scholarly journals The Influence of Glycerol Monostearate Concentration and Storage Condition on Tomato Powder’s Contents Using Foam Mat Drying Method

REAKTOR ◽  
2021 ◽  
Vol 21 (1) ◽  
pp. 1-10
Author(s):  
Putri Ramadhany ◽  
Abigail Fern Pramana ◽  
Arabella Febiola ◽  
Tony Handoko
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Shelf Life ◽  
Room Temperature ◽  
Weight Ratio ◽  
Aluminium Foil ◽  
Drying Method ◽  
High Concentration ◽  
Tomato Production ◽  
Tomato Powder

Tomato is a seasonal horticultural product that has beneficial effects on human health. It contains a high concentration of lycopene and vitamin C. However, tomato production, which continues to increase in Indonesia, is not balanced with its consumption. Due to its high moisture content, harvested tomato relatively has a short shelf-life. Resultantly, the unconsumed tomato will end up being wasted. One way to prolong tomato’s shelf-life is by converting it into powder form. In this research, the tomato was shifted into tomato powder using a foam mat drying method. The weight ratio of GMS to tomato juice was varied: (1) 4%-w/w, (2) 5%-w/w, and (3) 6%-w/w. Tomato powder was then stored in two types of materials (sealed brown glass bottle and laminated aluminium foil (LAF) resealable zipper) and three conditions (refrigerator ( ± 4 ℃), room temperature (± 25.2 ℃) and sun-exposed  (± 30 ℃)). According to the results, foam mat drying could maintain the nutrients of the tomato powder. Increasing GMS larger than 5%-w/w had no big impact on reserving lycopene and vitamin C. At 5%-w/w GMS, tomato powder consisted of 1.09%/w/w moisture, 42.58 mg/100 g lycopene, and 123.28 mg/100 g vitamin C. It was found that moisture and vitamin C on tomato powder content was influenced by storage conditions, while lycopene content was influenced by storage material. Moisture content and vitamin C were best maintained at the sun-exposed condition and room temperature, respectively. While lycopene was best stored in the laminated aluminium foil (LAF) resealable zipper.

scholarly journals EFFECT OF STORAGE MATERIALS ON THE PROXIMATE COMPOSITION OF TOMATO (Lycopersicon Esculentum) POWDER

2020 ◽  
Vol 4 (2) ◽  
pp. 203-206
Author(s):  
RUKAYAT OLADIPUPO ◽  
K. A. Yusuf ◽  
G. Salawu
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Crude Protein ◽  
Storage Period ◽  
Proximate Analysis ◽  
Aluminium Foil ◽  
Crude Fibre ◽  
Storage Materials ◽  
Tomato Powder

The effect of storage materials on the quality of tomato powder was studied. Fresh, firm and matured red tomatoes were washed, sorted and sliced to a uniform thickness of 5mm. The sliced tomatoes were pre-treated by dipping in 1% calcium chloride (CaCl2) and 0.2% potassium metabislphite (KMS) solution for 10 minutes at room temperature. 200g each of the sample was dried at temperatures of 600C until equilibrium moisture content was attained. The dried tomatoes were ground into powder and stored in Black polyethylene [BPE], White polyethylene [WPE], and Laminated Aluminium Foil [LAF] pouches for 6 weeks. The moisture content, crude protein, crude fibre, fat, total ash, and vitamin C of the tomato powder were determined using the method prescribed by AOAC. The carotene contents were determined by HPLC. The proximate analysis was repeated after 2 weeks, 4 weeks and 6weeks of storage.  There was an increase in moisture content and ash content after 6 weeks of storage while a decrease in value of protein, fat and vitamin C content occurred after the storage period. All the parameters measured were best retained by the laminated aluminium foil (LAF) compared to black polyethylene (BPE) and white polyethylene (WPE) packaging material for the entire period of the study.

scholarly journals Penentuan Umur Simpan Menggunakan Metode Accelerated Shelf Life Test (ASLT) pada Bubuk Minuman Instan Stroberi Foam-Mat Drying

2020 ◽  
Vol 9 (4) ◽  
pp. 151-157
Author(s):  
Sandi Darniadi ◽  
Ridwan Rachmat ◽  
Prima Luna ◽  
Winda Purwani ◽  
Diny Agustini Sandrasari
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Shelf Life ◽  
Storage Time ◽  
Tween 80 ◽  
Life Testing ◽  
Drying Method ◽  
Life Test ◽  
Foaming Agent ◽  
And Storage

Pengolahan buah stroberi dengan teknik pengeringan lazimnya dilakukan untuk tujuan memperpanjang umur simpan. Pada penelitian ini, bubuk minuman instan stroberi dibuat melalui proses foam-mat drying pada suhu 50 oC melalui penambahan putih telur 10% (b/b) sebagai agen pembuih, maltodekstrin 12 % (b/b) dan Tween 80 0,1% (b/b) sebagai stabilizer buih pada sari buah stroberi. Penelitian ini bertujuan untuk menentukan umur simpan bubuk minuman stroberi instan dengan menggunakan metode ASLT (Accelerated Shelf Life Testing) berdasarkan model persamaan Arrhenius. Bubuk minuman instan stroberi disimpan pada suhu penyimpanan 35, 45, dan 55 oC dengan waktu penyimpanan 15 hari. Kadar air, vitamin C dan skor mutu hedonik warna diamati tiap 3 hari. Hasil percobaan menunjukkan hubungan yang linier antara kenaikan kadar air, penurunan kadar vitamin C, dan penurunan skor mutu hedonik warna terhadap waktu penyimpanan pada masing-masing suhu penyimpanan. Umur simpan produk bubuk minuman instan stroberi yang disimpan pada suhu penyimpanan 35, 45, dan 55 oC, menunjukkan hasil berdasarkan kadar air (11, 10, dan 9 hari), vitamin C (779, 773, dan 766 hari) dan mutu hedonik warna (35, 30, dan 26 hari) secara berurutan. Kesimpulannya, umur simpan dapat ditentukan pada minuman instan stroberi dengan menghasilkan nilai yang spesifik tergantung pada parameter yang diteliti.Shelf-life Determination using Accelerated Shelf Life Test (ASLT) Method for Foam-Mat Drying Instant Drink Strawberry PowderAbstractProcessing of strawberry through drying method is designed to prolong its shelf life. This research used strawberry instant drink powder that was obtained using foam-mat drying method at 50 oC with the addition of foaming agent, i.e. 10 % (w/w/) of white egg, 12 % (w/w) of maltodextrin and 0.1 % (w/w) of Tween 80 as foam stabilizers, incorporated with strawberry juice. This study was aimed at determining the shelf life of strawberry instant drink powder using ASLT (Accelerated Shelf Life Testing) based on Arrhenius Model. The strawberry powder sample was stored at 35, 45, and 55 oC for 15 days. Moisture content, vitamin C, and color hedonic score were measured per 3 days. The results showed that there was a linear relationship between the measurement parameters and storage time at those temperatures. The shelf life of strawberry powder at 35, 45, and 55 oC were found as follows: according to moisture content (11.6, 10.7, and 9.9 days), vitamin C (779, 773, and 766 days), and color hedonic score (35, 30, and 26 days), respectively. As conclusion, strawberry instant drink powder was identified its shelf life and showed specific value as observed parameters.

scholarly journals Pendugaan Umur Simpan Ikan Kakap Putih Olahan dengan Pengaplikasian Asap Cair Bambu Tabah (Gigantochloa nigrociliata Buse-Kurz) dalam Pengemasan Vakum

2019 ◽  
Vol 8 (1) ◽  
pp. 45
Author(s):  
Stefani Sitanggang ◽  
Ida Ayu Rina ◽  
Ida Bagus Putu Gunadnya
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Room Temperature ◽  
Vacuum Packaging ◽  
High Moisture Content ◽  
High Moisture ◽  
Liquid Smoke ◽  
Two Factors ◽  
Storage Studies

Ikan kakap putih memiliki kadar air yang tinggi. Ikan segar mudah mengalami kerusakan. Sehingga diperlukan pengawetan. Salah satu metode pengawetan, yaitu dengan pengasapan. Pengasapan dengan asap cair lebih praktis. Asap cair mengandung senyawa fenol, karbonil dan asam rganic. Asap cair dapat diperoleh dari pirolisis batang bambu tabah (Gigantochloa nigrociliata Bush-Kurz). Tujuan dari penelitian ini adalah untuk mengetahui masa simpan ikan kakap putih olahan yang direndam dengan asap cair bamboo tabah dengan berbagai konsentrasi dan berbagai metode pengemasan disimpan pada suhu ruang. Metode yang digunakan adalah Rancangan Acak Lengkap Faktorial dengan dua faktor. Faktor pertama adalah konsentrasi asap cair, terdiri dari 0%, 3% dan 6%. Faktor kedua adalah pengemasan, terdiri dari tanpa pengemasan, pengemasan non vakum dan vakum. Setiap perlakuan diulang dua kali. Kombinasi perlakuan terbaik adalah konsentrasi 6% dengan pengemasan vakum. Penelitian ini menggunakan metode ESS (Extended Storage Studies). Masa simpan ikan kakap putih olahan dengan pengaplikasian asap cair bambu tabah dan dikemas vakum adalah 24 jam, dengan kadar air 62,66%, nilai Ph 6,5, kadar protein 28,30%, nilai TPC 4,8 104 koloni/g, nilai kenampakan 6,73, aroma 6,47, rasa 6,60 dan tekstur 6,47.   White snapper fish has a high moisture content. the fish may turn to damaged therefore need to preserved. One method for preservation by fumigation. the fumigation by liquid smoke most effective. Liquid smoke consist of phenol, carbonyl and organics acids. the liquid smoke comes from stem of tabah bamboo. (Gigantochloa nigrociliata Buse-Kurz). the purpose of this research is to know shelf life of processed white snapper soaked in liquid smoke with various concentrations and packaging where store at room temperature. the used method is complete random planning within two factors. the first factor is the concentration of liquid smoke, consisting og 0%, 3% and 6%. the second factor is packaging, consisting of without packaging, non-vacuum, and vacuum. Each treatment was repeated twice. the best combination of treatment is 6% concentration with vacuum packaging. This research uses the method ESS (Extended Storage Studies). the shelf life white snapper fish processd by application of tabah bamboo liquid smoke in vacuum packed 24 hour, with a moisture content of 62.66%, ph 6,5, protein 28.30%, TPC 4.8 104 colony/g, visibility 6.73, smell 6.47, taste 6.60, and texture 6.47.

scholarly journals Perubahan Fisiko-Kimiawi dan Mikrobiologis Minuman Tradisional Bali (Loloh) selama Penyimpanan

2019 ◽  
Vol 39 (1) ◽  
pp. 70
Author(s):  
I Desak Putu Kartika Pratiwi ◽  
I Ketut Suter ◽  
Putu Ari Sandhi Widpradnyadewi ◽  
Anak Agung Istri Sri Wiadnyani
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Room Temperature ◽  
Titratable Acidity ◽  
Plate Count ◽  
Total Plate Count ◽  
Microbiological Characteristics ◽  
Physico Chemical ◽  
Soluble Solid ◽  
Standard Limit

Loloh is a Balinese traditional beverage made from one or a combination of several herbal extracts. The most popular variants of loloh in Bali are loloh tibah and loloh cem-cem, which are continuously produced every day. During distribution, loloh is stored at room temperature. The study was aimed to study the physico-chemical and microbiological characteristics of loloh cem-cem and loloh tibah during storage at room temperature.  This study used a purposive random sampling. The samples consisted of 14 loloh sellers in Badung-Denpasar. Type parameters that were observed during a 24 hour-storage at room temperature included pH, total soluble solid, titratable acidity, ascorbic acid, total plate count, total yeast and mold count. During room temperature storage, the level of total plate count, total mold/yeast of loloh cem-cem and loloh tibah changed significantly. The shelf life of loloh cem-cem was only 12 hours at room temperature (28-30 oC) with the characteristics of pH 2.95, TSS 5.67 °Brix, vitamin C 19.35 mg/100 g, titratable acidity 0.24%, log total plate count 6.48 Cfu/mL, log total mold/yeast 5.01 Cfu/mL. The shelf life of Loloh tibah was only 12 hours at room temperature (28-30 ºC) with the characteristics of pH 3.34, TSS 4.21 °Brix, Vitamin C 10.20 mg/100 g, titratable acidity 0.13%, log total plate count 6.68 Cfu/mL, log total mold/yeast 5.86 Cfu/mL. Beyond the 12 hour-storage, both of the lolohs had higher total colony counts than the upper standard limit.

scholarly journals Effects of Pre-drying Chemical Treatments on Quality of Cabinet Dried Tomato Powder

2012 ◽  
Vol 5 (1) ◽  
pp. 253-265 ◽  
Author(s):  
NHMR Mozumder ◽  
MA Rahman ◽  
MS Kamal ◽  
AKM Mustafa ◽  
MS Rahman
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Sensory Analysis ◽  
Total Sugar ◽  
Overall Acceptability ◽  
Chemical Treatments ◽  
Potassium Metabisulphite ◽  
Significant Difference ◽  
Tomato Powder

The focus of this research was to analyze the yield, physico-chemical and nutritional quality of a cabinet dried tomato powder as affected by three (3) chemical treatments (KMS, CaCl2 and both). Dehydration process was carried out using a cabinet dryer at a constant air flow velocity of 0.7 m/s and air temperature in the range of 60-65oC based on preliminary tests by dipping in 0.2% (w/w) potassium metabisulphite (T1) and 1% (w/w) calcium chloride (T2) independently and 1% (w/w) calcium chloride (CaCl2) along with 0.2% (w/w) potassium metabisulphite (KMS) in water solution (T3) for 10 minutes. The effect of 3 pre-drying treatments on quality of cabinet dried tomato powder was analyzed by determining moisture content, rehydration ratio, total sugar, total acidity, fat, protein, ash, crude fiber, pH, total caroteniods, vitamin-C, minerals (calcium, iron, phosphorus) and sensory analysis. The results expressed that the treatment T3 achieved the highest yield of tomato powder (4.6 g/100 g). The control sample showed highest moisture content (6.9 g/100 g) and dipping in 1% CaCl2 along with 0.2% KMS presented the lowest moisture content (5.9 g/100 g). Sample T3 showed highest total sugar content (49.1 g/100 g). The study also depicted that the total carotenoids content in tomato powder was 0.21 mg/100 g which was lower than that of fresh tomato (2.1 mg/100 g). Micronutrients such as vitamin-C, Calcium, phosphorus and iron were found to be 35.30 mg/100 g, 336.72 mg/100 g, 105 mg/100g and 12.23 mg/100 g, respectively in case for T3 sample. Sensory analysis (color, texture, flavor and overall acceptability) of tomato powder was carried out by trained and untrained panelists and their interpretation was done by using statistical ANOVA Test. There was no significant difference between control and treated samples regarding to their texture, flavor and overall acceptability but significant difference was observed in case of color. DOI: http://dx.doi.org/10.3329/jesnr.v5i1.11590 J. Environ. Sci. & Natural Resources, 5(1): 253-265, 2012

scholarly journals Review: Technology, Chemistry and Microbiology of Whey Cheeses

2001 ◽  
Vol 7 (2) ◽  
pp. 105-116 ◽  
Author(s):  
M. E. Pintado ◽  
A. C. Macedo ◽  
F. X. Malcata
Keyword(s):  
Lactic Acid ◽  
Chemical Composition ◽  
Lactic Acid Bacteria ◽  
Moisture Content ◽  
Organic Acids ◽  
Shelf Life ◽  
Room Temperature ◽  
Mass Yield ◽  
Calcium Salts ◽  
Short Time

In whey cheese manufacture, whey, plain or added with milk, is heated by direct fire, bubbling steam or alternatively in jacketed vats. In some cases, salt s or organic acids are previously added. At 80-85 OC, the first particles of curd form; at 85-95 'C, the curd may be cooked for a few minutes to reduce moisture content and/or to obtain the desirable level of browning. After drainage at room temperature during molding for ca. 4 h, whey cheese is stored at ca. 4 'C. The typical mass yield is 6%, but addition of milk, calcium salts and preliminary concentration of protein (by condensation or ultrafiltration techniques) may increase yield considerably. Some types of whey cheeses are supposed to be consumed within a short time upon manufacture (e.g., Ricotta, Requeijdo and Manouri), whereas others bear a longer shelf life (e.g., Gjetost, Mysost and Myzithra). Whey cheeses are significantly different from one another in terms of chemical composition, which is mainly due to variations in the source and type of whey, as well as to the processing practices followed. Moisture content and pH of whey cheeses are usually high and favor microorganism growth (molds, yeasts, lactic acid bacteria and Enterobacteriaceae account for the dominant microflora in these cheeses). Adequate packaging of whey cheeses should be provided, and legislation should be prepared to fix standard characteristics of each type of whey cheese, and hence protect typical products from adulteration and fakes. Marketing efforts should also be aimed at increasing whey cheese consumption, either directly or incorporated in desserts, snack dips and pasta-type dishes.

scholarly journals Effect of Manihot esculenta Edible Coating Blended with African Basil (Ocimum gratissimum) Essential Oil on the Shelf-Life of Mango Fruits

2021 ◽  
pp. 17-30
Author(s):  
Decrah M. Nyangena ◽  
Phanice T. Wangila ◽  
Jackson K. Cherutoi
Keyword(s):  
Weight Loss ◽  
Essential Oil ◽  
Vitamin C ◽  
Shelf Life ◽  
Room Temperature ◽  
Edible Coating ◽  
Soluble Solids ◽  
Chemical Parameters ◽  
Ocimum Gratissimum ◽  
Physico Chemical

Aims: To establish the shelf -life of mango fruits coated with unmodified and modified M. esculenta edible coating at low (4 ± 2°C) and room temperature (23 ± 2°C) conditions. Place and Duration of Study: The study was done at Moi University, School of Sciences and Aerospace studies, Department of Chemistry and Biochemistry between January 2021 and June 2021. Methodology: Ocimum gratissimum leaves essential oils was obtained by hydro-distillation method using Clevenger apparatus. Preparation and modification of the coating were homogenized at 70 ± 2 °C. Physico-chemical parameters including weight loss, titratable acidity (TA), Vitamin C concentration, total soluble solids (TSS), and pH were used to establish the fruits’ shelf-life. Results: The modified M. esculenta (cassava) starch coating (1.5%) treatment, their interactions and storage duration significantly affected the physico-chemical parameters of mango fruits. The modified coating-maintained TA 0.66%, 0.87%, reduced weight loss by 27.81%,14.62%, delayed the increase of TSS 7.50%, and pH 5.20, 4.93 while retaining the vitamins C 8.13 mg/100g, 15.09mg/100g concentration up to eighteen days and twenty-seven day of storage at 23 ± 2°C and 4 ± 2°C respectively. The distilled water treatment (control) reduced TA to 0.11%, 0.23%, increased weight loss to 47.12%, 24.21%, TSS 20.22%, 17.41%, and pH 8.21, 5.20 while retaining the vitamin C 3.74 mg/100 g, 8.13 mg/100 g concentration at 23 ± 2°C and 4 ± 2°C respectively. Conclusion: Results of the present study showed that M. esculenta edible coating incorporated with O. gratissimum essential oil extended the shelf life of mangoes up to eighteen and twenty-seven days of storage at room temperature (25 ± 2°C) and low temperature (4 ± 2°C), respectively. This treatment might be an effective farm-based post-harvest treatment in prolonging the shelf life of fresh produce while maintaining their physico-chemical parameters.

scholarly journals Storage Stability of Fish Waste Peptone at Ambient Temperature

2019 ◽  
Vol 14 (2) ◽  
pp. 55
Author(s):  
Achmad Poernomo ◽  
Farida Ariyani ◽  
Murdinah Murdinah
Keyword(s):  
Moisture Content ◽  
Ambient Temperature ◽  
Shelf Life ◽  
Room Temperature ◽  
Storage Stability ◽  
Aluminum Foil ◽  
Shrimp Waste ◽  
Fish Waste ◽  
Comparable Quality ◽  
Better Than

Peptones from fish waste has been widely studied, however information about its shelf life is stilllimited. This study aims to test the storability of dried peptone from tuna and shrimp waste produced through hydrolysis using alcalase enzyme. Peptone powders were packed in HDPE plastic bottles and plastic coated aluminum foil, stored at room temperature, and periodically observed in quality (moisture content, aw, color and appearance). A test was also performed on their ability to support the growth of Staphylococcus aureusbacteria; all were compared to commercial peptone (Difco). Shrimp waste peptone had the highest moisture, ash calcium contents, while tuna peptone has the highest fat content. During five month storage at ambient temperature, all peptones experienced a slight decrease in quality. Aluminum foil performed better than HDPE bottles as a packaging material for peptones, i.e., able to maintain the moisture content, water activity, and appearance. Although the ability to support bacterial growth after five months of storage was slightly affected, the tested peptones were still able to beused as bacterial growing media. It can be concluded that fish waste peptones had comparable quality and shelf-life atambient temperature to commercial peptone.

scholarly journals Characteristics of Guava (Psidium guajava L.) Treated With Ozonation During Ambient Storage

2017 ◽  
Vol 2 (6) ◽  
pp. 448
Author(s):  
Imas Siti Setiasih ◽  
Tita Rialita ◽  
Debby M. Sumanti ◽  
In-in Hanidah
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Pesticide Residue ◽  
Room Temperature ◽  
Psidium Guajava ◽  
Ozone Treatment ◽  
Physical Chemical ◽  
Microbiological Characteristics ◽  
Ambient Storage ◽  
Ozonation Process

Crystal guava (Psidiumguajava L.) is a kind of fruit which easily damaged due to various factors.  Without proper treatment, crystal guava will  had  physical  damages.  The  aims  of  this study were to  determine  the  differences  in  physical, chemical,  microbiological  characteristics, and pesticide residue  between  crystal guava treated and untreated in ozone.  Ozonation  process was conducted by using ozonizer TIP-01 at the  concentration of 1.1 ppm for 5 minutes, and stored at room temperature (25± 2 0C) observed for 6 days with 2 replicates.  The explanatory methods was employed followed  by t-test.  The  characteristics  observed  were  color lightness,  hardness,  vitamin  C  content,  moisture  content,  totally  microorganism, and  pesticide residue.   The  results  showed  that after storage  for  6  days  at   room  temperature,  the  ozone  treatment  reduced  the lightness, hardness, vitamin C content, totally   microorganism,  and  pesticide residue,  while  moisture  content  increased.Keywords:  guava; ozone;  ambient storage

scholarly journals Studies on the preparation of stem amaranth pickle

2014 ◽  
Vol 12 (1) ◽  
pp. 177-182
Author(s):  
FH Shanta ◽  
RR Rajib ◽  
MA Alim ◽  
MR Haque
Keyword(s):  
Chemical Analysis ◽  
Vitamin C ◽  
Moisture Content ◽  
Proximate Composition ◽  
Room Temperature ◽  
Storage Stability ◽  
Fungal Growth ◽  
Overall Acceptability ◽  
Storage Studies ◽  
Microbiological Status

Fresh stem amaranth was analyzed for proximate composition and the developed pickles were analyzed for proximate composition, microbiological status, sensory attributes and overall storage stability of the pickles. Pickle was prepareded with sugar, salt, oil and vinegar. Five formulations of stem amaranth were prepared. Fresh stem amaranth contains 96.0% moisture, 1.0% ash, 0.01% fat, 2.0% protein and 30 mg/100g vitamin-C. The chemical analysis of pickles showed that moisture content was highly reduced in all processed samples. The microbiological studies revealed that total viable counts of bacteria and fungal growth were high in the pickles prepared without vinegar and sugar but it was low with vinegar-sugar-oil mix. The panelists marked for colour, flavor, texture and overall acceptability and analyzed statistically. Among five samples, the pickles prepared with vinegar-sugar-oil mix were the best. Storage studies were carried out up to six months at room temperature. Minor change was observed for color and flavor. DOI: http://dx.doi.org/10.3329/jbau.v12i1.21409 J. Bangladesh Agril. Univ. 12(1): 177-182, June 2014

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