determine the effect of different concentrations of seagrass extracts on the value of free fatty acids (FFA), peroxide value (PV), and thiobarbituric acid (TBA) during storage at room temperature. The material used in this study was swordfish which were processed into fish oil. The research was conduct through laboratory experiments using a completely randomized design (CRD) which to evaluate the effect of seagrass extract concentrations (0%, 0.1%, 0.2%, and 0.3%) and storage time (days 0 and 5) on the oil quality. The results showed FFA values ranged from 0 to 27.477%, PV value between 0 to 46.737 mEq/kg, and TBA values ranged from 3.310 to 8.731 malonaldehyde. Based on the results of the study showed that the interaction between seagrass C. rotundata extract concentration and storage time was significantly (p < 0.05) influence the value of FFA, PV, and TBA. ABSTRAKCymodocea rotundata adalah spesies lamun yang mengandung senyawa flavonoid dan fenolik sehingga diharapkan mampu mencegah terjadinya oksidasi lemak melalui penghambatan pembentukan radikal bebas. Penelitian ini bertujuan mengetahui efek konsentrasi ekstrak lamun yang berbeda terhadap nilai free fatty acid (FFA), peroxide value (PV), dan thiobarbituric acid (TBA) selama penyimpanan suhu ruang. Materi yang dipergunakan adalah ikan tongkol dengan kisaran panjang 40 ± 1 cm dan berat sekitar 1 kg/ekor yang diolah menjadi minyak ikan. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) pola faktorial untuk mengetahui pengaruh konsentrasi ekstrak lamun (0%; 0,1%; 0,2%; dan 0,3%) dan lama penyimpanan (hari ke-0 dan hari ke-5) pada suhu ruang terhadap kualitas minyak ikan. Hasil penelitian menunjukkan nilai FFA berkisar antara 0-27,477%, nilai PV berkisar antara 0-46,737 mEq/kg, dan nilai TBA berkisar antara 3,310-8,731 malonaldehid. Studi ini menunjukkan interaksi antara konsentrasi ekstrak lamun dan waktu penyimpanan sangat berpengaruh (p < 0,05) terhadap nilai FFA, PV, dan TBA.

scholarly journals Wines with Increased Lignan Content by the Addition of Lignan Extracts

2016 ◽  
Vol 34 (No. 5) ◽  
pp. 439-444 ◽  
Author(s):  
Balík Josef ◽  
Híc Pavel ◽  
Kulichová Jana ◽  
Novotná Pavla ◽  
Tříska Jan ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Storage Time ◽  
Red Wine ◽  
White Wine ◽  
Polyphenol Content ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Ethanol Extracts ◽  
One Year ◽  
And Storage

Red and white wines [Grüner Veltliner white wine and Blue Limberger (Blaufränkisch) red wine (vintage 2013)] were enriched with lignan hydroxymatairesinol originated from spruce knots. These spruce knots with removed resin were extracted with ethyl alcohol of agricultural origin. Ethanol extracts of lignans were then used to enrich wine sorts. Enriched wines were stored for 13 months. At 2, 6, and 13 months, samples were taken and subjected to a variety of analyses and sensory evaluations. Analyses included 7-hydroxymatairesinol and alpha-conidendrin lignan content, antioxidant activity (as determined by FRAP), total polyphenols, and sensory evaluation. The obtained data were evaluated using the analysis of variance to determine which factors e.g. wine type, quantity of added lignan extracts, additional sugar, method of preservation, and storage time had the most significant influence on lignan content, antioxidant activity and polyphenol content. In all cases the lignan content in the wines was significantly influenced by the addition of lignan extracts. After one year of storage, lignan contents changed only moderately and added lignans were stable in stored wines. Total polyphenol content in wines and the antioxidant activity of wines were significantly influenced by the type of wine (i.e., red or white). The presented method of wine enrichment with lignans opens the door for the production of extra quality wines.

scholarly journals Egg quality of laying hens fed diets with plant extracts

2019 ◽  
Vol 41 (1) ◽  
pp. 43801
Author(s):  
Debora Duarte Moraleco ◽  
Jean Kaique Valentim ◽  
Larissa Gonçalves Silva ◽  
Heder José D'Ávila Lima ◽  
Tatiana Marques Bitencourtt ◽  
...  
Keyword(s):  
Specific Gravity ◽  
Storage Time ◽  
Laying Hens ◽  
Egg Quality ◽  
Shell Weight ◽  
Flower Extract ◽  
Randomized Design ◽  
And Storage ◽  
Haugh Unit

The objective of this study was to evaluate the effect of marigold flower extract and paprika on egg quality of Black Avifran laying hens in different periods of storage. A completely randomized design study with a 3x3 factorial scheme with three diets (control, paprika, and marigold flower extract) and three storage periods (0, 7, and 14 days) was carried out. The following metrics were evaluated: egg weight, yolk weight, shell weight; yolk color, albumen height, specific gravity, and Haugh unit as well as the yolk, shell, and albumen percentage relative to the total weight of the egg. There was no significant interaction between additives and storage time (p > 0.05) for most of the parameters evaluated. The only exception was observed for yolk color, in which the interaction effect between treatments was significant (p < 0.05). The effect of storage time was significant (p < 0.05) for albumen weight, albumen percentage, yolk color, albumen height, specific gravity, and Haugh unit, with reduction of these parameters over the evaluation period. The use of paprika and marigold flower extract in the diets of Black Avifran laying hens does not influence egg quality.

scholarly journals Analysis of Vitamin C Content of Red Dragon Fruit (Hylocereus polyrhizuz) and White Dragon Fruit (Hylocereus undatus) in Storage with Different Temperatures and Times

2018 ◽  
Vol 5 (2) ◽  
pp. 249
Author(s):  
N. Putri Sumaryani ◽  
Anak Agung Istri Mirah Dharmadewi
Keyword(s):  
Vitamin C ◽  
Storage Time ◽  
Temperature Treatment ◽  
Randomized Design ◽  
Dragon Fruit ◽  
Different Temperatures ◽  
Completely Randomized Design ◽  
The Difference ◽  
Hylocereus Undatus ◽  
And Storage

This study was conducted to determine the temperature and storage time of the exact vitamin C content of red and white dragon fruit and the difference of vitamin C. The samples were taken from the plantation land in Ubud Andong Highway, Petulu, Gianyar Regency. Treated for 10 and 30 days with 2, 10, 20 and 300C temperature treatment with five repetitions using Completely Randomized Design Factorial pattern. Data obtained statistically using ANOVA (Analysis of Variance). The highest vitamin C content in red dragon fruit is 29.61 mg/ 100g temperature 100C for 10 days and the lowest is in 30 days storage with temperature 300C that is equal to 22,09 mg/ 100g. While the white dragon fruit content of vitamin C highest contained in storage with a temperature of 20C is 22.69 mg/ 100g with maximum storage of 10 days and the lowest at a temperature of 300C is 17.37 mg/ 100g.

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