scholarly journals PENDUGAAN UMUR SIMPAN MENGGUNAKAN METODE ACCELERATED SHELF-LIFE TESTING (ASLT) DENGAN PENDEKATAN ARRHENIUS PADA DESTILAT CUKA FERMENTASI HASIL SAMPING CAIRAN PULPA KAKAO

2018 ◽  
Vol 6 (2) ◽  
pp. 178
Author(s):  
I Gede Rusli Supariatna ◽  
G. P. Ganda Putra ◽  
Lutfi Suhendra
Keyword(s):  
Acetic Acid ◽  
Shelf Life ◽  
Temperature Rise ◽  
Acid Content ◽  
Liquid Waste ◽  
Total Dissolved Solids ◽  
Life Testing ◽  
Cocoa Beans ◽  
Dissolved Solids ◽  
Acetic Acid Content

The atms of this study were (1) to knowing the change of quality characteristics from destilated fermentation vinegar from pulp liquid waste of cocoa beans during storage  dan (2) to determine shelf life of destilated fermentation vinegar from pulp liquid waste of cocoa beans using Accelerated shelf-life testing (ASLT) method with Arrhenius approach. The observed Parameters is temperature. The temperature is 30 °C , 40 °C and 50 °C. The Observed variable is acetic acid content, pH, total dissolved solids and absorbance. The result showed that acetic acid content had the greatest decrease in 50 °C temperature. This shows that acetic acid content are inversely proportional to temperature rise. While the content of pH, total dissolved solids and turbidity experienced the greatest increase in 50 °C temperature. This shows that pH, total dissolved solids and turbidity are proportional to the temperature rise. The results of the calculation showed that at a temperature of 20 °C, 30 °C, 40 °C and 50 °C has a shelf life of 226 days, 167 days, 126 days, 96 days andn 75 days. Keywords: Destilated fermentation vinegar of cocoa,  Accelerated shelf-life testing, Shelf life

scholarly journals The shelf life of kawista fruit salad (rujak) dressing using Accelerated Shelf-Life Testing (ASLT) method

2022 ◽  
Vol 951 (1) ◽  
pp. 012087
Author(s):  
M Hayati ◽  
N Arpi ◽  
Z F Rozali
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Analytical Methods ◽  
Storage Time ◽  
Total Dissolved Solids ◽  
Life Testing ◽  
Dissolved Solids ◽  
Palm Sugar ◽  
Total Dissolved Solid

Abstract Rujak kawista sauce is one of the typical Indonesian foods made from palm sugar, tamarind, bird’s eye chili, nuts, and special fruits of kawista to enhance the flavour. There is no information about the shelf-life of rujak kawista sauce to date. Therefore, it is necessary to conduct a study on the storage time of the rujak kawista sauce to determine the product’s shelf life. This study used the ASLT method to determine the shelf life of rujak sauce. The sauce was stored at temperatures of 30°C, 40°C, and 50°C within 21 days storage time and was analysed every seven days. The analytical methods used to support the ASLT method are TBA, moisture content, FFA, total dissolved solids and pH. The result showed that TBA value was 0.046-0.19 mg malonaldehyde/kg, moisture content was 16.68-20%, FFA was 0.66-0.80%, total dissolved solid was 17.9-21.1°Brix, and pH was 3.1-3.5. Based on Arrhenius calculations, the shelf-life of rujak kawista sauce was two months.

scholarly journals Effect of Co-Inoculation with Saccharomyces cerevisiae and Lactic Acid Bacteria on the Content of Propan-2-ol, Acetaldehyde and Weak Acids in Fermented Distillery Mashes

2019 ◽  
Vol 20 (7) ◽  
pp. 1659
Author(s):  
Katarzyna Pielech-Przybylska ◽  
Maria Balcerek ◽  
Grzegorz Ciepielowski ◽  
Barbara Pacholczyk-Sienicka ◽  
Łukasz Albrecht ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Acetic Acid ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Acid Content ◽  
Isopropyl Alcohol ◽  
Quantitative Composition ◽  
Acetic Acid Content ◽  
Initial Ph

The qualitative and quantitative composition of volatile compounds in fermented distillery mash determines the quality of the obtained distillate of agricultural origin (i.e., raw spirit) and the effectiveness of further purification steps. Propan-2-ol (syn. isopropyl alcohol), due to its low boiling point, is difficult to remove by rectification. Therefore, its synthesis needs to be limited during fermentation by Saccharomyces cerevisiae yeast, while at the same time controlling the levels of acetaldehyde and acetic acid, which are likewise known to determine the quality of raw spirit. Lactic acid bacteria (LAB) are a common but undesirable contaminant in distillery mashes. They are responsible for the production of undesirable compounds, which can affect synthesis of propan-2-ol. Some bacteria strains are able to synthesize isopropyl alcohol. This study therefore set out to investigate whether LAB with S. cerevisiae yeast are responsible for conversion of acetone to propan-2-ol, as well as the effects of the amount of LAB inoculum and fermentation parameters (pH and temperature) on the content of isopropyl alcohol, acetaldehyde, lactic acid and acetic acid in fermented mashes. The results of NMR and comprehensive two-dimensional gas chromatography coupled with time of flight mass spectrometry (GC × GC-TOF MS) analysis confirmed the ability of the yeast and LAB strains to metabolize acetone via its reduction to isopropyl alcohol. Efficient fermentation of distillery mashes was observed in all tested mashes with an initial LAB count of 3.34–6.34 log cfu/mL, which had no significant effect on the ethanol content. However, changes were observed in the contents of by-products. Lowering the initial pH of the mashes to 4.5, without and with LAB (3.34–4.34 log cfu/mL), resulted in a decrease in propan-2-ol and a concomitant increase in acetaldehyde content, while a higher pH (5.0 and 5.5) increased the content of propan-2-ol and decreased acetaldehyde content. Higher temperature (35 °C) promoted propan-2-ol synthesis and also resulted in increased acetic acid content in the fermented mashes compared to the controls. Moreover, the acetic acid content rose with increases in the initial pH and the initial LAB count.

Preparation and Properties of Acidified Prevulcanized Natural Rubber Latex

2014 ◽  
Vol 997 ◽  
pp. 239-242
Author(s):  
Guang Lu ◽  
He Ping Yu ◽  
Yong Zhou Wang ◽  
Yong Yue Luo ◽  
Zong Qiang Zeng
Keyword(s):  
Tensile Strength ◽  
Acetic Acid ◽  
Natural Rubber ◽  
Acid Content ◽  
Natural Rubber Latex ◽  
Rubber Latex ◽  
Elongation At Break ◽  
Acetic Acid Content ◽  
Hot Air ◽  
Aging Resistance

After a maturation of three days at ambient temperature, the sulfur-prevulcanized natural rubber latex (SNRL) was stabilized by 20wt% Peregal O, and then acidified with the 36wt% acetic acid by a ratio of 5, 15, 25, 35 and 45 g of 36wt% acetic acid to 100g SNRL, to obtain acidified prevulcanized NR latex (ASNRL) with different acidity, respectively. The viscosity of ASNRL increased, while the nitrogen content decreased, with the increment of acetic acid content and the decrease in pH; for unaged samples, the tensile strength, elongation at break, 300% and 500% moduli of the ASNRL films were only slightly lower than those of SNRL film; however the hot-air aging resistance decreased with the increment of acetic acid content.

scholarly journals Comparative Test Of Effectiveness Between Lotus (Nymphaea Firecrest) And Water Hyacinth (Eichhornia Crassipes) To Reduce Tofu Wastewater Pollutants

2020 ◽  
Vol 14 (1) ◽  
pp. 17
Author(s):  
Muliyadi Muliyadi
Keyword(s):  
Water Hyacinth ◽  
Eichhornia Crassipes ◽  
Liquid Waste ◽  
Total Suspended Solid ◽  
Total Dissolved Solids ◽  
Suspended Solid ◽  
Dissolved Solids ◽  
Experiment Method ◽  
Solids Content ◽  
Wastewater Pollutants

Tofu industrial liquid waste is waste generated in the process of making tofu or when washing soybeans. In Ternate City, North Maluku, tofu waste is generally discharged into the sea; this causes environmental pollution. This study aims to compare the effectiveness of lotus (Nymphaea Firecrest) and water hyacinth (Eichhornia Crassipes) to reduce levels of pollutants TDS (Total Dissolved Solids) and TSS (Total Suspended Solid) in tofu wastewater in the Tofu Industry in Jambula Village by "phytoremediation process." The research method used in this study is the Experiment Method. The sample total used is 30 liters. From the results of this study indicate that the results of the first examination for water hyacinth, TDS 525mg / l and TSS 449mg / l and lotus, TDS 598 mg / l and TSS 421mg / l, for the second examination for water hyacinth, TDS 445mg / l, and TSS 330mg / l and for lotus, TDS 598 mg / l, and TSS 421mg / l, and for the third examination of water hyacinth, TDS 720mg / l, and TSS 311mg / l and for lotus, TDS 600mg / l and TSS 419mg / l. It can conclude that the most effective way to reduce TSS (Total Suspended Solid) and TDS (Total Dissolved Solids) content is by using Water Hyacinth

scholarly journals Pengaruh Emulsi Minyak Wijen dan Ekstrak Daun Kecombrang sebagai Bahan Pelapis terhadap Atribut Mutu Buah Salak Madu selama Penyimpanan

2021 ◽  
Vol 9 (2) ◽  
pp. 223
Author(s):  
I Gusti Ngurah Karisma Maheswara ◽  
I Made Supartha Utama ◽  
I Gusti Ketut Arya Arthawan
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Leaf Extract ◽  
Color Difference ◽  
Total Dissolved Solids ◽  
Sesame Oil ◽  
Rate Of Change ◽  
Single Treatment ◽  
Total Acid ◽  
Dissolved Solids

Buah salak madu merupakan buah perishable dan memiliki umur simpan yang singkat sehingga menyebabkan sulitnya buah dipasarkan. Penelitian ini, bertujuan untuk mencari kombinasi emulsi terbaik dari penambahan ekstrak daun kecombrang dan minyak wijen sehingga mampu untuk menjaga mutu dan memperpanjang masa simpan. %. Penelitian ini, menggunakan Rancangan Acak Kelompok dengan dua faktor perlakuan. Faktor pertama yaitu ekstrak daun kecombrang (K) dengan taraf konsentrasi (0%, 4% dan 8%) dan faktor kedua yaitu minyak wijen (W) dengan taraf konsentrasi (0%, 0,5% dan 1%) dengan parameter yang diuji yaitu susut bobot, warna, total asam, total padatan terlarut, tekstur dan intesitas kerusakan. Pengamatan dilakukan selama 16 hari dengan penyimpanan pada suhu ruang (28-31oC). Hasil penelitian menunjukkan bahwa perlakuan tunggal minyak wijen berpengaruh terhadap total asam tertitrasi sedangkan perlakuan tunggal ekstrak daun kecombrang berpengaruh terhadap perbedaan warna. Interaksi minyak wijen dan ekstrak daun kecombrang berpengaruh terhadap susut bobot, kekerasan, total padatan terlarut dan intensitas kerusakan. Perlakuan K2W2 (ekstrak daun kecombrang 8% dan minyak wijen 1%) merupakan emulsi terbaik karena mampu menghambat laju perubahan mutu buah salak madu. Perlakuan tersebut mampu menghambat perubahan kekerasan buah, total padatan terlarut dan susut bobot buah tetapi belum mampu menghambat laju perubahan total asam dan perbedaan warna. Berdasarkan nilai intensitas kerusakan, perlakuan K2W2 mampu menghambat penurunan bobot dan kekerasan hingga hari ke 10 sedangkan menghambat pertumbuhan jamur hingga hari ke 9.   Shelf life of salak madu fruit is relatively short and easily spoile during storage, it makes difficult to sell. This study aimed to find the best emulsion combination from the addition of kecombrang leaf extract and sesame oil as an edible coating so it could preserve quality and extend the shelf life of the fruit. This study used a Randomized Block Design using two factors. The first factor was kecombrang leaf extract (K) with concentrations level are (0%, 4% and 8%) while the second factor was sesame oil (W) with concentrations level are (0%, 0,5% and 1%). with the parameters tested were weight loss, color difference, total acid, total dissolved solids, texture and damage intensity. Observations were carried out for 16 days and all sample were storage at room temperature (28-31oC). The results showed that the single treatment of sesame oil has an effect on the total acid while the single treatment of kecombrang leaf extract has an effect on the color difference. The interaction of sesame oil and kecombrang leaf extract affects weight loss, hardness, total dissolved solids and damage intensity. The emulsion K2W2 (kecombrang leaves extract 8% and sesame oil 1%) was the best to inhibit the deterioration of salak madu’s fruit. This combination was able to inhibit the rate of change on texture, total dissolved solids and weight loss, but the combination has not been able to inhibit the rate of change on total acid and the color of the fruit. Based on the value of damage intensity, the treatment was able to inhibit weight loss and hardness until day 10, while inhibiting fungal growth until day 9.

scholarly journals Pengaruh Penambahan Ragi Tape dan Waktu Fermentasi Hasil Samping Cairan Pulpa terhadap Karakteristik Mutu Cuka Kakao (Theobroma cacao L.)

2020 ◽  
Vol 8 (2) ◽  
pp. 177
Author(s):  
Ida Bagus Gede Awidyanata ◽  
G.P Ganda Putra ◽  
Luh Putu Wrasiati
Keyword(s):  
Acetic Acid ◽  
Block Design ◽  
Total Dissolved Solids ◽  
Total Sugar ◽  
Alcohol Content ◽  
Dissolved Solids ◽  
Fermentation Time ◽  
Natural Fermentation ◽  
Acid Ph ◽  
Cocoa Bean Fermentation

The aim of this study was to determine the effect of adding ragi tape and the time of natural fermentation of the pulp byproducts of the fermented cocoa beans on the characteristics of the quality of cocoa vinegar and determining the addition of tape yeast and the natural fermentation time of the best pulp fluid for cocoa vinegar production. The experiments in this study used a randomized block design with two factors. The first factor is the addition of yeast tape consisting of 5 levels, namely without the addition of yeast tape (control), the addition of yeast tape 0.05% (w / v), 0.10% (w / v), 0.15% (w / v), 0.20% (w / v), the second factor is the fermentation time consisting of 6 levels, namely 5, 10, 15, 20, 25, 30 days. Treatment The addition of tape yeast has a very significant effect on acetic acid, pH, total dissolved solids, total sugar, has no significant effect on alcohol content in the fermented vinegar from the pulp fluid which is the by-product of cocoa bean fermentation. The length of fermentation treatment has a very significant effect on acetic acid, pH, total dissolved solids, total sugar, alcohol. The interaction between the two treatments had no significant effect on acetic acid, pH, total dissolved solids, alcohol content, and significant effect on total sugar in fermented cocoa vinegar products. The best treatment was obtained from the addition of 0.15% (w / v) yeast tape and 30 days fermentation time which produced cacao vinegar with acetic acid content of 2.40%, pH 3.37, total dissolved solids 4.25 obrix, total sugar 0.03%, and 0.00% alcohol. Keywords  : vinegar fermentasion, ragi tape, time of fermentation

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