scholarly journals Pendugaan Umur Simpan Cabai Merah Kering (Capsicum annum L.) dengan Metode Konvensional

2019 ◽  
Vol 1 (1) ◽  
pp. 13
Author(s):  
Hisworo Ramdani ◽  
Siti Fatimah
Keyword(s):  
Experimental Design ◽  
Linear Regression ◽  
Vitamin C ◽  
Shelf Life ◽  
Water Content ◽  
Food Processing ◽  
Room Temperature ◽  
Linear Regression Equation ◽  
Capsicum Annum ◽  
Simple Regression

Food processing in the industry aims to extend the shelf life of a product. Shelf life is one of the requirements that must be evaluated before food products were marketed and safety for consumption. Estimation of shelf life was done by conventional methods. The conventional methode that was storage of some products at room temperature conditions which have the same weight and date of production. Observations data were taken on parameters of water content, vitamin C, color and total microbes (TPC). The experimental design taken partially staggered design by simple regression. The results showed that the dried chilli was increasing for water content 0.0975%, vitamin C 0.27 mg 100 g-1, log TPC as much as 0.0487 colonies g-1 and chili color which remained stable in the range of 16-18.3 chroma of storage for 24 days. Based on the results of the calculation of the conventional method, the linear regression equation of water content was y = 0.0975x + 8.0732 so that it obtained 71 days shelf life and based on log TPC regression was y = 0.0487x + 8.1831 obtained 65 days shelf life.

scholarly journals KEBERADAAN MIKROBA PADA BAKSO IKAN ASAP CAIR, YANG DIKEMAS DALAM RETORTABLE POUCH, DIPASTEURISASI DAN DISIMPAN PADA TEMPERATUR RUANG

2016 ◽  
Vol 4 (2) ◽  
pp. 85
Author(s):  
Margani Luyuani Rohana ◽  
Siegfried Berhimpon ◽  
Joyce CV Palenewen
Keyword(s):  
Shelf Life ◽  
Water Content ◽  
Experimental Method ◽  
Room Temperature ◽  
Plate Count ◽  
E Coli ◽  
Existing Problems ◽  
Liquid Smoke ◽  
Total Plate Count ◽  
And Storage

A research has been done to assess the presence of microbes and the shelf life of fish balls dipped in liquid smoke, packed in retortable pouch, pasteurized, and stored at room temperature. The method used in this research is an experimental method that revealed the facts based on existing problems through hypothesis testing. Parameters assessed are Total Plate Count (TPC), total Salmonella, total coliforms and E. coli, total vibrio, water content, and pH. Fish balls were pasteurized in 85ºC and stored in room temperature for 0, 3, 6, and 9 days, and were pasteurized at 100°C and storage in room temperature for 0, 9, 18, and 27 days. The results shown that all pathogen were negative, but based on Indonesian standard (SNI 01-7266-1-2006) especially TPC value, fish balls were packaged in retortable pouch and without pasteurized is no longer acceptable for consumption after 3 days of storage, and fish balls were packaged in retortable pouch and pasteurized at 85ºC no longer acceptable for consumed after 6 days of storage. While the fish balls are packaged in retortable pouch and pasteurized at 100°C is no longer acceptable for consumed after 18 days of storage.Keyword: Retortable Pouch, Pasteurization, Pathogens.  Penelitian ini bertujuan untuk mengetahui keberadaan mikroba dan daya awet bakso ikan yang direndam dalam asap cair dan dikemas dalam Retortable pouch, dipasteurisasi, dan disimpan pada temperatur ruang. Metode yang digunakan dalam penelitian ini adalah metode eksperimen untuk menguji hipotesa. Parameter yang diamati yaitu Angka Lempeng Total (ALT), Salmonella, total koliform dan E.coli, total vibrio, analisa kadar air, dan nilai pH. Bakso ikan asap cair yang dipasteurisasi pada 85ºC, disimpan pada temperatur ruang selama 0, 3, 6, dan 9 hari, dan yang dipasteurisasi pada 100ºC, disimpan pada temperatur ruang selama 0,9,18, dan 27 hari. Hasil penelitian menunjukkan bahwa bakso ikan yang dikemas dalam Retortable pouch, tanpa dipasteurisasi sudah tidak layak lagi untuk dikonsumsi setelah penyimpanan 3 hari, dan bakso ikan yang dikemas dalam Retortable pouch dan dipasteurisasi pada 85ºC sudah tidak layak lagi untuk dikonsumsi setelah penyimpanan 6 hari. Bakso ikan yang dikemas dalam Retortable pouch, dan dipasteurisasi pada 100ºC nanti tidak layak lagi dikonsumsi setelah penyimpanan 18 hari.Kata Kunci: Kemasan Retortable Pouch, Pasteurisasi, Patogen.

scholarly journals The Influence of Glycerol Monostearate Concentration and Storage Condition on Tomato Powder’s Contents Using Foam Mat Drying Method

REAKTOR ◽  
2021 ◽  
Vol 21 (1) ◽  
pp. 1-10
Author(s):  
Putri Ramadhany ◽  
Abigail Fern Pramana ◽  
Arabella Febiola ◽  
Tony Handoko
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Shelf Life ◽  
Room Temperature ◽  
Weight Ratio ◽  
Aluminium Foil ◽  
Drying Method ◽  
High Concentration ◽  
Tomato Production ◽  
Tomato Powder

Tomato is a seasonal horticultural product that has beneficial effects on human health. It contains a high concentration of lycopene and vitamin C. However, tomato production, which continues to increase in Indonesia, is not balanced with its consumption. Due to its high moisture content, harvested tomato relatively has a short shelf-life. Resultantly, the unconsumed tomato will end up being wasted. One way to prolong tomato’s shelf-life is by converting it into powder form. In this research, the tomato was shifted into tomato powder using a foam mat drying method. The weight ratio of GMS to tomato juice was varied: (1) 4%-w/w, (2) 5%-w/w, and (3) 6%-w/w. Tomato powder was then stored in two types of materials (sealed brown glass bottle and laminated aluminium foil (LAF) resealable zipper) and three conditions (refrigerator ( ± 4 ℃), room temperature (± 25.2 ℃) and sun-exposed  (± 30 ℃)). According to the results, foam mat drying could maintain the nutrients of the tomato powder. Increasing GMS larger than 5%-w/w had no big impact on reserving lycopene and vitamin C. At 5%-w/w GMS, tomato powder consisted of 1.09%/w/w moisture, 42.58 mg/100 g lycopene, and 123.28 mg/100 g vitamin C. It was found that moisture and vitamin C on tomato powder content was influenced by storage conditions, while lycopene content was influenced by storage material. Moisture content and vitamin C were best maintained at the sun-exposed condition and room temperature, respectively. While lycopene was best stored in the laminated aluminium foil (LAF) resealable zipper.

scholarly journals Perubahan Fisiko-Kimiawi dan Mikrobiologis Minuman Tradisional Bali (Loloh) selama Penyimpanan

2019 ◽  
Vol 39 (1) ◽  
pp. 70
Author(s):  
I Desak Putu Kartika Pratiwi ◽  
I Ketut Suter ◽  
Putu Ari Sandhi Widpradnyadewi ◽  
Anak Agung Istri Sri Wiadnyani
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Room Temperature ◽  
Titratable Acidity ◽  
Plate Count ◽  
Total Plate Count ◽  
Microbiological Characteristics ◽  
Physico Chemical ◽  
Soluble Solid ◽  
Standard Limit

Loloh is a Balinese traditional beverage made from one or a combination of several herbal extracts. The most popular variants of loloh in Bali are loloh tibah and loloh cem-cem, which are continuously produced every day. During distribution, loloh is stored at room temperature. The study was aimed to study the physico-chemical and microbiological characteristics of loloh cem-cem and loloh tibah during storage at room temperature.  This study used a purposive random sampling. The samples consisted of 14 loloh sellers in Badung-Denpasar. Type parameters that were observed during a 24 hour-storage at room temperature included pH, total soluble solid, titratable acidity, ascorbic acid, total plate count, total yeast and mold count. During room temperature storage, the level of total plate count, total mold/yeast of loloh cem-cem and loloh tibah changed significantly. The shelf life of loloh cem-cem was only 12 hours at room temperature (28-30 oC) with the characteristics of pH 2.95, TSS 5.67 °Brix, vitamin C 19.35 mg/100 g, titratable acidity 0.24%, log total plate count 6.48 Cfu/mL, log total mold/yeast 5.01 Cfu/mL. The shelf life of Loloh tibah was only 12 hours at room temperature (28-30 ºC) with the characteristics of pH 3.34, TSS 4.21 °Brix, Vitamin C 10.20 mg/100 g, titratable acidity 0.13%, log total plate count 6.68 Cfu/mL, log total mold/yeast 5.86 Cfu/mL. Beyond the 12 hour-storage, both of the lolohs had higher total colony counts than the upper standard limit.

scholarly journals Kualitas Dendeng Babi Yang Menggunakan Gliserol+NaCl Selama Penyimpanan Pada Suhu Kamar

Jurnal MIPA ◽  
2019 ◽  
Vol 8 (3) ◽  
pp. 208
Author(s):  
Merri D. Rotinsulu ◽  
Tilje A. Ransaleleh ◽  
F. S. Ratulangi ◽  
E. S. Tangkere
Keyword(s):  
Shelf Life ◽  
Water Content ◽  
Room Temperature ◽  
Duration Of Storage ◽  
Nacl Concentration ◽  
Split Plot

Penelitian ini dilakukan untuk mengetahui efek gliserol + NaCl pada dendeng babi yang disimpan pada suhu kamar. Plot split dalam desain waktu digunakan dalam penelitian ini; Faktor A adalah konsentrasi Gliserol + NaCl (dibagi dalam 3 level kombinasi) sebagai berikut A₁ = Gliserol 15% + NaCl 5%, A₂ = Gliserol 10% + NaCl 10%, A₃ = Gliserol 5% + NaCl 15% dan faktor B adalah durasi penyimpanan pada suhu kamar (dibagi dalam 3 lama waktu yang berbeda) sebagai berikut B₁ = 10 hari, B₂ = 20 hari, B₃ = 30 hari; dengan tiga replikasi. Variabel yang diamati adalah kadar air, pH dan jumlah mikroba. Hasil penelitian menunjukkan bahwa penggunaan Glycerol-NaCl memberikan efek yang sangat berbeda (P <0,01) pada kadar air dan jumlah mikroba pada dendeng babi, tetapi tidak pada pH dendeng babi. Ditemukan juga bahwa durasi penyimpanan pada suhu kamar memberikan efek yang sangat berbeda (P <0,01) pada semua variabel dendeng babi. Singkatnya, penggunaan Gliserol 5% + NaCl 15% dapat memperpanjang umur simpan dendeng babi hingga 30 hariThe study was done in order to know the effect of glycerol+NaCl on jerky pork kept at room temperature. A split plot in time design was used in this study; A Factor was Glycerol+NaCl concentration(divided in 3 combination levels) as follows A₁= Glycerol 15% + NaCl 5%, A₂= Glycerol 10% + NaCl 10%, A₃= Glycerol 5% + NaCl 15% and B factor was duration of storage at room temperature (divided in 3 different length of time) as follows B₁= 10 days, B₂= 20 days, B₃= 30 days; with three replications. The variables observed were water content, pH and the number of microbes. The results showed that the use of Glycerol-NaCl gave significantly a very different effect (P <0.01) on water content and microbial amounts of jerky pork, but not on the pH of jerky pork. It was found also that the duration of storage at room temperature gave significantly a very different effect (P <0.01) on all variables of jerky pork.  In short, the use of Glycerol 5% +NaCl 15% could extend the shelf life of jerky pork until 30 days

scholarly journals Effect of Manihot esculenta Edible Coating Blended with African Basil (Ocimum gratissimum) Essential Oil on the Shelf-Life of Mango Fruits

2021 ◽  
pp. 17-30
Author(s):  
Decrah M. Nyangena ◽  
Phanice T. Wangila ◽  
Jackson K. Cherutoi
Keyword(s):  
Weight Loss ◽  
Essential Oil ◽  
Vitamin C ◽  
Shelf Life ◽  
Room Temperature ◽  
Edible Coating ◽  
Soluble Solids ◽  
Chemical Parameters ◽  
Ocimum Gratissimum ◽  
Physico Chemical

Aims: To establish the shelf -life of mango fruits coated with unmodified and modified M. esculenta edible coating at low (4 ± 2°C) and room temperature (23 ± 2°C) conditions. Place and Duration of Study: The study was done at Moi University, School of Sciences and Aerospace studies, Department of Chemistry and Biochemistry between January 2021 and June 2021. Methodology: Ocimum gratissimum leaves essential oils was obtained by hydro-distillation method using Clevenger apparatus. Preparation and modification of the coating were homogenized at 70 ± 2 °C. Physico-chemical parameters including weight loss, titratable acidity (TA), Vitamin C concentration, total soluble solids (TSS), and pH were used to establish the fruits’ shelf-life. Results: The modified M. esculenta (cassava) starch coating (1.5%) treatment, their interactions and storage duration significantly affected the physico-chemical parameters of mango fruits. The modified coating-maintained TA 0.66%, 0.87%, reduced weight loss by 27.81%,14.62%, delayed the increase of TSS 7.50%, and pH 5.20, 4.93 while retaining the vitamins C 8.13 mg/100g, 15.09mg/100g concentration up to eighteen days and twenty-seven day of storage at 23 ± 2°C and 4 ± 2°C respectively. The distilled water treatment (control) reduced TA to 0.11%, 0.23%, increased weight loss to 47.12%, 24.21%, TSS 20.22%, 17.41%, and pH 8.21, 5.20 while retaining the vitamin C 3.74 mg/100 g, 8.13 mg/100 g concentration at 23 ± 2°C and 4 ± 2°C respectively. Conclusion: Results of the present study showed that M. esculenta edible coating incorporated with O. gratissimum essential oil extended the shelf life of mangoes up to eighteen and twenty-seven days of storage at room temperature (25 ± 2°C) and low temperature (4 ± 2°C), respectively. This treatment might be an effective farm-based post-harvest treatment in prolonging the shelf life of fresh produce while maintaining their physico-chemical parameters.

scholarly journals Application of Aloe Vera Gel as an Edible Coating at Jackfruit

2020 ◽  
pp. 77-83
Author(s):  
Ansar Ansar ◽  
Sukmawaty ◽  
Guyub Mahardiawan Dwi Putra ◽  
Nurul Hafizah Najat
Keyword(s):  
Shelf Life ◽  
Water Content ◽  
Room Temperature ◽  
Aloe Vera ◽  
Edible Coating ◽  
Fresh Fruit ◽  
Operational Costs ◽  
Aloe Vera Gel ◽  
Cold Room

Jackfruit has a short shelf life, can only last between 2-3 days at room temperature. Several ways can be done to maintain the shelf life of jackfruits, such as storage in the cold room, pressurized space, or modification of the atmosphere of the room. But this method requires expensive operational costs. The purpose of this study was to examine the effect of using aloe vera gel as an edible coating to be applied to the jackfruit. The study was conducted with the stages of making aloe vera gel as an edible coating, coating the edible coating on the sample, then the sample was stored at 10 and 29oC for 10 days. The research parameters observed were water content, texture, and color. The results showed that the water content of jackfruit could be maintained using an edible coating. The shelf life of jackfruit was longer stored at 10oC than stored at 29oC. The best edible coating results obtained on the treatment of aloe vera gel with a concentration of 0.5% CMC because it can inhibit the increase in water content, maintain texture, and the color of jackfruit is still like fresh fruit. To improve the results of this study, it is necessary to conduct further research by examining the effect of aloe vera gel on the taste and aroma of jackfruit.

scholarly journals Analisis Masa Simpan Jenang Labu Siam Berpotensi Sebagai Produk Oleh-Oleh Baru

2020 ◽  
Vol 9 (2) ◽  
pp. 218
Author(s):  
Putri Yanesya ◽  
Betti Janusari ◽  
Zenna Azerine Kalista ◽  
Dini Junita
Keyword(s):  
Shelf Life ◽  
Water Content ◽  
Room Temperature ◽  
Microbiological Quality ◽  
Edible Coating ◽  
Chemical Quality ◽  
Physical Chemical ◽  
Microbiological Parameters ◽  
Processed Products

Jenang, or what is often called dodol, slab, or gelamai, includes dense, chewy, half-processed products. Jenang, which was innovated from chayote, has a relatively short shelf life, which is only able to survive 3-5 days at room temperature (27ºC). Therefore, a good packaging is needed that can extend the shelf life of one of them is edible coating, which is the packaging of edible materials. Edible coating is one of the efforts that can be done to maintain the quality of a food. The purpose of this study was to determine the quality and estimation of chayote with and without edible jenang based on physical, chemical, and microbiological parameters. In this study using the analysis of water content, peroxide numbers, and total microbes and using the edible dip method. From the research it can be seen that the chayote jenang based on physical quality in edible samples can maintain the water content so that the texture remains elastic compared to without edible until the 15th day. Based on the chemical quality in jenang squash with edible, oxidation only occurred after storage on the 22nd day. Microbiological quality in the conjoined pumpkin jenang coated with edible or without edible was overgrown with a total amount of yeast mold ≥300,000 Cfu / g.

scholarly journals Non-thermal Technologies for Food Processing

2021 ◽  
Vol 8 ◽  
Author(s):  
Harsh Bhaskar Jadhav ◽  
Uday S. Annapure ◽  
Rajendra R. Deshmukh
Keyword(s):  
Shelf Life ◽  
Food Processing ◽  
Thermal Processing ◽  
Room Temperature ◽  
Thermal Treatments ◽  
Food Sector ◽  
Environment Friendly ◽  
Sensory Qualities ◽  
Safe Food ◽  
Food Needs

Food is subjected to various thermal treatments during processes to enhance its shelf-life. But these thermal treatments may result in deterioration of the nutritional and sensory qualities of food. With the change in the lifestyle of people around the globe, their food needs have changed as well. Today's consumer demand is for clean and safe food without compromising the nutritional and sensory qualities of food. This directed the attention of food professionals toward the development of non-thermal technologies that are green, safe, and environment-friendly. In non-thermal processing, food is processed at near room temperature, so there is no damage to food because heat-sensitive nutritious materials are intact in the food, contrary to thermal processing of food. These non-thermal technologies can be utilized for treating all kinds of food like fruits, vegetables, pulses, spices, meat, fish, etc. Non-thermal technologies have emerged largely in the last few decades in food sector.

scholarly journals PREPARATION AND ANTIFUNGAL ACTIVITIES OF CHITOSAN FROM APPLE-SNAIL (Pila ampullacea) SHELLS AS PRESERVING AGENT FOR POSTHARVEST PODANG MANGO (Mangifera indica L.) cv Podang

2021 ◽  
Vol 2 (2) ◽  
pp. 66-78
Author(s):  
Riska Surya Ningrum ◽  
Aisyah Ramadani ◽  
Reny Rosalina ◽  
Desy Yustiyani ◽  
Rio Altha Reyzando
Keyword(s):  
Weight Loss ◽  
Vitamin C ◽  
Shelf Life ◽  
Water Content ◽  
Fruit Quality ◽  
Mangifera Indica ◽  
Negative Control ◽  
Aspergillus Ochraceus ◽  
Apple Snail ◽  
Chitosan Coating

Podang mango, an endemic mango from Kediri, has a short post-harvest shelf life that accelerates by physiological factors and pathogenic fungal contamination. Chitosan reported as an active compound for coating. The apple-snail was reported to contain chitosan in its shell. The purposes of this study are to synthesis chitosan from Pila ampullacea, examine anti-fungal activities to Fusarium oxysporum and Aspergillus ochraceus, and verify the effect of chitosan coating on shelf life and quality of Podang mango. The effect of chitosan coating on fruit quality was analyzed using three treatments which were negative control, chitosan, and chitosan-gelatin with 3 replications. The parameters measured were color, texture, aroma, water content, vitamin C, and weight loss. Results showed that chitosan synthesized from P. ampullacea had 53.56 degrees of deacetylation. Antifungal activity test of chitosan 2% had the highest inhibitory activity against F.oxysporum and A.ochraceus growth with 14.46 mm and 10.33 mm inhibition zone. Coating with chitosan statistically affected fruit quality for 14 days of storage (sig <0.05). Chitosan-gelatin coating is the best treatment in reducing weight loss (8.97%), maintain aroma (sweet fragrance), texture (soft), water content (84%), and vitamin C (0.182%), while the color (reddish yellow) was more influenced by Chitosan coating. Chitosan coated with gelatin is recommended for application on Podang mangoes.

scholarly journals THE EFFECT OF STORAGE CONDITION ON ANTIOXIDANT ACTIVITY OF PROBIOTICS IN YOGURT DRINKS

2018 ◽  
Vol 11 (12) ◽  
pp. 280
Author(s):  
Jansen Silalahi ◽  
Darshieny Nadarason ◽  
Yosy C E Silalahi
Keyword(s):  
Antioxidant Activity ◽  
Linear Regression ◽  
Room Temperature ◽  
Storage Time ◽  
Storage Condition ◽  
Regression Equation ◽  
Effect Of Temperature ◽  
Linear Regression Equation ◽  
Ic50 Value ◽  
Ic50 Values

Objective: The aim of this study was to investigate the effect of temperature and time of storage on antioxidant activity of probiotics in yogurt drinks. Methods: The samples used were Yakult, Cimory, YoFit, and BioKul marketed in Medan city. The samples were stored at room and refrigerate temperatures for 2 weeks. Various volumes of samples were withdrawn and mixed with 1 ml of 2,2-diphenyl-1-picrylhydrazil solution and homogenized. Then, it was incubated for 30 min and centrifuged at 5000 rpm for 15 min. The supernatant was collected, and the absorbance was measured at 516 nm by spectrophotometer. The absorbance of different volume of supernatant of each sample was used to construct linear regression equation. Then, the IC50 value was determined. Results: The present study shows that the higher the temperature and the longer the time of storage decreased the antioxidant activity of yogurt drinks. Yakult exhibited the highest antioxidant activity among the analyzed samples. Before storage, the IC50 value of Yakult was 0.2763 ml, and after stored for 2 weeks, the IC50 value of Yakult was 0.3867 ml at refrigerated and 0.5393 ml at room temperature. Conclusions: Probiotic in yogurt drinks stored at refrigerated temperature has higher antioxidant activity than stored at room temperature. The IC50 values of yogurt drinks decreased with storage time. 

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