Kajian Edible Coating Berbasis Pati Singkong Dengan  Perbedaan Stabilizer (Alamidan Sintetis) Pada Bakso Ayam

The edible coating based on cassava starch is a method of giving a thin coating on food product to extend the shelf life have weakness has low barrier properties to moisture it’s required the addition of a stabilizer to extend the shelflife that applied on chicken meatball which has a short shelf life is 24 hours. The purpose of this research is to find different types and concentrations of stabilizers and determine the best treatment. The research nested. Extraction of carrageenan from seaweed(Eucheumma cotton) and extraction of pectin from green cincau leaf (Premma oblong folio) then make edible coating treated with a natural stabilizer (carrageenan and pectin) and synthetic (STPP and CMC) with 0.2%, 0.3%, and 0.4% concentration. The results showed that the type of stabilizer had significant effect on moisture content, ash content, color (L), and texture, while the concentration of stabilizer had no significant effect on moisture content, color (L), color (a+), color (b+), total plate count and scent organoleptic. The best treatment was stabilizer CMC0.3%.

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KOMPOSISI KIMIA, SENYAWA BIOAKTIF DAN ANKGA LEMPENG TOTAL PADA RUMPUT LAUT Gracillaria edulis

MEDIA TEKNOLOGI HASIL PERIKANAN ◽

10.35800/mthp.5.3.2017.16865 ◽

2017 ◽

Vol 5 (3) ◽

pp. 90

Author(s):

Susanti Musa ◽

Grace Sanger ◽

Henny Adeleida Dien

Keyword(s):

Moisture Content ◽

Proximate Composition ◽

Bioactive Compound ◽

Bacterial Count ◽

Ash Content ◽

Plate Count ◽

Test Results ◽

Gracilaria Edulis ◽

Average Value ◽

Total Plate Count

This study was conducted to determine the proximate composition, bioactive compound and total plate count (TPC) in Gracilaria edulis seaweed. This research used descriptive explorative method. The results showed the average value of moisture content (77.7%); protein content (39.4%); fat content (8.1%); carbohydrates by difference (71.7%); ash content (20.7%) and very low bacterial count. Phytochemical test results show this seaweed contains alkaloids, saponins, flavonoids, and triterpenoids compounds. Penelitian ini dilakukan untuk mengetahui komposisi proksimat, senyawa bioaktif dan angka lempeng total (ALT) pada rumput laut Gracilaria edulis. Penelitian ini menggunakan metode penelitian deskriptif eksploratif. Hasil penelitian menunjukkan nilai rata-rata kadar air (77,7%); protein (39,4%); kadar lemak (8,1%); karbohidrat (71,7%); kadar abu (20,7%) dan jumlah bakteri yang sangat rendah. Hasil uji fitokimia menunjukkan rumput laut ini mengandung senyawa alkaloid, saponin, flavonoid, dan triterpenoid.

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PROKSIMAT DAN TOTAL BAKTERI IKAN LAYANG (Decapterus sp.) ASIN KERING HASIL PENGERINGAN MENGGUNAKAN PENGERING SURYA TERTUTUP

INASUA: Jurnal Teknologi Hasil Perikanan ◽

10.30598/jinasua.2021.1.1.29 ◽

2021 ◽

Vol 1 (1) ◽

pp. 29-39

Author(s):

Raja B. D. Sormin ◽

Edir Lokollo ◽

Febe F. Gaspersz ◽

Vicko F. J. Tahalea

Keyword(s):

Moisture Content ◽

Protein Content ◽

Salt Solution ◽

Research Method ◽

Ash Content ◽

Plate Count ◽

Solar Drying ◽

Drying Method ◽

Salted Fish ◽

Total Plate Count

This study aims to determine the proximate and total bacterial of dry salted scad fish (Decapterus sp.)dried using a closed solar drying sistem. The research method begins with fish weed in ‘butterfly’ thenwashed using flowed water and immersed in 15% salt solution for 30 minutes. The drying method was aclosed sun drying cabinet sistem, with 3 drying racks named Rack 1, Rack 2 and Rack 3 starting from thebottom. The dried salted fish was analyzed its proximate consisting of moisture content, ash content, fatcontent and protein content, as well as bacterial tests using Total Plate Count (TPC). The results showedthat the proximate values on Rack 1, Rak2, and Rack 3 were water content of 25.58%, 20.39%, and17.80% respectively; ash content of 9.64%, 9.69% and 7.71% respectively, fat content 8.08%, 11.40%and 15.16%, respectively and protein content 53.73%, 58.10%, and 59.11%. respectively. Meanwhile,the total plate count (TPC) value of dried salted layang fish (Decapterus sp) on Rack 1, Rak2, and Rack 3was 2.73 log x CFU / g or 5.4 x 102 CFU / g, 2.74. logx CFU / g or 5.5 x 102 CFU / g, and 2.74 logx CFU / gror 5.9 x 102 CFU / gr, respectively. The best place to put fish in the dryer is on Rack 3 as this is indicatedby the low moisture content. The TPC value was still within the value limit required by the SNI.

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Application of Essential Oils from Galanga Rhizome in Edible Coating Carrageenan as Antibacterial on Tilapia Fishball

Jurnal Pengolahan Hasil Perikanan Indonesia ◽

10.17844/jphpi.v20i2.18106 ◽

2017 ◽

Vol 20 (2) ◽

pp. 380

Author(s):

Fajar Bayu Senoaji ◽

Tri Winarni Agustini ◽

Lukita Purnamayati

Keyword(s):

Essential Oil ◽

Moisture Content ◽

Essential Oils ◽

Shelf Life ◽

Cold Storage ◽

Food Product ◽

Gel Strength ◽

Edible Coating ◽

Control Treatment ◽

Parametric Data

Fish ball is a perishable food product. One of an alternative method which could be applied to delay the deterioration process was using carrageenan edible coating with the addition of galangal rhizome’s essential oil as an antibacterial agent. The aim of this study was to find out whether the addition of carrageenan edible coating with galangal rhizome’s essential oil could increase the shelf life of the tilapia fish ball during cold storage or not. This study was used experimental laboratories with the completely randomized design used factorial (2x6) two factors include essential oils concentrations (0%, dan 1%) and storage time (0, 3, 6, 9, 12, 15) with three repetitions. The shelf life of the fish ball observed by sensory, TPC, TVBN, pH, Aw, moisture content, and gel strength test. The parametric data were analyzed by the ANOVA, while the non-parametric was using the Kruskal Wallis test. As the result, the fish ball with the 1% treatment was still acceptable until 15 days of storage compared with the control which only lasts for 9 days. The other results were the sensory test was 6.63≤π≤6.95, TPC value was 1.07x105 cfu/g, TVBN value was 30.33±1.68 mgN%, the moisture content was 61.38%±0.47, the Aw was 0.89±0.006, the pH was 6.24±0.0, and the gel strength was 721.19±1.61 g.cm. The treatment of 1% essential oil addition to carrageenan edible coating was significantly different (p<0.05) compared to the control treatment during cold storage to the characteristic of tilapia fish ball.

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Pengaruh Praperlakuan Alkali dan Asam terhadap Karakteristik Mutu Bakto Agar dari Rumput Laut Gelidium sp

Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan ◽

10.15578/jpbkp.v15i1.645 ◽

2020 ◽

Vol 15 (1) ◽

pp. 33

Author(s):

Muhamad Darmawan ◽

Joko Santoso ◽

Dina Fransiska ◽

Marsella Marsella

Keyword(s):

Melting Point ◽

Moisture Content ◽

Gel Strength ◽

Ash Content ◽

Plate Count ◽

Alkali Pretreatment ◽

Acid Pretreatment ◽

Sulphate Content ◽

Total Plate Count ◽

Bacto Agar

Ekstraksi bakto agar dari rumput laut merah Gelidium sp. asal Pameungpeuk, Jawa Barat dengan praperlakuan alkali dan asam telah diteliti. Pada praperlakuan alkali digunakan NaOH dengan variasi konsentrasi 4, 5, dan 6%. Asam yang digunakan yaitu CH3COOH dengan variasi konsentrasi 0,5% dan 1,0%. Parameter mutu yang diamati meliputi kadar air, kadar abu, kadar abu tak larut asam, kadar sulfat, gugus fungsi, rendemen agar, kekuatan gel, viskositas, titik leleh dan titik jendal, sineresis, dan angka lempeng total. Bakto agar terbaik diperoleh dari praperlakuan dengan konsentrasi NaOH 4% dan CH3COOH 0,5% yang telah memenuhi beberapa persyaratan mutu bakto agar komersial untuk parameter kekuatan gel, kadar air, kadar abu, dan kadar abu tak larut asam. Karakteristik mutu dari praperlakuan tersebut adalah kadar air 13,69±1,02%, kadar abu 4,24±1,28%, kadar abu tak larut asam 0,54±0,25%, kadar sulfat 1,55±0,36%, rendemen 9,19±2,21%, kekuatan gel 1464,98±109,09 g/cm2, viskositas 42,75±24,40%, sineresis 2,76±0,12%, titik jendal 20,50±2,12 °C, dan titik leleh 95,25±1,06 °C. Praperlakuan dengan konsentrasi tersebut juga memiliki nilai Angka Lempeng Total (ALT) yang sama dengan bakto agar komersial. AbstractBacto agar extraction from red seaweed Gelidium sp. from Pameungpeuk, West Java with alkali and acid pretreatment had been conducted. NaOH with concentration of 4, 5, and 6% was used for alkali pretreatment while CH3COOH at concentrations of 0.5% and 1.0% (v/v) was used for acid pretreatment. The quality parameters investigated were moisture content, ash content, acid insoluble ash, sulphate content, functional groups, yield, gel strength, viscosity, melting point, gelling point, syneresis, and total plate count. The best quality of bacto agar was obtained by using 4% alkali pretreatment and 0.5% CH3COOH. This pretreatment has fulfilled the specification of commercial bacto agar for moisture, ash, acid inslouble ash content, and gel strength parameter. The properties of bacto agar from this pretreatment were moisture content 13.69±1.02%, ash content 4.24±1.28%, acid insoluble ash content 0.54±0.25%, sulphate content 1.55±0.36%, yield 9.19±2.21%, gel strength 1464.98±109.09 g/cm2, syneresis 2.76±0.12%, gelling point 20.50±2.12 °C, and melting point 95.25±1.06 °C. This pretreatment also gave the same result as the commercial bacto agar for the total plate count.

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CHARACTERISTICS OF JELLY CANDY OF PAPAYA (Carica papaya L.) WITH ADDITION OF COW GELATIN

Jurnal Agroindustri ◽

10.31186/j.agroind.3.2.105-115 ◽

2013 ◽

Vol 3 (2) ◽

pp. 105-115

Author(s):

Neswati Neswati

Keyword(s):

Antioxidant Activity ◽

Vitamin C ◽

Moisture Content ◽

Beta Carotene ◽

Ash Content ◽

The Body ◽

Plate Count ◽

Sucrose Content ◽

Total Acid ◽

Total Plate Count

Papaya is very potential to be developed as an industrial raw material candy because it contains a number of phytochemical compounds that are beneficial for the body. This study aims to investigate the characteristics of jelly candy of papaya with addition of cow gelatin by 6%, 8% , 11% and 13%. In jelly candy made observations on pH, moisture content, ash content, reducing sugar content, sucrose content, vitamin C content, total acid, antioxidant activity by DPPH, total plate count, organoleptic and the best jelly candy analysis of beta-carotene The results showed that the addition of 11% cow gelatin to produce the best characteristics of jelly candy. The parameters are pH 4.83, 17.63% moisture content, ash content of 0.98% , 19.75% reduction sugar , sucrose content of 35.48%, levels of vitamin C 59.81 mg/100gr material, total acid 2.09%, 35.33% antioxidant activity, total plate count 3.9 x 103 colonies/g, 7.9934 mg/100 g levels of beta-carotene, and organoleptic tests with a level, 95% color, scent 85%, 85% flavor, and texture of 95%.

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Effect of cooking oil on the characteristics and shelf life of shredded catfish (Clarias sp)

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/924/1/012090 ◽

2021 ◽

Vol 924 (1) ◽

pp. 012090

Author(s):

S Suryanti ◽

T D Suryaningrun ◽

D Ikasari

Keyword(s):

Moisture Content ◽

Shelf Life ◽

Peroxide Value ◽

Salt Solution ◽

Plate Count ◽

Cooking Oil ◽

Total Plate Count ◽

Cooking Process ◽

Acceleration Method ◽

Storage Temperatures

Abstract The purpose of this research is to identify the characteristics of shredded catfish (Clarias sp) processed with and without cooking oil and determine the shelf life by using the Arrhenius method. The shredded catfish was made by filleting the fish and soaking in a 2% vinegar solution for 10 minutes, and boiling the fillets for 15 minutes in a 2% salt solution mixed with 2% bay leaves and 2% lemongrass with the ratio of fillet: solution (1:2 (w/v)). The cooked fillets were then pressed, shredded into small pieces, and added with spices (2% red onion, 3% garlic, 15% granulated sugar, 1% coriander, 1% galangal, and 0.5% flavoring powder) and 20% coconut milk, then cooked until it dried. The shredded catfish was observed for its proximate values, while the shelf life was determined using the acceleration method (Arrhenius) at three different storage temperatures and day of observation, i.e. at 25°C was for 0, 10, 20, 30, 40 days; at 35°C was for 0, 7, 14, 21, 28 days and at 45°C was for 0, 3, 6, 9, 12 days. The parameters of observation for shredded catfish’s shelf life were peroxide value, Aw, total plate count (TPC), and sensory test (hedonic). The result of proximate value showed that the protein content of shredded catfish with oil was lower than without oil, while moisture content was higher for treatment using oil. The shelf life of shredded catfish with cooking oil was shorter than without cooking oil, estimated for 83 days at 25°C, 55 days at 35°C, 47 days at 45°C, compared to 155 days at 25°C, 103 days at 35°C, and 62 days at 45°C, respectively. This was supported by the panelist’s preferences for shredded catfish without oil at the end of the observation. These results indicate that the use of cooking oil during the cooking process of shredded catfish greatly affects the product’s shelf life.

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PENGARUH VIRGIN COCONUT OIL (VCO) TERHADAP KARAKTERISTIK DAN UMUR SIMPAN ROTI MANIS

JURNAL TEKNOLOGI DAN INDUSTRI PANGAN ◽

10.33061/jitipari.v5i1.3643 ◽

2020 ◽

Vol 5 (1) ◽

Author(s):

Aulia Alfi

Keyword(s):

Moisture Content ◽

Shelf Life ◽

Coconut Oil ◽

Temperature Treatment ◽

Ash Content ◽

Virgin Coconut Oil ◽

Food Ingredients ◽

Life Analysis ◽

Antibacterial And Antifungal ◽

Physical And Chemical

Virgin Coconut Oil (VCO) adalah bahan alami yang memiliki sifat antimikroba (antivirus, antibakteri, dan antijamur). Sehingga VCO dapat memberikan efek pengawet pada bahan makanan, salah satunya adalah roti manis. Penelitian ini dilakukan untuk mengevaluasi pengaruh VCO terhadap karakteristik (fisik dan kimia) dan umur simpan roti manis. Roti manis dianalisis secara fisik (tekstur dan porositas) dan kimia (kadar air, kadar abu, kadar lemak, kadar protein, dan kandungan karbohidrat), dan analisis umur simpan dengan FFA, uji organoleptik dan jamur setiap dua hari selama delapan hari penyimpanan di suhu ruang. Variasi perlakuan roti manis adalah dari rasio konsentrasi VCO: margarin: mentega, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). Hasil penelitian menunjukkan bahwa VCO tidak memiliki pengaruh yang signifikan terhadap karakteristik fisik dan karakteristik kimia roti manis. Namun, VCO berpengaruh signifikan terhadap kadar air roti manis yang dihasilkan, roti manis K memiliki kadar air tertinggi (22,36%) dan berbeda dengan sampel roti manis lainnya. VCO secara efektif menghambat pertumbuhan jamur di roti manis pada konsentrasi 8%, 12%, dan 16%. Roti manis K dan A memiliki masa simpan 4 hari, sedangkan roti manis B, C, dan D memiliki masa simpan 6 hari.Kata kunci: VCO, roti manis, karakteristik, umur simpanABSTRACTVirgin Coconut Oil (VCO) is a natural ingredient that has antimicrobial (antiviral, antibacterial, and antifungal) properties. So that VCO can provide a preservative effect on food ingredients, one of which is sweet bread. This research was conducted to evaluate the effect of VCO on characteristics (physical and chemical) and shelf life of sweet bread. Sweet bread was analyzed physically (texture and porosity) and chemistry (moisture content, ash content, fat content, protein content, and carbohydrate content), and shelf life analysis with FFA, organoleptic and mold tests every two days for eight days of storage at ambient temperature. Treatment variations of sweet breads is from the ratio of the concentration of VCO: margarine: butter, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). The results showed that VCO did not have a significant effect on the physical characteristics and chemical characteristics of sweet bread. However, the VCO has a significant effect on the water content of the sweet bread produced, sweet bread K has the highest moisture content (22,36%) and it is different from other sweet bread samples. VCO effectively inhibits the growth of sweet bread mold at concentrations of 8%, 12%, and 16%. K and A sweet bread has a shelf life of 4 days, while sweet breads B, C, and D have a shelf life of 6 days.Keywords: VCO, sweet bread, characteristics, shelf life

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

Foods ◽

10.3390/foods10040844 ◽

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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PEMANFAATAN KITOSAN DARI CANGKANG RAJUNGAN (Portonus sanginolentus L.) SEBAGAI PENGAWET IKAN KEMBUNG (Rastrelliger sp) DAN IKAN LELE (Clarias Batrachus)

Jurnal Teknik Kimia USU ◽

10.32734/jtk.v3i4.1651 ◽

2015 ◽

Vol 3 (4) ◽

pp. 18-24

Author(s):

Rika Silvia ◽

Sari Wahyu Waryani ◽

Farida Hanum

Keyword(s):

Acetic Acid ◽

Moisture Content ◽

Shelf Life ◽

Microbial Activity ◽

Storage Time ◽

Chitosan Solution ◽

Ash Content ◽

Clarias Batrachus ◽

Test Results ◽

Chitin And Chitosan

The use of appropriate anti-microbial compounds can extend the shelf life of a product as well as ensure the safety of the product. That requires a material that is naturally anti-microbial so as not harmful to health. The use of chitosan to inhibit microbial activity on mackerel (Rastrelliger sp) and catfish (Clarias batrachus) to test it's effectiveness. In this research chitosan that used as an anti-microbial extracted from the shells of crabs (Portunus sanginolentus L.). Chitin and chitosan that were successfully extracted were characterized it's results includes moisture content testing, ash content, and degrees of deacetylation. Characterized chitosan, were used as an anti-microbial mackerel (Rastrelliger sp) and catfish (Clarias batrachus). Chitosan was dissolved in 1% acetic acid with varying concentrations of chitosan as 1%, 1.5%, 2%, and 2.5%. The storage time of fish: 0 hours, 10 hours, 15 hours, 20 hours, and 25 hours. The results of research chitosan form as granules / powder, 5% moisture content, ash content 2% and the degree of deacetylation which amounted to 61,08%. Chitosan solution test results on fish showed that fish preservation by soaking with chitosan addition of 1.5% was the best variable and could extend the shelf life of fish more than 5 hours while fish preservation by spraying gave the best variable with addition of chitosan 2.5% and could extend the shelf life of fish less than 5 hours.

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UMUR SIMPAN SAMBAL PARI (Dasyatis Sp.) ASAP YANG DIKEMAS JAR PADA BEBERAPA CARA PEMASAKAN DENGAN METODE PENDUGAAN ACCELERATED SHELF-LIFE TESTING (ASLT)

Jurnal Teknologi Hasil Pertanian ◽

10.20961/jthp.v13i2.43120 ◽

2020 ◽

Vol 13 (2) ◽

pp. 118

Author(s):

Dian Rachmawanti Affandi ◽

Adhitya Pitara Sanjaya ◽

Santi Rahma Mardiana

Keyword(s):

Shelf Life ◽

Plate Count ◽

Life Testing ◽

Total Plate Count

Penambahan ikan pari asap pada pembuatan sambal dapat menjadi alternatif pengolahan ikan pari asap dan menghasilkan sambal dengan cita rasa khas. Selama penyimpanan, sambal mengalami penurunan mutu secara mikrobiologi serta menyebabkan perubahan aroma dan timbulnya asam pada sambal sehingga produk ditolak oleh konsumen. Penelitian ini bertujuan untuk mengetahui pengaruh variasi cara kualitas sensoris, kimiawi, dan mikrobiologis sambal ikan pari asap kemasan jar kaca selama penyimpanan, umur simpan sambal, serta menentukan cara pemasakan untuk memperpanjang umur simpan sambal. Pengemasan menggunakan jar kaca dan variasi cara pemasakan pada sambal ikan pari asap dilakukan untuk mencegah penurunan mutu. Variasi cara pemasakan yang dilakukan yaitu pemasakan kering (P1), pemasakan setengah kering (P2), dan pemasakan kering dengan penambahan minyak setelah pemasakan (P3). Selanjutnya, untuk memenuhi standar keamanan pangan dan sebagai jaminan mutu dilakukan pendugaan umur simpan sambal ikan pari asap menggunakan metode ASLT model Arrhenius yang memiliki waktu pengujian relatif singkat dengan ketepatan dan akurasi tinggi. Parameter yang diuji adalah sensoris aroma, total asam tertitrasi (TAT), dan total plate count (TPC). Penurunan mutu sambal diamati pada penyimpanan suhu 35˚C, 45˚C dan 55˚C selama 48 jam dengan waktu pengamatan setiap 12 jam sekali. Berdasarkan hasil peneli tian, tiga variasi cara pemasakan sambal ikan pari asap memiliki penurunan mutu yang berbeda-beda selama penyimpanan. Umur simpan sambal ikan pari asap kemasan jar kaca menurut parameter kritis TAT pada cara pemasakan kering (P1) pada suhu 30˚C adalah 165,95 jam. Pada variasi pemasakan setengah kering (P2), umur simpan sambal pada suhu 30˚C adalah 155,04 jam. Pada variasi pemasakan kering dengan penambahan minyak (P3), umur simpan sambal pada suhu 30˚C adalah 197,96 jam. Variasi pemasakan kering dengan penambahan minyak goreng setelah pemasakan merupakan cara terbaik untuk memperpanjang umur simpan sambal ikan pari asap kemasan jar kaca.

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