scholarly journals PENGARUH PENAMBAHAN HIDROKOLOID IOTA KARAGINAN UNTUK MENINGKATKAN KUALITAS, KEAMANAN DAN DAYA SIMPAN ROTI

Pro Food ◽  
2017 ◽  
Vol 3 (1) ◽  
pp. 186
Author(s):  
Mutia Devi Ariyana ◽  
Sri Widyastuti ◽  
Nazaruddin Nazaruddin ◽  
Baiq Rien Handayani ◽  
Wiharyani Werdiningsih ◽  
...  
Keyword(s):  
Shelf Life ◽  
Water Content ◽  
Food Additives ◽  
Bread Quality ◽  
Cell Diameter ◽  
Natural Food ◽  
Gas Cell ◽  
Artificial Food ◽  
Baking Process ◽  
Bread Volume

Bread is made and eaten in most countries around the world. Nowadays, the use of additives has became a common practice in the baking process to improve the bread quality. Nevertheless, addition of excessive artificial food additives have been linked to various health risks. Increasing in awareness of healthy food was stimulate various researches to found the food additives that safely used in the baking process, include the hydrocolloid which extracted from seaweed as the main commodity of West Nusa Tenggara. The aim of this work was to analyse the effect of iota-carrageenan extracted from Euchema spinosumaddition to improve the bread quality, safety and shelf-life during the storage periode. Up to date, no systematic study has been reported on the effect of iota-carrageenan as a natural food additive in the baking process. Based on the observation and experimental data, generally the addition ofiota-carrageenan was significantly affect the bread volume, elasticity, water content, crumb structure and texture, gas cell diameter and sensory parameter compared to the control. Iota-carrageenan at 0.4% concentration increased the bread volume by reduced the gas cell diameter that created the uniform matrix to prevent the gas lose during the baking process, same as the effect of bread improver addition. This level of consentration could also delayed the staling process by retarded the moisture migration to the surface that prevent the reduction of water content and elasticity during 96 hours storage of a bread. Sensory evaluation by a costumer panel gave the higher score for overall acceptability to the bread formulation added with iota-carrageenan compared to the control. The overall results showed that the iota-carrageenan potentially used as a natural bread improver to substituted the artificial food additives that widely used in baking process. Keywords: bread, improver, iota carrageenan, shelf-life, food safety   ABSTRAK Roti merupakan bahan makanan yang sangat banyak dikonsumsi di dunia. Saat ini, penambahan berbagai Bahan Tambahan Makanan (BTM) umum dilakukan untuk meningkatkan kualitas roti. Akan tetapi, penambahan BTMsintetis secara berlebihan dapat membawa berbagai konsekuensi kesehatan. Meningkatnya kesadaran akan pentingnya makanan sehat mengakibatkan semakin berkembangnya pencarian BTM yang aman pada proses pembuatan roti, salah satunya adalah hidrokoloid hasilekstraksi dari rumpul laut yang merupakan komoditas unggulan di provinsi NTB. Penelitian ini bertujuan untuk mempelajari pengaruh penambahaniota karaginan yang diekstraksi dari Euchema spinosumdalam meningkatkan kualitas, keamanan dan memperpanjang masa simpan roti. Saat ini belum ada laporan mengenai penggunaan iota karaginan sebagai BTM pada proses pembuatan roti. Berdasarkan hasil pengamatan dan data parameter yang diuji, penambahan iota karaginan pada adonan roti memberikan pengaruh yang signifikan pada volume pengembangan, elastisitas, kadar air, struktur dan tekstur crumb, diameter pori dan parameter sensoris roti.Iota karaginan dapat meningkatkan persentase volume pengembanganterutama pada konsentrasi 0,4% dengan memperkecil diameter pori roti yang dihasilkan sehingga menciptakan suatu matriks yang seragam dan dapat bertindak sebagai perangkap untuk mencegah gas CO2 terlepas selama proses pemanggangan, serupa dengan pengaruhbread improver.Penambahan iota karaginan 0,4% juga memperlambat migrasi kelembaban menuju permukaan sehingga menghambat penurunan kadar air dan elastisitas roti hingga 96 jam masa simpan.  Hasil uji organoleptik juga menunjukkan bahwa roti dengan penambahan iota karaginan lebih disukai. Peningkatan kualitas dan daya simpan roti dengan penambahan iota karaginan menunjukkan bahwa hidrokoloid jenis ini memiliki potensi untuk dikembangkan sebagai bread improver yang lebih terjamin keamanannya dibandingkan dengan bread improver sintetis yang saat ini digunakan dalam proses pembuatan roti. Kata kunci: roti, pengembang, iota karaginan, daya simpan, keamanan pangan

scholarly journals PENAMBAHAN BAKTERI ASAM LAKTAT UNTUK MENINGKATKAN KUALITAS, KEAMANAN DAN DAYA SIMPAN ROTI

Pro Food ◽  
2018 ◽  
Vol 4 (2) ◽  
pp. 333
Author(s):  
Moegiratul Amaro ◽  
Mutia Devi Ariyana ◽  
Wiharyani Werdiningsih ◽  
Baiq Rien Handayani ◽  
Nazaruddin Nazaruddin ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Shelf Life ◽  
Starter Culture ◽  
Food Additives ◽  
Microbiological Quality ◽  
Fermented Food ◽  
Natural Preservative ◽  
E Coli ◽  
Baking Process

ABSTRACT The changes of people consumtion patterns demands a healthier bread product and tends to be organic food without use synthetic food additives that brings various consequences to health. This condition leads to the development of food additives which has effectiveness equivalent to synthetic food additive but safe for health especially if consumed long term. Lactic acid bacteria is a bacteria that hass been widely used in fermented food production process. Making bread using lactic acid bacteria begins with sourdough or acid dough consisting of flour and water fermented with lactic acid bacteria either derived from a particular natural contaminant from flour or from a starter culture containing one or more known lactic acid bacteria. Various product of actic acid bacteria metabolism such as lactic acid, acetic acid, exopollysaccharide and antimicrobial compounds such as bacteriocin make lactic acid bacteria application in baking process have to the potential to improve microbiological quality and bread shelf-life. This research aims to study the effect of lactic acid bacteria addition as a natural preservative in the baking process. The ability of lactic acid bacteria to evolve naturally from fermented flour and water promises the potential for easy sourdough preparation and can be used continuously as  a natural preservative that will save production cost. The parameters to be determined include evaluation of lactic acid bacteria and yeast growth on dough and determination of moisture content as well as total bacteris, mold and E.coli an bread. Key words: bread, lactic acid bacteria, preservatives, shelf-life, food safety ABSTRAK Pergeseran pola konsumsi masyarakat menuntut adanya produk roti yang lebih sehat dan cenderung bersifat organik tanpa penggunaan Bahan Tambahan Makanan (BTM) sintetis yang membawa berbagai konsekuensi terhadap kesehatan. Kondisi ini mengarah pada berkembangnya pencarian BTM yang memiliki efektifitas yang setara dengan BTM sintetis namun aman bagi kesehatan terutama jika dikonsumsi jangka panjang. Bakteri Asam Laktat (BAL) merupakan golongan bakteri yang telah digunakan secara luas dalam proses produksi makanan fermentasi. Pembuatan roti menggunakan BAL diawali dengan sourdough atau adonan asam yang terdiri atas tepung dan air yang difermentasi dengan BAL baik yang berasal dari  kontaminan alami tertentu dari tepung atau dari suatu kultur starter yang mengandung satu atau lebih BAL yang sudah diketahui jenisnya. Berbagai produk hasil metabolisme BAL seperti asam laktat, asam asetat, eksopolisakarida dan senyawa antimikroba seperti bakteriosin menjadikan aplikasi BAL pada proses pembuatan roti berpotensi meningkatkan kualitas mikrobiologis dan daya simpan roti. Penelitian ini secara khusus bertujuan untuk mempelajari pengaruh penambahan BAL sebagai pengawet alami dalam proses pembuatan roti. Kemampuan BAL untuk berkembang secara alami dari tepung dan air yang difermentasi menjanjikan potensi penyediaan sourdough yang mudah dibuat dan dapat digunakan secara kontinyu sebagai pengawet alami sehingga akan menghemat biaya produksi. Parameter yang akan ditentukan meliputi evaluasi pertumbuhan BAL dan yeast pada adonan dan penentuan kadar air serta total bakteri, kapang dan E. coli pada roti.   Kata kunci: roti, bakteri asam laktat, pengawet, daya simpan, keamanan pangan.

scholarly journals Synergistic Antioxidant and Antibacterial Advantages of Essential Oils for Food Packaging Applications

Biomolecules ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 1267
Author(s):  
Nagaraj Basavegowda ◽  
Kwang-Hyun Baek
Keyword(s):  
Essential Oils ◽  
Shelf Life ◽  
Food Packaging ◽  
Chemical Constituents ◽  
Food Additives ◽  
Antibacterial Properties ◽  
Mechanisms Of Action ◽  
Life Extension ◽  
Natural Food ◽  
Food Preservatives

The development of food-borne and infectious diseases has increased globally at an anomalous rate and is combined with emerging social and economic problems. This highlights the need for new and improved antibacterial agents with novel and different mechanisms of action at regular intervals. Some chemical or artificial food additives are considered harmful if they are used beyond their permissible levels. Today, consumers are demanding alternative, green, safer, and natural food additives to increase the shelf life of food. Essential oils (EOs) are concentrated liquid mixtures of volatile compounds with antioxidant and antibacterial properties that can be used as natural, eco-friendly, renewable, and cost-effective additives. The use of combinations of different EOs and their components is a promising strategy to increase the synergistic and additive effects of EOs in foods. In this article, we review the recent literature on EOs concerning the chemical constituents, extraction methods, antioxidant and antibacterial activities, and their mechanisms of action. Additionally, we discuss the synergistic interaction of different EOs and their components, challenges, and future directions of EOs as natural food preservatives, with special emphasis on shelf life extension and applications in the packaging of food products.

scholarly journals Natural Food Additives and Preservatives for Fish-Paste Products: A Review of the Past, Present, and Future States of Research

2017 ◽  
Vol 2017 ◽  
pp. 1-31 ◽  
Author(s):  
Khawaja Muhammad Imran Bashir ◽  
Jin-Soo Kim ◽  
Jeong Hyeon An ◽  
Jae Hak Sohn ◽  
Jae-Suk Choi
Keyword(s):  
Shelf Life ◽  
Food Additives ◽  
Value Added ◽  
Fish Muscle ◽  
Raw Material ◽  
Natural Food ◽  
Chemical Additives ◽  
Fish Meat ◽  
Seafood Products ◽  
Increasing Demand

Fish-paste products, also known as fish cakes or surimi-based products, are worldwide favorites. Surimi, a wet protein concentrate of fish muscle, is used as an intermediate raw material to produce surimi seafood. The flavor, texture, taste, shelf-life, and market value of surimi-based products depend on the source of the fish meat, type of applied heat treatment, and additives used to prepare the surimi. While preparing surimi with chemical additives, several problems have been observed, such as a lack of unique characteristics, inferior acceptability, and poor functionality. Various types of fish-paste products have been developed by using different ingredients (e.g., vegetables, seafood, herbs and oriental medicines, grains and roots including carrots, and functional food materials). However, a systematic review of fish-paste products prepared using natural food additives has not yet been performed. Therefore, the quality characteristics of fish-paste products and their functionalities were elucidated in this study. With the increasing demand for surimi seafood products, the functional properties, physiochemical properties, and shelf-life of surimi-based products need to be improved. This review will aid the preparation of new value-added products in the surimi industry.

Different types of components obtained from Monascus purpureus with neuroprotective and anti-inflammatory potentials

2021 ◽  
Author(s):  
Ho-Cheng Wu ◽  
Yih-Fung Chen ◽  
Ming-Jen Cheng ◽  
Ming-Der Wu ◽  
Yen-Lin Chen ◽  
...  
Keyword(s):  
Food Additives ◽  
Monascus Purpureus ◽  
Natural Food ◽  
Asian Countries ◽  
Different Types ◽  
Anti Inflammatory

The mold Monascus has been used as the natural food coloring agent and food additives for more than 1,000 years in Asian countries. In Chinese herbology, it was also used...

scholarly journals Penurunan mutu dan pendugaan umur simpan sup krim instan labu kuning diperkaya tempe untuk lansia dengan metode accelerated shelf life testing (ASLT)

2020 ◽  
Vol 8 (2) ◽  
pp. 134-142
Author(s):  
Salma Shafrina Aulia ◽  
Budi Setiawan ◽  
Tiurma Sinaga ◽  
Ahmad Sulaeman
Keyword(s):  
Lipid Oxidation ◽  
Shelf Life ◽  
Water Content ◽  
Water Activity ◽  
Critical Parameter ◽  
Storage Period ◽  
Life Testing ◽  
Quality Of Water ◽  
Long Time

Background: Instant pumpkin cream soup enriched with tempeh had fulfilled 10% Recommended Dietary Allowances (RDA) for elderly so that it can be used as an easy-to-serve snack, but decreasing quality of instant cream soup will be happened if the instant cream soup was stored for a long time. Objectives: This study aimed to analyze quality of water content, water activity and lipid oxidation in instant pumpkin cream soup during storage and estimated the shelf life of pumpkin cream soup enriched with tempeh.Method:  Quality storage was analyzed using of water content, water activity (aw) and lipid oxidation. Estimation of shelf life was analyzed using Arrhenius Accelerated Shelf Life Testing (ASLT) model.Results: The results showed that the water content, aw levels and lipid oxidation of instant pumpkin cream soup increased during the storage period. The critical parameter used in this study was lipid oxidation. Instant cream soup without the addition of tempeh can last 447 days  while the cream soup with the addition of tempeh has a shelf life of 433 days.Conclusion: Quality of instant pumpkin cream soup decreased during the storage period and it would be expired over a year.

Utilization and evaluation of Citrus natsudaidai peel waste as a source of natural food additives

2021 ◽  
pp. 131464
Author(s):  
Yu Matsuo ◽  
Kanako Akita ◽  
Honoka Taguchi ◽  
Shuji Fujii ◽  
Yumiko Yoshie-Stark ◽  
...  
Keyword(s):  
Food Additives ◽  
Natural Food

scholarly journals An integrated chemical and technological approach for assessing Portuguese wheat flours quality and lengthening bread shelf-life

2019 ◽  
pp. 884
Author(s):  
Fernando Cebola Lidon ◽  
Diana Daccak ◽  
Paula Scotti-Campos ◽  
Maria Manuela Silva ◽  
Ana Sofia Bagulho ◽  
...  
Keyword(s):  
Shelf Life ◽  
Large Scale ◽  
Current Trend ◽  
Food Additives ◽  
Bread Making ◽  
Technological Parameters ◽  
Full Characterization ◽  
Technological Approach ◽  
Industrial Level

The current trend of large-scale bread production is to facilitate processing at an industrial level, considering the use of flour mixtures with different chemical and technological parameters and incorporating food additives. Accordingly, costs can be minimized, whereas the quality and the shelf-life of the final product might increase, but a full characterization of the flours that must be used and the selection of the food additives to be incorporated into the dough is required. In this context, three Portuguese wheat flour varieties were evaluated (FariRamos, Nacional and AJMiranda), as well as two types of food additives with the aim to increase bread shelf-life. In these flours, the levels of K, S, P, Ca and Cl prevailed, but the moisture and ash contents of FariRamos were the highest and lowest, respectively. The colour of all flours was generally within the desired standard values. Nacional flour contained a higher fat content, but all the flours showed a higher relative abundance of linoleic acid (C18:2), followed by palmitic acid (C16:0) and oleic acid (C18:1). AJMiranda flour revealed a higher content of wet gluten and protein, but the SDS sedimentation index showed a higher value in the FariRamos flour. The fall index, which directly monitors the activity of the α-amylase enzyme, showed a lower value in AJMiranda and Nacional. Through farinograph and alveographyc analysis it was found that FariRamos has a tenacious gluten, but AJMiranda and Nacional had a balanced gluten, yet all of them can be classified as medium flours. Bread making with a mix of FariRamos, AJMiranda and Nacional flours and incorporating preservative food additives revealed the highest shelf-life (11-days) with methyl p-hydroxybenzoate [0.05 %] and benzoic acid [0.1 %], but the colour of the breads showed a relationship of intensity of white colour that depended on the additive used. At the end of the shelf-life, molds of the Eurotium, Trichoderma and Cladosporium genera developed in the bread. It was concluded that the chemical and technological approach applied in the characterization of the flour varieties, can be directly used to define the quality and shelf-life in the bakery industry, allowing the establishment of minimum commercialization prices.

scholarly journals APLIKASI ASAP CAIR DARI TEMPURUNG KELAPA TERHADAP UMUR SIMPAN SOSIS SAPI

2018 ◽  
Vol 5 (1) ◽  
pp. 48
Author(s):  
Asep Dedy Sutrisno
Keyword(s):  
Shelf Life ◽  
Water Content ◽  
Second Grade ◽  
Microbial Count ◽  
Measured Variable ◽  
Liquid Smoke ◽  
Grade Ii ◽  
Two Stages ◽  
Intensive Search ◽  
Temperature Water

The purpose of this study was to get a result from the use of liquid smoke coconut shell as a preservative in a product of beef sausage that will increase shelf life, as well as to define the type of grade liquid smoke (grade I or grade II) most optimally utilized as a preservative in a product of beef sausage , The research consisted of two stages: a preliminary study to determine the shelf life of beef sausage standards based organoleptic control is 2 days at room temperature, water content of 71.03% and a total amount of microba is 2,04 x 103 microbial colonies / gram. The main intensive search conducted for estimating the shelf life of sausage with the addition of liquid smoke at a temperature of 200C, 250C, 300C, and 350C with the measured variable are the water content and total microbial count (TPC) were processed using the Arrhenius method. The results showed that the shelf life is based on water content of beef sausage with the liquid smoke longest grade 1 is at a temperature of 200C for 2.7 days while the second grade is 3.08 days, the shelf life based on the total number of microbes on beef sausages with liquid smoke grade 1 at a temperature of 200C for 3.09 days and 3.12 days for grade 2. Liquid smoke  better use grade 2 to the shelf life of sausage.

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