scholarly journals Pendugaan Umur Simpan Tomat (Lycopersium esculentum Mill) berdasarkan Kandungan Total Padatan Terlarut dengan Model Arrhenius dan Q10

2019 ◽  
Vol 12 (1) ◽  
pp. 32-38
Author(s):  
Rita Khathir ◽  
Sarmedi Sarmedi ◽  
Bambang Sukarno Putra ◽  
Raida Agustina
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Storage Temperature ◽  
Quality Parameter ◽  
Total Soluble Solid ◽  
Arrhenius Model ◽  
Q10 Value ◽  
Life Estimation ◽  
Soluble Solid ◽  
Energy Activation

Abstrak. Informasi umur simpan tomat sangat penting untuk proses penanganan pasca panennya sehingga dapat mengurangi resiko kerugian yang dihadapi oleh para petani dan pedagang. Penelitian ini bertujuan untuk mengetahui apakah model Arrhenius dan Q10 dapat digunakan untuk menduga umur simpan tomat berdasarkan nilai total padatan terlarut (TPT). Tomat segar terbaik yang diperoleh dari pasar induk disimpan dengan 3 variasi suhu ekstrim yaitu 50˚C, 60˚C dan 70 ˚C. Selama penyimpanan tersebut dilakukan pengamatan nilai TPT setiap 1 jam sekali, sampai keadaan tomat sudah tidak layak untuk dikonsumsikan lagi. Peralatan yang digunakan adalah refraktometer digital. Analisis model Arrhenius dilakukan dengan pendekatan persamaan linier. Pendugaan umur simpan dilakukan dengan metode Q10. Hasil penelitian menunjukkan bahwa model Arrhenius perubahan TPT tomat adalah k = 7,46x1012. e -8666/T . Energi aktivasi perubahan TPT buah tomat adalah 17.158 kal/mol. Nilai Q10 diperoleh sebesar 2,18. Pendugaan umur simpan dapat dilakukan dengan pendekatan ini baik menggunakan basis suhu penyimpanan 10 maupun 30 °C. Umur simpan tomat pada suhu 30 °C adalah 4,4 dan 5 hari, sedangkan umur simpan tomat pada suhu 10 °C adalah 21 dan 23,8 hari. Perlu penelitian lanjutan untuk menduga umur simpan tomat menggunakan parameter mutu lain seperti vitamin C dan kekerasan untuk meningkatkan validitas hasil pendugaan umur simpannya.  The prediction of Tomato shelf life Based on Its Total Soluble Solid by Using Arrhenius and Q10 Model Abstract. The information about shelf life of tomato is necessary for its post harvest handling to reduce the loss facing by farmers and sellers. The study aimed to observe that the Arrhenius model and Q10 can be used to estimate the shelf life of tomatoes based on its total soluble solid (TSS). The fresh tomatoes obtained from the market were stored at three extreme temperatures i.e. 50˚C, 60 ˚C, and 70 ˚C. During the storing, the TSS was analyzed every hour, until the tomatoes quality was decreased. The TSS was observed by using refractometer. The Arrhenius model were evaluate through the TSS model in linier model. The shelf life estimation were calculated by Q10 method. Results showed that the Arrhenius model of TSS changes in tomatoes was k = k = 7.46x1012. e -8,666/T. The energy activation of TSS changes was about 17,158 kal/mol. The Q10 value was 2.18. The estimation of tomato shelf life can be run successfully by using the Arrhenius and Q10 approach, both at storage temperature basis of 10 and 30 °C. The shelf life of tomatoes at storage temperature 30 were 4.4 and 5 days, respectively, whereas at storage temperature 10 °C were 21 and 23.8 days, respectively. Therefore it is recommended for the further study to evaluate the other quality parameter changes such as vitamin C and hardness to improve the model.

scholarly journals PENDUGAAN UMUR SIMPAN JAGUNG MANIS BERDASARKAN KANDUNGAN TOTAL PADATAN TERLARUT DENGAN MODEL ARRHENIUS (Shelf Life Estimation of Sweet Corn Based on Its Total Soluble Solid by Using Arrhenius Model)

2015 ◽  
Vol 35 (02) ◽  
pp. 200 ◽  
Author(s):  
Rita Khatir ◽  
Ratna Ratna ◽  
Mega Apriesti Puri
Keyword(s):  
Shelf Life ◽  
Sweet Corn ◽  
Sugar Content ◽  
Total Soluble Solid ◽  
Arrhenius Model ◽  
Life Estimation ◽  
Different Temperatures ◽  
Soluble Solid ◽  
Life Predictions ◽  
Temperature Storage

Sweet corn has short shelf life at room temperature storage in the tropical countries (28-33°C). The quality deterioration of sweet corn can be determined by the decrease of its sugar content. The study aimed to estimate the shelf life of sweet corn based on the reduction of its total soluble solid (TSS) by using Arrhenius model. The samples were prepared from fresh harvested corn stored for 10 days at 3 different temperatures of 5, 15 and 28 °C. Total soluble solid (TSS) were analyzed every day by using abbe refractrometer. Organoleptic analysis was used by using hedonic scales from 1 to 7. The analysis was conducted until respondents had graded the samples at score 5 (dislike slightly), 6 (dislike) and approaches can be used to calculate the shelf life of sweet corn. The acceleration factor for the TSS degradation at null approach, it was estimated that if the sweet corn were stored at temperature of 30, 25, 20, 15, 10 and 5°C, the shelf temperatures, the shelf life of sweet corn would be 3.7, 4.5, 5.6, 6.8, 8.4, and 10.3 days. In conclusion, the shelf life predictions of sweet corn were valid well with the experimental results. Keywords: Sweet corn, shelf life, total soluble solid ABSTRAKUmur simpan jagung manis relatif singkat apalagi kalau disimpan pada suhu ruang di negara-negara tropis (28-32°C). Kerusakan jagung manis dapat diindikasikan dengan penurunan kandungan gulanya. Penelitian ini bertujuan untuk menduga umur simpan jagung manis berdasarkan reaksi penurunan kandungan total padatan terlarutnya (TPT) dengan pendekatan model Arrhenius. Jagung manis segar yang baru siap panen segera disimpan selama 10 hari pada 3 kombinasi suhu yaitu 5, 15 dan 28°C. Setiap hari dilakukan analisis kandungan TPT dengan . Uji organoleptik dilakukan dengan skala hedonik 1-7. Proses pengamatan dihentikan apabila responden telah memberikan nilai 5 (agak tidak suka), 6 (tidak suka) dan 7 (sangat tidak suka). Pendekatan model Arrhenius dilakukan dengan dua persamaan yaitu persamaan orde 0 dan orde 1. Hasil analisis menunjukkan bahwa kedua persamaan tersebut dapat dipergunakan untuk menduga umur simpan jagung. Nilai faktor percepatan reaksi penurunan mutu (Q) untuk persamaan orde 0 adalah 1,49, sedangkan nilai Q10 untuk persamaan orde 1 adalah 1,51. Dengan menggunakan pendekatan orde 0, penyimpanan jagung manis pada suhu 30, 25, 20,15, 10 dan 5°C akan berpengaruh kepada umur simpan jagung manis menjadi 3,7, 4,5, 5,5, 6,7, 8,2, dan 10 hari. Sedangkan dengan pendekatan orde 1, penyimpanan jagung manis pada suhu yang sama akan berpengaruh kepada umur simpan jagung manis menjadi 3,7, 4,5, 5,6, 6,8, 8,4, dan 10,3 hari. Dapat ditarik kesimpulan bahwa hasil dugaan tersebut sangat valid dengan hasil observasi.Kata kunci: Jagung manis, umur simpan, total padatan terlarut

scholarly journals Masa simpan tempe dalam pengemas edible film tapioka termodifikasi [Shelf life of tempe wrapped by modified-tapioca edible film]

2021 ◽  
Vol 26 (1) ◽  
pp. 45
Author(s):  
Maria Erna Kustyawati ◽  
Dian Santoso Manalu ◽  
Murhadi Murhadi ◽  
Ahmad Sapta Zuidar ◽  
Diki Danar Tri Winanti
Keyword(s):  
Shelf Life ◽  
Water Content ◽  
Storage Temperature ◽  
Edible Films ◽  
Quality Parameter ◽  
Edible Film ◽  
Arrhenius Model ◽  
Life Estimation ◽  
Randomized Design ◽  
Completely Randomized Design

Edible film made up of modified tapioca was used to wrap tempeh and its shelf life estimation was determined. The edible films must be capable of evenly aerating and maintaining moisture without causing condensation in order mycelium to be able to grow and produce high-quality tempeh. The experiment was carried out in completely randomized design with two main factors of storage temperature and time. An accelerated shelf life test at 17oC, 27oC, and 37oC with an Arrhenius model was used to calculate the shelf life, and water content was used as quality parameter indicator. The result showed that modified-tapioca based edible film made from fermentation of tapioca by Saccharomyces cerevisiae was characterized as having elongation of 11.40 %, tensile strength of 408.37 MPa, thickness of 0.88 mm and WVTR of 12.60 g/m2/h. Rate constant of water content decrease in edible film wrapped tempeh based on Arrhenius model was 0.3832 % day-1 and Ea was 10.296 kkal/gmol, while that of in PP-plastic wrapped tempeh was 0.3831% day-1 and Ea was 9.998 kkal/gmol. The shelf life of edible film wrapped tempeh was 9.39 days at 27oC, 5.18 days at 27oC, and 2.96 days at 37oC, while shelf life of PP-plastic wrapped tempeh was 8.64 days at 17oC, 4.85 days at 27 oC, and 2.82 days at 37oC. Therefore, it can be concluded that modified tapioca based edible film increased the shelf life of tempeh.

Pendugaan Umur Simpan Kembang Kol Berdasarkan Total Padatan Terlarut Dengan Model Arrhenius dan Q10

2019 ◽  
Vol 4 (3) ◽  
pp. 95-104
Author(s):  
Delyansah Putra ◽  
Syafriandi Syafriandi ◽  
Diswandi Nurba
Keyword(s):  
Shelf Life ◽  
Extreme Temperature ◽  
Soluble Solids ◽  
Local Market ◽  
Arrhenius Model ◽  
K Value ◽  
Q10 Value ◽  
The Real ◽  
Life Estimation ◽  
Soluble Solid

Abstrak. Informasi umur simpan kembang kol sangat penting untuk proses penanganan pasca panennya, sehingga dapat mengurangi resiko kerugian yang dihadapi oleh para petani dan pedagang. Penelitian ini bertujuan untuk mengetahui apakah model Arrhenius dan Q10 dapat digunakan untuk menduga umur simpan kembang kol berdasarkan total padatan terlarut. Kembang kol pilihan yang diperoleh dari pasar lokal disimpan dengan 5 variasi suhu ekstrim yaitu 50˚C,  55˚C, 60˚C, 65˚C, dan 70˚C. Selama penyimpanan tersebut dilakukan pengamatan nilai TPT sampai keadaan kembang kol sudah tidak layak untuk dikonsumsi lagi. Data perubahan nilai TPT diplotkan ke grafik dan modelnya dibaca dengan pendekatan linier. Nilai k yang menunjukkan laju reaksi perubahan TPT merupakan kemiringan dari model. Hasil plot ln k terhadap 1/T dalam skala Kelvin membentuk persamaan linier yang merupakan model Arrhenius. Penyimpanan kembang kol pada suhu ruang dilakukan untuk menentukan umur simpan aktual. Kemudian dengan nilai Q10 ditentukan umur simpan  kembang kol pada berbagai suhu. Hasil penelitian menunjukkan bahwa terjadi fluktuasi nilai TPT selama penyimpanan kembang kol pada suhu ekstrim. Pada suhu 50˚C terjadi peningkatan TPT sebesar 0,001%brix per jam, pada suhu 55˚C terjadi peningkatan TPT sebesar 0,005%brix per jam, sedangkan pada suhu 65˚C  dan 70˚C terjadi penurunan TPT sebesar 0,001%brix per jam. Nilai R2 yang diperoleh dari model linier ini sangat rendah yaitu 3-43%.  Persamaan Arrhenius penurunan TPT kembang kol adalah  dengan R2 sebesar 12,7%. Nilai faktor percepatan reaksi (Q10) TPT buah kembang kol adalah 0,73, sedangkan umur simpan aktual buah kembang kol pada suhu 29˚C adalah 5 hari. Hasil pendugaan umur simpan kembang kol pada suhu  5, 10, 15, 20, dan 25˚C adalah 2,3 hari, 2,7 hari, 3,2 hari, 3,8 hari, dan 4,4 hari. Hasil pendugaan ini belum sesuai dengan umur simpan actual kembang kol.Shelf-life Estimation of Cauliflower based on Total Soluble Solids by using the Arrhenius and Q10 ApproachAbstract. The shelf-life information of cauliflower is very important for the good post harvest handling thus it can reduce loss facing by farmers or sellers. The study aimed to estimate the shelf-life of cauliflower based on its total soluble solid (TSS) by using Arrhenius and Q10 approach. The selected cauliflowers obtained from the local market were stored at extreme temperatures i.e. 50, 55, 60, 65 and 70˚C. During storage at extreme temperature, the TSS values were determined until the cauliflowers quality broken. The TSS data were plot into a graph as linear model. The k values were the slope of the curve. The linear curve between ln k value and 1/T at unit of K performed the Arrhenius model. The storage at room temperature was also conducted to observe the real shelf-life of cauliflower. Finally, by using the Q10 value, the shelf-life of cauliflower was estimated. Results showed that there were fluctuated changes of TSS during storage. At temperature of 50˚C the incident increase of TSS was about 0.001%brix hourly, at temperature of 55˚C the increase of TSS was about 0.005%brix hourly, whereas at temperature of 65 and 70˚C, the decrease of TSS was about 0.001%brix hourly. The R-square values were very low from3 to 43% only. The Arrhenius model of the TSS changes in cauliflower was(R2 =12.7%). The Q10 value was 0.73, and the real shelf-life of cauliflower at 29˚C was 5 days. The shelf-life estimations of cauliflower at  5, 10, 15, 20, and 25˚C were 2.3 days, 2.7 days, 3.2 days, 3.8 days, and 4.4 days, respectively. These estimated results of shelf-life were not suitable with the actual shelf-life.Therefore, it is necessary to study the shelf-life esrtyimation of cauliflower by using other parameters such as vitamin A and vitamin C.

scholarly journals Pendugaan Umur Simpan Jeruk Siam (Citrus nobilis var. microcarpa) Berdasarkan Kandungan Vitamin C Menggunakan Persamaan Arrhenius

2016 ◽  
Vol 1 (1) ◽  
pp. 1077-1086
Author(s):  
Niken Wahyuningsih ◽  
Ratna Ratna ◽  
Zulfahrizal Zulfahrizal
Keyword(s):  
Vitamin C ◽  
Arrhenius Equation ◽  
Storage Temperature ◽  
Total Soluble Solid ◽  
Organoleptic Test ◽  
Soluble Solid

Abstrak.Menganalisis mutu selama penyimpanan dapat dilakukan dengan mengendalikan kondisi penyimpanan tertentu serta menduga laju penurunan mutu yang terjadi. Penelitian ini bertujuan untuk menduga umur simpan jeruk siam berdasarkan laju penurunan vitamin C selama penyimpanan menggunakan persamaan Arrhenius. Jeruk siam segar disimpan dengan variasi suhu yaitu suhu 10⁰C, 15⁰C, dan 28⁰C. Analisis dilakukan 3 hari sekali hingga panelis menolak dengan parameter susut bobot, tingkat kekerasan, total padatan terlarut (TPT), vitamin C, dan uji organoleptik yaitu warna, aroma, tekstur, rasa, dan penerimaan keseluruhan. Hasil penelitian diperoleh persentase susut bobot pada suhu 10⁰C dan suhu 15⁰C yaitu 11,57 % pada penyimpanan hari ke- 12. Tingkat kekerasan tertinggi pada suhu penyimpanan 10 ⁰C yaitu 2,09 Kg/cm2. Suhu 15 ⁰C mengalami kenaikan total padatan terlarut paling tinggi hingga 9,70% brix. Uji organoleptik penyimpanan terbaik pada suhu 15 ⁰C dengan lama penyimpanan hingga hari ke- 12, warna, tekstur, aroma, rasa dan penerimaan keseluruhan skornya yaitu 4,28, 4,05, 3,76, 4,50 dan 4,10. Umur simpan jeruk siam pada suhu 10⁰C umur simpannya 15 hari, suhu penyimpanan 15⁰C umur simpannya 14 hari, Suhu  28⁰C umur simpannya 13 hari. Penelitian ini didapatkan model pendugaan laju penurunan mutu jeruk siam selama penyimpanan yaitu k = 30.01808 e-777.54(1/T). Abstract. Analyzing the quality during storage could be done by controlling the storage as well as suspecting the rate of decrease the quality. This research aim to presume the life of siamese orange based on the rate of vitamin C decrease during the storage by using Arrhenius equation. The fresh siamese oranges with variety of storage temperature were 10 0C, 15 0C, and 28  0C. Analysis done in 3 days until the panelist refected to the shrinkage of weight, the level of solid, total soluble solid (TSS), Vitanin C, and organoleptic test such as colour, aroma, texture, taste, acceptance in a whole. From the result it is obtained the percentage of shrinkage weigh of temperature at 10 0C and at 15 0C  was 11,57 % in the storage of day 12. The highest level of solid was on temperature at 10 0C was 2,09 kg/cm2. On the temperature 15 0C it has the total soluble solid up to 9,70b% brix. The best organoleptic test storage was on temperature 15 0C with in 12 days of storage, the highest colour, aroma, texture, taste, and acceptance in a whole score was 4,28, 4,05, 3,76, 4,50 and 4,10. The siamese orange life storage on temperature 10 0C could be storage for 15 days, on temperature 15 0C could be storage for 14 days, on temperature 28 0C could be storage for 13 days. The reseach found out that the persume of decreasing the quality of siamese orange duringstorage was k = 30.01808 e-777.54(1/T).

scholarly journals Estimasi Umur Simpan Pliek-U Berdasarkan Kadar Air Menggunakan Model Arrhenius dan Metode Q10

2021 ◽  
Vol 14 (2) ◽  
pp. 1-9
Author(s):  
Rita Khathir ◽  
Riska Jannati ◽  
Raida Agustina
Keyword(s):  
Shelf Life ◽  
High Temperatures ◽  
Room Temperature ◽  
Reaction Rate ◽  
Arrhenius Model ◽  
K Value ◽  
Q10 Value ◽  
Life Estimation ◽  
Quality Degradation ◽  
Shelf Life Estimation

Abstrak. Penelitian ini bertujuan untuk menduga umur simpan  Pliek-U  menggunakan model Arrhenius dan metode Q10. Sebanyak 6 sampel Pliek-U yang sudah diketahui kadar air awalnya diberikan perlakuan suhu ekstrim 50, 60, dan 70˚C sampai kondisi Pliek-U mengalami penurunan mutu yang ditandai dengan perubahan warna dan bau. Perubahan berat sampel diamati dalam interval 30 menit. Selanjutya dilakukan perhitungan kadar air Pliek-U dan nilainya diplotkan dalam grafik di mana koordinat x nya sebagai waktu dan koordinat y nya sebagai kadar air. Gradien grafik adalah laju reaksi perubahan kadar air Pliek-U (k). Model Arrhenius adalah hasil plot nilai ln k terhadap 1/T dalam skala Kelvin. Selanjutnya dihitung nilai Q10 dan umur simpan Pliek-U dengan asumsi bahwa umur simpan sampel pada suhu ruang (30ºC) adalah 32 bulan. Hasil penelitian ini menunjukkan nilai k Pliek-U pada suhu 50ºC 0,0621 dan nilai R2 sebesar 15,52%. Nilai k Pliek-U pada suhu 60ºC adalah 0,0826 dan nilai R2 sebesar 67,9%, dan nilai k Pliek-U pada suhu 70ºC adalah 0,0877 dan nilai R2 sebesar 54,39%. Persamaan Arrhenius Pliek-U berdasarkan perubahan kadar air adalah k = 27,454 . e-1.925(1/T) dengan R2 sebesar 91,47%. Nilai faktor percepatan reaksi (Q10) Pliek-U adalah 1,214. Umur simpan Pliek-U dapat ditentukan dengan persamaan tT1=32 .1,214(∆T/10).Shelf-life estimation of Pliek-U based on moisture changes by using Arrhenius and Q10 approachAbstract. The study aimed to predict the shelf-life of Pliek-U by using Arrhenius and Q10 approach. About 6 samples of Pliek-U, already known its moisture, were exposed to high temperatures of 50, 60, dan 70ºC to reach degradation quality characterized by color and odor changes. The alteration of weight was also observed at interval of 30minutes. Based on these data, the changes of moisture were calculated and the trend was drawn on a XY scatter chart. The gradien of the chart was the reaction rate of quality degradation (k). Then, the Arrhenius model was constructed by plotting ln k and 1/T (K) into a graph. Lastly, the Q10 and shelf-life were calculated by using assumption that the shelf-life at room temperature was about 32 months. Results showed that the k-value and R-square of Pliek-U at 50˚C was 0.0621 and 15.52%, respectively. The k-value and R-square of Pliek-U at 60˚C was 0,0826 and 67,9%, whereas the k-value and R-square of Pliek-U at 70˚C was 0,0877 and 54,39%. The Arrhenius model of Pliek-U based on moisture changes was k = 27,454. e-1.925(1/T) and R-square was 91.47%. The Q10-value of Pliek-U was 1,214 and the shelf-life of Pliek-U can be adjusted by using the model tT1=32 .1,214(∆T/10).

scholarly journals Evaluation of the Effect of Ethephon in Postharvest Tomato (Lycopersicon esculentum)

2019 ◽  
pp. 1-8
Author(s):  
Urmi Rani Devi ◽  
Ayesha Begum ◽  
Nilufa Yeasmin
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Chemical Properties ◽  
Titratable Acidity ◽  
Treated Group ◽  
Total Soluble Solid ◽  
Lower Amount ◽  
Physico Chemical ◽  
Soluble Solid ◽  
Β Carotene

Aims: The aim of this study is to determine the effect of applying ethephon on postharvest tomato. Study Design: Completely Randomized Design (CRD). Place and Duration of Study: The study was conducted in the laboratory of the Department of Applied Food Science and Nutrition, Department of Food Processing and Engineering, Department of Applied Chemistry and Chemical Technology of Chittagong Veterinary and Animal Sciences University, Chittagong, Bangladesh. It was conducted for a period of six months from 1st January, 2018 to 30th June, 2018. Methodology: TSS (Total Soluble Solid) was determined by using hand refractometer, proximate composition by standard AOAC method, vitamin C and β-carotene by UV-spectrophotometric method, sodium and potassium by flame photometric method, titratable acidity, calcium and magnesium by titremetric method. To compare differences in control and treated group, significant difference was considered at the level of P<0.05.   Results: Ethephon treated tomatoes ripen quickly with attractive surface color and had shorter shelf life than non-treated tomatoes (control). Physico-chemical properties including total soluble solid and titratable acidity increased significantly (P<0.05) in treated group (4.66±0.57°B; 0.32±0.01% respectively) than control (3.33±0.57°B; 0.28±0.01% respectively). Moisture content also significantly (P<0.05) increased in ethephon treated tomato (94.15±0.27g/100g) than non-treated (85.54±0.23g/100g). But significantly lower amount of carbohydrate, ash, crude fiber were observed in artificially ripened tomato by ethephon (2.5±0.45g/100g; 0.51±0.02g/100g; 0.82±0.03g/100g respectively) than naturally ripened (3.7±0.26g/100g; 0.59±0.01g/100g; 0.90±0.01g/100g respectively). Apparently protein and fat content were found insignificantly less amount in artificially ripened tomato by ethephon. The significant lowest concentration of vitamin C and β-carotene were observed in ethephon ripened tomato (16.65±0.01mg/100g; 413.33±1.15μg/100g respectively). Mineral contents of ethephon treated tomato (Na 3.65±0.47mg/100g; K 199±1.00mg/100g; Ca 4.75±0.07mg/100g; Mg 8.57±0.19mg/100g) found significantly (P<0.05) fewer amounts than control tomato (Na 3.96±0.01mg/100g; K 213.67±0.57 mg/100g; Ca 5.57±0.15mg/100g; Mg 9.96±0.04mg/100g). Conclusion: Application of ethephon on postharvest tomato hastens ripening time and physico-chemical properties but reduces shelf life and nutritive value of tomato.

scholarly journals Accelerated Shelf Life Test (Aslt) Method with Arrhenius Approach for Shelf Life Estimation of Sugar Palm Fruit Jam With Addition of Asian Melastome (Melastoma malabathricum, l.) on Jar Packaging and Pouch

2019 ◽  
Vol 3 (2) ◽  
pp. 268-279
Author(s):  
Anna Anggraini ◽  
Kesuma Sayuti ◽  
Rina Yenrina
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Rate Of Change ◽  
Critical Parameters ◽  
Storage Process ◽  
Arrhenius Model ◽  
Palm Fruit ◽  
Life Estimation ◽  
First Order ◽  
Melastoma Malabathricum

Abstract. Base on previous studies showing that sugar palm fruit can be made as jam with the addition of Asian melastome fruit as a natural coloring. This sugar palm fruit jam product is packaged with jar and pouch packaging. shelf Life information for this product is unknown. The purpose of this study is to determine the rate of change in quality, critical parameters, and estimate the shelf life of sugar palm fruit jam with Arrhenius Model which is simulated at three storage temperature conditions (28⁰C, 38⁰C, and 48⁰C). Parameters observed during the storage process are water content, water activity (aw), pH, color (L), anthocyanin, and antioxidant activity (IC50). The results showed that the smallest activation energy value was used to determine product shelf life, it is color parameters (L) (first order reaction) with linear regression y = -4715.x + 9,787 on jar bottle packaging and y = -2021.x + 1,387 on packaging pouch. The age of storing sugar palm fruit jam with jar bottles is 93 days at 28⁰C and on the packaging pouch for 40 days at 28⁰C.

scholarly journals Dilution Ratio and Pasteurization Effects on the Physico-chemical Characteristics of the Pulp of Saba senegalensis of Côte d'Ivoire

2019 ◽  
pp. 1-9
Author(s):  
Yapi Elisée Kouakoua ◽  
Aïssatou Coulibaly ◽  
Kouadio Claver Degbeu ◽  
N’Guessan Georges Amani
Keyword(s):  
Vitamin C ◽  
Cote D'ivoire ◽  
Total Soluble Solid ◽  
Chemical Characteristics ◽  
Dilution Ratio ◽  
Chemical Parameters ◽  
Physico Chemical ◽  
Soluble Solid ◽  
Saba Senegalensis ◽  
Β Carotene

Aims: The objective of this study was to evaluate the effect of dilution ratio and pasteurization on physico-chemical parameters of Saba senegalensis pulp in the context of its recovery. Study Design: The experimental set-up was of a completely randomized design. Place and Duration of Study: This study was carried out in the Department of Food Science and Technology, at the Laboratory of Food Biochemistry and Tropical Product Technology (BATPTL) of Nangui Abrogoua University, Abidjan, Côte d'Ivoire, between June and August 2019. Methodology: The pulp collected from the fruit was diluted according to the following pulp/water ratio (RPW; v/v): 1:0.5; 1:1 and 1:1.5 and pasteurized at 75°C at different times (5 min, 10 min and 15 min). The pH, titratable acidity (TA), Total soluble solid (TSS), vitamin C, β-carotene and the colour were determined on the different samples. Results: The results obtained during this study showed that all the physico-chemical parameters evaluated, except pH, are affected during dilution while during pasteurization only vitamin C and β-carotene are affected. During the respective dilutions, 50%, 62% and 66% of the vitamin C concentration decreased as well as 53%, 74% and 76% of β-carotene. It also led to a decrease in total soluble solid (TSS) of 32%, 50% and 59%. Following the pasteurization of each diluted pulp12%, 45% and 50% on average of the vitamin C are lost at the respective pasteurization time  (5 min, 10 min and 15 min respectively). For β-carotene the content decreases (50%) within the first 5 minutes and remains constant during the last 10 minutes of pasteurization. Conclusion: During Saba senegalensis fruit processing into nectar, dilution and pasteurization factors must be considered in order to ensure the physico-chemical quality of the beverage. The physico-chemical characteristics were more affected during dilution than in pasteurization.

scholarly journals PENDUGAAN UMUR SIMPAN KERIPIK PISANG SALUT COKELAT “PURBARASA” KEMASAN POLIPROPILEN BERDASARKAN ANGKA TBA DENGAN METODE ASLT MODEL ARRHENIUS

REAKTOR ◽  
2017 ◽  
Vol 17 (3) ◽  
pp. 118 ◽  
Author(s):  
Ervika Rahayu Novita Herawati ◽  
Rifa Nurhayati ◽  
Mukhamad Angwar
Keyword(s):  
Shelf Life ◽  
Arrhenius Parameter ◽  
Deep Frying ◽  
Life Test ◽  
Arrhenius Model ◽  
Cocoa Powder ◽  
Life Estimation ◽  
Different Temperatures ◽  
Shelf Life Estimation

Abstract SHELF LIFE ESTIMATION OF COCOA POWDER-COATED BANANA CHIPS “PURBARASA” BASED ON TBA VALUE USING ARRHENIUS MODEL OF ACCELERATED SHELF LIFE TEST (ASLT) METHOD. Cocoa powder-coated banana chips "PURBARASA" is a banana chips made from local banana in Nglanggeran Village and coated with local cocoa powder. The products are sold using polypropylene packaging with 0.08 mm thickness. The change in quality of cocoa powder-coated banana chips "PURBARASA" during storage might occur for its rancidity which is caused by fat contained in cocoa powder and absorbed oil within banana chips during deep frying processed. This deterioration can decrease its shelf life. However, the shelf life of cocoa powder-coated banana chips "PURBARASA" has not been studied yet, hence, it is really necessary to estimate shelf life of this products in order to comply with the requirements of food safety labeling on its package. The method which can be used to estimate the shelf life of cocoa powder-coated banana chips "PURBARASA" is Accelerated Shelf Life Test (ASLT) with Arrhenius model. In this case, the parameter used were based on rancidity using TBA test. Observations of deterioration carried out at three different temperatures, i.e. 35, 45 and 55oC, every 7 days for 42 days. According to the study, the estimated shelf life of cocoa powder-coated banana chips "PURBARASA" at 10, 25, 28, 300C based on TBA test were 6.2, 4.6, 4.3 and 4.2 months respectively. Kata kunci: ASLT Arrhenius; cocoa powder-coated banana chips; shelf life; TBA   Abstract Keripik pisang salut cokelat “PURBARASA” merupakan produk olahan pisang lokal Desa Nglanggeran berupa keripik yang disalut bubuk cokelat lokal, dan dikemas menggunakan kemasan polipropilen dengan ketebalan 0,08 mm. Keripik pisang salut cokelat “PURBARASA” selama penyimpanan dapat mengalami penurunan mutu berupa ketengikan yang diakibatkan oleh kandungan lemak pada bubuk cokelat dan minyak sisa hasil penggorengan deep frying yang terserap pada keripik sehingga mempengaruhi umur simpan produk. Sampai saat ini, KUBE PURBARASA belum mengetahui umur simpan produk keripik pisang salut cokelat “PURBARASA” sehingga perlu dilakukan penelitian pendugaan umur simpan produk guna memenuhi persyaratan pelabelan keamanan pangan pada kemasan produk pangan. Metode pendugaan umur simpan yang digunakan yaitu metode Accelerated Shelf Life Test (ASLT) Model Arrhenius. Parameter uji yang digunakan yaitu ketengikan berdasarkan angka TBA. Pengamatan penurunan mutu dilakukan pada tiga suhu yang berbeda yaitu suhu 350C, 450C dan 550C setiap 7 hari sekali selama 42 hari. Didapatkan estimasi umur simpan keripik pisang salut cokelat “PURBARASA” pada suhu 10, 25, 28, dan 300C berdasarkan angka TBA berturut-turut yaitu selama 6,2, 4,6, 4,3 dan 4,2 bulan. Keywords: ASLT Arrhenius; keripik pisang salut cokelat; umur simpan; TBA

scholarly journals Changes in Biochemical Characteristics and Activities of Ripening Associated Enzymes in Mango Fruit during the Storage at Different Temperatures

2014 ◽  
Vol 2014 ◽  
pp. 1-11 ◽  
Author(s):  
Md. Anowar Hossain ◽  
Md. Masud Rana ◽  
Yoshinobu Kimura ◽  
Hairul Azman Roslan
Keyword(s):  
Shelf Life ◽  
Biochemical Parameters ◽  
Storage Time ◽  
Storage Temperature ◽  
Starch Content ◽  
Titratable Acidity ◽  
Different Temperatures ◽  
Soluble Solid ◽  
Storage Temperatures ◽  
Carbohydrate Contents

As a part of the study to explore the possible strategy for enhancing the shelf life of mango fruits, we investigated the changes in biochemical parameters and activities of ripening associated enzymes of Ashwina hybrid mangoes at 4-day regular intervals during storage at −10°C, 4°C, and30±1°C. Titratable acidity, vitamin C, starch content, and reducing sugar were higher at unripe state and gradually decreased with the increasing of storage time at all storage temperatures while phenol content, total soluble solid, total sugar, and nonreducing sugar contents gradually increased. The activities of amylase,α-mannosidase,α-glucosidase, and invertase increased sharply within first few days and decreased significantly in the later stage of ripening at30±1°C. Meanwhile polyphenol oxidase,β-galactosidase, andβ-hexosaminidase predominantly increased significantly with the increasing days of storage till later stage of ripening. At −10°C and 4°C, the enzymes as well as carbohydrate contents of storage mango changed slightly up to 4 days and thereafter the enzyme became fully dormant. The results indicated that increase in storage temperature and time correlated with changes in biochemical parameters and activities of glycosidases suggested the suppression ofβ-galactosidase andβ-hexosaminidase might enhance the shelf life of mango fruits.

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