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 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 The shelf life of kawista fruit salad (rujak) dressing using Accelerated Shelf-Life Testing (ASLT) method

2022 ◽  
Vol 951 (1) ◽  
pp. 012087
Author(s):  
M Hayati ◽  
N Arpi ◽  
Z F Rozali
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Analytical Methods ◽  
Storage Time ◽  
Total Dissolved Solids ◽  
Life Testing ◽  
Dissolved Solids ◽  
Palm Sugar ◽  
Total Dissolved Solid

Abstract Rujak kawista sauce is one of the typical Indonesian foods made from palm sugar, tamarind, bird’s eye chili, nuts, and special fruits of kawista to enhance the flavour. There is no information about the shelf-life of rujak kawista sauce to date. Therefore, it is necessary to conduct a study on the storage time of the rujak kawista sauce to determine the product’s shelf life. This study used the ASLT method to determine the shelf life of rujak sauce. The sauce was stored at temperatures of 30°C, 40°C, and 50°C within 21 days storage time and was analysed every seven days. The analytical methods used to support the ASLT method are TBA, moisture content, FFA, total dissolved solids and pH. The result showed that TBA value was 0.046-0.19 mg malonaldehyde/kg, moisture content was 16.68-20%, FFA was 0.66-0.80%, total dissolved solid was 17.9-21.1°Brix, and pH was 3.1-3.5. Based on Arrhenius calculations, the shelf-life of rujak kawista sauce was two months.

scholarly journals Combined Effects of Growth Cycle and Different Levels of Aeration in Nutrient Solution on Productivity, Quality, and Shelf Life of Watercress (Nasturtium officinale R. Br.) Plants

HortScience ◽  
2014 ◽  
Vol 49 (5) ◽  
pp. 567-573 ◽  
Author(s):  
Diana Niñirola ◽  
Juan A. Fernández ◽  
Encarnación Conesa ◽  
Juan A. Martínez ◽  
Catalina Egea-Gilabert
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Shelf Life ◽  
Nutrient Solution ◽  
Storage Time ◽  
Oxygen Depletion ◽  
Growth Cycle ◽  
Root Diameter ◽  
Nitrate Content ◽  
And Storage

The objective of this research was to study the effects of growing cycle (spring vs. winter) and nutrient solution aeration [no aeration (NA), low aeration (LA) or high aeration (HA)] on yield, quality, and on shelf life as a fresh-cut product of watercress grown in a floating system. The growing cycles lasted 25 days in spring and 39 days in winter. In the spring cycle, the plants had significantly higher yield and antioxidant capacity and lower specific leaf area, total root length, root diameter, length of 0 to 0.5 mm diameter root, and oxalate content than in the winter cycle. The absence of aeration increased the antioxidant capacity and vitamin C content in both cycles. Several adventitious roots developed exogenously from the watercress stem at the nodes as a morphological adaptation to oxygen depletion, particularly in NA conditions. The nitrate, oxalate, Ca2+, K+ contents, and microbial populations were affected by both the cycle and the aeration conditions. Hue angle of the leaves was affected by both the cycle and storage time, and chromaticity and lightness were affected by the three factors (cycle, aeration, and storage time). The global quality was significantly higher (7.8 over 9 points hedonic scale) in the spring cycle than in winter, the score reflecting their marketable value (7.0 over 9 points). The mild dehydration problems observed in the winter cycle that led to a slightly lower overall product quality that could be the result of the development of thinner leaves and also the differences in the respiration rates compared with the spring cycle. In general, the spring cycle led to higher productivity, antioxidant capacity, and Ca2+ and K+ contents and lower oxalate content. Aeration slightly affected the quality of the final product, the plants grown in non-aerated conditions being richer in vitamin C and antioxidants and with lower nitrate content.

scholarly journals PEMANFAATAN KITOSAN DARI CANGKANG RAJUNGAN (Portonus sanginolentus L.) SEBAGAI PENGAWET IKAN KEMBUNG (Rastrelliger sp) DAN IKAN LELE (Clarias Batrachus)

2015 ◽  
Vol 3 (4) ◽  
pp. 18-24
Author(s):  
Rika Silvia ◽  
Sari Wahyu Waryani ◽  
Farida Hanum
Keyword(s):  
Acetic Acid ◽  
Moisture Content ◽  
Shelf Life ◽  
Microbial Activity ◽  
Storage Time ◽  
Chitosan Solution ◽  
Ash Content ◽  
Clarias Batrachus ◽  
Test Results ◽  
Chitin And Chitosan

The use of appropriate anti-microbial compounds can extend the shelf life of a product as well as ensure the safety of the product. That requires a material that is naturally anti-microbial so as not harmful to health. The use of chitosan to inhibit microbial activity on mackerel (Rastrelliger sp) and catfish (Clarias batrachus) to test it's effectiveness. In this research chitosan that used as an anti-microbial extracted from the shells of crabs (Portunus sanginolentus L.). Chitin and chitosan that were successfully extracted were characterized it's results includes moisture content testing, ash content, and degrees of deacetylation. Characterized chitosan, were used as an anti-microbial mackerel (Rastrelliger sp) and catfish (Clarias batrachus). Chitosan was dissolved in 1% acetic acid with varying concentrations of chitosan as 1%, 1.5%, 2%, and 2.5%. The storage time of fish: 0 hours, 10 hours, 15 hours, 20 hours, and 25 hours. The results of research chitosan form as granules / powder, 5% moisture content, ash content  2% and the degree of deacetylation which amounted to 61,08%. Chitosan solution test results on fish showed that fish preservation by soaking with chitosan addition of 1.5% was the best variable and could extend the shelf life of fish  more than 5 hours while fish preservation by spraying gave the best variable with addition of chitosan 2.5% and could extend the shelf life of fish less than 5 hours.

scholarly journals Pengujian Umur Simpan Kopi Arabika Bubuk Pada Jenis Kemasan dan Suhu Simpan Yang Berbeda

2021 ◽  
Vol 8 (1) ◽  
pp. 37
Author(s):  
Elsera Br Tarigan ◽  
Edi Wardiana ◽  
Handi Supriadi
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Storage Period ◽  
Fat Content ◽  
Test Method ◽  
Life Test ◽  
Coffee Plantations ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
And Storage

<p><em>Coffee is a beverage that is widely consumed around the world. Proper packaging and storage temperature may extend shelf life of ground coffee. The study aimed to analyze the shelf life of ground Arabica coffee stored in different packaging types and temperature, conducted at smallholder coffee plantations in Garut Regency and the Integrated Laboratory of Indonesian Industrial and Beverage Crops Research Institute, Sukabumi, from June to August 2018. A completely randomized design in factorial was used with 3 factors and 2 replications. The first factor was the packaging type  which consisted of 3 types: thick alumunium  foil 65</em><em>m</em><em> (AF65), thick alumunium  foil 130</em><em>m</em><em> (AF130), and thick lamination 114</em><em>m</em><em> (L144). The second factor was the storage temperature which consisted of 3 levels: 25 <sup>o</sup>C, 35 <sup>o</sup>C, and 45 <sup>o</sup>C, while the third factor was the storage period which consisted of 5 levels: coffee unstored, and coffee stored for 2 weeks, 4 weeks, 6 weeks, and 8 weeks. The variables observed were the water and fat content, and the analysis of shelf life was carried out using the ASLT (Accelerated Shelf Life Test) method. The results showed that during storage, the water content increased, whereas the fat content decreased. Fat content is a critical variable in determining the shelf life of coffee. The coffee in AF130 packaging has longer shelf life than in AF65 and L144. To extend the shelf life of coffee packaged in AF130 and L144 is best kept at 45<sup> o</sup>C whereas coffee in AF65 packaging  is ideally at 25<sup> o</sup>C.</em></p>

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 Physiological quality of pink pepper seeds (Schinus terebinthifolia Raddi.) as a function of storage

2021 ◽  
Vol 38 (1) ◽  
pp. 144-157
Author(s):  
Thaísa De Oliveira Silveira ◽  
Madelon Rodrigues Braz ◽  
Gilmara Pires de Moura Palermo ◽  
Tiago Böer Breier
Keyword(s):  
Moisture Content ◽  
Storage Time ◽  
Storage Period ◽  
Seed Storage ◽  
Dry Weight ◽  
Native Forest ◽  
Alternative Source ◽  
Physiological Quality ◽  
And Storage

Seeds of native forest species for food and seedling production have a growing demand that impacts the need for studies involving seed storage in order to maintain good levels of germination quality. Thus, scientific analyzes that explore the physiological potential of the seeds of these species are necessary, especially for the pink pepper (Schinus terebinthifolia Raddi.), a species used as an alternative source of income for traditional communities and which has been arousing interest due to the consumption of its fruits as a condiment in the national and international market. This work aimed to assess the physiological quality of pink pepper seeds according to the storage period and seed size. The seeds came from a rural settlement, a pioneer in the extraction of pink pepper, in the state of Rio de Janeiro, Brazil. The seeds were evaluated for moisture content, germination, first count, length and dry weight of the germinated seedlings, during the period of time that they remained stored and the size of the seeds. The results allowed to conclude that: i) the germinative percentage of the stored pink pepper seeds decreased over the months; ii) the moisture content of the seeds decreased over the months evaluated iii) the different sizes of seeds did not show differences in germination and storage time and iv) values of length and dry weight of the seedlings did not differ according to the period of storage.

Effects of Gibberellins Treatment on Storage Quality and Nutrition Components of Loquat

2011 ◽  
Vol 108 ◽  
pp. 244-250
Author(s):  
Wei Dong Bai ◽  
Wen Hong Zhao ◽  
Zhou Min Lu ◽  
Xue Dan Cao ◽  
Zhong Liang Zhang
Keyword(s):  
Vitamin C ◽  
Storage Time ◽  
Theoretical Foundation ◽  
Soluble Sugar ◽  
Soluble Solids ◽  
Storage Quality ◽  
Titrable Acidity ◽  
And Storage ◽  
Weight Loss Ratio

In order to study the effects of Gibberellins (GA3) treatment on fresh-keeping effect and storage quality, provide theoretical foundation for loquat production, the loquat fruit grown in Guangdong Province were separated in groups and dipped in different concentrations (10, 50, 100 μmol/L) of GA3 solution respectively for 20 min, and then stored at a chamber with temperature of 3±0.5°C, relative humidity of 65~80%. The rotten index, flesh hardness, weight-loss ratio, contents of total soluble solids, soluble sugar, titrable acidity and vitamin C were measured periodically. The results show that by GA3 treatment ,the rotten index and flesh firmness of loquat fruit decrease significantly, and storage time of loquat lengthen effectively. It also indicate the content of titrable acidity can be greatly reserved to some extent by 10 μmol/L GA3 treatment, and the loss of vitamin C content drop highly, generating better flavor and quality of loquat fruit.

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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