Quality of Cultured Wader Pari During Storage at Different Temperature

Rasbora lateristriata is one Indonesian freshwater fish consumed by society as a source of animal protein. Like fish in general, rasbora is considered as perishable food, so it is necessary to apply a proper storage technique, one of which is cold storage. The purpose of this study was to determine the proper storage temperature of the rasbora in the storage of freezer, chiller and ice. The raw materials used was rasbora in size of 2 grams/fish. The Wader was caught then pondered (2,1 kg). Rasbora was split into three different storages those were freezer (-20°C), chiller (4°C), and ice (10°C). The study design used a completely randomized design with storage temperature factors and the duration of storage with three treatments and three replications. Observations were made on days 0, 5, 10, 15, 20, 25, and 30 include TPC test, TVB, pH and organoleptic. The results showed that treatment of freezer, chiller, and ice storage were able to inhibit decay until the 40th day, 13th day, and day 2, repectivelly. Thus, the freezer storage (-20° C) provides more effective in inhibiting decay by TPC, TVB, pH and organoleptic.

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Liquid smoke application in latex as an environment-friendly natural coagulant

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/926/1/012052 ◽

2021 ◽

Vol 926 (1) ◽

pp. 012052

Author(s):

Evahelda ◽

R F Astuti ◽

S N Aini ◽

Nurhadini

Keyword(s):

Raw Materials ◽

Clotting Time ◽

Wood Industry ◽

Rubber Material ◽

Environment Friendly ◽

Natural Coagulant ◽

Liquid Smoke ◽

Randomized Design ◽

Completely Randomized Design

Abstract Liquid smoke has many benefits, especially in the food, fishery, timber, and plantation industries. It is used as a preservative or durability increased and aroma and taste addition in the food and fishery industry. In the wood industry, liquid smoke can resist termite attacks, while in the plantation industry, it functions as a latex coagulant containing antifungal, antibacterial, and antioxidants that can improve rubber product’s quality. Most of the rubber farmers in Bangka Belitung still use alum as a coagulant to coagulate their latex. However, alum coagulant can reduce the quality of the processed rubber material (bokar). The reason farmers use alum is that raw materials are cheap, therefore getting coagulant raw materials at low prices and not pollute the environment with a less moderate aroma/odor caused by non-recommended coagulant materials (alum) are needed. This study aims to apply liquid smoke as a natural coagulant in latex freezing. The research method used a Completely Randomized Design, with liquid smoke concentration replicated three times. Parameters observed were clotting time speed and organoleptic test for odor during 14 days of storage. The results showed that the best concentration of liquid smoke was 15% no odor and a clotting time of 8.23 minutes.

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Pengaruh Penambahan Natrium Benzoat dan Suhu Penyimpan Terhadap Mutu Minuman Herbal Cabe Jamu Cair

Rekayasa ◽

10.21107/rekayasa.v13i1.5385 ◽

2020 ◽

Vol 13 (1) ◽

pp. 77-81

Author(s):

Millatul Ulya ◽

Nadiyah Ferah Aronika ◽

Khoirul Hidayat

Keyword(s):

Analysis Of Variance ◽

Sodium Benzoate ◽

Storage Temperature ◽

Total Dissolved Solids ◽

Dissolved Solids ◽

Randomized Design ◽

Completely Randomized Design ◽

Piper Retrofractum ◽

And Storage

Minuman herbal cabe jamu cair merupakan inovasi produk baru yang masih perlu dikaji tentang metode pengawetannya. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan konsentrasi natrium benzoat dan suhu penyimpanan terhadap mutu minuman herbal cabe jamu cair. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan 2 faktor yaitu pengaruh konsentrasi natrium benzoat (0 ppm, 200 ppm, 300 ppm) dan suhu penyimpanan (35 dan 45 °C). Hasil analysis of variance menunjukkan konsentrasi natrium benzoat berpengaruh nyata (P kurang dari 0,05) terhadap total padatan terlarut (TPT), warna dan total mikroba. Suhu penyimpanan berpengaruh nyata (Pkurang dari 0,05) terhadap total padatan terlarut (TPT), warna, dan total mikroba. Interaksi antara konsentrasi natrium benzoat dan suhu penyimpanan berpengaruh nyata (P kurang dari 0,05) terhadap total padatan terlarut (TPT).Kata Kunci: Cabe jamu, natrium benzoat, suhu penyimpanan, mutuEffect of Sodium Benzonate Addition and Storage Temperature on Quality of Piper Retrofractum Vahl Liquid Herbal DrinkABSTRACTPiper retrofractum vahl liquid herbal drink is an innovation of new products need to research about the method. This research aims to determine the effect of sodium benzoate addition and storage temperature on quality of piper retrofractum vahl liquid herbal drink. The design used in this study was a completely randomized design (CRD) with 2 factors, namely the effect of sodium benzoate concentration (0 ppm, 200 ppm, 300 ppm) and storage temperature (35°C and 45°C). The results analysis of variance shows that the concentration of sodium benzoate has a significant effect (P less than 0.05) on total dissolved solids (TDS), color and total microbes. Storage temperature has a significant effect (P less than 0.05) on total dissolved solids (TDS), color and total microbes. The interaction between sodium benzoate concentration and storage temperature was a significant effect (P less than 0.05) to total dissolved solids (TDS).Keywords: piper retrofractum vahl, sodium benzoate, storage temperature, quality .

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Ratio of Seaweed Porridge Eucheuma cottonii and Sargassum sp. as a Sunscreen Cream Formula

Jurnal Pengolahan Hasil Perikanan Indonesia ◽

10.17844/jphpi.v19i3.15126 ◽

2016 ◽

Vol 19 (3) ◽

pp. 183 ◽

Cited By ~ 6

Author(s):

Novi Luthfiyana ◽

Nurjanah Nurjanah ◽

Mala Nurilmala ◽

Effionora Anwar ◽

Taufik Hidayat

Keyword(s):

Raw Materials ◽

Physical Stability ◽

Consumer Acceptance ◽

Sensory Test ◽

Randomized Design ◽

Completely Randomized Design ◽

Materials Used ◽

Centrifugal Test ◽

Eucheuma Cottonii ◽

Total Test

Abstract The use of sunscreen is highly recommended to protect the health of the skin from ultraviolet radiation. The aim of this study were to get the best ratio sunscreen preparation of porridge E. cottonii and Sargassum sp. through the total test microbes, antioxidants and SPF value, get a stable cream preparations physically through sensory test, pH, consistency, Cycling test and centrifugal test. The main materials used were E. cottonii, Sargassum sp. and raw materials stocks cream. This study used a completely randomized design (CRD), which consisted of four treatments with two replications.The results showed that the best ratio of sunscreen cream was cream with the addition of E. cottonii and Sargassum (1:1). The result obtained was the absence of microbs at creams and porridge E. cottonii and Sargassum sp. The antioxidant activity of E. cottonii porridge 127.23 ± 2.77μg/mL, Sargassum sp. 119.66 ± 0.25 μg/mL, and cream 83.4 ± 0.03 μg/mL. Cream SPF value was 7.03 ± 0.01. Consumer acceptance of the products through sensory test ranged from normal to like. Sunscreen creams had good physical stability and the cream has a shelf life preparation one year.

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Influence of Hygienic Quality of Raw Materials on Biogenic Amine Production during Ripening and Storage of Dry Fermented Sausages

Journal of Food Protection ◽

10.4315/0362-028x-63.11.1544 ◽

2000 ◽

Vol 63 (11) ◽

pp. 1544-1550 ◽

Cited By ~ 58

Author(s):

SARA BOVER-CID ◽

MARIA IZQUIERDO-PULIDO ◽

M. CARMEN VIDAL-CAROU

Keyword(s):

Biogenic Amines ◽

Biogenic Amine ◽

Storage Temperature ◽

Raw Materials ◽

Decarboxylase Activity ◽

Hygienic Quality ◽

Fermented Sausages ◽

Materials Used ◽

And Storage

The effect of the hygienic status of raw materials on biogenic amine production during ripening and storage (at 4 and 15°C) of fermented sausages was studied. Two portions of fresh lean and back fat pork were stored for 5 days at −20°C (treatment A) and at 4°C (treatment B), respectively. Raw materials of treatment A maintained their hygienic quality high and low amine content. Raw materials of treatment B showed from 1 to 3 log (CFU/g) higher microbial counts and a biogenic amine index near 50 mg/kg, indicating poorer hygienic quality. The quality of raw materials influenced the composition and the concentration of biogenic amines produced during the ripening sausages. Sausages of treatment A (A-sausages) showed a large accumulation of tyramine (up to 100 mg/kg dm) followed by putrescine and cadaverine (<15 mg/kg). In contrast, B-sausages resulted in earlier and much greater amine production, and cadaverine, tyramine, and putrescine levels were 50-, 2.6-, and 6.5-fold higher than those of A-sausages. Other biogenic amines, such as octopamine, tryptamine, phenylethylamine, and histamine were also produced in B-sausages. The higher proteolysis and the lower pH of B-sausages might have favored the decarboxylase activity of microorganisms. Biogenic amine contents of sausages during storage depended on the raw materials used and storage temperature. No significant modification on the amine contents was observed during the storage of A-sausages at either temperature. Greater changes occurred in B-sausages stored at 15°C than in those stored at 4°C. Higher temperatures favored proteolytic and decarboxylase reactions, resulting in increased amine concentrations after storage.

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Pengaruh Ketebalan Plastik Polietilen Densitas Rendah Sebagai Bahan Pengemas terhadap Mutu Daun Seledri (Apium gravelens L.) Selama Penyimpanan Dingin

Jurnal BETA (Biosistem dan Teknik Pertanian) ◽

10.24843/jbeta.2020.v08.i02.p07 ◽

2019 ◽

Vol 8 (2) ◽

pp. 240

Author(s):

I Kadek Puja Harta Hadi ◽

Ida Ayu Rina Pratiwi Pudja ◽

Gede Arda

Keyword(s):

Weight Loss ◽

Storage Temperature ◽

Packaging Material ◽

Low Density Polyethylene ◽

Low Density ◽

Randomized Design ◽

Completely Randomized Design ◽

The Right ◽

And Storage

Salah satu cara yang dilakukan untuk mempertahankan kualitas daun seledri dan memperpanjang umur simpan adalah menggunakan pengemasan dengan ukuran ketebalan plastik polietilen densitas rendah (LDPE) yang tepat dan penyimpanan pada suhu rendah. Tujuan penelitian ini adalah untuk mengetahui pengaruh ketebalan plastik polietilen densitas rendah sebagai bahan pengemas terhadap mutu daun seledri selama penyimpanan dingin dan untuk mengetahui tingkat ketebalan plastik polietilen densitas rendah berapakah yang dapat mempertahankan mutu daun seledri yang terbaik. Metode penelitian ini menggunakan penelitian eksperimental. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan perlakuan ketebalan plastik polietilen densitas rendah dengan ukuran ketebalan 0,02 mm; 0,03 mm; 0,04 mm; 0,05 mm, 0,06 mm. Pengamatan dilakukan setiap 3 hari sekali dan setiap perlakuan diulang sebanyak 3 kali pada suhu penyimpanan 100 ± 20C selama 18 hari penelitian. Parameter dalam penelitian ini adalah susut bobot, kadar air, warna, tekstur, tingkat kesegaran, dan aroma. Hasil analisis ragam menunjukkan bahwa perlakuan ketebalan plastik LDPE sebagai bahan pengemas daun seledri berpengaruh sangat nyata (P?0,01) terhadap parameter penelitian. Perlakuan terbaik diperoleh dari ketebalan plastik polietilen densitas rendah ukuran 0,04 mm dengan susut bobot 4,64 %, warna 18,97, tekstur 0,0455 N, kadar air 90,22 %, tingkat kesegaran 4,87 dan aroma 5,00. Kesimpulan bahwa tingkat ketebalan plastik LDPE 0,04 dapat mempertahankan mutu daun seledri paling lama diantara ukuran ketebalan yang lainnya yaitu selama 18 hari. One way to maintain the quality of celery and extend shelf life is to use packaging with the right size level of low density polyethylene (LDPE) and storage at low temperatures. The purpose of this study was to determine the effect of low density polyethylene plastic as a packaging material on the quality of celery during cold storage and to determine what size level of low density polyethylene plastic can maintain the best quality celery. This research method uses experimental research. The study applied a completely Randomized Design (RAL) with one treatment factor: size level of LDPE plastic (0.02 mm, 0.03 mm, 0.04 mm, 0.05 mm, 0.06 mm). Observations were carried out once every 3 days and each treatment was repeated 3 times at a storage temperature of 100 ± 20C for 18 days of the study. The parameters in this study are weight loss, water content, color, texture, level of freshness, and aroma. The results of the analysis of variance showed that the treatment of size level of LDPE plastic as a celery packaging material had a very significant effect (P?0.01) on the research parameters. The best treatment was obtained from the size level of a low density polyethylene plastic size of 0.04 mm with a weight loss is 4.64%, a color is 18.97, a texture is 0.0455 N, a moisture content is 90.22%, a level of freshness is 4.87 and a scent is 5.00. The conclusion that size level of LDPE plastic is 0.04 mm can maintain the longest quality of celery among other size level for 18 days.

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Improving the Eggs Quality to Maintain on Tea Solution.

Jurnal Penelitian Pascapanen Pertanian ◽

10.21082/jpasca.v12n3.2015.124-128 ◽

2017 ◽

Vol 12 (3) ◽

pp. 124

Author(s):

Hasrianti Silondae ◽

Amaliah Ulpah

Keyword(s):

Hot Water ◽

Control Treatment ◽

Egg Weight ◽

Randomized Design ◽

Completely Randomized Design ◽

Materials Used ◽

Tea Leaf ◽

Range Test ◽

Eggs Quality

The main problem of chicken egg is its weaknesses, such as perishable, therefore it has a short storage life. Some natural preservative among others tea leaf can maintain the quality of egg. This study aimed to determine the concentration of tea solution to maintain the quality of egg. The materials used in this research were eggs, local tea (bandulan brand), and hot water. Eggs are soaked for 2 days with concentration of tea solution consists of 0%, 10%, 20%, 30%, 40%, and 50% and stored for 21 days. Parameters observed were egg weight shrinkage, yolk index, albumen index and pH. The experiment designed by Completely Randomized Design (CRD) with 6 treatments and 4 replications. Parameters observed were egg weight shrinkage, yolk index, eggwhite index and pH. The data were analyzed by ANOVA continued by Duncan’s Multiple Range Test (DMRT). The research results showed that the decline in interior quality of eggs was higher in the control treatment (without the tea solution). It is found that there is significant different between the two treatment of 10% and 50% with parameter of albumen indeks. PENINGKATAN KUALITAS TELUR AYAM RAS DENGAN PERENDAMAN DALAM LARUTAN TEHMasalah utama dari telur ayam adalah sifatnya yang mudah rusak, sehingga waktu simpannya relatif pendek. Beberapa bahan pengawet alami diantaranya daun teh dapat mempertahankan kualitas telur ayam ras. Penelitian ini bertujuan untuk mempelajari pengaruh perendaman telur dalam larutan teh konsumsi terhadap kualitas interior telur ayam ras. Bahan yang digunakan dalam penelitian ini yaitu telur ayam ras, teh bandulan dan air panas. Telur direndam selama 2 hari dengan konsentrasi larutan teh terdiri dari 0%, 10%, 20%, 30%, 40%, dan 50% dan disimpan selama 21 hari. Pengamatan dilakukan terhadap penyusutan berat telur, indeks kuning telur, indeks putih telur, dan pH telur. Rancangan penelitian yang digunakan dalam penelitian adalah Rancangan Acak Lengkap (RAL) dan perbedaan antar perlakuan diuji dengan uji Duncan’s Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa penyusutan berat telur lebih tinggi pada perlakuan kontrol (tanpa larutan teh). Diketahui bahwa terdapat perbedaan nyata antar perlakuan konsentrasi larutan teh 10% dan 50% dengan parameter indeks putih telur.

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QUALITY OF CORN SEEDS STORED IN DIFFERENT TYPES OF PACKAGING AND STRESS CONDITIONS

Revista Engenharia na Agricultura - REVENG ◽

10.13083/reveng.v28i.972 ◽

2020 ◽

Vol 28 ◽

pp. 185-191

Author(s):

André Fernandes Capilheira ◽

Joseano Graciliano da Silva ◽

Jerffeson Araujo Cavalcante ◽

Nander Ferraz Hornke ◽

Gizele Ingrid Gadotti

Keyword(s):

Water Content ◽

Storage Temperature ◽

Cold Test ◽

Randomized Design ◽

Different Types ◽

Agricultural Potential ◽

Physiological Quality ◽

Completely Randomized Design ◽

Sowing Period

Corn (Zea mays) is one of the most cultivated poaceae in the world with high agricultural potential. It is propagated through seeds, which sometimes remain stored until the sowing period. Among the various forms of storage, some aspects related to the environment and the type of material that constitutes the packaging may compromise the viability and vigor of these seeds. Therefore, the objective of this study was to evaluate the physiological quality of corn seeds stored in different types of packaging and subjected to conditions of high temperature and relative humidity throughout storage. For this purpose, water content, germination and vigor were evaluated through the cold test. A completely randomized design in a 4 x 4 factorial scheme (packaging x evaluation times) with four replications was used. Data were subjected to analysis of variance and regression, and the means were compared by Tukey test at 5% probability, using the Sisvar 5.3 statistical software. It was concluded that, in 45 days of storage, the water content in corn seeds reached values of up to 13.62%, which resulted in a reduction in the vigor due to high respiration caused by the storage temperature.

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The Effect of Storage Time on the Total Lactic Acid Bacteria and Presence of Gram Positive and Negative Bacteria in Calf Starter Pellet Added with Fermented Cabbage Waste

Buletin Peternakan ◽

10.21059/buletinpeternak.v43i1.38478 ◽

2019 ◽

Vol 43 (1) ◽

Author(s):

Sri Mukodiningsih ◽

Retno Iswarin Pujaningsih ◽

Resniati Resniati ◽

Andriyani Astuti

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Storage Time ◽

Microbiological Quality ◽

Gram Positive ◽

Gram Positive Bacteria ◽

Randomized Design ◽

Completely Randomized Design ◽

Materials Used

The aim of this research was to examine the microbiological quality of calf starter pellet added with fermented cabbage waste after stored for 0, 4, and 6 weeks. The materials used in this research consisted of cornmeal, rice bran, soybean meal, molasses, mineral mix, and fermented cabbage waste. This research used Completely Randomized Design with 4 treatments and 3 replications. The mixed calf starter pellet consisted of 100% calf starter and 6% of fermented cabbage waste, and then stored for 0 weeks (P0), 2 weeks (P1), 4 weeks (P2) and 6 weeks (P3). The observed microbial qualities were the total lactic acid bacteria and the presence of gram positive and negative bacteria in the mixed calf starters. The total lactic acid bacteria were analyzed descriptively, while the presence of gram bacteria was analyzed with analysis of variance followed with Duncan’s test. The result of this research showed that an increase in storage time would result in lower lactic acid bacteria population, while the gram-positive and negative bacteria was not significantly affected. The research concluded that 6-weeks stored calf starter pellet added with 6% of fermented cabbage waste could maintain its lactic acid and gram-positive bacteria population, while also reducing its gram-negative bacteria population as well.

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Application of different Fresh Fish Handling Technique on the Quality of Raw Ingredients of Pindang Production

Jurnal Perikanan Universitas Gadjah Mada ◽

10.22146/jfs.27819 ◽

2017 ◽

Vol 19 (2) ◽

pp. 89 ◽

Cited By ~ 1

Author(s):

Pandit I Gde Suranaya

Keyword(s):

Room Temperature ◽

Raw Materials ◽

Raw Material ◽

P Value ◽

Fresh Fish ◽

Randomized Design ◽

Handling Technique ◽

Completely Randomized Design ◽

Crushed Ice

Histamine toxicity can be occurred after consumsing decomposing fish (pindang). The community (fishermen) perform different handling techniques on raw materials of pindang to slow down the decomposition process. This research is aimed to know the influence of various techniques of handling fish on the quality of raw materials of pindang. This research used completely randomized design with single factor. This study compared various methods of fish handling commonly used by community (fisherman in Kusamba village) to maintain the quality of raw materials of pindang, such as: kept on room temperature (technique A), add 1 kilogram crushed ice for 4 kilogram fishes (technique B), add 10% salt (technique C), and combination of technique B and C (ice and fish combination 1:8 plus 5% salt as technique D). Diversity analysis show a significant influence of different techniques of fish handling on the quality of raw material of pindang (p value <0.05). Addition of crushed ice show the best quality result among fish handling technique with histamine levels 11.30 mgN%, moisture content 74.53%, TVB 20.19 mgN%, salt 0.32%, bacteria 13 x 101 colonies / g, and negative coliform. Organoleptic assessment for B techniques also show the best result with visibility score 8.0 (bright, strong, and thin scale), eye 7.7 (convex, slightly foggy cornea, slightly faint pupil), odor 7.8 (soft odor), and texture 7.8 (elastic).

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The influence of the type of nut raw materials on the processes of migration of fats in glazed candies with pralin bodies

Food processing industry ◽

10.52653/ppi.2021.11.11.014 ◽

2021 ◽

pp. 46-49

Author(s):

Николай Борисович Кондратьев ◽

Лариса Валентиновна Зайцева ◽

Оксана Сергеевна Руденко ◽

Егор Валерьевич Казанцев ◽

Ирина Александровна Белова

Keyword(s):

Material Properties ◽

Migration Rate ◽

Storage Temperature ◽

Raw Materials ◽

The Body ◽

Raw Material ◽

Specific Rate ◽

Butter Substitute ◽

Materials Used

Целью исследования являлось изучение влияния свойств орехового сырья на направление и скорость процессов миграции жиров в глазированных конфетах с пралиновыми корпусами. Исследование процессов миграции жиров между корпусом и глазурью в процессе хранения необходимо для прогнозирования сохранности и предотвращения органо-лептической порчи в результате осветления или умягчения глазури, а также «поседения» поверхности изделий. Предложен подход прогнозирования скорости процессов миграции жиров при хранении конфет с корпусами, изготовленными на основе орехового сырья, с использованием удельной скорости миграции жиров. Исследованы процессы миграции жиров в модельных образцах конфет с пралиновыми корпусами на основе арахиса, фундука, кешью, миндаля, покрытых глазурью с использованием заменителя масла какао лауринового типа при температуре хранения 18 °С. Показано, что удельная скорость миграции олеиновой кислоты на поверхность модельных образцов глазированных конфет с корпусами на основе арахиса превышает скорость миграции в конфетах с корпусами на основе кешью приблизительно в 20 раз. Полученные закономерности позволяют установить дополнительные требования к качеству используемого жирового сырья для уменьшения скорости миграции жиров. The aim of the work - the investigation of the influence of nut raw material properties on the direction and speed of fat migration processes in glazed sweets with praline cases. The study of fat migration processes between the body and the glaze during storage is necessary to predict the safety and prevent organoleptic spoilage as a result of lightening or softening of the glaze, as well as «graying» of the surface of the products. An approach to predicting the rate of fat migration processes during the storage of sweets with cases made on the basis of nut raw materials using the specific rate of fat migration is proposed. The processes of fat migration in model samples of sweets with praline cases based on peanuts, hazelnuts, cashews, almonds, glazed with glaze, with the use of a lauric-type cocoa butter substitute were investigated at a storage temperature of 18 °C. It is shown that the specific rate of migration of oleic acid to the surface of model samples of glazed sweets with peanut-based cases exceeds the migration rate in sweets with cashew-based cases by approximately 20 times. The obtained regularities allow us to establish additional requirements for the quality of the fat raw materials used to reduce the rate of fat migration.

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