Analisis Kualitas Sauerkraut (Asinan Jerman) dari Kol (Brassica oleracea) selama Fermentasi dengan Variasi Konsentrasi Garam

Quality Analysis of Sauerkraut (Pickle of German) from Cabbage (Brassica oleracea) during Fermentation with Salt Concentration VariatioAbstract. Cabbage (Brassica oleracea) is a vegetable that many contain vitamin, carbohydrate, protein and mineral. Cabbage has a limited storage age because the high water content so easily damaged and not durable. Cabbage can be preservedby fermentation process into sauerkraut (pickle of German) to produce with especially characteristic flavor and taste. The research aims to analysis of quality sauerkraut with salt concentration variation during fermentation. Parameters analysed was physical characteristic, chemical analysisand organoleptic test. The value obtained is processed using analysis of variance (ANOVA) at a significant levelP0,05. The factor tested is salt concentration variation composed for2,25% (Control), 2,5%, 7,5% and 12,5%. This research result is indicated of sauerkraut, there are the best experiment is the salt concentration of 2,5% and 2,25%. The mean of value salt concentration of 2,25% is weight loss 20,75%, pH 3,56; TSS 7,75%, vitamin C 7,41 mg/100gr, water content 90,93%, activity water (Aw) 0,245 and lactid acid 0,0096%. While the mean of value salt concentration of 2,5% is weight loss 20,05%, pH3,69; TSS 7,55%, vitamin C 13,15 mg/100gr, water content 92,104%, Aw 0,245 and lactid acid 0,0095%. Saltconcentration variation in sauerkraut found to be significant on TSS, weight loss, water content, lactid acid, flavor, color, taste, texture and overall acceptance of sauerkraut. But it has non-significant on pH, vitamin C andAw sauerkraut. Based in organoleptic test result all experiment sauerkraut interested by Panelists is the product concentraced sauerkraut of 2,25% and 2,5%.

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Studi Pembuatan Biskuit Fungsional dengan Substitusi Tepung Ikan Gabus dan Tepung Daun Kelor

BIOEDUSAINS Jurnal Pendidikan Biologi dan Sains ◽

10.31539/bioedusains.v1i2.323 ◽

2018 ◽

Vol 1 (2) ◽

pp. 155-162

Author(s):

Rina Sugiarti Dwi Gita ◽

Sarwo Danuji

Keyword(s):

Experimental Study ◽

Vitamin A ◽

Vitamin C ◽

Water Content ◽

Fat Content ◽

Test Method ◽

Organoleptic Test

The objective of the study was to find out the content of macro and micro nutrient in kelor leaves biscuits flour and snakehead fish. The study was an experimental study which was conducted at the laboratory. The instruments used were blender, filter, oven, chopping block, knife, basin, panic, gloves, stove, baking pan, flat basket, mixer, small plate, weighing scale, and triangle plastic. The result of the study indicated that out of 6 formula from the product which has the highest value, such as based on organoleptic test, with hedonic test method, was formula B5. Then the macro and micro nutrient of the formula was analyzed. The result of the analysis showed the water content was 5,04 % in the biscuits. The ashes content was 1,60%. The fat content was 31,67%. The protein was 19,24%. The carbohydrate was 42,74%. The analysis result on the micro nutrient showed the. Magnesium was 12,69%, Calsium 96,06 %, Zn 0,04%, Vitamin C 69,99%, Vitamin A 259,4%, Fosfor 19,92%. In conclusion, kelor leaves biscuits flour and snakehead fish, which was produced, contain some nutrients which meet the SNI requirements of biscuits production. Keywords: kelor leaves , snakehead fish, biscuits

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OPTIMASI FORMULASI NORI BROKOLI DENGAN MENGGUNAKAN PROGRAM DESIGN EXPERT METODA MIXTURE D-OPTIMAL

Pasundan Food Technology Journal ◽

10.23969/pftj.v5i1.808 ◽

2018 ◽

Vol 5 (1) ◽

pp. 37

Author(s):

Thomas Gozaly

Keyword(s):

Antioxidant Activity ◽

Tensile Strength ◽

Vitamin C ◽

Water Content ◽

Strength Test ◽

Fiber Content ◽

Laboratory Analysis ◽

Design Expert ◽

Tensile Strength Test ◽

Organoleptic Test

The purpose of this research was to obtain the optimal formulation of making nori broccoli with Design Expert program using the D-Optimal method. This research was conducted to produce characteristic of chemical, physics, and organoleptic in accordance with the desire so that generated the selected formulation. The response in this research was chemical analysis of water content, fiber content and vitamin C content, physics response is tensile strength test, and organoleptic test with attributes of color, flavor,texture, and taste. The result of this research was obtain 11 formulation offered for produce one optimal formulation (selected) based on desirability value 0,825 was broccoli 70%, water 16,50%, carrageenan 3%, and other additional materials as fixed variable consist of sesame oil 2,9%, salt 1,4%, sugar 3,3%, dried ebi 2%, and glycerol 0,9%. The selected sample has conducted an analysis of antioxidant activity and tensile strength test. The results of laboratory analysis against water content 12,63%; fiber content 11,44%; vitamin C content 5,38%; organoleptic test attribute of taste 3,60; texture 4,20; flavor 3,80; and color 4. The results of laboratory analysis approach of design expert program prediction method of d-optimal. For the result of antioxidant activity in raw material was 239,485 ppm and product was 8031,786 ppm and the average result of tensile strength test in the product was 129,68 kPa.

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PREPARATION AND ANTIFUNGAL ACTIVITIES OF CHITOSAN FROM APPLE-SNAIL (Pila ampullacea) SHELLS AS PRESERVING AGENT FOR POSTHARVEST PODANG MANGO (Mangifera indica L.) cv Podang

Indonesian Journal of Applied Research (IJAR) ◽

10.30997/ijar.v2i2.120 ◽

2021 ◽

Vol 2 (2) ◽

pp. 66-78

Author(s):

Riska Surya Ningrum ◽

Aisyah Ramadani ◽

Reny Rosalina ◽

Desy Yustiyani ◽

Rio Altha Reyzando

Keyword(s):

Weight Loss ◽

Vitamin C ◽

Shelf Life ◽

Water Content ◽

Fruit Quality ◽

Mangifera Indica ◽

Negative Control ◽

Aspergillus Ochraceus ◽

Apple Snail ◽

Chitosan Coating

Podang mango, an endemic mango from Kediri, has a short post-harvest shelf life that accelerates by physiological factors and pathogenic fungal contamination. Chitosan reported as an active compound for coating. The apple-snail was reported to contain chitosan in its shell. The purposes of this study are to synthesis chitosan from Pila ampullacea, examine anti-fungal activities to Fusarium oxysporum and Aspergillus ochraceus, and verify the effect of chitosan coating on shelf life and quality of Podang mango. The effect of chitosan coating on fruit quality was analyzed using three treatments which were negative control, chitosan, and chitosan-gelatin with 3 replications. The parameters measured were color, texture, aroma, water content, vitamin C, and weight loss. Results showed that chitosan synthesized from P. ampullacea had 53.56 degrees of deacetylation. Antifungal activity test of chitosan 2% had the highest inhibitory activity against F.oxysporum and A.ochraceus growth with 14.46 mm and 10.33 mm inhibition zone. Coating with chitosan statistically affected fruit quality for 14 days of storage (sig <0.05). Chitosan-gelatin coating is the best treatment in reducing weight loss (8.97%), maintain aroma (sweet fragrance), texture (soft), water content (84%), and vitamin C (0.182%), while the color (reddish yellow) was more influenced by Chitosan coating. Chitosan coated with gelatin is recommended for application on Podang mangoes.

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KARAKTERISTIK SENSORI DAN KADAR AIR IKAN SELAR (Selaroides leptolepis) ASIN PADA KONSENTRASI KADAR GARAM YANG BERBEDA

Jurnal Ilmiah Tindalung ◽

10.54484/jit.v6i1.357 ◽

2020 ◽

Vol 6 (1) ◽

pp. 9-13

Author(s):

Jhon Robert Sasiang ◽

Novalina Maya Sari Ansar ◽

Ely John Karimela

Keyword(s):

Water Content ◽

Salt Concentration ◽

Abundant Species ◽

Salted Fish ◽

Organoleptic Test ◽

Salty Taste ◽

Standard Value ◽

The Right ◽

Lack Of Knowledge

Ikan Asin merupakan ikan yang diawetkan dengan menambahkan garam dalam jumlah tertentu sehingga menghasilkan ikan asin dengan rasa, aroma dan tekstur khas. Kekurangan dari produk ikan asin saat ini adalah tampilan produk yang tidak menarik dan rasa terlalu asin karena takaran garam yang tepat belum diketahui. Sebagai salah jenis ikan dengan kandungan gizi cukup tinggi tetapi melimpah pada musim terntentu saja di Kabupaten Sangihe, ikan selar menjadi salah satu bahan baku utama ikan asin di kabupaten ini. Penelitian ini bertujuan untuk mengetahui nilai sensori dan kadar air ikan selar yang diberi perlakuan garam dengan konsentrasi berbeda (5, 10 dan 15) %. Hasil pengujian organoleptik memperlihatkan nilai kenampakan 7.93, 8.2 and 9.0, bau (7.6, 8.2 dan 9.0) dan tekstur (7.53, 7.93 dan 8.93) pada konsentrasi (5, 10 dan 15)% berturut-turut. Dengan kata lain pengaruh perlakuan naik dengan bertambahnya konsentrasi dan nilai uji sensori tertinggi (9.0) terdapat pada perlakuan kadar garam 15%. Sebaliknya, hasil uji kadar air memperlihatkan nilai makin rendah dengan meningkatnya kadar garam dan kadar air terendah teramati pada perlakuan dengan kadar garam 15%. Meskipun begitu, nilai kadar air pada tiga perlakuan itu (25.7, 26.3 and 27.8)% masih memenuhi standar kadar air (40%) yang ditetapkan SNI 2016. Salted fish is fish preserved by adding certain amount of salt to produce salted fish with a distinctive taste, aroma and texture. One problem with localy produced salted fish is its unattractive appearance and overly salty taste caused mainly by the lack of knowledge on the right amount of salts used for preparing salted fish. Being a seasonally abundant species that also contains high nutrional value, scad fish has long become of one of the major source of salted fish in the region. This research aimed to study the sensory value and water content of scad salted fish treated with different salt concentration. Organoleptic test showed increasing values as salt concentration increased with the values of 7.93, 8.2 and 9.0 for appearance, 7.53, 7.93 and 8.93 for texture and 7.6, 8.2 and 9.0 for smell treated concentration of (5, 10 and 15)% respectively, with the highest sensory value (9.0) observed at the highest salt concentration (15%). In contrast, water content decreased as the concentration increased with the lowest water content (25.7) observed at the concentration of 15%. Nevertheless, all water content (25.7 to 27.8)% in this study met the standard value (40%) set by SNI 2016.

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The Impact of Freeze-Drying Conditions on the Physico-Chemical Properties and Bioactive Compounds of a Freeze-Dried Orange Puree

Foods ◽

10.3390/foods9010032 ◽

2019 ◽

Vol 9 (1) ◽

pp. 32 ◽

Cited By ~ 6

Author(s):

Marilú A. Silva-Espinoza ◽

Charfedinne Ayed ◽

Timothy Foster ◽

María del Mar Camacho ◽

Nuria Martínez-Navarrete

Keyword(s):

Vitamin C ◽

Water Content ◽

Freeze Drying ◽

Low Pressure ◽

High Water Content ◽

Freeze Dried ◽

Drying Conditions ◽

The Impact ◽

Shelf Temperature ◽

Β Carotene

Fruits are essential for a healthy diet, as they contribute to the prevention of cardiovascular diseases and some cancers, which is attributed to their high bioactive compound content contributing to their antioxidant capacity. Nevertheless, fruits have a short shelf life due to their high-water content, and freeze-drying is a well-known technique to preserve their nutritive quality. However, it is an expensive technology, both due to the use of low pressure and long processing time. Therefore, an optimisation of variables such as the freezing rate, working pressure and shelf temperature during freeze-drying may preserve fruit quality while reducing the time and costs. The impact of these variables on colour, porosity, mechanical properties, water content, vitamin C, total phenols, β-carotene, and antioxidant activity of a freeze-dried orange puree was evaluated. The results showed a great impact of pressure and shelf temperature on luminosity, chroma and water content. Vitamin C and β-carotene were more preserved with higher shelf temperatures (shorter times of processing) and lower pressure, respectively. The optimum freeze-drying conditions preserving the nutrients, and with an interesting structural property, perceived as a crunchy product by consumers, are low pressure (5 Pa) and high shelf temperature (50 °C).

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Agrometeorological and Morpho-Physiological Studies of the Response of Red Currant to Abiotic Stresses

Agronomy ◽

10.3390/agronomy11081522 ◽

2021 ◽

Vol 11 (8) ◽

pp. 1522

Author(s):

Olga Panfilova ◽

Mikhail Tsoy ◽

Olga Golyaeva ◽

Sergey Knyazev ◽

Mikhail Karpukhin

Keyword(s):

Ascorbic Acid ◽

Vitamin C ◽

Water Content ◽

Meteorological Data ◽

Water Status ◽

High Water Content ◽

Water Retention Capacity ◽

Early Recovery ◽

Continental Climate ◽

Red Currant

The aim of this work was to study the mechanism of climatic adaptation of red currant genotypes (Ribes rubrum L.) on the basis of physiological, biochemical and agrometeorological measurements and to determine the different phenophases of plant development identify adaptive genotypes for introduction. The studies were carried out in 2014–2017. The indicators of the water status of annual shoots (water content, water retention capacity), the biochemical composition of berries (vitamin C) and phenological observations were evaluated, taking into account meteorological data. The genotypes of R. petraeum Wulf. and R. multiflorum Kit. had the longest production period. Ambiguous data on the influence of temperature on the content of ascorbic acid in berries were revealed. High temperatures (>+26 °C) contributed to a greater accumulation of ascorbic acid in the cultivars of R. vulgare Lam. High accumulations of vitamin C in the range of +25–27 °C were found in R. petraeum Wulf. and R. multiflorum Kit.. High water content and water loss contributed to early recovery from the dormant state and reduced resistance to spring temperature changes in R. vulgare Lam. Genotypes of R. vulgare Lam., and R. multiflorum Kit. are promising for growing in a zone with a temperate continental climate. The genotypes of the species R. petraeum Wulf are suitable for introduction to the areas with a continental climate. The obtained results are important for adaptive gardening.

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The Effect of Use of Red Dragon Leather Skin Extract and Long Storage to Water Content, Total Microby and Organoleptic Test Wet Noodle

Serambi Journal of Agricultural Technology ◽

10.32672/sjat.v1i1.1131 ◽

2019 ◽

Vol 1 (1) ◽

Author(s):

Chairuni AR ◽

Teungku Mia Rahmiyati ◽

Zikrillah Zikrillah

Keyword(s):

Shelf Life ◽

Water Content ◽

High Water Content ◽

Skin Extract ◽

Average Value ◽

Organoleptic Test ◽

Fruit Skin ◽

Dragon Fruit ◽

Unstable Molecules ◽

Β Carotene

<pre>Noodle products are generally used as an energy source because they have high enough carbohydrates. Wet noodles are raw noodles which before being marketed experience boiling process in boiling water, with water content around 35% and after boiling the water content increases to 52%. Relatively high water content results in a short shelf life and generally wet noodles have a shelf life of 36 hours at room temperature. Red dragon fruit skin contains high enough fiber and natural antioxidants namely β-carotene, as well as betasianin natural dyes. The antioxidant content of β-carotene in red dragon fruit skin which prolongs the shelf life of wet noodles, because antioxidants can protect cells from damage caused by unstable molecules known as free radicals. The purpose of this study was to determine the interaction of the effect of the use of red dragon fruit skin extract and storage time on moisture content, microbial total and organoleptic tests of wet noodles. The research method is by observing the water content, microbial total and organoleptic test of wet noodles. The results of this study are where the analysis of water content with an average of 55.24%. The results of microbial total analysis with an average of 1008,667 x 10 3. Whereas the results of the organoleptic analysis of the color of wet noodles with an average value of 3.90 (likes) and organoleptic tests of texture of wet noodles with an average value of 3.75 (likes).</pre>

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Pemanfaatan Ekstrak Daun Mahkota Dewa (Phaleria macrocarpa (Scheff.) Boerl) sebagai Pengawet Tomat

Jurnal Akademika Kimia ◽

10.22487/j24775185.2016.v5.i2.8012 ◽

2017 ◽

Vol 5 (2) ◽

pp. 67 ◽

Cited By ~ 1

Author(s):

Dina Supriatni ◽

Irwan Said ◽

Siang Tandi Gonggo

Keyword(s):

Vitamin C ◽

Water Content ◽

Leaf Extract ◽

Tomato Fruit ◽

High Water ◽

High Water Content ◽

Iodometric Titration ◽

Before And After ◽

Phaleria Macrocarpa

Tomato fruit is one of the fruits susceptible to decay because of its high water content. The durability of tomato can be improved by storing in a humid place or by adding of a preservative. Phaleriamacrocarpa (Scheff.) boerlleaf can act as an antibacterial due to the saponin compounds contained therein. This study aimed to investigate the phaleriamacrocarpa (Scheff.) boerlleaf extract as a preservative for tomatoes, and to determine the concentration of leaf extract to sustain tomatoes texture longer. The method used in this study was the maceration for extraction, and iodometric titration to determine of vitamin C levels before and after curing. The results showed that the pickling tomatoes using phaleriamacrocarpa (Scheff.) boerl leaf extract with a concentration of 6% sustained tomatoes up to 9 days, and the fruit decreased levels of vitamin C from 33.440 mg/100 g material into 27.580 mg/100 g of material.

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MUTU SAUERKRAUT KUBIS DAN WORTEL GRADE RENDAH DENGAN KONSENTRASI GARAM YANG BERBEDA

Jurnal Teknologi Pangan dan Kesehatan (The Journal of Food Technology and Health) ◽

10.36441/jtepakes.v1i2.189 ◽

2021 ◽

Vol 1 (2) ◽

pp. 101-112

Author(s):

Ranny Nakdiyani

Keyword(s):

Weight Loss ◽

Lactic Acid ◽

Vitamin C ◽

Water Content ◽

Economic Value ◽

Low Grade ◽

Concentration Data ◽

Physical Test ◽

Chemical Test ◽

Total Dissolved Solid

Garam adalah bahan yang mempengaruhi kualitas fermentasi sauerkraut. Garam digunakan untuk menghilangkan air dari sayuran dan digunakan oleh bakteri asam laktat untuk tumbuh. Kubis dan wortel kelas rendah dapat diolah dengan sauerkraut untuk meningkatkan nilai ekonomi. Inti dari penelitian ini adalah untuk mendapatkan konsentrasi garam yang dapat memanfaatkan kol dan wortel sauerkraut terbaik. Desain penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan satu faktor yang terdiri dari 4 taraf (A1: 2,5%; A2: 5%; A3: 7,5%; A4: 10%) dan 4 pengulangan. Kualitas Sauerkraut dianalisis dengan uji organoleptik (mutu hedonik dan hedonik), uji fisik (susut bobot), uji kimia (pH, kadar air dan total padatan terlarut), vitamin C dan konsentrasi asam laktat. Data diolah secara statistik menggunakan aplikasi SPSS dengan analisis satu arah (ANOVA). Tindak lanjut Duncan dilakukan untuk mengetahui perbedaan antara perlakuan jika ANOVA memiliki efek yang signifikan. Formulasi terbaik adalah sauerkraut dengan konsentrasi garam 2,5%. Selain itu sauerkraut memiliki penurunan berat badan 4,55%, keasaman (pH) 3,70%, kadar air 91,11%, total padatan terlarut 7,40 Brix, vitamin C 3,29 mg / 100 g dan asam laktat 1,86%. ABSTRACT: Salt is an ingredient that affects the quality of sauerkraut fermentation. Salt is used to remove water from vegetables that are used as lactic acid to grow. Low grade class of cabbage and carrot can be processed sauerkraut to increase economic value. The main of this research was to get concentration of salt that can be preserve the best sauerkraut cabbage and carrot . The research design used was Completely Randomized Design (CRD) with one factor consisting of 4 treatments levels (A1:2,5% ; A2:5% ; A3:7,5% ; A4:10%) and 4 repetitions. Sauerkraut’s quality analized by organoleptic test (hedonic and hedonic quality), physical test (weight loss test), chemical test (pH, water content and total dissolved solids), vitamin C and lactic acid concentration. Data was processed statistically using SPSS application with one way analysis (one ways ANOVA). Duncan’s follow-up was carried out to find out the differences between treatments if ANOVA had a significant effect. The best formulation is sauerkraut with 2,5% salt concentration. In addition sauerkraut has weight loss 4,55%, acidity (pH) 3.70%, water content 91,11%, total dissolved solid 7,40 Brix, vitamin C 3,29 mg/100 g and lactic acid 1,86%. Keywords: Sauerkraut, Salt, Fermentation

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PERUBAHAN KUALITAS BAWANG MERAH (Allium Ascalonicum L.) SELAMA PENYIMPANAN PADA TINGKAT KADAR AIR DAN SUHU YANG BERBEDA ((Allium ascalonicum l.) During Storage at Different Temperature and Water Content)

Jurnal Penelitian Pascapanen Pertanian ◽

10.21082/jpasca.v11n2.2014.108-115 ◽

2017 ◽

Vol 11 (2) ◽

pp. 108 ◽

Cited By ~ 3

Author(s):

A.Khairun Mutia ◽

Y.Aris Purwanto ◽

Lilik Pujantoro

Keyword(s):

Weight Loss ◽

Water Content ◽

Room Temperature ◽

Storage Temperature ◽

High Water ◽

High Water Content ◽

Storage Losses ◽

And Storage ◽

Estimation Quality

Bawang merah merupakan salah satu jenis komoditas yang menjadi kebutuhan masyarakat. Namun bawang merah sangat mudah mengalami perubahan mutu seperti susut bobot, perubahan volatile dan mengalami kerusakan karena memiliki kandungan air yang tinggi, sehingga diperlukan metode penyimpanan yang baik untuk mempertahankan kesegarannya selama penyimpanan. Salah satu cara untuk mempertahankan kesegaran dan kualitas bawang merah adalah menyimpan pada suhu rendah dengan tingkat kadar air tertentu. Adapun tujuan dari penelitian ini untuk mengetahui tingkat kadar air dan suhu penyimpanan yang mempertahankan mutu bawang merah konsumsi, serta pendugaan mutu bawang merah hingga penyimpanan 6 bulan. Bawang merah dikeringkan hingga kadar air mencapai 85% dan 80% kemudian dimasukkan kedalam kemasan rajut masing-masing sebanyak 2 kg dan dilakukan penyimpanan pada suhu 5°C dengan RH 65-70%, 10°C dengan RH 65-70% dan suhu ruang (25-30°C) dengan RH 52-88% selama 8 minggu. Dari hasil penelitian menunjukkan bahwa penyimpanan bawang merah yang terbaik pada kadar air 80% dengan suhu 5°C RH 65-70%, menghasilkan susut bobot 7,06%, kadar air 79,48%, kerusakan 0,37%, kekerasan 4,38 N, dan VRS 26,53 ?Eq/g. Berdasarkan pendugaan daya simpan, susut bawang merah hingga penyimpanan 6 bulan dengan penyimpanan pada suhu 5°C dengan kadar air 80% sebesar 21,466%.Kata kunci :bawang merah, suhu, kadar air, penyimpanan, kualitas.English Version AbstractShallot is one of the types of commodities into the needs of society. But shallots are very susceptible to changes in quality such as weight loss, changes in the volatile and damaged because it has a high water content, so it needed a good storage method for maintaining freshness during storage. One way to maintain the freshness and quality of shallot is storing at low temperatures with a certain level of water content. The aim of this study was to determine the level of water content and storage temperature to maintain the quality of shallot consumption, and shallot estimation quality until 6 months of storage. Shallots were dried to water content reached 85% and 80% and then inserted into the knited packaging each of 2 kg and then stored at 5°C with RH 65-70%, 10°C with RH 65-70% and room temperature (25-30°C) with RH 52-88% for 8 weeks. The result of the experiment showed that storage of shallot in water content of 80% at 5°C RH 65-70%, resulting in a weight loss of 7,06%, the water content of 79.48%, disorder 0,37%, hardness 4,18 N and VRS 26.53 ?Eq / g. Based on the estimation of shelf life, storage losses of shallot until 6 months with storage at 5 °C with water content of 80% of to 21.466%.Keywords :shallot, suhu, water content, storage, quality.

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