PERUBAHAN SIFAT FISIKOKIMIA PISANG AMBON CURUP (Musa sapientum cv. ‘Ambon Curup’) SELAMA PENYIMPANAN MENGGUNAKAN Ca(OH)2 - SILIKA GEL SEBAGAI BAHAN PENUNDA KEMATANGAN  [Physicochemical Changes of Ambon Curup Banana (Musa sapientum c.v. Ambon Curup) During Storage Using Ca(OH)2-Silica Gel as Material for Delaying Rippening]

Ambon Curup Banana is a local banana fruit grown in Rejang Lebong Regency, Bengkulu Province which has a short shelf life due to no material addition for delaying rippening. This study was conducted to evaluate the physicochemical changes of ‘Ambon Curup’ banana during storage with absorber of Ca(OH)2 and silica gel treatments. The research was conducted in a completely randomized design of one factor namely the composition of absorber Ca(OH)2 -silica gel: 0-0, 0-4, 0-8, 1-0, 1-4, 1-8, 3-0, 3-4 and 3-8 (% w/w) based on banana weight. The results showed that Ca(OH)2 3% with silica gel 4% and 8% were able to retain harder texture, inhibit the weight loss, green degradation, total soluble solid increase, and achieve better shelf life of 24 days at room temperature compared to other treatments.

Download Full-text

Pengaruh Kemasan Dan Absorber Terhadap Umur Simpan Buah Pisang Ayan (Musa Acuminata)

Jurnal Ilmiah Mahasiswa Pertanian ◽

10.17969/jimfp.v2i4.5495 ◽

2017 ◽

Vol 2 (4) ◽

Author(s):

Yazidul Bustami ◽

Ratna Ratna ◽

Bambang Sukarno Putra

Keyword(s):

Weight Loss ◽

Shelf Life ◽

Water Content ◽

Silica Gel ◽

Rice Husk ◽

Musa Acuminata ◽

Randomized Design ◽

Completely Randomized Design ◽

Value Of Water ◽

Materials Used

Abstrak. Bahan yang digunakan adalah plastik polipropilen, polietilen dan pisang barangan yang diporoleh dari petani di Sare Aceh Besar. Umur panen 100 hari-120 hari setelah pembungaan. Penelitian menggunakan menggunakan Rancangan Acak Lengkap (RAL). Perlakuan yang dilakukan pada penelitian ini adalah perlakuan kemasan Polipropilen (P1), Polietilen (P2), dan dengan perlakuan pemberian silika gel (A1) dan arang sekam padi (A2) pada setiap kemasan. Perlakuan ini dilakukan sebanyak 3 kali ulangan. Sehingga terdapat 12 satuan percobaan. Hasil penelitian diperoleh Susut bobot berkisar antara 0,32% nilai tersebut didapat selama 15 hari penyimpanan. Tingkat kekerasan berkisar antara 3,15-2,03 Kg/cm2. Nilai kadar air berkisar antara 68,67-75,89%, anoalisis sidik ragam menunjukkan bahwa kombinasi perlakuan silika gel dan arang sekam berpengaruh nyata terhadap kadar air pisang. Nilai TPT meningkat berkisar antara 18,07-7,50%.Utilization Packaging And Shelf Life Absorber Against Chicken Banana (Musa Acuminata)Abstract. The materials used are polypropylene, polyethylene and banana plastic from farmers in Sare Aceh Besar. Harvest age 100 days-120 days after flowering. The study used using Completely Randomized Design (RAL). The treatments were Polypropylene (P1), Polyethylene (P2), and by treatment of silica gel (A1) and rice husk charcoal (A2) on each package. This treatment is done as much as 3 times repetition. So there are 12 experimental units. The result of this research is weight loss ranging from 0,32% the value obtained for 15 days storage. The level of hardness ranges from 3.15 to 2.03 Kg / cm2. The value of water content ranged from 68,67-75,89%, fingerprint anoalysis showed that combination of treatment of silica gel and charcoal husk significantly affected banana water content. The value of TPT increased between 18.07-7.50%.

Download Full-text

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

Agricultural Science ◽

10.30560/as.v2n1p144 ◽

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).

Download Full-text

Effect of maturity stages on shelf life of papaya (Carica papaya L.)

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.dr-1340 ◽

2018 ◽

Author(s):

R.V. Patil ◽

V.R. Patil ◽

C.V. Pujari

Keyword(s):

Shelf Life ◽

Room Temperature ◽

Carica Papaya ◽

Calcium Lactate ◽

Fruit Firmness ◽

College Of Agriculture ◽

Maturity Stages ◽

Randomized Design ◽

Polyethylene Bags ◽

Completely Randomized Design

An experiment using cv. Taiwan was 786 laid out in factorial completely randomized design with thirty treatments and three replications was, carried out at Laboratory of Horticulture Section, College of Agriculture, Dhule (M.S.) during 2017. The experiment comprised of three factors viz. two maturity stages (25% mature and 50% mature), dipping them in aqueous solutions of spermine (1.0 mM and 2.0 mM) and calcium lactate (1% and 2%) for 5 minutes and drying for 30 minutes at room temperature, three packaging materials (newspaper, shrink film and polyethylene bags) were used. Results indicated a significant impact of interaction among maturity stages, spermine and calcium lactate and packaging material on all parameters included in the study. When considered interaction, twenty five percent mature fruits dipped in (2.0 mM) spermine with shrink packaging had the minimum physiological loss in weight. This treatment also recorded the maximum peel to pulp ratio, fruit firmness. The maximum shelf life of 16 days without sacrificing organoleptic quality by manipulating the time of harvesting, packaging and application of spermine.

Download Full-text

PEMANFAATAN ASAP CAIR ARANG TEMPURUNG SEBAGAI BAHAN PENGAWET PADA BAKSO IKAN TUNA

Jurnal Teknologi Pertanian (Agricultural Technology Journal ◽

10.35791/jteta.10.2.2019.29123 ◽

2020 ◽

Vol 10 (2) ◽

Author(s):

Alfi R. M. Korah ◽

Jan Rudolf Assa ◽

Teltje Koapaha

Keyword(s):

Shelf Life ◽

Room Temperature ◽

Coconut Shell ◽

Tuna Fish ◽

Factor B ◽

Soaking Time ◽

Liquid Smoke ◽

Randomized Design ◽

Completely Randomized Design

ABSTRACTThe research objective was to determine the effect of coconut shell charcoal liquid smoke on the shelf-life of fish meatballs. The design used was Factorial Completely Randomized Design, which consisted of 2 factors: A treatment of liquid smoke concentration 0%, 5%, 10%, and factor B treatment of immersion 30 and 45 minutes long, with three repetitions. The results showed that with the concentration of liquid smoke 0% tuna meatballs can last only one day at room temperature with the results of already whitish slimy appearance, fishy flavour, and the texture is still chewy. Fish meatballs with 10% liquid smoke concentration combine with 45 minutes soaking time can last up to 5 days at room temperature with the results of already slimy, brownish, flavorful appearance typical of fish with a chewy texture.Keywords: Liquid smoke, tuna fish meatballs, shelf-life

Download Full-text

Pengaruh Indeks Panen Terhadap Umur Simpan dan Mutu Buah Naga (Hylocereus polyrhizus) Selama Penyimpanan [Effect of Harvest Index on Shelf-Life and Quality of Dragon Fruit (Hylocereus polyrhizus) During Storage]

Jurnal Hortikultura ◽

10.21082/jhort.v30n1.2020.p87-96 ◽

2020 ◽

Vol 30 (1) ◽

pp. 87

Author(s):

Leni Marlina ◽

Bambang Hariyanto ◽

NFN Jumjunidang ◽

Irwan Muas

Keyword(s):

Shelf Life ◽

Harvest Index ◽

Tropical Fruits ◽

Randomized Design ◽

Peel Color ◽

Dragon Fruit ◽

Soluble Solid ◽

Completely Randomized Design ◽

Hylocereus Polyrhizus

Pengembangan buah naga (Hylocereus polyrhizus) masih mengalami kendala dalam aspek pascapanen, seperti rendahnya mutu buah di pasaran dan pendeknya umur simpan. Indeks panen yang tepat diharapkan dapat meningkatkan mutu buah naga di pasaran dan memperpanjang umur simpan. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh indeks panen terhadap mutu dan umur simpan buah naga selama penyimpanan. Penelitian dilaksanakan pada bulan September sampai dengan November 2015 di Laboratorium Kimia dan Pascapanen Balai Penelitian Tanaman Buah Tropika (Balitbu Tropika), Solok, Sumatra Barat. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap dengan lima perlakuan, yaitu indeks I=kulit buah hijau 90–99% dan merah 1–10% (hijau semburat merah) jumbai hijau, indeks II=kulit buah hijau 60–89% dan merah 11–40% (hijau>merah) jumbai hijau, indeks III=kulit buah hijau 11–40% dan merah 60–89% (hijau<merah) jumbai hijau, indeks IV=kulit buah hijau 0–10% dan merah 90–100% (merah terang) jumbai hijau, dan indeks V=kulit buah merah gelap jumbai hijau, dan lima ulangan. Hasil penelitian menunjukkan bahwa perlakuan indeks panen berpengaruh nyata terhadap warna kulit buah, kesegaran, padatan terlarut total, asam tertitrasi total, dan susut bobot. Perlakuan indeks panen yang berbeda memberikan pengaruh yang nyata terhadap mutu dan umur simpan buah naga. Perlakuan yang menghasilkan mutu terbaik selama buah disimpan adalah buah naga yang dipanen pada indeks III. Perlakuan terbaik yang menghasilkan umur simpan terlama adalah buah naga yang dipanen pada indeks II, yaitu 8 hari setelah panen. KeywordsIndeks panen; Mutu; Umur simpan; Buah nagaAbstractThe development of dragon fruit is still encountered some constraints in postharvest aspects i.e. low quality in the market and short self-life. The suitable harvest index is intended to improve quality and prolong the shelf-life of dragon fruit. The aim of the research was to determine the effect of harvest index on quality and shelf-life of dragon fruits during storage. The research was conducted from September to November 2015 at Chemistry and Postharvest Laboratory of Indonesian Tropical Fruits Research Institute (ITFRI), Solok. The study was used completely randomized design with five treatments were index I=peel color are green 90–99% and red 1–10% (green tinge of red), II=peel color are green 60–89% and red 11–40% (green>red), III=peel color are green 11–40% and red 60–89% (green<red), IV=peel color are green 1–10% and red=90–100% (light red), and V=peel color is dark red with green scaled all of treatments, and five replications. The results showed that harvest index effected in peel color, freshness, total soluble solid, total titrable acidity, and weight loss. The treatment which produces the best quality during storage was index III. The best treatment that prolongs the shelf-lfe of dragon fruit during storage was index II i.e. 8 day after harvesting.

Download Full-text

Efektifitas Emulsi Lilin Lebah Sebagai Bahan Pelapis Buah Jeruk Siam (Citrus nobilis Lour var. microcarpa) terhadap Mutu Selama Penyimpanan

Jurnal BETA (Biosistem dan Teknik Pertanian) ◽

10.24843/jbeta.2019.v07.i02.p06 ◽

2019 ◽

Vol 7 (2) ◽

pp. 263

Author(s):

Made Nanda Saputra ◽

I Made Supartha Utama ◽

Ni Luh Yulianti

Keyword(s):

Vitamin C ◽

Room Temperature ◽

Color Difference ◽

Citrus Fruits ◽

Total Acid ◽

Randomized Design ◽

Peel Color ◽

Soluble Solid ◽

Completely Randomized Design

Tujuan dari penelitian ini adalah untuk mengetahui efektifitas ragam konsentrasi emulsi lilin lebah sebagai bahan pelapis buah jeruk siam terhadap mutu selama penyimpanan. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan tiga ragam perlakuan konsentrasi lilin lebah 0% (K0), 2% (K2), dan 4% (K4). Buah tanpa perlakuan disediakan sebagai kontrol (K). Analisis sidik ragam menunjukkan bahwa perlakuan konsentrasi lilin lebah berpengaruh nyata (P>0.05) terhadap susut bobot, intensitas kerusakan, total padatan terlarut, kekerasan buah, color difference, vitamin C, dan uji organoleptik. Perlakuan konsentrasi lilin lebah 4% merupakan perlakuan terbaik untuk memperlambat perubahan mutu pada buah jeruk siam selama penyimpanan pada suhu kamar. The purposes of this research was to determine the effects of various concentrations of beeswax emulsion as a coating material on the quality of Siam citrus fruits during storage. The research used completely randomized design (CRD) with three different concentration of beeswax emulsion in water consisted of 0%, 2%, and 4%. Fruit without treatment provided as a control. The analysis of variance showed that the emulsion concentrations of significantly (P<0.05) affected the weight loss, damage intensity, total soluble solid, texture, color difference, vitamin C, total acid and organoleptic prefrences (peel color, texture, flavor, and overall acceptance) of the fruits. The concentration of 4% was the best beeswax emulsion to delay quality deterioration of citrus fruits during storage at the room temperature.

Download Full-text

Pengaruh Edible Coating Pati Singkong Terhadap Kualitas dan Umur Simpan Buah Pisang Tongka Langit

Jurnal Penelitian Pascapanen Pertanian ◽

10.21082/jpasca.v16n3.2019.110-115 ◽

2020 ◽

Vol 16 (3) ◽

pp. 110

Author(s):

Priscillia Picauly ◽

Gilian Tetelepta

Keyword(s):

Weight Loss ◽

Vitamin A ◽

Shelf Life ◽

Cassava Starch ◽

Edible Coating ◽

Total Soluble Solid ◽

Soluble Solids ◽

Starch Concentration ◽

Randomized Design ◽

Soluble Solid

Buah pisang Tongka Langit adalah salah satu jenis buah lokal di Maluku yang memiliki potensi yang baik untuk kesehatan namun umur simpannya pendek. Umur simpan buah dapat diperpanjang dengan menggunakan edible coating. Penelitian ini bertujuan untuk mengetahui konsentrasi pati ubi kayu yang terbaik dalam pelapisan buah pisang Tongka Langit, dan mengamati perubahan fisik dan kimia selama penyimpanan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan konsentrasi pati ubi kayu (1%, 3%, dan 5%) dan ulangan sebanyak tiga kali. Data dianalisis dengan analisis ragam dan diuji lanjut dengan uji Beda Nyata Jujur (BNJ). Parameter yang diamati yaitu kekerasan, susut bobot, total padatan terlarut dan vitamin A. Hasil penelitian menunjukkan bahwa konsentrasi pati ubi kayu berpengaruh terhadap kekerasan, susut bobot, total padatan terlarut dan vitamin A. Pada penelitian ini, konsentrasi pati 3% yang terbaik karena mampu menghambat penurunan nilai kekerasan, kenaikan nilai susut bobot dan total padatan terlarut, serta mempertahankan nilai vitamin A sehingga dapat digunakan untuk memperpanjang umur simpan pisang Tongka Langit. The Effect of Cassava Starch Edibel Coating on Quality and Shelf Life of Tongka Langit BananaTongka Langit banana is one of the local fruit in Maluku which has a good potential for human health, however has short shelf life. Use of edible coating to extend the shelf life of fruit. The aim of this research was to find out the best coating for Tongka Langit banana used different concentration of cassava starch, and observed physical and chemical changes on banana Tongka Langit characteristics during storage. This study used Completely Randomized Design (CRD) with the cassava starch concentration (1%, 3%, 5%) as treatment and repeated three times. Data analyzed by analysis of variance (ANOVA) and tested signification by Tukey. The parameter observed during the storage were hardness, weight loss, total soluble solids, and vitamin A. The result showed that the concentration of cassava starch significantly affect on hardness, weight loss, total soluble solid, and vitamin A of Tongka Langit banana. The best in this research is cassava starch concentration 3% be able to inhibit decrease of hardness, increase of weight loss and total soluble solid, and integrity vitamin A value so it can be used to extend the shelf life of Tongka Langit banana.

Download Full-text

The Shelf- life of Seasoned Fish Meat Floss (Abon Ikan) Made from Red Tilapia (Oreochromis niloticus Trewavas)Processed by Different Frying Methods

SAINTEK PERIKANAN Indonesian Journal of Fisheries Science and Technology ◽

10.14710/ijfst.6.2.6-12 ◽

2011 ◽

Vol 4 (2) ◽

pp. 6-12

Author(s):

Eko Nurcahya Dewi ◽

Ratna Ibrahim ◽

Nuzulia Yuaniva

Keyword(s):

Shelf Life ◽

Room Temperature ◽

Unsaturated Fatty Acids ◽

Deep Frying ◽

Red Tilapia ◽

Fish Meat ◽

Hedonic Value ◽

Randomized Design ◽

Completely Randomized Design ◽

Pan Frying

Seasoned fish meat floss (“abon ikan” ) is a processed fish made from fish meat and traditionally processed by boiling, seasoning and frying. The frying method that is usually used is a deep frying. The unsaturated fatty acids and the oil content in the product cause a rancidity problem during the product is stored at room temperature. The aim of the research is to find out the effect of a deep frying and a pan frying methods application on the seasoned fish meat floss processing using red tilapia and the storage time at room temperature to the rancidity development and the shelf-life of the products based on the rancidity variable analysis (PV, TBA, AASC, Aw values) and the hedonic values of the products. The experimental design used was a completely randomized design with a factorial pattern (2 x 3 ). Based on the chemical analysis results and the hedonic value of the product stored up to 15 days at a room temperature it was found that the product processed by the pan frying method had a better quality and it was not rancid yet. The characteristics of the product were as followed : PV (4.3699 miliequivalent / kg lipid , TBA (3.5215 mg malonaldehyde / kg sample), AASC (0.4727abs unit/g/ml) , Aw(0.47) whereas the odour and the flavour value was 7.2 respectively. Keywords: Seasoned fish meat floss, red tilapia, deep frying, pan frying, quality

Download Full-text

PERCEPATAN PENGOMPOSAN TANDAN KOSONG KELAPA SAWIT (TKKS) DENGAN PEMBERIAN UREA (Acceleration Composting Empty Fruit Bunches (Efb) With The Application Of Urea)

AgriPeat ◽

10.36873/agp.v18i02.14 ◽

2019 ◽

Vol 18 (02) ◽

pp. 113-124

Author(s):

Journal Journal

Keyword(s):

Weight Loss ◽

Water Content ◽

Palm Oil ◽

Organic N ◽

Empty Fruit Bunches ◽

Randomized Design ◽

Compost Application ◽

Completely Randomized Design ◽

Total P

ABSTRAK Kelapa sawit merupakan tanaman perkebunan yang memegang peranan penting dalam industri pangan. Luas perkebunan kelapa sawit di Indonesia pada tahun 2014 mencapai 10 juta Ha. Pertumbuhan yang pesat diikuti dengan produksi crude palm oil (CPO) dan palm karnel oil (PKO) yang juga meningkat, sekaligus produk sampingan berupa limbah. Salah satu limbah pabrik kelapa sawit yang jumlahnya besar adalah tandan kosong kelapa sawit (TKKS). Tandan kosong kelapa sawit merupakan limbah organik yang berpotensi dimanfaatkan dibidang pertanian. Akan tetapi, TKKS memiliki nilai C/N yang cukup tinggi, akibatnya sukar dan lama untuk terdekomposisi. Salah satu cara pemanfaatan TKKS adalah dengan dilakukan pengomposan dengan pengkayaan urea. Diharapkan dengan perlakuan tersebut TKKS akan cepat terdekomposisi dan dapat segera dimanfaatkan oleh tanaman. Penelitian ini bertujuan untuk (1) mengetahui pengaruh pemberian urea terhadap pengomposan TKKS dan (2) mengetahui pengaruh peningkatan dosis urea terhadap kualitas kompos TKKS. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) faktor tunggal dengan 5 perlakuan, yaitu U1 (urea 0 g setara dengan nilai C/N=), U2 (urea 30,9 g setara dengan nilai C/N=), U3 (urea 79,3 g setara dengan nilai C/N=), U4 (urea 176,1 g setara dengan nilai C/N=) dan U5 (urea 466,3 g setara dengan C/N = ) dan 9 ulangan, sehingga diperoleh 45 satuan percobaan. Hasil penelitian menunjukan bahwa pemberian urea berpengaruh sangat nyata terhadap susut bobot, kadar air, nilai pH kompos, C-organik, N-total, P-tersedia, dan nilai C/N, selain itu pemberian urea mengakibatkan terjadi perubahan tekstur dan warna pada kompos TKKS. Pemberian dosis urea 466,3 g mampu meningkatkan kandungan N-total, serta menurunkan nilai C/N dan nilai pH kompos. Pemberian dosis urea 79,3 g atau setara dengan C/N = mampu meningkatkan kandungan P-tersedia dan kadar air, menurunkan susut bobot dan kandungan C-organik, serta menunjukan perubahan tekstur dan warna yang lebih baik. Kata kunci: tanda kosongkelapa sawit (TKSS), kompos, urea ABSTRACT Empty fruit bunches (EFB) is a solid wastes produced in large quantity from palm oil industry. Empty fruit bunches can be used as compost material, additionally difficult to decompose because it contain cellulose, hemicellulose, and lignin, as well as value of ratio C/N is high. Use EFB as compost material through the provision of urea has been done in this research. Urea are expected to reduce the value of ratio C/N and became a starter for microbial decomposers. The purpose of this research were (1) to determine the effect of urea on composting of EFB and (2) to determine the effect of increasing doses of urea to the quality of compost of EFB. This research was used a single factor of Completely Randomized Design (CRD) with 5 treatments, namely U1 (urea 0 g), U2 (urea 30,9 g), U3 (urea 79,3 g), U4 (urea 176,1 g), and U5 (urea 466,3 g), and 9 replications, until result 45 experimental units. The result showed that urea significant effect on weight loss, water content, value of pH compost, C-organic, N-total, P-available, and value of ratio C/N, besides urea resulted Widodoe, K. dkk Percepatan Pengomposan Tandan Kosong Kelapa Sawit…..…. 114 in a change in texture and color on the compost EFB. Application of urea 466,3 g was able to increase the content of N-total, reduce the value of ratio C/N and the value of pH compost. Application of urea 79,3 g can improve the content of P-available and water content, reduce the weight loss and the content of C-organic, and showed the changes in texture and color as better. Keywords: empty fruit bunches, compost, urea

Download Full-text

The quality properties, thiobarbituric acid (TBA) values and microstructure of chicken sausage with local red beetroot powder

Food Research ◽

10.26656/fr.2017.5(s2).019 ◽

2021 ◽

Vol 5 (S2) ◽

pp. 113-119

Author(s):

W. Swastike ◽

E. Suryanto ◽

Rusman ◽

C. Hanim ◽

Jamhari ◽

...

Keyword(s):

Peroxide Value ◽

Room Temperature ◽

Thiobarbituric Acid ◽

Quality Properties ◽

Randomized Design ◽

Powder Addition ◽

Completely Randomized Design ◽

Different Levels ◽

Temperature Storage

This research was aimed to determine the quality properties, the microstructure of chicken sausage and Thiobarbituric acid (TBA) values with locally Indonesia red beetroot powder. The main ingredients of chicken sausage-making in this research were broiler chicken, filler, binder, beetroot powder, and spices. Red beetroot powder function as a filler was substituted tapioca starch in chicken sausage batter in three different levels. The combination of red beetroot powder with level 0, 1.0, 2.0 and 3.0% of total batter and shelf life at room temperature for 0, 1, 2 and 3 days. Each treatment consisted of five replications. The variables observed using quality properties (moisture, ash, fat, protein, crude fiber and calorie), microstructure and peroxide value of chicken sausage. The data of quality properties and peroxide value were analyzed by using one-way analysis (ANOVA) of Completely Randomized Design. The differences between means were analyzed by Duncan's New Multiple Ranges Test. The data of microstructure was analyzed by descriptive analyses. The moisture, protein, fat and ash contents for chicken sausages were significantly different (p<0.05). The chicken sausage with 2% substitution of beet powder produced chicken sausages with a high protein content of 14.77±0.02% while a low-fat content is 0.42±0.01%. Thiobarbituric acid (TBA) values of chicken sausages increased throughout the three days of room temperature storage (38°C). Chicken sausage formulated with red beetroot powder showed a significantly lower TBA value compared to the samples without red beetroot powder (p<0.05). In conclusion, a higher level of beetroot powder will improve the quality of chicken sausage and also the microstructure. The best level of beetroot powder addition was 2.0%. The addition of beetroot powder able to maintain fresh sausage conditions up to 2 days of storage at room temperature.

Download Full-text