scholarly journals The effect of coating of edible film from bovine split hide gelatin on beef meatballs properties

2018 ◽  
Vol 43 (2) ◽  
pp. 177
Author(s):  
D. Wulandari ◽  
R. Yuliatmo ◽  
S. Sugiyanto
Keyword(s):  
Soluble Protein ◽  
Storage Time ◽  
Ph Value ◽  
Edible Coating ◽  
Edible Film ◽  
Plate Count ◽  
Curing Agent ◽  
Total Plate Count ◽  
Water Holding ◽  
Range Test

The aim of research wasto determine the effect of the coating of edible film derived from bovine split hide gelatin on inhibiting microbiological damages and properties of the beef meatballs with different coating concentrations. The material used was gelatin types A (processed with acid curing agent) from the bovine split hide and glycerol. The completed randomize design (CRD) with a factorial pattern of 3 x 3 was used in this study. The first factor was 3 levels of coating concentration (0, 5, and 10%) and the second factor was 3 levels of storage time at 10oC (3, 6, and 9 days). It was continued to Duncan's Multiple Range Test (DMRT) if the treatment indicated significant effect at aprobability level of 5%.The results showed that the storage time and coating concentration affected the soluble protein, pH value, water holding capacity (WHC), and total plate count (TPC) in beef meatballs. Bovine split hide gelatin can be used as an edible coating on beef meatballs and extend the shelf time of beef meatballs.

Kualitas Fisik Daging Ayam Broiler yang Diberi Minyak Buah Merah dalam Pakan Komersial

2019 ◽  
Vol 6 (1) ◽  
pp. 20
Author(s):  
Abdul Rahman Ollong ◽  
Rizki Arizona ◽  
Rusli Badaruddin
Keyword(s):  
Moisture Content ◽  
Broiler Chickens ◽  
Broiler Chicken ◽  
Ph Value ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Broiler Meat ◽  
Fruit Oil ◽  
Water Holding ◽  
Range Test

ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan minyak buah merah (MBM) pada pakan terhadap kualitas fisik daging ayam broiler. Seratus ekor ayam broiler umur sehari (DOC) ditempatkan pada lima kelompok perlakuan pakan yang berbeda, yaitu: P1 (pakan kontrol/tanpa penambahan minyak), P2 (2% MBM), P3 (4% MBM), P4 (6% MBM) dan P5 (6% Minyak kelapa sawit). Setiap kelompok perlakuan terdiri dari empat ulangan masing-masing dengan lima ekor. Ayam broiler dipelihara selama 35 hari. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan analisis variansi pola searah dan diuji lanjut dengan Duncan’s New Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa semua variable yang diamati menunjukkan adanya pengaruh nyata (P<0,05) terhadap perlakuan yang diberikan. Dari hasil penelitian ini dapat disimpulkan bahwa penggunaan minyak buah merah (MBM) dalam pakan mampu memberikan pengaruh terhadap pH Daging, Daya Ikat Air (DIA), susut masak dan keempukan daging ayam broiler.Kata kunci : daging ayam broiler, daya ikat air, keempukan daging, pH daging, susut masakABSTRACT The experiment was conducted to study the effect of red fruit oil (RFO) onphysical quality  of broiler chicken. One hundred day old chicken (DOC) were placed in four groups of different treatments, of from levels of RFO (P1 (diet without addition of RFO), P2 (2% RFO), P3 (4% RFO) and P4 (6% RFO) and P5 (6% Palm oil)). The treatment group consisted of fivereplications with five birds each. Broiler chickens were reared for 35 days. Statistical analysis used Completely Randomized Design (CRD) and followed by Duncan’s New Multiple Range Test (DMRT). The results showed that the pH value, moisture content, water holding capacity, and cooking loss was significant differences. It could be concluded that the addition of red fruit oil in the diet give effect  of broiler chicken meat.Keywords: broiler meat, cooking loss, moisture content, pH value, water holding capacity

KAJIAN AKTIVITAS ANTIBAKTERI EKSTRAK KULIT PISANG RAJA (Musa Paradisiaca var. Raja) DAN SERAI (Cymbopogon Citratus) TERHADAP UMUR SIMPAN BAKSO AYAM

2022 ◽  
Vol 6 (6) ◽  
Author(s):  
Feren Feren ◽  
Sri Wahyuni ◽  
RH Fitri Faradilla
Keyword(s):  
Storage Time ◽  
Design Method ◽  
Storage Period ◽  
Control Treatment ◽  
Plate Count ◽  
Banana Peel ◽  
Total Plate Count ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Peel Extract

ABSTRACT The purpose of this study was to determine the interaction effect of storage time and concentration of plantain peel extract and lemongrass on organoleptic characteristics (color, aroma, texture, and elasticity) and total microbes in chicken meatballs. This study used a 2-Factorial Completely Randomized Design method. The first factor was storage time with three levels, namely 0 days (T0), 2 days (T1), and 4 days (T2. Meanwhile, the second factor was the concentration of plantain peel and lemongrass extract with three levels, namely 0% (C0), 30% plantain peel extract + 20% lemongrass extract (C1), 20% banana peel extract + 30% lemongrass extract (C2), and 25% banana peel extract + 25% lemongrass extract (C3). Observation variables were organoleptic tests which included color, aroma, texture, elasticity, and shelf life after treatment based on the results of the total plate count (TPC) calculation. The results show that the 2-day storage period with the addition of 25% plantain peel extract and 25% lemongrass extract (T1C3) was the best treatment for organoleptic characteristics (color, aroma, texture, and elasticity). Based on the results of the study, it can be concluded that the administration of plantain peel extract and lemongrass was able to maintain the quality of chicken meatballs for two different days compared to the control. Treatment with a storage period of 2 days with 25% plantain peel extract and 25% lemongrass extract (T1C3) was the best treatment that was most favored by the panelists and had the least number of microbial colonies.Keywords: Meatballs, preservatives, banana peel extract and lemongrass, storage time.ABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh interaksi lama penyimpanan dan konsentrasi ekstrak kulit pisang raja dan serai terhadap uji organoleptik (warna, aroma, tekstur dan kekenyalan) dan total mikroba pada bakso ayam. Penelitian ini menggunakan metode Rancangan Acak Lengkap Faktorial 2 Faktor. Faktor Pertama adalah lama penyimpanan yang terdiri dari tiga taraf yaitu 0 hari (T0), 2 hari (T1) dan 4 hari (T2), faktor kedua yaitu perlakuan ekstrak kulit pisang raja yang terdiri atas tiga taraf yaitu konsentrasi 0% (C0), konsentrasi ekstrak kulit pisang raja 30% + konsentrasi ekstrak serai 20% (C1), konsentrasi ekstrak kulit pisang raja 20% + konsentrasi ekstrak serai 30% (C2), konsentrasi ekstrak kulit pisang raja 25% + konsentrasi serai 25% (C3). Variabel pengamatan yaitu uji organoleptik yang meliputi warna, aroma, tekstur, kekenyalan dan daya simpan setelah perlakuan berdasarkan hasil perhitungan jumlah total plate count (TPC). Hasil penelitian menunjukkan bahwa perlakuan lama penyimpanan 2 hari dengan penambahan ekstrak kulit pisang raja 25% dab serai 25% (T1C3) merupakan perlakuan terbaik untuk uji organoleptik (warna, aroma, tekstur dan kekenyalan). Berdasarkan hasil penelitian dapat disimpulkan bahwa pemberian ekstrak kulit pisang raja dan serai mampu mempertahankan kualitas bakso ayam selama dua hari yang berbeda dengan kontrol. Perlakuan dengan lama penyimpanan 2 hari dengan pemberianekstrak kulit pisang raja 25% dan serai 25% (T1C3) merupakan perlakuan terbaik yang paling disukai oleh panelis dan memiliki jumlah koloni mikroba paling sedikit.Kata kunci: Bakso, pengawet, ekstrak kulit pisang dan serai, lama penyimpanan

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 Efek Agitasi Susu Probiotik yang ditambahkan Buah Naga Merah (Hylocereus polyrhizus) terhadap Uji Sensorik dan Total Plate Count

2016 ◽  
Vol 1 (1) ◽  
pp. 816-823
Author(s):  
Feby Zalika Parindra ◽  
Yusdar Zakaria ◽  
Yurliasni Yurliasni
Keyword(s):  
Ph Value ◽  
Plate Count ◽  
Milk Processing ◽  
Total Plate Count ◽  
Randomized Design ◽  
Dragon Fruit ◽  
Microbial P ◽  
Two Factors ◽  
Completely Randomized Design ◽  
Hylocereus Polyrhizus

Abstrak.  Suatu penelitian telah dilakukan untuk mengetahui efek agitasi susu probiotik yang ditambahkan buah naga merah (Hylocereus Polyrhizus). Penelitian ini dilakukan di Laboratorium Ilmu dan Teknologi Pengolahan Susu Fakultas Pertanian Universitas Syiah Kuala pada tanggal 29 April - 31 Mei 2016. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola faktorial 2x4 dengan 3 kali ulangan yang terdiri dari 2 faktor, A, agitasi yaitu (A1) dan (A2) non agitasi. Dan faktor B yaitu konsentrasi buah naga merah (B1) 20%,  (B2) 25%,  B3 (30%) dan (B4) 35%. Parameter yang diamati adalah derajat keasaman (pH), total mikroba dan uji organoleptik. Hasil penelitian menunujukkan bahwa terdapat pengaruh yang sangat nyata (P0,01) terhadap derajat keasaman (pH) dan berpengaruh nyata terhadap total mikroba (P0,05) serta terdapat interaksi antara kedua perlakuan. Sedangkan untuk uji organoleptik terdapat pengaruh yang sangat nyata (P0,01) terhadap kekentalan dan warna susu probiotik.  nilai derajat keasaman pH 4,03 - 4,11 dengan agitasi (pengadukan) masih sesuai dengan standar (SNI) 01-2981-1992. Sedangkan nilai total mikroba optimal terjadi pada penambahan buah naga sebanyak 30% baik agitasi maupun non agitasi. Effects of Milk Probiotic Agitation Added Red Dragon Fruit (Hylocereus Polyrhizus) on Sensory Test and Total Plate Coun Abstract.  A study about effects of milk probiotic agitation added red dragon fruit (Hylocereus Polyrhizus)  has been conducted to determine to test sensory and total plate count. This research was held at the Laboratory of Science and Milk Processing Technology, Agriculture Fakulty Syiah Kuala University on April 29 to May 31, 2016. This study used a completely randomized design (CRD) 2x4 factorial design with three replications consisting of two factors, A, agitation (A1) and (A2) non agitation. And factor B is the concentration of red dragon fruit (B1) 20%, (B2) 25%, B3 (30%) and (B4) 35%. The observed parameter is the degree of acidity (pH), total microbial and organoleptic tests. The results of the study indicate that the there is a  highly significant influence (P 0,01) to the degree of acidity (pH) and total significantly affected the total microbial (P 0.05), and there is interaction between the two treatments. As for organoleptic tests are highly significant effect (P 0.01) the thickness and color of probiotic milk. acidity pH value of 4.03 to 4.11 with agitation (stirring) is still in accordance with the standard (SNI) 01-2981-1992. While the total value of optimal microbial occurred upon addition of dragon fruit by 30% both agitation and non agitation

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).

Effect of Superchilling Storage on Quality Characterizes of Beef as Compared with Chilled and Frozen Preservation

2012 ◽  
Vol 554-556 ◽  
pp. 1195-1201 ◽  
Author(s):  
Qian Liu ◽  
Rui Wang ◽  
Bao Hua Kong ◽  
Yong Gen Zhang
Keyword(s):  
Ph Value ◽  
Frozen Storage ◽  
Thiobarbituric Acid ◽  
Food Preservation ◽  
Raw Material ◽  
Plate Count ◽  
Thiobarbituric Acid Reactive Substances ◽  
Total Plate Count ◽  
Basic Nitrogen ◽  
Fresh Products

Food preservation is very important for the quality and safety of the meat and its product. In present study, the fresh beef were storaged in three different conditions, which including superchilling (-1 °C), chilled (4 °C) and frozen (-18 °C) preservation, respectively. The pH value, total plate count, thiobarbituric acid-reactive substances value (TBARS), total volatile basic nitrogen (TVB-N) and color were also determined. The result showed that after 8 days storage, the chilled beef decayed seriously, the frozen beef had no conspicuous changes, and the beef under supperchilling condition could extend the shelflife to 20 days and also maintained higher quality. To some extent, superchilling storage represent an advantage over traditional chilled and frozen storage, it is a good way to preserve freshness of fresh products and the raw material before processing, and also could have great effect on improving the quality characterizes of beef and prolong its shelf life.

Pemanfaatan Hasil Samping Fermentasi Belimbing Wuluh (Asam Sunti) dalam Pengolahan Ikan

2018 ◽  
Vol 3 (2) ◽  
pp. 351-356
Author(s):  
Weny Weny ◽  
Rasdiansyah Rasdiansyah ◽  
Novia Mehra Erfiza
Keyword(s):  
Soluble Protein ◽  
Room Temperature ◽  
Storage Time ◽  
Ph Value ◽  
Block Design ◽  
Total Acid ◽  
Soaking Time ◽  
Ph Values ◽  
Randomized Block Design ◽  
And Storage

Abstrak. Sampai saat ini belum ada penelitian lebih lanjut mengenai pemanfaatan hasil samping dari produk asam sunti. Tujuan penelitian ini untuk melihat pengaruh perendaman ikan di dalam air asam sunti dan penyimpanannya pada suhu ruang terhadap karakteristik ikan. Penelitian ini menggunakan Rancangan Acak Kelompok Faktorial dengan 2 faktor yaitu faktor waktu perendaman (W), yang terdiri dari 3 taraf (W1 : 30 detik, W2 : 5 menit, W3 : 10 menit) dan lama penyimpanan (S), yang terdiri dari 2 taraf (S1 : 0 jam, S2 : 2 jam). Hasil penelitian menunjukkan bahwa karakteristik air asam sunti pada uji pH memiliki rataan yaitu 1,27, total asam 49% dan total bakteri asam laktat  5,1×104 CFU/gram. Nilai pH ikan setelah direndam air asam sunti 5,22-5,65 dengan rataan 5,43 dan nilai protein terlarut berkisar antara 18,42-18,74% dengan rataan 18,74%.Dari penelitian didapatkan bahwa waktu perendaman (W) berpengaruh nyata (P≤0,05) terhadap nilai protein terlarut dari ikan namun berpengaruh tidak nyata (P0,05) terhadap nilai pH ikan, uji deskriptif aroma dan tekstur ikan. Lama penyimpanan (S) berpengaruh sangat nyata (P≤0,01) terhadap nilai pH ikan setelah perendaman namun berpengaruh tidak nyata (P0,05) terhadap uji deskriptif aroma dan tekstur ikan. Interaksi waktu perendaman dengan lama penyimpanan berpengaruh nyata (P≤0,05) terhadap nilai pH ikan namun berpengaruh tidak nyata terhadap uji deskriptif aroma dan tekstur ikan.Waktu perendaman ikan di dalam air asam sunti selama 10 menit dapat menghambat kenaikan pH ikan selama penyimpanan sampai 2 jam. Semakin lama perendaman ikan di dalam air asam sunti maka semakin tinggi protein terlarut dari ikan.  Abstrack. Therefore, this study was conducted to see the effect of soaking the fish in asam sunti water and its storage at room temperature on the characteristics of the fish. This study uses a randomized block design factorial with 2 factors: soaking time (W), consisting of 3 levels (W1: 30 seconds, W2: 5 minutes, W3: 10 minutes) and storage time (S), consisting of 2 levels ( S1: 0 hours, S2: 2 hours). The results showed pHof asam sunti water is 1.27,  total acid is 49% and lactic acid bacteria has  of  5.1 × 104 CFU / gram and the soaked fish has pH values ranged from 5.22 to 5.65 with the average of 5.43 and soluble protein values ranged from 18.42 to 18.74% with the average 18.74%.The results indicated that the soaking time (W) has effect significantly to the value of soluble protein (P≤0,05) of fish but iteffect not significantly (P 0.05) on pH value of fish, descriptive test the of aroma and texture of the fish. Storage time (S) effect significantly (P≤0,01) to pH value of fish after soaking but it effectnot significantly (P 0.05) to the descriptive test of  aroma and texture of the fish. Interaction withsoaking time and storage (WxS) effect significantly (P≤0,05) to pH value of fish but it effect to not significantly the descriptive test of aroma and texture of the fish.Soaking time the fish in water for 10 minutes sunti can inhibit increasing in the pH of the fish during storage up to 2 hours. The longer soaking time of the fish in the asam sunti water, the higher sunti acid soluble proteins from value.

scholarly journals Pengaruh Kemasan Retorted dan Penyimpanan pada Suhu Ruang Terhadap Kualitas Fisik dan Mikrobiologi Sate Ayam

2020 ◽  
Vol 15 (3) ◽  
pp. 265-272
Author(s):  
E. Triyannanto ◽  
A. S. Arizona ◽  
Rusman Rusman ◽  
E. Suryanto ◽  
R. O. Sujarwanta ◽  
...  
Keyword(s):  
Count Data ◽  
Plate Count ◽  
Total Plate Count ◽  
Retort Pouch ◽  
Range Test

Sate ayam merupakan produk olahan daging tradisional yang diminati masyarakat luas namun memiliki daya simpan yang rendah. Ready-to-eat (RTE) sate ayam diproduksi dengan menggunakan metode sterilisasi pada temperature 121°C selama 45 menit.  Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan bahan pengemas, pengaruh lama penyimpanan produk pada suhu ruang.  Sampel sate ayam dikemas dengan kemasan polyethylene dan retort pouch. Masing-masing sampel diuji pada minggu 0, 2, 4, 6, dan 8. Parameter yang diamati adalah kualitas fisik (pH, daya ikat air -DIA, dan keempukan) and TPC (Total Plate Count). Data kualitas fisik dan mikrobiologi dianalisis dengan rancangan acak lengkap pola faktorial. Perbedaan rerata diuji dengan uji Duncan’s New Multiple Range Test. Masing-masing perlakuan dilakukan sebanyak tiga kali ulangan. Hasil analisis statistik terhadap kualitas fisik dan mikrobiologi menunjukkan bahwa perlakuan masa simpan pada suhu ruang memberikan pengaruh nyata pada nilai rata-rata (P<0,05) kualitas fisik (meningkatkan nilai pH, menurunkan DIA, dan meningkatkan kealotan selama penyimpanan). Selain itu, pengemasan retorted dapat mempertahankan jumlah bakteri dibawah SNI sampai dengan 8 minggu penyimpanan, sedangkan pengemasan polyethylene hanya sampai dengan 2 minggu penyimpanan.  Hasil yang diperoleh dapat disimpulkan bahwa perbedaan bahan pengemas dan lama penyimpanan pada suhu ruang memberikan pengaruh yang nyata terhadap kualitas dari sate ayam.

scholarly journals PENGARUH INFUSA DAUN KELOR (Moringa oleifera) SEBAGAI PRESERVATIF ALAMI TERHADAP KUALITAS DAGING BABI

2020 ◽  
Vol 8 (1) ◽  
pp. 1-23
Author(s):  
Selviani Trivoningsi Dangur ◽  
Novalino H. G. Kallau ◽  
Diana Agustiani Wuri
Keyword(s):  
Moringa Oleifera ◽  
Ph Value ◽  
Biceps Femoris ◽  
Laboratory Research ◽  
Plate Count ◽  
Total Plate Count ◽  
Randomized Design ◽  
Experimental Laboratory ◽  
Completely Randomized Design

Pork is one of the most consumption types of meat in the East Nusa Tenggara region.. Moringa leaf are one part of the plant which is known to have antimicrobial compounds.The aimof this research was to determine the influence of Moringa leaf infusion as a natural preservative to the quality of pork.This research is an experimental laboratory research and used a total of 48 samples of thigh pork (Biceps femoris). This research used a completely randomized design with factorial pattern. The first factor was concentration of infusion Moringa leaf consist of 0% (K0), 5% (K1), 10% (K2), and 15% (K3) and the second factor was time of storage consist of  0,6, 12, and 18 hours with 3 replications. The parameters of porkquality that have been examined: color, texture, odor, value in the Eber test, pH value, and total plate count (TPC) value.The results showed that the addition of Moringa leaf infusion change the color and odor. The Eber test shows the K3 group can last up to 18 hours. There was no significant effect of infusion concentration (P> 0.05) on the pH value and there was a very significant effect on the time of storage (P<0.01) on the pH value. There was a significant effect of infusion concentration (P<0.05) and very significant effect on the time of storage (P <0.01) on the TPC value. The value of TPC in the K3 group was below of the Standar Nasional Indonesia contamination limit for laying less than 12 hours at room temperature.

scholarly journals "Base Genep" Instant Spices Quality For Sale In East Denpasar

2020 ◽  
Vol 4 (2) ◽  
pp. 142-150
Author(s):  
Sofia nggoweng ◽  
Ni Made Ayu Suardani singapurwa ◽  
I Nyoman Rudianta
Keyword(s):  
Escherichia Coli ◽  
Moisture Content ◽  
Water Content ◽  
Ph Value ◽  
Descriptive Study ◽  
Experimental Methods ◽  
Plate Count ◽  
Test Results ◽  
Total Plate Count

Instant spices is a mixture of several spices that are young to be found in the market at an affordable price, and are usually used immediately as a cooking spice for certain foods. This study aims to determine the quality of the "Base Genep" instant spices sold in the East Denpasar Market. This research is a descriptive study using survey and experimental methods in the laboratory. The number of samples to be studied was 44 samples from 81 populations. The variables in the study were moisture content, pH, Escherichia coli, Total Plate Count (TPC) and mold. The results showed that from 44 samples of "Basa Genep" instant seasoning water content test results obtained were 21.62% - 23.707%, while the pH value of 44 samples of "Basa Genep" instant spice was obtained between 2.2-2.5 so that it meets the requirements.

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