Antimicrobial Activity of Kluwek Seed Extract as Natural Preservatives of Tuna Fish Ball

Kluwek seeds contain antimicrobial compounds that can be categorized as preservative agents. The main objective of this study was to evaluate the effect of the addition of polar extract of kluwek seeds against microbiological quality and sensory quality and shelf life of tuna fish balls. This study used a factorial completely randomized design with various extract concentrations and storage duration treatments, each of which conducted in three replications. The variables measured were total microbial and organoleptic acceptance. In this study, the fishballs were immersed in 2%, 4%, 6% and 8% b/v extract for 60 minutes, then stored for three days at room temperature (28-30ºC). The results showed that the the highest inhibitory activity against microbial growth was exhibited by meatballs immersed in 8% concentration, in which total microbial load up to the third day storage was 1,32 x 102 CFU/g which was still under INS quality for fish balls of 1 x 107. Fishballs from 0 day storage was more accepted by panelists compared to fishballs from 1, 2, and 3 days storage in terms of organoleptic acceptability and fishballs were still accepted organoleptically only until one day storage, while fishballs stored for 2 and 3 days have deteriorated based on visual observation of the color, odor, taste and texture.

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PENGARUH SUHU DAN LAMA PENYIMPANAN TERHADAP KANDUNGAN VITAMIN A DAN VITAMIN C BUAH GANDARIA (Bouea macrophylla Griff) SERTA IMPLIKASINYA PADA PEMBELAJARAN BIOLOGI

Biopendix: Jurnal Biologi, Pendidikan dan Terapan ◽

10.30598/biopendixvol3issue1page9-17 ◽

2016 ◽

Vol 3 (1) ◽

pp. 9-17

Author(s):

Agnes A Patty ◽

Pamela Papilaya ◽

Prelly Tuapattinaya

Keyword(s):

Vitamin A ◽

Vitamin C ◽

Room Temperature ◽

Storage Time ◽

Cold Temperature ◽

Storage Duration ◽

Influence Of Temperature ◽

Randomized Design ◽

Completely Randomized Design ◽

And Storage

Background: The purpose of this study was to determine whether there is influence of temperature and storage time to vitamin A and vitamin C content in gandaria. Method: This study was an experimental study using Completely Randomized Design (RAL), with a combination of cold and room temperature treatments and storage duration (1, 4, 7, and 10 days). Each treatment was repeated three times. The parameters observed were vitamin A and vitamin C content of gandaria. Analysis of vitamin A and C content using UV-Vis Spectrophotometric method. The data obtained were analyzed with ANOVA and continued with Duncan Test. Results: The results showed that temperature and storage time had an effect on vitamin A and vitamin C content of gandaria. The highest decrease in vitamin A content was found in storage at room temperature for 10 days that was 21.69%, while in cold temperature only 15.36%. The content of vitamin C in gandaria stored at room temperature for 10 days decreased 35.05%, while in cold temperature only 21.03%. Conclusion: The longer the storage and the high temperature, the levels of vitamin A and vitamin C decreases.

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THE EFFECT OF CORONA INCANDESCENT PLASMA RADIATION AND STORAGE TEMPERATURE ON THE VIABILITY OF GARLIC SEEDS (ALLIUM SATIVUM L. LUMBU KUNING VARIETY)

International Journal of Engineering Science Technologies ◽

10.29121/ijoest.v5.i1.2021.149 ◽

2021 ◽

Vol 5 (1) ◽

pp. 11-17

Author(s):

Febiasasti Trias Nugraheni ◽

Erma Prihastanti ◽

Endah Dwi Hastuti

Keyword(s):

Room Temperature ◽

Allium Sativum ◽

Storage Temperature ◽

Germination Percentage ◽

Plasma Radiation ◽

Agricultural Commodity ◽

Time Duration ◽

Randomized Design ◽

Completely Randomized Design ◽

And Storage

Garlic (Allium sativum L.) is an agricultural commodity which is widely consumed by the community. The obstacle experienced in cultivation is that a relatively long dormancy period of about 6-7 months. The dormancy of garlic seeds occurs because the embryo has not yet been fully formed, and the growth hormone and inhibitory hormone are not balanced. The methods used to break dormancy and accelerate germination are by using corona incandescent plasma radiation and storage temperature. The research utilized factorial Completely Randomized Design (CRD), consisting of six treatments with five replications. The first factor was the corona incandescent plasma radiation carried out on the garlic seeds ‘Lumbu Kuning’ variety with time duration of 0, 15, and 30 minutes. The second factor was storage temperature comprising of room temperature and cold temperature of 7oC stored for 30 days. Viability parameters observed are germination percentage dan the length of sprouts. The data were analyzed by using ANOVA followed by the DMRT test at the 95% confidence level. The results showed that corona incandescent plasma radiation influenced the germination percentage using plasma radiation for 15- 30 minutes.

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PEMANFAATAN ASAP CAIR ARANG TEMPURUNG SEBAGAI BAHAN PENGAWET PADA BAKSO IKAN TUNA

Jurnal Teknologi Pertanian (Agricultural Technology Journal ◽

10.35791/jteta.10.2.2019.29123 ◽

2020 ◽

Vol 10 (2) ◽

Author(s):

Alfi R. M. Korah ◽

Jan Rudolf Assa ◽

Teltje Koapaha

Keyword(s):

Shelf Life ◽

Room Temperature ◽

Coconut Shell ◽

Tuna Fish ◽

Factor B ◽

Soaking Time ◽

Liquid Smoke ◽

Randomized Design ◽

Completely Randomized Design

ABSTRACTThe research objective was to determine the effect of coconut shell charcoal liquid smoke on the shelf-life of fish meatballs. The design used was Factorial Completely Randomized Design, which consisted of 2 factors: A treatment of liquid smoke concentration 0%, 5%, 10%, and factor B treatment of immersion 30 and 45 minutes long, with three repetitions. The results showed that with the concentration of liquid smoke 0% tuna meatballs can last only one day at room temperature with the results of already whitish slimy appearance, fishy flavour, and the texture is still chewy. Fish meatballs with 10% liquid smoke concentration combine with 45 minutes soaking time can last up to 5 days at room temperature with the results of already slimy, brownish, flavorful appearance typical of fish with a chewy texture.Keywords: Liquid smoke, tuna fish meatballs, shelf-life

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The Application Of Different Fresh Fish Handling Techniques On The Quality Of Raw Ingredients Of Producing Pindang Tongkol (Auxis thazard)

SEAS (Sustainable Environment Agricultural Science) ◽

10.22225/seas.1.1.394.01-11 ◽

2017 ◽

Vol 1 (1) ◽

pp. 01

Author(s):

I Gde Suranaya Pandit ◽

I Wayan Parwata ◽

I Wayan Sudiarta

Keyword(s):

Room Temperature ◽

Single Factor ◽

Tuna Fish ◽

Fresh Fish ◽

Randomized Design ◽

Auxis Thazard ◽

Completely Randomized Design ◽

The Village ◽

Crushed Ice

Histamine poisoning can occur from consuming mackerel tuna fish that have undergone a process of decay. To avoid the process, the application of fresh mackerel tuna fish handling techniques required utilizing single factor completely randomized design. The treatment of fresh mackarel tuna fish handling techniques using room temperature as a treatment A.The applications of fresh mackarel tuna fish handling techniques with the addition of crushed ice (1: 4) as treatment B. The application of fresh mackarel tuna fish handling techniques with the addition of 10% salt as treatment C, as well as fish the applications of mackarel tuna fresh handling technicques with 50% B and 50% C as a treatment D. Transportation starts from the fish handling sites in Seraya village Karangasem towards the fish auction in the village of Kusamba Klungkung Bali for ±3 hours. Results of analysis of variance showed significant differences (P

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Organoleptic Characteristics of Rimau Gerga Lebong (RGL) Orange Coated With Cassava Peel Starch and Chitosan Saved at Temperature Room For 20 Days

AGRITROPICA Journal of Agricultural Sciences ◽

10.31186/j.agritropica.3.1.13-21 ◽

2020 ◽

Vol 3 (1) ◽

pp. 13-21

Author(s):

Adwini Prasetya ◽

Siska Apriani ◽

Sigit Mujiharjo

Keyword(s):

Room Temperature ◽

Research Result ◽

Preference Score ◽

Citrus Fruits ◽

Starch Concentration ◽

Organoleptic Characteristics ◽

Randomized Design ◽

Completely Randomized Design ◽

And Storage ◽

Cassava Peel

Consumers’ preference level, especially on agricultural or food products, can be used as a benchmark measure or determine the market or shelf life of the product. This research aims to determine organoleptic quality through the level of people's preference for RGL citrus fruits coated with edible coating starch from cassava peel plus chitosan. Aplication of coating on the fruits and storage layout of this study was conducted following a completely randomized design (CRD) with 2 different factors; cassava skin starch concentration; namely 3%, 5%, and 7%; and chitosan concentration; i.e. 0%, 0.5%, 1%, 1.5%. The observed variables are the panelists’ preference level with organoleptic test on color, flavor, texture and taste of RGL orange that has been treated and stored at room temperature for 20 days. Research result indicates that the color of the orange that the panelists favored is absent; the level of panelist most prefer is neutral, if the starch is 3% with chitosan 0% (preference score 3.92); and if the starch 7% with chitosan 0.5% (score 3.44). The preferred aroma of orange is absent; the level of panelist highest preference on aroma is neutral, if the starch is 5% with chitosan 1.5% (score 3.12); and if the starch 7% with chitosan 0.5% (score 3.04). The texture of the orange is preferred to be absent; the level of panelist higherst preference on texture is neutral, if the starch is 7% with chitosan 0.5% (score 3.60); and if the starch is 3% with chitosan 0.5% (score 3.56). The taste of citrus fruits is preferred if the starch is 7% with chitosan 0.5% (score 4.00); and if the starch is 3% with chitosan 0% (score 3.44). Therefore, RGL citrus fruits can be stored at room temperature for up to 20 days, if it is coated with 7% cassava peel starch with 0.5% chitosan

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Physiological and isozyme alterations in lettuce seeds under different conditions and storage periods

Journal of Seed Science ◽

10.1590/2317-1545v38n4163863 ◽

2016 ◽

Vol 38 (4) ◽

pp. 305-313 ◽

Cited By ~ 2

Author(s):

Hugo César Rodrigues Moreira Catão ◽

Luiz Antonio Augusto Gomes ◽

Renato Mendes Guimarães ◽

Pedro Henrique Faria Fonseca ◽

Franciele Caixeta ◽

...

Keyword(s):

Room Temperature ◽

Physiological Changes ◽

Lettuce Seeds ◽

Randomized Design ◽

Grand Rapids ◽

Physiological Quality ◽

Completely Randomized Design ◽

And Storage ◽

Different Levels

Abstract: The objective of the study was to determine the physiological and isozyme alterations in lettuce seeds submitted to different conditions and storage periods. We used a completely randomized design with four replications in a factorial arrangement with six lettuce cultivars (Everglades, Babá de Verão, Elisa, Grand Rapids, Hortência and Salinas 88) and four storage periods (30, 60, 90 and 120 days), on three storage rooms (15, 25 and 35 ° C). The physiological quality was evaluated by first and final germination count, emergence, and germination and emergence speed indexes. The isoenzyme expression of catalase (CAT), esterase (EST), alcohol dehydrogenase (ADH) and malate dehydrogenase (MDH) were determined. The physiological quality of lettuce seeds was preserved when stored at 15 ° C room temperature. The high room temperatures associated with higher storage periods cause a reduction in physiological quality and alterations in enzymatic patterns of CAT, EST, ADH and MDH. For seeds stored at 15 ° C, there were no physiological changes. The lettuce cultivars, especially Everglades, have different levels of tolerance to storage and isoenzyme expressions.

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

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2020.v09.i01.p09 ◽

2020 ◽

Vol 9 (1) ◽

pp. 71

Author(s):

Yemima Maria Lasmaroha Sitompul ◽

I Made Sugitha ◽

Agus Selamet Duniaji

Keyword(s):

Immersion Time ◽

Storage Time ◽

Observation Time ◽

Total Volatile ◽

Tuna Fish ◽

Randomized Design ◽

Completely Randomized Design ◽

Euthynnus Affinis ◽

The Right ◽

And Storage

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

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

Jurnal Agritech ◽

10.22146/agritech.25324 ◽

2017 ◽

Vol 37 (2) ◽

pp. 115 ◽

Cited By ~ 1

Author(s):

Amalia Rahmi Puspasari ◽

Eko Nurcahya Dewi ◽

Laras Rianingsih

Keyword(s):

Peroxide Value ◽

Room Temperature ◽

Storage Time ◽

Oil Quality ◽

Thiobarbituric Acid ◽

Randomized Design ◽

Completely Randomized Design ◽

Cymodocea Rotundata ◽

Euthynnus Affinis ◽

And Storage

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

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Calla lily inflorescences postharvest: pulsing with different sucrose concentrations and storage conditions

Ciência e Agrotecnologia ◽

10.1590/s1413-70542011000400003 ◽

2011 ◽

Vol 35 (4) ◽

pp. 657-663 ◽

Cited By ~ 2

Author(s):

Elka Fabiana Aparecida Almeida ◽

Patrícia Duarte de Oliveira Paiva ◽

Luiz Carlos de Oliveira Lima ◽

Franklin Cordeiro Silva ◽

Juliana Fonseca ◽

...

Keyword(s):

Sucrose Concentration ◽

Storage Conditions ◽

Prior Treatment ◽

Dry Storage ◽

Calla Lily ◽

Randomized Design ◽

Completely Randomized Design ◽

Pre Treatment ◽

Cold Chamber ◽

And Storage

Calla lily is an appreciated specie used for flower arrangements. In spite of its commercial importance, there is little information on calla lily postharvest conservation. Thus, this study aimed to determine the best sucrose concentration for pulsing and cold storage conditions to extend calla lily postharvest durability. Flower stalks were submitted to a pulsing pre-treatment using 2, 4, 8, 12 and 16% sucrose in the solution, for one hour, plus a treatment with direct storage in cold chamber (4ºC), without a prior-treatment. Dry storage or storage in solution with the commercial product Flower® was also tested. A completely randomized design was used with four replicates and three inflorescences per plot. Spathe length and width were daily measured from which the opening and wilting processes were analyzed. It was observed that pulsing with sucrose was efficient in extending calla lily inflorescences opening process and durability. Dry storage for short periods (less than six days) can also be used, but a prior-treatment with 12% sucrose pulsing for one hour or with a water supply for the same period was required. For storage in solution, a pulsing with 5% or 7.5% sucrose was recommended.

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Effects of 1-MCP on External Postharvest Qualities and Shelf Life of ‘Maha Chanok’ Mango Fruit

Journal of Agricultural Science ◽

10.5539/jas.v8n1p68 ◽

2015 ◽

Vol 8 (1) ◽

pp. 68

Author(s):

B. Chutichudet ◽

Prasit Chutichudet ◽

Usana Trainoak

Keyword(s):

Chlorophyll Content ◽

Fruit Weight ◽

Storage Life ◽

Fruit Firmness ◽

Mango Fruit ◽

Chlorophyll Contents ◽

Randomized Design ◽

Fruit Decay ◽

Completely Randomized Design ◽

And Storage

‘Maha Chanok’ mango is an economic fruit crop widely cultivated commercially throughout Thailand. By nature, mango fruit has a rather limited storage life after harvest. 1-methylcyclopropene (1-MCP) has been accepted as a commercial substance to improve several fruit qualities. The objective of this research was to study the effects of 1-MCP on the external postharvest qualities and storage life on the ‘Maha Chanok’ mango fruit. The experiment was laid out in a Completely Randomized Design with three replicates, ten fruits per replicate. Mango fruit was fumigated with 1-MCP at three concentrations (1000, 1250, or 1500 nl l-1) and three fumigation periods (12, 18, or 24 h), compared with the control fruit. After treating, all treatments were stored under ambient temperature (27 °C, 80%R.H.). The following determinations were made every two days for assessment of fruit weight loss, firmness, chlorophyll content, decay incidence, and storage life. The results showed that fruit treated with 1500 nl l-1 1-MCP for 24 h had the maximal fruit firmness. For chlorophyll content, the results showed that fruit-treated with 1500 nl l-1 1-MCP for 12 h could effectively retain the highest chlorophyll contents. Furthermore, both the lowest fruit decay and the longest storage life of 12 days were achieved from the fruit treated with 1000 nl l-1 1-MCP for 12 h.

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