scholarly journals PERUBAHAN KADAR AIR DAN PATI UBI JALAR (Ipomea batatas L.) SEGAR PADA SISTEM PENYIMPANAN SEDERHANA

2018 ◽  
Vol 13 (3) ◽  
pp. 136
Author(s):  
Maftuh Kafiya ◽  
Nfn. Sutrisno ◽  
Rizal Syarief
Keyword(s):  
Shelf Life ◽  
Sweet Potato ◽  
Starch Content ◽  
Low Cost ◽  
Storage Period ◽  
Black Rot ◽  
Underground Storage ◽  
Postharvest Diseases ◽  
Randomized Design ◽  
Ipomea Batatas

<p>Penyimpanan ubi jalar di daerah infrastruktur terbatas yang mengutamakan kesederhanaan teknologi dan kemurahan biaya diupayakan dengan menggunakan bahan-bahan lokal yang tersedia seperti pasir, jerami dan serbuk gergaji. Selama penyimpanan, kandungan nutrisi di dalam ubi jalar berpotensi mengalami perubahan, khususnya kandungan air dan pati sehingga memengaruhi mutu ubi jalar. Umur simpan ubi jalar ditandai dengan pembusukan, berupa penurunan mutu dan tanda-tanda penyakit yang disebabkan oleh mikroorganisme. Penelitian ini bertujuan melakukan identifikasi dan analisis teknologi terbaik dengan memperhatikan perubahan kadar air dan pati serta penyakit yang menjadi penentu perubahan mutu ubi jalar. Rancangan percobaan yang digunakan adalah rancangan acak lengkap dengan 4 taraf perlakuan penyimpanan yaitu di dalam tanah dengan alas tumpukan pasir-jerami (P1), di dalam tanah dengan alas tumpukan plastik-jerami (P2), di dalam kotak kayu dengan taburan serbuk gergaji (P3) dan di ruang gudang dengan alas terpal (P4). Hasil penelitian menunjukkan bahwa metode penyimpanan memberikan pengaruh terhadap suhu dan RH ruang penyimpanan dengan nilai masing-masing adalah 28,72 oC dan 78.55% (P1), 28,85 oC dan 78,51% (P2), 29,54 oC dan 73,15% (P3), serta 29,61 oC dan 68.07% (P4). Kadar air dan pati mengalami penurunan selama penyimpanan pada semua perlakuan hingga akhir penyimpanan dengan kadar terendah pada perlakuan P4 yang masing-masing sebesar 58,96 dan 11,35%. Sedangkan penyakit yang dapat diidentifikasi pada penelitian ini adalah busuk Fusarium pada penyimpanan P4 dan penyakit java black rot pada penyimpanan P2. Berdasarkan metode pendugaan umur simpan, maka penyimpanan di dalam tanah dengan alas tumpukan pasir-jerami (P1) merupakan metode terbaik dengan umur simpan diduga mencapai 35 hari.</p><p align="center"><strong>English Version Abstract</strong></p><p align="center"><strong><strong>Extra Quality Sweet Potato (<em>Ipomea batatas L</em>) Fresh on the System Rural Scale Storage</strong></strong></p><p>Sweet potato storage in areas with limited infrastructure which focuses on a simple and low-cost technology is conducted by using local materials, such as sand, straw, and sawdust. During the storage period, sweetpotato’s nutrition content will potentially deteriorate, particularly in moisture and starch content. This will eventually affect the quality of sweetpotato. The shelf life of sweetpotato is marked by the spoilage in the form of quality deterioration and some noticeable signs of diseases, most of which are induced by microorganism. This study aimed to study the best technology to evaluate quality change, diseases and shelf life of sweetpotato. The experimental design used was completely randomized design of 4 factors by using various storage ways, i.e. underground storage with sand-straw (P1), underground storage with plastic-straw (P2), inside a wooden box with sprinkling of sawdust (P3), and inside a warehouse with a tarpoulin mat (P4). The results showed that the storage treatments influenced the temperature and RH in a storage room with the values as follows: 8.72 ° C and 78.55% (P1), 28.85 C and 78.51% (P2), 29.54 and 73.15 ° C % (P3), and 29.61 ° C and 68.07% (P4). Moisture and starch contents in sweet potato significantly decreased until the end of storage in which the lowest levels were found in P4 treatment, 58.96 % water content and 11.35 % starch. Postharvest diseases found in sweet potato during research were Fusarium rot (P4) and java black rot (P2). In conclusion, underground storage with sand-straw (P1) was selected as the best method to minimize rate of decreasing moisture and starch contents in sweetpotato with the longest storage period estimated of 35 days.</p>

Assessment of locally produced waxing materials on the shelf life and fruit quality of two tomato varieties (Solanum lycopersicum)

2017 ◽  
Vol 4 (1) ◽  
pp. 36-47
Author(s):  
R. Osae G. Essilfie J. O. Anim
Keyword(s):  
Shelf Life ◽  
Tomato Fruit ◽  
Chemical Properties ◽  
Storage Period ◽  
Cassava Starch ◽  
Soluble Solids ◽  
Shea Butter ◽  
Tomato Fruits ◽  
Randomized Design ◽  
Colour Development

The study was conducted to assess the effect of different waxing materials on the quality attributes of tomato fruits. A 2 x8 factorial experiment layout in complete randomized design with 16 treatment combinations and 3 replication was adopted.The materials that were used for the experiment are two (2) varieties of tomatoes (Pectomech and Power Rano) and seven(7) waxing material (shea butter, cassava starch, beeswax, and a combination of shea butter + cassava starch, shea butter + beeswax, cassava starch + beeswax, shea butter + cassava starch + beeswax) and a control. Results from the experiment indicated that all waxing treatments delayed the development of weight loss, firmness, pH, total soluble solids, and total titrable acidity. The results also suggested that edible wax coatings delayed the ripening process and colour development of tomato fruits during the storage period and extended the shelf life. However Beewax treatment and its combinations performed better than the other treatments. It was therefore recommended that locally produced wax such as Beewax, Shea butter, Cassava Starch treatments and their combinations could be a good technology for preserving the quality and extending the shelf life of fresh tomato fruit as well as maintaining the physical and chemical properties.

scholarly journals THE INFLUENCE OF THE WAXY WHEAT FLOUR ON THE CAKE`S STALING

2018 ◽  
Vol 6 (4) ◽  
pp. 359-362
Author(s):  
Kateryna Iorgachova ◽  
Olga Makarova ◽  
Kateryna Khvostenko
Keyword(s):  
Shelf Life ◽  
Wheat Flour ◽  
Starch Content ◽  
Bound Water ◽  
Storage Period ◽  
Positive Influence ◽  
Quality Parameters ◽  
Moisture Loss ◽  
Waxy Wheat ◽  
Physico Chemical

Nowadays the use of waxy wheat in bread and pastry technologies, is gaining interest in view of extending the shelf-life of flour products, avoiding the use of additives. The obtained results shows the expediency of using waxy wheat flour, starch of which does not contain amylose, for the stabilization of the cake`s quality during its storage. The influence of the mass fraction of non-amylose wheat flour on the physico-chemical and sensory characteristics of finished products were studied. Quality parameters like moisture content, rheological characteristics of the crumb, microbial and sensory analysis of developed products were evaluated during 7 days of storage period. It is found that replacement of bakery wheat flour with traditional starch content for the waxy wheat flour has the positive influence on the cake`s staling process. These samples were characterized with lower decrease of moisture loss, less reduction of the amount of bound water in cake`s crumb and higher organoleptic quality at the end of the shelf-life without adding of synthetic improvers.

scholarly journals Quality Characteristics of Nutri-fried Noodles Made from Sweet Potato Tubers and Tops Ipomea batatas

2016 ◽  
Vol 24 (1) ◽  
Author(s):  
Geraldine F. De Jesus ◽  
Shirley G. Dicen ◽  
Maria Crisanta M. Jarque
Keyword(s):  
Shelf Life ◽  
Sweet Potato ◽  
Sugar Content ◽  
Quality Characteristics ◽  
Second Phase ◽  
Potato Tubers ◽  
Total Carbohydrate ◽  
Ipomea Batatas ◽  
Microbial Analysis ◽  
Total Fat

Noodles made from sweet potato can be a healthier alternative to commercially produced ones since it is rich in vitamins and minerals. The product has no artificial preservatives, and the sweetness of its taste comes naturally from the sugar content of the Camote tubers. The project is the second phase of a study on the development of nutri-noodles made from the tubers and tops of sweet potato.  The study determined the physicochemical and microbial analysis and shelf-life of the product and verify its acceptability through quantitative testing. The sample was submitted to Department of Science and Technology Region V for analysis and the results were: 6.53% moisture, 0.13% free fatty acids and <150 CFU/g of yeast and mold count. Moreover, nutrition facts were also computed, Calories is 231, Total Fat= 4%, Cholesterol= 0%, Sodium= 4%, Total Carbohydrate= 6%, Dietary Fiber= 28%, Magnesium =13% and Vitamin B6= 12%. The shelf-life of the product is six months stored at room temperature. The Nutri-fried noodles were served with vegetable toppings, and as rated by the panelists the result was liked very much. After analyzing the quality characteristics of the product, it is recommended that the sample is ready for production and marketing.

scholarly journals The effect of sorbitol and white sweet potatoes (Ipomea batatas L.) inulin extract application on marshmallow physical, chemical and organoleptic properties

Food Research ◽  
2021 ◽  
Vol 5 (1) ◽  
pp. 298-305
Author(s):  
B. Yudhistira ◽  
A.K. Putri ◽  
S. Prabawa
Keyword(s):  
Sweet Potato ◽  
Design Method ◽  
Sweet Potatoes ◽  
Physical Chemical ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Ipomea Batatas ◽  
The Difference ◽  
The One ◽  
High Calorie

Marshmallow belongs to a high-calorie food that requires a low-calorie substitute for sucrose, one of which is sorbitol. Marshmallow has the potential to become a functional food with the addition of inulin contained within white sweet potatoes. Inulin refers to a type of fructan carbohydrate which contains fiber and has the potential as a prebiotic that is beneficial for the human’s body. This study aims to determine the effect of the addition of white sweet potato (Ipomea batatas L.) inulin extract and sorbitol on the physical, chemical and organoleptic characteristic of marshmallows and to obtain the best marshmallow’s formula through white sweet potato (Ipomea batatas L.) inulin extract and sorbitol addition. The completely randomized design method (CRD) applied in this study consisted of one factor, namely the difference in formulation between the concentration of white sweet potato inulin extract (2% and 3%) and the concentration of sorbitol (25%, 50%, and 75%). The statistical analysis utilized the One Way Analysis of Variance (ANOVA) method using SPSS. The results of this study indicated that the addition of white sweet potato inulin extract and sorbitol had a significant effect on tensile strength, density, moisture content, ash content, total calories, dietary fiber, and organoleptic characteristics of marshmallows. The best formula for marshmallows was formula 4 with the addition of 2% white sweet potato inulin extract and 50% sorbitol.

scholarly journals Pengujian Umur Simpan Kopi Arabika Bubuk Pada Jenis Kemasan dan Suhu Simpan Yang Berbeda

2021 ◽  
Vol 8 (1) ◽  
pp. 37
Author(s):  
Elsera Br Tarigan ◽  
Edi Wardiana ◽  
Handi Supriadi
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Storage Period ◽  
Fat Content ◽  
Test Method ◽  
Life Test ◽  
Coffee Plantations ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
And Storage

<p><em>Coffee is a beverage that is widely consumed around the world. Proper packaging and storage temperature may extend shelf life of ground coffee. The study aimed to analyze the shelf life of ground Arabica coffee stored in different packaging types and temperature, conducted at smallholder coffee plantations in Garut Regency and the Integrated Laboratory of Indonesian Industrial and Beverage Crops Research Institute, Sukabumi, from June to August 2018. A completely randomized design in factorial was used with 3 factors and 2 replications. The first factor was the packaging type  which consisted of 3 types: thick alumunium  foil 65</em><em>m</em><em> (AF65), thick alumunium  foil 130</em><em>m</em><em> (AF130), and thick lamination 114</em><em>m</em><em> (L144). The second factor was the storage temperature which consisted of 3 levels: 25 <sup>o</sup>C, 35 <sup>o</sup>C, and 45 <sup>o</sup>C, while the third factor was the storage period which consisted of 5 levels: coffee unstored, and coffee stored for 2 weeks, 4 weeks, 6 weeks, and 8 weeks. The variables observed were the water and fat content, and the analysis of shelf life was carried out using the ASLT (Accelerated Shelf Life Test) method. The results showed that during storage, the water content increased, whereas the fat content decreased. Fat content is a critical variable in determining the shelf life of coffee. The coffee in AF130 packaging has longer shelf life than in AF65 and L144. To extend the shelf life of coffee packaged in AF130 and L144 is best kept at 45<sup> o</sup>C whereas coffee in AF65 packaging  is ideally at 25<sup> o</sup>C.</em></p>

scholarly journals PENGARUH KONSENTARASI CARBOXYMETHYL CELULOSE TERHADAP KUALITAS ES KRIM UBI JALAR (Ipomea batatas L.)

2017 ◽  
Vol 6 (2) ◽  
pp. 45-51
Author(s):  
Meitycorfrida Mailoa ◽  
Siti Rodiyah ◽  
Syane Palijama
Keyword(s):  
Sweet Potato ◽  
Ice Cream ◽  
Food Product ◽  
Test Results ◽  
Level Control ◽  
Frozen Food ◽  
Randomized Design ◽  
Ipomea Batatas ◽  
Potato Product ◽  
Purple Sweet Potato

Modern food processing technology has resulted in the creations of a new processed purple sweet potato product, one of which is the purple sweet potato ice cream. Ice cream is a frozen food product that are usually consumed as a desert, with main ingredients such as fat, nonfat dry material or nonfat solids, sweeteners, stabilizers, and emulsifiers (CMC). This research was aimed to determine the optimal CMC emulsifier concentration in making sweet potato ice cream. The experimental design used was Completely Randomized Design with four treatments, namely A1 level (control), A2 (0.1% CMC), A3 (0.3% CMC), and A4 (0.5% CMC). The results of this study indicate CMC concentration of 0.5% resulting in ice cream with a good quality, total sugar of 28.1%, fat of 5.67%, protein of 5.51%, total solids of 37.51% and water content of 62.47%. Organoleptic test results showed that with the CMC concentrations of 0.5%, the panelists gave texture attribute values of 3.5 and the degree of preference of 3:28. The purple sweet potato ice cream with CMC concentration of 0.5 percent had a good quality because it fitted with ice cream quality terms according to the SII. Keywords: carboxymethyl cellulose, ice cream, purple sweet potato   ABSTRAK Teknologi pengolahan pangan modern telah menghasilkan kreasi baru olahan ubi jalar ungu, salah satunya adalah es krim ubi jalar ungu. Es krim adalah produk pangan beku yang biasa dikonsumsi sebagai makanan selingan dengan bahan-bahan utama dalam pembuatannya seperti lemak, bahan kering tanpa lemak atau padatan bukan lemak, bahan pemanis, bahan penstabil, dan bahan pengemulsi. Penelitan ini bertujuan untuk mengetahui pengaruh konsentrasi bahan penstabil (CMC) terhadap es krim ubi jalar ungu. Rancangan yang digunakan adalah Rancangan Acak Lengkap dengan empat taraf perlakuan yaitu A1 (kontrol), A2 (CMC 0,1%), A3 (CMC 0,3%), dan A4 (CMC 0,5%). Hasil Penelitian ini menunjukan konsentrasi CMC 0,5% menghasilkan es krim dengan kualitas baik, total gula 28,1%, lemak 5,67%, protein 5,51%, total padatan 37,51% dan kadar air 62,47%, Hasil uji organoleptik menunjukan konsentrasi CMC 0,5% lebih disukai panelis dengan nilai atribut untuk tekstur 3,5, dan tingkat kesukaan 3,28, Es krim ubi jalar ungu dengan konsentrasi CMC 0,5% memiliki kualitas baik karena sesuai dengan syarat mutu es krim menurut SII. Kata kunci: carboximethyl cellulose, es krim, ubi jalar ungu

scholarly journals PENGARUH EDIBLE COATING BERBAHAN DASAR PATI SAGU TUNI (Metroxylon rumphii) TERHADAP MUTU BUAH TOMAT SELAMA PENYIMPANAN

2017 ◽  
Vol 6 (1) ◽  
pp. 14
Author(s):  
Rachel Breemer ◽  
Priscillia Picauly ◽  
Nurhayati Hasan
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Storage Period ◽  
Edible Coating ◽  
Glycerol Concentration ◽  
Total Acid ◽  
Best Response ◽  
Randomized Design ◽  
Completely Randomized Design

This research was aimed to determine the exact glycerol concentration in the making of edible coating to coat the tomatoes so that the shelf life is extended and the quality is maintained. A Completely Randomized Design with one factor (RAL): glycerol concentration (without coating, 10%, 30%, 50%) was applied. The observed variables were weight shrinkage, color, hardness, total acid and vitamin C. Results showed that for 10 days storage period, the best response of the variables observed was obtained by tomatoes treated with edible coating 10% glycerol concentration that can maintain the quality of tomato and economically feasible than glycerol concentration of 30% and 50%.

scholarly journals An Alternative Low Cost Multiplication Technique: Natural Substances for Regenerating Plantlets from Mini Tubers of Sweet Potato (Ipomoea batatas, L.)

2019 ◽  
pp. 1-9
Author(s):  
Victoria Wilson
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Grapefruit Juice ◽  
Low Cost ◽  
Coconut Water ◽  
State University ◽  
Natural Substances ◽  
Multiplication Process ◽  
Randomized Design ◽  
Significant Difference

Aims: This study was conducted specifically to develop a low cost rapid plantlet multiplication process easily affordable for farmers to enable them speedily generate plantlets for their farms from mini tubers of sweet potato variety, TIS 87/0087. Study Design: The experimental design was a completely randomised design with three replications. Analysis of variance was used (P=.05) to test treatment effects in a completely randomized design and mean comparison was by LSD. Place and Duration of Study: The study was carried out between February and April 2019 in the plant culture laboratory of the Department of Plant Science and Biotechnology, Rivers State University, South-South, Nigeria. Methodology: Mini tubers of sweet potato (Ipomoea batatas, L.) were preconditioned by soaking in a 1:10 ratio of natural substance to water for 12 hours before planting in soil. The natural substances comprised coconut water, grapefruit juice and honey with water as control. Results: Mini tubers primed with grapefruit juice and coconut water sprouted significantly earlier (P=0.05) (7 days and 10 days respectively) than the control (water) which sprouted after 19 days. However, there was no significant difference in time to sprouting between mini tubers primed with honey (16 days) and the control (19 days). Mini tubers primed with grapefruit juice, coconut water and the control did not differ significantly (P=.05) in the number of initial plantlet sprouts but mini tubers primed with honey had significantly lower initial sprouts than others. On average, coconut water primed mini tubers produced significantly higher (P=.05) total number of regenerated plantlets compared to the other treatments and continued regeneration of plantlets longer than other treatments. Coconut water regenerated almost 3times the number of plantlets regenerated by mini tubers soaked in water. Mini tubers primed with honey stopped sprouting after 29 days which was significantly earlier (P=.05) than those primed with grapefruit juice (38 days), water (46 days) and coconut water (51 days). Conclusion: This study found that mini tubers of sweet potato after a preconditioning treatment by soaking in dilute coconut water (1:10 coconut water : water ratio) for 12 hrs before planting regenerated almost 3times the number of plantlets regenerated by mini tubers soaked in water for the same period.

scholarly journals PENGEMBANGAN PRODUK BUBUR UBI JALAR UNGU (IPOMEA BATATAS) SEBAGAI ALTERNATIF PRODUK PANGAN DARURAT

2020 ◽  
Vol 3 (1) ◽  
pp. 529-543
Author(s):  
Hermawan Seftiono ◽  
Keyword(s):  
Shelf Life ◽  
Sweet Potato ◽  
Storage Period ◽  
Food Product ◽  
National Standard ◽  
Critical Parameters ◽  
Microbiological Contamination ◽  
It Use ◽  
Carbohydrate Source ◽  
Purple Sweet Potato

Emergency food is food that designed and produced for directly consumed, and supplying humans daily nutritional needs in emergency conditions. Purple sweet potato porridge is an alternative for emergency food product that can directly consumed and also as effort for food diversification because it use purple sweet potato as carbohydrate source. Emergency food must easy to distribute, so one of the method is by using retort pouch as the packaging. The aims of this study is to analyze changes of critical parameters (colour, pH, and microbiological contamination) during storage period and to determine the shelf life of purple sweet potato porridge products. This study shows that the most preferred formulation of purple sweet potato porridge is Formulation F2 with 250 grams of purple sweet potato, 150 grams of sweetened condensed milk, and 500 ml of water. Shelf life of purple sweet potato porridge product based from colour changes parameter is 30 days, however based from microbiological contamination parameters the product didn’t meet national standard of Indonesia (SNI) requirements after two weeks of storage.

scholarly journals Effects of Polypropylene Bag on Storage Properties of Litchi (Litchi Chinensis Sonn.)

2020 ◽  
Vol 2 (1) ◽  
pp. p144
Author(s):  
Fakhar Uddin Talukder ◽  
Md. Sohanur Rahman ◽  
Md. kamrul Hassan
Keyword(s):  
Weight Loss ◽  
Low Temperature ◽  
Ambient Temperature ◽  
Shelf Life ◽  
Storage Period ◽  
Randomized Design ◽  
Postharvest Treatments ◽  
Completely Randomized Design ◽  
Storage Properties ◽  
Single Factor Experiment

The present study was run in the laboratory of the Department of Horticulture, Bangladesh Agricultural University, Mymensingh during the period of 15 May to September, 2016. The objectives of the study were to determine the effects of different postharvest treatments on the storage behaviour of litchi. Eight postharvest treatments viz., control, fruits stored in 50µ polypropylene bag at ambient temperature, fruits stored in 75µ polypropylene bag at ambient temperature, fruits stored in 100µ polypropylene bag at ambient temperature, fruits stored at 4ºC temperature, fruits stored in 50µ polypropylene bag at 4ºC temperature, fruits stored in 75µ polypropylene bag at 4ºC temperature, fruits stored in 100µ polypropylene bag at 4ºC temperature were assigned to the litchi fruits. The single factor experiment was laid out in a completely randomized design with three replications. 75µ polypropylene bag at low temperature (4ºC) caused minimal weight loss, whereas, the untreated fruits exhibited maximal weight loss. The pericarp turned brown within 4 days of storage in the untreated fruits, while polypropylene bags helped keep its bright red colour, but microbial decay was evident at the end of the storage period. Different postharvest treatments showed highly significant variation in the shelf life of litchi. Among the treated and untreated fruits, 75µ polypropylene bag at low temperature (4ºC) treatment exhibited better storage performance. The fruits kept in 75µ polypropylene bag at 4°C showed the highest shelf life (20.67 days) followed by 50µ polypropylene bag at 4°C (20.33 days), and it was the lowest in the untreated fruits (3 days).

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