scholarly journals PENGARUH KONDISI HOMOGENISASI TERHADAP KARAKTERISTIK FISIK DAN MUTU SANTAN SELAMA PENYIMPANAN

2020 ◽  
Vol 18 (1) ◽  
pp. 31
Author(s):  
SARI INTAN KAILAKU ◽  
TATANG HIDAYAT ◽  
DONDY A. SETIABUDY
Keyword(s):  
Optimal Condition ◽  
Storage Period ◽  
Coconut Milk ◽  
Plate Count ◽  
Tween 20 ◽  
Practical Reasons ◽  
Homogenization Process ◽  
Total Plate Count ◽  
Randomized Design

<p>ABSTRAK<br />Produk santan awet semakin banyak digunakan masyarakat untuk<br />alasan kepraktisan. Salah satu cara untuk menstabilkan emulsi santan yaitu<br />dengan penambahan emulsifier/stabiliser dan proses homogenisasi.<br />Penelitian ini bertujuan untuk mendapatkan kondisi proses homogenisasi<br />yang dapat menghasilkan emulsi santan yang stabil dengan masa simpan<br />yang optimal. Perlakuan yang diterapkan yaitu tiga kecepatan putaran<br />(6.000, 11.000, dan 16.000 rpm) dan empat durasi homogenisasi (10, 20,<br />30, dan 40 menit). Percobaan menggunakan rancangan acak lengkap<br />(RAL) faktorial dengan tiga kali ulangan. Parameter yang diamati yaitu<br />karakteristik fisik emulsi santan yang meliputi stabilitas emulsi, viskositas,<br />dan mikroskopik santan. Kemudian diamati pula mutu santan selama<br />penyimpanan dengan menguji parameter pH, warna, kadar asam lemak<br />bebas, dan total mikroba. Emulsifier yang digunakan adalah Tween 20<br />(konsentrasi 0; 0,5; dan 1%) dan karboksi-metilselulosa-CMC (konsentrasi<br />0 dan 0,6%). Hasil penelitian menunjukkan bahwa penggunaan CMC 0,6%<br />dapat menghasilkan stabilitas emulsi yang baik (100%) sampai dengan<br />akhir pengamatan (14 hari). Kondisi proses homogenisasi yang optimal<br />diperoleh pada kecepatan putaran 6.000 rpm selama 30 menit. Mutu santan<br />yang dihasilkan dari kondisi proses homogenisasi yang optimal cukup baik<br />dan layak dikonsumsi sampai dengan penyimpanan minggu ke-6.<br />Kata kunci: Santan, homogenisasi, emulsifier/stabiliser, karboksi-metil-<br />selulosa (CMC), mutu</p><p>ABSTRACT<br />Preserved coconut milk is increasingly used publicly because of its<br />practical reasons. One of the ways to stabilize the coconut milk emulsion<br />is by addition of emulsifier/stabilizer and homogenizing process. This<br />study aimed at obtaining conditions of the homogenization process to<br />produce stable emulsions of coconut milk with optimum storage period.<br />The treatments applied were three rotation speeds (6,000, 11,000, and<br />16,000 rpm) and four homogenization durations (10, 20, 30, and 40<br />minutes). The experiment was arranged using factorial completely<br />randomized design (CRD) factorial with three replicates .  Parameters<br />observed were physical characteristics including coconut milk emulsion<br />stability, viscosity, and microscopic test of milk. Furthermore, it was then<br />observed quality of the coconut milk during storage by testing the<br />parameters of pH, color, free fatty acid (FFA) levels, and total microbes by<br />total plate count (TPC). Emulsifiers used in the experiment were Tween 20<br />(concentrations of 0, 0.5, and 1%) and carboxy-methylcellulose - CMC<br />(concentrations of 0 and 0.6%). The results showed that the use of 0.6%<br />CMC was able to produce a good emulsion stability (100%) until the end<br />of the observation (14 days). Optimal condition of homogenization<br />process was obtained at the rotation speed of 6,000 rpm for 30 minutes.<br />The quality of coconut milk resulted from optimal condition of<br />homogenization process was quite good and valid for consumption up to 6<br />weeks of storage.<br />Key words : Coconut  milk,  homogenization,  emulsifier/stabilizer,<br />carboxy-methylcellulose (CMC), quality.</p>

KAJIAN AKTIVITAS ANTIBAKTERI EKSTRAK KULIT PISANG RAJA (Musa Paradisiaca var. Raja) DAN SERAI (Cymbopogon Citratus) TERHADAP UMUR SIMPAN BAKSO AYAM

2022 ◽  
Vol 6 (6) ◽  
Author(s):  
Feren Feren ◽  
Sri Wahyuni ◽  
RH Fitri Faradilla
Keyword(s):  
Storage Time ◽  
Design Method ◽  
Storage Period ◽  
Control Treatment ◽  
Plate Count ◽  
Banana Peel ◽  
Total Plate Count ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Peel Extract

ABSTRACT The purpose of this study was to determine the interaction effect of storage time and concentration of plantain peel extract and lemongrass on organoleptic characteristics (color, aroma, texture, and elasticity) and total microbes in chicken meatballs. This study used a 2-Factorial Completely Randomized Design method. The first factor was storage time with three levels, namely 0 days (T0), 2 days (T1), and 4 days (T2. Meanwhile, the second factor was the concentration of plantain peel and lemongrass extract with three levels, namely 0% (C0), 30% plantain peel extract + 20% lemongrass extract (C1), 20% banana peel extract + 30% lemongrass extract (C2), and 25% banana peel extract + 25% lemongrass extract (C3). Observation variables were organoleptic tests which included color, aroma, texture, elasticity, and shelf life after treatment based on the results of the total plate count (TPC) calculation. The results show that the 2-day storage period with the addition of 25% plantain peel extract and 25% lemongrass extract (T1C3) was the best treatment for organoleptic characteristics (color, aroma, texture, and elasticity). Based on the results of the study, it can be concluded that the administration of plantain peel extract and lemongrass was able to maintain the quality of chicken meatballs for two different days compared to the control. Treatment with a storage period of 2 days with 25% plantain peel extract and 25% lemongrass extract (T1C3) was the best treatment that was most favored by the panelists and had the least number of microbial colonies.Keywords: Meatballs, preservatives, banana peel extract and lemongrass, storage time.ABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh interaksi lama penyimpanan dan konsentrasi ekstrak kulit pisang raja dan serai terhadap uji organoleptik (warna, aroma, tekstur dan kekenyalan) dan total mikroba pada bakso ayam. Penelitian ini menggunakan metode Rancangan Acak Lengkap Faktorial 2 Faktor. Faktor Pertama adalah lama penyimpanan yang terdiri dari tiga taraf yaitu 0 hari (T0), 2 hari (T1) dan 4 hari (T2), faktor kedua yaitu perlakuan ekstrak kulit pisang raja yang terdiri atas tiga taraf yaitu konsentrasi 0% (C0), konsentrasi ekstrak kulit pisang raja 30% + konsentrasi ekstrak serai 20% (C1), konsentrasi ekstrak kulit pisang raja 20% + konsentrasi ekstrak serai 30% (C2), konsentrasi ekstrak kulit pisang raja 25% + konsentrasi serai 25% (C3). Variabel pengamatan yaitu uji organoleptik yang meliputi warna, aroma, tekstur, kekenyalan dan daya simpan setelah perlakuan berdasarkan hasil perhitungan jumlah total plate count (TPC). Hasil penelitian menunjukkan bahwa perlakuan lama penyimpanan 2 hari dengan penambahan ekstrak kulit pisang raja 25% dab serai 25% (T1C3) merupakan perlakuan terbaik untuk uji organoleptik (warna, aroma, tekstur dan kekenyalan). Berdasarkan hasil penelitian dapat disimpulkan bahwa pemberian ekstrak kulit pisang raja dan serai mampu mempertahankan kualitas bakso ayam selama dua hari yang berbeda dengan kontrol. Perlakuan dengan lama penyimpanan 2 hari dengan pemberianekstrak kulit pisang raja 25% dan serai 25% (T1C3) merupakan perlakuan terbaik yang paling disukai oleh panelis dan memiliki jumlah koloni mikroba paling sedikit.Kata kunci: Bakso, pengawet, ekstrak kulit pisang dan serai, lama penyimpanan

scholarly journals Pengaruh Penggunaan Ekstrak Kunyit (Curcuma domestica) Terhadap Mutu Kerupuk Cumi (Loligo sp.) [Effect of Using Turmeric Extract (Curcuma domestica) on The Quality of Squid Crackers (Loligo sp.)]

2019 ◽  
Vol 11 (1) ◽  
pp. 55
Author(s):  
Jumiati Jumiati ◽  
Dewi Ratnasari ◽  
Achmad Sudianto
Keyword(s):  
Protein Content ◽  
Nutrient Content ◽  
Proximate Analysis ◽  
Plate Count ◽  
Test Analysis ◽  
Total Plate Count ◽  
Turmeric Extract ◽  
Randomized Design ◽  
Completely Randomized Design

AbstrakKerupuk cumi saat ini cukup banyak diminati masyarakat di semua kalangan karena kandungan gizi cumi yang tinggi terutama kandungan proteinnya yaitu 17,9 g/100 g cumi segar. Penelitian ini bertujuan untuk mengetahui mutu kerupuk cumi (Loligo sp.) yang terbaik dengan penambahankunyit(Curcuma domestica) yang berbeda. Analisis yang dilakukan meliputi: analisa proksimat (kadar : air, abu, lemak, protein, dan karbohidrat), dan uji Total Plate Count (TPC Penelitian ini merupakan penelitian eksperimental menggunakan Rancangan Acak Lengkap (RAL), dengan empat perlakuanyaitu: tanpa pemberian ekstrak kunyit (O) , pemberian dosis 12,5% (A), 15% (B) dan 17,5% (C) masing-masing enam ulangan. Hasil analisa uji proksimat, penggunaan ekstrak kunyit pada pembuatan kerupuk cumi berpengaruh nyata terhadap mutu kerupuk cumi dengan pemakaian ekstrak kunyit terbaik yaitu: dosis kunyit 12,5% (kadar air : 9,622%), dosis kunyit 17,5% ( kadar lemak: 4,765%), dosis kunyit 17,5% (kadar protein : 18,112%), dosis kunyit 12,5% (kadar karbohidrat : 68,253%), dan dosis kunyit 12,5% (kadar abu: 1,278%). Penggunaan ekstrak kunyit berpengaruh sangat nyata terhadap TPC pada kerupuk cumi, perlakuan yang paling baik adalah perlakuan C dengan nilai TPC sebesar 28.350 koloni/ gram. Penggunaan esktrak kunyit sebagai bahan anti bakteri pada proses pembuatan kerupuk cumi mampu menghambat aktivitas bakteri dan mempunyai kandungan gizi yang cukup tinggi. AbstractSquid crackers are currently quite popular with people in all circles because of the high nutritional content of squid, especially the protein content of 17.9 g / 100 g of fresh squid. This study aims to determine the quality of the best squid crackers (Loligo sp.) by adding different turmeric (Curcuma domestica). The analysis carried out included: Proximate analysis (levels: water, ash, fat, protein, and carbohydrates), and Total Plate Count (TPC) tests. This study used an experimental method, completely randomized design (CRD), with 4 treatments without the administration of turmeric extract (O), dosing 12.5% (A), 15% (B) and 17.5% (C) respectively 6 repetitions. The results of the proximate test analysis, the use of turmeric extract on the making of squid crackers had a significant effect on the quality of squid crackers with the use of the best turmeric extract: 12.5% turmeric dose (moisture content: 9.622%), 17.5% turmeric dose ( fat content: 4.765%), turmeric dosage 17.5% (protein content: 18.112%), 12.5% turmeric dose (carbohydrate level: 68.253%), and 12.5% turmeric dose (ash content: 1.278%). The use of turmeric extract has a very significant effect on TPC on squid crackers, the best treatment is treatment C with a TPC value of 28,350 colonies / gram. The use of turmeric extract as an anti-bacterial ingredient in the process of making squid crackers is able to inhibit bacterial activity and has a fairly high nutrient content.

scholarly journals PENGARUH INFUSA DAUN KELOR (Moringa oleifera) SEBAGAI PRESERVATIF ALAMI TERHADAP KUALITAS DAGING BABI

2020 ◽  
Vol 8 (1) ◽  
pp. 1-23
Author(s):  
Selviani Trivoningsi Dangur ◽  
Novalino H. G. Kallau ◽  
Diana Agustiani Wuri
Keyword(s):  
Moringa Oleifera ◽  
Ph Value ◽  
Biceps Femoris ◽  
Laboratory Research ◽  
Plate Count ◽  
Total Plate Count ◽  
Randomized Design ◽  
Experimental Laboratory ◽  
Completely Randomized Design

Pork is one of the most consumption types of meat in the East Nusa Tenggara region.. Moringa leaf are one part of the plant which is known to have antimicrobial compounds.The aimof this research was to determine the influence of Moringa leaf infusion as a natural preservative to the quality of pork.This research is an experimental laboratory research and used a total of 48 samples of thigh pork (Biceps femoris). This research used a completely randomized design with factorial pattern. The first factor was concentration of infusion Moringa leaf consist of 0% (K0), 5% (K1), 10% (K2), and 15% (K3) and the second factor was time of storage consist of  0,6, 12, and 18 hours with 3 replications. The parameters of porkquality that have been examined: color, texture, odor, value in the Eber test, pH value, and total plate count (TPC) value.The results showed that the addition of Moringa leaf infusion change the color and odor. The Eber test shows the K3 group can last up to 18 hours. There was no significant effect of infusion concentration (P> 0.05) on the pH value and there was a very significant effect on the time of storage (P<0.01) on the pH value. There was a significant effect of infusion concentration (P<0.05) and very significant effect on the time of storage (P <0.01) on the TPC value. The value of TPC in the K3 group was below of the Standar Nasional Indonesia contamination limit for laying less than 12 hours at room temperature.

scholarly journals KUALITAS PERMEN JELLY SARI BUAH PEPAYA (Carica papaya L.) DENGAN PENAMBAHAN EKSTRAK KELOPAK BUNGA ROSELLA (Hibiscus sabdariffa L.)

2020 ◽  
Vol 4 (1) ◽  
pp. 26
Author(s):  
Livia Adriana ◽  
Franciscus Sinung Pranata ◽  
Yuliana Reni Swasti
Keyword(s):  
Antioxidant Activity ◽  
Experimental Design ◽  
Carica Papaya ◽  
Plate Count ◽  
Hibiscus Sabdariffa ◽  
Total Anthocyanin ◽  
Total Plate Count ◽  
Randomized Design ◽  
Completely Randomized Design

Jelly candy is a favorite snack of various ages from children to adults because it has an attractive color, delicious aroma and taste, and a chewy texture. In this study, papaya juice (Carica papaya L.) was used as a base ingredient for making jelly candy because papaya is a fruit that is very easy to find and has a relatively cheap price. In order to improve the quality of the papaya jelly candy, roselle calyx extract (Hibiscus sabdariffa L.) was also added. Roselle calyx has been known to have high antioxidants because they contain anthocyanin pigments. The purpose of this study was to determine the effect of variations in the addition of roselle calyx extract to the papaya jelly candy. The experimental design in this study was a completely randomized design with variations in the addition of roselle calyx extract by 0% (control), 15%, 30%, and 45%. The parameters tested in this study include chemical, physical, microbiological, and organoleptic qualities. The results of the research that have been carried out show the addition of 45% roselle calyx extract can produce the best papaya jelly candy based on water content, total titrated acid, antioxidant activity, total anthocyanin, texture, color, and microbiological tests which include total plate count and numbers of yeast molds. Keywords : jelly candy, papaya juice, roselle calyx extract

scholarly journals Tongkol (Euthynnus affinis) fermentation on organoleptics and its biochemistry

2020 ◽  
Vol 4 (3) ◽  
Author(s):  
Ni Made Darmadi ◽  
Dewa Gede Semara ◽  
I Made Kawan
Keyword(s):  
Acetic Acid ◽  
Research Method ◽  
Ph Value ◽  
Plate Count ◽  
Total Plate Count ◽  
Randomized Design ◽  
End Products ◽  
Completely Randomized Design ◽  
Euthynnus Affinis

The technology to improve the quality of feed ingredients is fermentation. In general, all fermentation end products usually contain compounds that are simpler and easier to digest than the original ingredients. Tongkol fish can be fermented into Fermented Tongkol (Euthynnus affiis). The research method used was a completely randomized design with three treatments and three replications. The treatment used three types of fermen. Data were analyzed using ANOVA and LSD Advanced Test. The results showed that the best treatment was treatment using a combination of fermen 50% Bromelin with 50% Papain. with the results of iji, namely: Dissolved Protein 17,447%, Water content 71,781 %, Free Fatty Acid (FFA) 1,941 %, Total Plate Count  4.6x106 cfu, pH value 5,420, Butyric Acid 2,767 %, Acetic Acid 1,810 % and Lactic Acid 2,720 % and Organoleptic Favored by consumers.

scholarly journals MUTU MIKROBIOLOGIS MINUMAN JAJANAN DI SEKOLAH DASAR WILAYAH BOGOR TENGAH

2007 ◽  
Vol 1 (1) ◽  
pp. 44
Author(s):  
Dwi Ariyani ◽  
Faisal Anwar
Keyword(s):  
High Risk ◽  
Microbial Contamination ◽  
Microbiological Quality ◽  
Coconut Milk ◽  
Plate Count ◽  
Analysis Method ◽  
Total Plate Count

<p class="MsoBodyTextIndent" style="margin: 0cm 12.6pt 6pt 18pt;"><span lang="en-us" xml:lang="en-us">The objectives of the study were to improve the microbiological quality of beverages that significantly affected by the type of selling unit and microbiological quality. The study was carried out from March  to  May 2004.  Three major location were selected, namely : SD Panaragan, SD Empang, and SD Papandayan, Bogor Tengah subdistrict. Determination analysis method of Total Plate Count (TPC) was used. The result of the study showed that beverages with a high risk of microbial contamination at SD Panaragan are “es doger”, “es campur”, and  “es kelapa”, most of these beverages contain coconut milk; at SD Empang are es jeruk and es kemasan; and  at SD Papandayan are es doger, es sirsak, es kemasan and, es teh. Microbiological quality of beverages sold by streetvendor were significantly affected by the types of selling unit. </span></p>

scholarly journals Biochemical and microbiological quality of fermented silage prepared from dressing waste of Indian major carps using different concentrations of jaggery

2016 ◽  
Vol 63 (3) ◽  
Author(s):  
S. Tanuja ◽  
Anil Kumar ◽  
A. Sarkar ◽  
Sujit K. Nayak
Keyword(s):  
Microbiological Quality ◽  
Storage Period ◽  
Plate Count ◽  
Total Volatile ◽  
Carbohydrate Source ◽  
Fermented Fish ◽  
Indian Major Carps ◽  
Total Plate Count ◽  
Major Carps

Present study investigated the shelf life of fermented silage prepared from dressing waste (gut and gills) of Indian major carps and the effect of different concentrations of jaggery as carbohydrate source, on the biochemical and microbiological changes in the silage. Fermented silage was prepared using jaggery at 10% w/w (F1) and 20% w/w (F2) concentrations. F2 had a lower crude fat and ash content. The lowest pH attained was 4.11 and 4.02 in F1 and F2 respectively by the end of 15 days. Significantly higher (p<0.05) concentration of total volatile base nitrogen (TVB-N) was observed in F2 from the 30th day of storage. The rate of auto-oxidation was also significantly higher in F2 throughout the storage period of 60 days. Total plate count (TPC) of bacteria in F1 and F2 reduced significantly till the 15th day of storage. At the end of 60 days of storage, pH reached 5.55 and 5.67 in F1 and F2 respectively, thereafter the silage was considered spoiled. The study indicated that fermented fish silage prepared from viscera and gills of Indian major caps remained shelf worthy for a period of 60 days and the use of jaggery at concentrations higher than 20% (w/w) would not be viable as it led to faster spoilage rate and increased cost of production

scholarly journals Kajian Edible Coating Berbasis Kolang-Kaling dengan Penambahan Bahan Pengental dari Sumber Alami (Pati dan Pektin) dan Sintetis (CMC) yang Diaplikasikan pada Dodol

2020 ◽  
Vol 3 (1) ◽  
pp. 13
Author(s):  
Dwi Pramsiska ◽  
Noor Harini ◽  
Sri Winarsih ◽  
Hanif Alamudin Manshur
Keyword(s):  
Design Method ◽  
Edible Coating ◽  
Plate Count ◽  
Treatment Level ◽  
Edible Coatings ◽  
Total Plate Count ◽  
Randomized Design ◽  
Two Factors ◽  
Level 1

The purpose of this study was to determine the effect of the type of thickener on the quality of edible coatings, the effect of the concentration of thickener types on the quality of edible coatings applied to dodol, and find the best treatment of edible coatings that can increase the shelf life of dodol. The research was arranged in a Nested Randomized Design method consisting of two factors. First factor that became the nest was a variation of thickener (P) with treatment level (Pati, Pectin, and CMC) and second factor that became nested namely variation of thickener concentration (K) with treatment level (1%, 1.5%, and 2% ). The results showed that the addition of pectin 2% as the best treatment has a viscosity of 238.2 cP and the ability to protect dodol on the 6th-day storage can be observed at a water content of 26.98% which is close to SNI which is equal to 20%, TPC (Total Plate Count) 4.9 × 104Cfu / g which is close to the TPC number on SNI of 1 × 104Cfu / g, FFA (Free Fatty Acid) of 1.06% which does not exceed the SNI limit of 10.5%, the texture of 8.18 N / mm, the aroma score of 3.53 is a bit rancid, the appearance score is 5.23 which means neutral and the preferences score is 6.07 which means a little like.

Impact of Storage and Packaging Material on the Nutritional, Product Properties and Microbial Count of Extruded Snacks

2020 ◽  
Vol 16 (4) ◽  
pp. 592-600
Author(s):  
Sajad A. Wani ◽  
Tariq A. Bhat ◽  
Nawaz A. Ganie ◽  
Pradyuman Kumar
Keyword(s):  
Bulk Density ◽  
Storage Period ◽  
Sensory Characteristics ◽  
Plate Count ◽  
Extrusion Cooking ◽  
Lateral Expansion ◽  
Total Plate Count ◽  
Sensory Score ◽  
Extruded Snacks ◽  
Kinetics Of

Background: The extrusion cooking is the most widely used process so the development and consumption of extruded snack products having health and nutritious benefits would help increase the health status of the population. Objective: The aim of this study was to investigate the effect of storage days on physical, microbial activity and sensory characteristics of extruded snacks and kinetics of extruded snacks. Methods: Extruded snacks were produced by extrusion cooking at optimized conditions of temperature, moisture and screw speed of 110°C, 12% (db) and 200 rpm. The products were packed in lowdensity polyethylene (LDPE) and laminated pouches (LP) and were stored at an accelerated temperature condition of 40 ± 2°C. The storage stability in terms of quality parameters such as moisture, hardness, bulk density, color, lateral expansion, sensory characteristics and total plate count was investigated. Results: An increase (p≤0.05) in the value of moisture, bulk density, a*, and total plate count was observed during the storage period, whereas hardness, L*, b*, ΔE and sensory characteristics showed significant (p≤0.05) decreased order with storage period. No significant effect on the lateral expansion of the extruded product was observed. A significant decrease in total carbohydrate, fat and protein content was found during the storage period. The average sensory score and microbial analysis suggested that extruded snacks packed in LDPE pouches can only be acceptable up to the 60th day and extruded snacks packed in LP can be acceptable to more than 90th day. The kinetics of color and hardness suggest first order kinetics. Conclusion: Overall investigation suggested that extruded snacks were more stable in the LP as compared to LDPE pouches.

scholarly journals Effect of Humidity-Controlled Dehydration on Microbial Growth and Quality Characteristics of Fresh Wet Noodles

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 844
Author(s):  
Jun-Jie Xing ◽  
Dong-Hui Jiang ◽  
Zhen Yang ◽  
Xiao-Na Guo ◽  
Ke-Xue Zhu
Keyword(s):  
Shelf Life ◽  
Microbial Growth ◽  
Treatment Time ◽  
Positive Influence ◽  
Quality Characteristics ◽  
Plate Count ◽  
Cooking Properties ◽  
Total Plate Count ◽  
Different Temperatures

Humidity-controlled dehydration (HCD) was innovatively applied in this paper to control the growth of microorganisms in fresh wet noodles (FWN). Effects of HCD treatment with different temperatures (40, 60 or 80 °C), relative humidity (RH, 50%, 70% or 90%) and treatment time (5–32 min) on the total plate count (TPC), the shelf-life, and qualities of FWN were investigated. The results showed that HCD reduced the initial microbial load on the fresh noodles and extended the shelf-life up to 14–15 days under refrigeration temperature (10 °C). A 1.39 log10 CFU/g reduction for the initial TPC was achieved after HCD treatment at the temperature of 60 °C and RH of 90%. HCD with higher RH had a more positive influence on quality improvement. The L* values, the apparent stickiness, and the cooking properties of the noodle body were improved by HCD while good sensory and texture quality of noodles were still maintained after the dehydration process.

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