scholarly journals KEMASAN PINTAR PENDETEKSI KESEGARAN BUAH SEMANGKA POTONG DARI EKSTRAK KAYU SECANG (Caesalpinia sappan L.)

Pro Food ◽  
2021 ◽  
Vol 6 (2) ◽  
pp. 736
Author(s):  
Muhammad Ardiyansyah Suryanegara ◽  
Mulia Winirsya Apriliyanti ◽  
Irene Ratri Andia Sasmita ◽  
Ainun Karimatun Nisa
Keyword(s):  
Color Change ◽  
Ph Value ◽  
Color Stability ◽  
Acid Value ◽  
Total Acid ◽  
Smart Packaging ◽  
Total Solids ◽  
Wood Extracts ◽  
Relationship Of

ABSTRACT   Many supermarkets which sell the packaged-sliced watermelons use plastic styrofoam wrap. Moreover, to determine the freshness or quality of the packaged-sliced watermelons needs the packaging technology that cannot not only function as packaging, but can also give information regarding the change of the packaged foodstuffs which is known as smart packaging. This research aims to determine the color stability of the smart packaging that contains sappan wood extracts and the relationship of packaging color change to deterioration of sliced watermelon viewed from the characteristics of total solids, total acids, and pH during storages. The results show that the color change of smart packaging containing sappan wood extracts,  from red into orange was in line with the decreasing of total solids, pH, and the increasing of total acid of sliced watermelon for 2 days. On 2nd days, total solids value decreased from 8.70 obrix to 5.60 obrix, while the total acid value increased from 2.24% to 4.72%, this conditions was in accordance with the decreasing of pH value from 6.04 to 4,43 of sliced watermelons.   Keywords: Sappan wood Extract, smart packaging, Slice watermelon.   ABSTRAK   Banyak supermarket yang menjual semangka potong yang dikemas menggunakan styrofoam berplastik wrap. Untuk mengetahui kesegaran atau kualitas semangka potong dalam kemasan, diperlukan teknologi pengemasan yang tidak hanya berfungsi sebagai wadah, tetapi juga dapat memberikan informasi tekait perubahan bahan pangan yang dikemas yang dikenal dengan kemasan pintar. Tujuan dari penelitian ini adalah untuk mengetahui kestabilan warna kemasan pintar yang mengandung ekstrak kayu secang dan hubungan perubahan warna kemasan dengan penurunan mutu semangka potong yang dilihat dari karakteristik nilai total padatan, total asam, dan pH. Hasil penelitian menunjukkan bahwa terjadinya perubahan warna kemasan pintar yang mengandung ekstrak kayu secang dari merah menjadi oranye seiring dengan penurunan nilai total padatan, peningkatan nilai total asam, dan penurunan nilai pH dari semangka potong selama 2 hari. Pada hari ke-2 nilai total padatan menurun dari 8,70 obrix menjadi 5,60 obrix, sedangkan nilai total asam meningkat dari 2,24% menjadi 4,72%, hal ini sejalan dengan menurunnya nilai pH dari 6,04 menjadi 4,43 pada semangka potong yang diamati.   Kata kunci:  Ekstrak kayu secang, Kemasan pintar, semangka

scholarly journals Pengaruh Waktu Steam Blanching dan Suhu Pengeringan terhadap Karakteristik Kimia serta Sensori Teh Daun Bambu Tabah (Gigantochloa nigrociliata BUSE-KURZ)

2019 ◽  
Vol 8 (2) ◽  
pp. 271
Author(s):  
I Nyoman Cahyadi Purnama ◽  
Pande Ketut Diah Kencana ◽  
I Made Supartha Utama
Keyword(s):  
Water Content ◽  
Ph Value ◽  
Raw Materials ◽  
Acid Value ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Total Acid ◽  
Drying Temperature ◽  
Bamboo Leaves ◽  
Randomized Design

Bambu " tabah " adalah salah satu varietas bambu yang hanya ditemukan di pulau Bali . " Tabah " daun bambu memiliki potensi untuk dikembangkan sebagai bahan baku untuk membuat teh yang dapat menghasilkan minuman dengan berbagai manfaat. Jika dimanfaatkan secara optimal, daun bambu " tabah " dapat diolah sebagai produk yang akan memberikan keuntungan. Penelitian ini bertujuan untuk mengetahui pengaruh proses blanching dan pengeringan uap terhadap aktivitas kadar air, pH, asam total, fenol total, dan teh daun bambu " tabah " organoleptik . " Tabah "Daun bambu diperlakukan dengan waktu blanching uap dengan variasi waktu, yaitu selama 10 menit, 15 menit dan 20 menit. Setelah steam blanching, daun bambu" tabah "dikeringkan menggunakan oven dengan variasi suhu pengeringan 50 ° C, 60 ° C, dan 70 ° C. Metode penelitian yang digunakan adalah metode eksperimen dengan pola faktorial Rancangan Acak Lengkap (RAL) yang terdiri dari dua faktor dan diulang tiga kali. Faktor pertama adalah waktu blansing uap dan faktor kedua adalah suhu pengeringan.Hasil menunjukkan bahwa kombinasi terbaik dari perawatan berdasarkan penerimaan keseluruhan tes hedonis yang dihasilkan pada " tabah”Teh daun bambu adalah perlakuan waktu blansing uap 15 menit dengan suhu pengeringan 60 ° C (W2S2) yang menghasilkan 7,03% kadar air untuk kadar air SNI 8%, nilai pH 6,40, nilai asam total 0,94, total kadar fenol 54,95 , tes skor warna 4,47, tes skor aroma 4,87, tes skor rasa 4,60 dan tes keseluruhan penerimaan hedonis 4, 67.     Bamboo “tabah” is one of the bamboo variety of which finds only in Bali island. "Tabah" bamboo leaves have the potential to be developed as raw materials for making tea that can produce drinks with various benefits. If utilized optimally, "tabah" bamboo leaves can be processed as a product that will provide an advantage. This study aims to determine the effect of steam blanching and drying process on the activity of water content, pH, total acid, total phenol, and organoleptic " tabah" bamboo leaf tea. "Tabah" bamboo leaves are treated with steam blanching time with a variation of time, namely for 10 minutes, 15 minutes and 20 minutes. After steam blanching, the "tabah" bamboo leaves are dried using an oven with variations in the drying temperature of 50 ° C, 60 ° C and 70 ° C. The research method used was an experimental method with a completely randomized design (CRD) factorial pattern consisting of two factors and repeated three times. The first factor is the steam blanching time and the second factor is the drying temperature. The results showed that the best combination of treatments based on the overall acceptance of hedonic tests produced on “tabah” bamboo leaf tea is the treatment of 15 minutes steam blanching time with a drying temperature of 60 ° C (W2S2) which produces 7.03% water content for SNI water content 8%, pH value 6.40, total acid value 0.94, total phenol content 54.95, color scoring test 4.47, aroma scoring test 4.87, taste scoring test 4.60 and overall acceptance hedonic test 4, 67.

scholarly journals PENGGUNAAN KERTAS AKTIF BERBASIS OLEORESIN AMPAS JAHE EMPRIT (Zingiber officinale var. amarum) TERHADAP KUALITAS BUAH STROBERI (Fragaria x ananassa) SELAMA PENYIMPANAN

2016 ◽  
Vol 31 (1) ◽  
pp. 59 ◽  
Author(s):  
Sakinah Ummu Zahroh ◽  
Rohula Utami ◽  
Godras Jati Manuhara
Keyword(s):  
Nutritional Value ◽  
Ph Value ◽  
Zingiber Officinale ◽  
Fragaria X Ananassa ◽  
Anova Analysis ◽  
Total Acid ◽  
Acid Titration ◽  
High Production ◽  
Active Substances

<div class="WordSection1"><p><em>Strawberries (Fragaria x ananassa) are one of the horticultural commodities which have a high production and nutritional value. However, strawberries susceptible to loss of quality during postharvest. Changes in the quality of strawberries among others physical, chemical, and microbiological. Therefore, strawberries are required handling during storage with packaging. Active paper packaging based on oleoresin of ginger dreg 2% containing active substances that inhibit the growth of microbes. This research uses current active paper packaging based on oleoresin ginger dreg as a packaging of strawberries. The purpose of this research was to determine the effect of using active paper packaging based on oleoresin of ginger dreg on the quality of strawberries during 12 days of storage at 10 ± 2 ºC. Results of ANOVA analysis with 5% significance shows that the use of active paper packaging based on oleoresin ginger dreg effect on weight loss strawberries for 12 days of storage, color of red on the 3rd, 9th, and 12th day of storage, total acid titration on the 12th day of storage, total dissolved solids on 9th and 12th day of storage, and vitamin C on the 12th day of storage. The hardness and pH value are not affected by the current active paper packaging based on oleoresin ginger dreg during 12 days of storage. Total microbial of strawberries with active paper laying variation has a total microbial lower than strawberries control.</em></p></div>

scholarly journals Technological Characteristics of the Vranac and Cabernet Sauvignon Grapevine Varieties in the Conditions of the Trebinje Vineyards

2018 ◽  
Vol 19 (3) ◽  
pp. 167
Author(s):  
Tijana Banjanin ◽  
Zorica Ranković-Vasić ◽  
Saša Matijašević
Keyword(s):  
Acid Content ◽  
Ph Value ◽  
Sugar Content ◽  
Cabernet Sauvignon ◽  
Total Acid ◽  
Technological Characteristics

The aim of this paper is to present technological characteristics of the Vranac and Cabernet Sauvignon grapevine varieties in the conditions of the Trebinje vineyards during the vegetation in 2016 and 2017. Researching technological characteristics includes mechanical compounds of grapes and berries as well as the quality of grapes and berries (sugar, total acid content in the must and pH). Bunch weight, the number of berries on a bunch, the weight of 100 berries, the weight of 100 berries flesh, the weight of berries skin as well as the weight of 100 berries seeds were higher for both varieties in 2017. The bunch weight of Vranac was higher in 2016, and for Cabernet Sauvignon in 2017. Sugar content and acid content were higher in the must of the Vranac variety in 2016, while its pH value did not vary. The sugar content of the Cabernet Sauvignon variety was the same in both examined years, the content of acids was higher in 2016, while the pH value was higher in 2017.

scholarly journals Aplikasi aktivitas antioksidan tepung gathot (singkong terfermentasi) dalam edible film sosis ayam di suhu ruang

2021 ◽  
Vol 19 (2) ◽  
pp. 227
Author(s):  
Astari Ratnaduhita ◽  
Adi Magna Patriadi Nuhriawangsa ◽  
Lilik Retna Kartikasari
Keyword(s):  
Room Temperature ◽  
Ph Value ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Edible Film ◽  
Thiobarbituric Acid Value ◽  
Materials Used

<p class="MDPI17abstract"><strong>Objective: </strong>The objective of this research is to examine the antioxidant properties of gathot and its potential as edible film.</p><p class="MDPI17abstract"><strong>Methods: </strong>The materials used were dry <em>gathot</em>, carrageenan, and glycerol. The method was conducted experimentally, antioxidant activities test of <em>gathot</em> flour were analyzed descriptively. Physicochemical test of the chicken sausage was analyzed quantitatively by RAL with a 2x5 factorial pattern. The first factor was the types of edible film (0.00 and 0.75%), and the second factor was storage time (0; 2; 4; 6; 8 days) with seven repetitions each variables. The quantitative data were processed by Minitab 19.0.<strong></strong></p><p class="MDPI17abstract"><strong>Results: </strong>The results of the antioxidant test of <em>gathot</em> flour were antioxidant activities of 26.174 ppm; scavenging ability of 49.37%; phenol of 4,852.84µg/g; flavonoids of 4,520.30µg/g. The chicken sausage for eight days at room temperature has a decrease in pH value, a* and b*, and an increase in TBA (Thiobarbituric Acid) value and water content.<strong></strong></p><p class="MDPI17abstract"><strong>Conclusions: </strong>The antioxidant level of <em>gathot</em> flour is classified as a weak antioxidant, the results in the application of <em>gathot</em> flour edible film with a concentration of 0.75% were able to maintain the quality of chicken sausage until day six at room temperature storage (28 ºC).</p>

Solid State Mixing Preparation of CaO/Bentonite Nanocomposite and its Application to Improve the Quality of Patchouli Oil

2021 ◽  
Vol 1162 ◽  
pp. 21-26
Author(s):  
Karna Wijaya ◽  
Maisari Utami ◽  
Akhmad Syoufian ◽  
Ahmad Iskandar Murifal
Keyword(s):  
Solid State ◽  
Heating Temperature ◽  
Chemical Properties ◽  
Acid Value ◽  
Test Method ◽  
Process Technology ◽  
Total Acid ◽  
Highly Active ◽  
State Mixing

A novel, highly active and effective adsorbent has been developed using solid state mixing method of natural bentonite and CaO. The so called CaO/bentonite nanocomposite was determined the optimum heating temperature and bentonite-to-CaO ratio to enhance the quality of patchouli oil by purification process technology. The adsorbents were characterized by XRD, FTIR, SEM, GSA and TG/DTA. The total acid value of patchouli oil was determined by using KOH. The test method to determine physical and chemical properties of patchouli oil in Indonesia has been set nationally through SNI 06-2385-2006. A significant decrease in acid value of patchouli oil (from 5.42 to 0.34 mg KOH/g oil) was observed after purification of patchouli oil over CaO/bentonite-300 (20:80) nanocomposite. After patchouli oil purification over CaO/bentonite-300 (20:80), the concentration of patchouli alcohol (PA) was increased from 33.08 to 34.82%, while Fe content was decreased from 4.25 to 1.56 ppm.

scholarly journals INKUBATOR PRODUKSI YOGHURT SKALA RUMAH TANGGA UNTUK PERBAIKAN PROSES PRODUKSI DI KABUPATEN KUNINGAN

2018 ◽  
Vol 2 (2) ◽  
pp. 80-91
Author(s):  
Abu Amar ◽  
Muhami Muhami ◽  
Iyus Hendrawan ◽  
Edward S Tampubolon
Keyword(s):  
Room Temperature ◽  
Ph Value ◽  
Good Condition ◽  
Starter Culture ◽  
Temperature Stability ◽  
Streptococcus Thermophilus ◽  
Scale Production ◽  
Total Acid ◽  
Public Consumption

The quality of yoghurt produced in District of Cipari, Cigugur Kuningan Regency failed to meet the required standard despite the fact that socialization of yoghurt GMP program, facilitation and delivery of inkubator for yoghurt production had been implemented. Therefore, this study reported the performance of the incubators which had been produced and granted to two cooperatives in the District of Cipari, Kuningan, namely Laras Ati and Lembah Kamoning. The method used was to directly test the incubators for the production of yoghurt in a laboratory Institut Teknologi Indonesia and in Kuningan. Five litres of cow's milk that had been heated to a temperature of 90° C for 15 minutes and cooled down to a temperature of 40° C were directly inoculated with a 10% volume of fresh commercial yoghurt starter, culture consisting of Lactobacillus acidophilus, Streptococcus thermophilus and Bifidobacterium. The measured parameters were incubator temperature stability, product's pH value, total acid and organoleptic of product. The results showed that the performance of the two incubators were in good condition. It was proved by stable temperature in the range of 44.1±0.6°C during evaluation within 7 hours of incubation. During fermentation, pH of the product has decreased and reached a pH value of 4.6 ± 0:02 within 7 hours of incubation, total acid reached 0.84±0.052%. The organoleptic product of yoghurt showed the percentage of product acceptance reached 85%, 83%, 86% and 82% in colour/appearance, texture, odour/flavour and taste respectively. The two delivered incubators met the required standard, thereby making the household-scale production process of yoghurt safe for public consumption. Yoghurt ready for sale and kept at the room temperature remains fresh and does not suffer damage because the packaging is not inflated as before.Yoghurt that is ready to be sold and even kept at room temperature remains fresh and does not suffer damage ie. the packaging is not inflated as before.

Effects of Different Freezing Rates on the Quality Changes in Cooked Crayfish (Procambarus clarkia) Meat during Frozen Storage (-20°C)

2014 ◽  
Vol 1033-1034 ◽  
pp. 673-676
Author(s):  
Li Zhao ◽  
Jun Chen ◽  
Xi Rong Zhao ◽  
Zong Yao Wang
Keyword(s):  
Ph Value ◽  
Frozen Storage ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Total Volatile ◽  
Total Volatile Basic Nitrogen ◽  
Basic Nitrogen ◽  
Thiobarbituric Acid Value ◽  
Sensory Score

Changes in physical, chemical, microbiological and sensory qualities of cooked crayfish (Procambarus clarkia) meat, treated at different freezing rate (-30°C,CPF; -60°C,ULTF; -196°C,LNM), were investigated during storage at -20°C for up to 6 months. pH value increased in all treatments with the sharp reduction after 3 months. Increase in weight loss of LNM was slower than that of CPF and ULTF cooked crayfish. During frozen storage, thiobarbituric acid value (TBA value) fluctuated in all treatments, but lipid oxidation did not affect the quality of crayfish meat because of its lower fat contents. Total volatile basic nitrogen (TVB-N) increased with storage time, with the reduction of TVC and sensory score. Freezing rates could not cause significant changes in chemical qualities (pH value, total volatile basic nitrogen, thiobarbituric acid value), sensory quality and microbiological quality for all three treatments during storage. In spite of decrease of quality of cooked crayfish meat in all treatments, good edibility was kept throughout the storage.

scholarly journals Pemanfaatan Lactobacillus plantarum 1 RN2-53 dalam Pembuatan Minuman Probiotik Berbasis Sari Buah Melon dengan Variasi Penambahan Sukrosa

2021 ◽  
Vol 13 (1) ◽  
pp. 21-26
Author(s):  
Yusmarini Yusmarini ◽  
Vonny Setiares Johan ◽  
Shanti Fitriani ◽  
Emma Riftyan ◽  
Olo Marasi Siagian
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Analysis Of Variance ◽  
Functional Food ◽  
Ph Value ◽  
Food Products ◽  
Total Solids

Lactic acid bacteria which have the potential as probiotic agents are often used in the manufacture of functional food products and one of them is fermented drink. The research objective was to utilize isolate of Lactobacillus plantarum 1 RN2-53 in the manufacture of melon juice-based fermented drinks and to acquire the best concentration of sucrose addition for the quality of fermented drinks. The study used a randomized complete design which variations in the addition of sucrose treatment, namely without the addition of sucrose as a control and the addition of sucrose 2, 4, 6, and 8%, respectively. Each treatment was repeated three times. The data obtained were analyzed statistically using analysis of variance with SPSS version 26 software. The results showed that variations in the addition of sucrose had a significant effect on the total lactic acid, total solids, taste and overall hedonic test, but had no significant effect on the pH value, total lactic acid bacteria, color and aroma of fermented drinks. The addition of 4% sucrose resulted in a better fermented drink with a pH value of 3.74; total lactic acid was 0.510%; total lactic acid bacteria was 8.477 log CFU/ml and total solids was 5.99%. Descriptively fermented drinks have a greenish white color, lack a distinctive fermented aroma, taste of sweet and sour, overall somewhat favored by the panelists. 

Effect of Different Packaging Materials on the Quality of Muscat Grape Juice

2013 ◽  
Vol 469 ◽  
pp. 194-197 ◽  
Author(s):  
Yun Feng Hu ◽  
Shu Yan Yu ◽  
Rong Qian Wang ◽  
Guo Hua Liu ◽  
Min Lu ◽  
...  
Keyword(s):  
Color Change ◽  
Grape Juice ◽  
The Other ◽  
Raw Material ◽  
Soluble Solids ◽  
Packaging Materials ◽  
Total Acid ◽  
Plastic Bottle ◽  
Maximum Content

Grape juice drinks processed from Muscat grapes as raw material was filled in glass bottle, PP plastic bottle and PE plastic bottle respectively after high temperature sterilizing. Original grape juice acted as control, and then all kinds of nutrients, color and aromatic substances were determined to evaluate the effect of different packaging materials on grape drink quality. The results showed that the content of total acid, reducing sugar and soluble solids of three packaging samples were decreased to some extent, and the color changed significantly. To be more specific, PP plastic packaging samples had the greatest nutrients loss and the most obvious color change. The sample packaging with glass had the most aroma types, the best preservation of the linalool and the maximum content of Terpenoids Chemicals compared to the other two packaging materials. Altogether, the glass was the best package materials compared with the other two materials.

scholarly journals Application of Fucoxanthin Pigment Extract from Sargassum sp. on the Physical Quality of Blusher Preparation

2021 ◽  
Vol 10 (2) ◽  
pp. 74
Author(s):  
Dessy Nuraini ◽  
Moch. Amin Alamsjah ◽  
Eka Saputra
Keyword(s):  
Antioxidant Activity ◽  
Ph Value ◽  
Skin Irritation ◽  
Color Stability ◽  
Sem Analysis ◽  
Carotenoid Pigment ◽  
Physical Quality ◽  
Pigment Extract ◽  
Mean Size

Sargassum sp. is a brown algae (Phaeophyta) which contains fucoxanthin, i.e. a carotenoid pigment that can be developed as natural dyes. On the cheek coloring products (blusher), color is an important parameter that determines the consumer appeal. This study was carried out by extraction, purification, qualitative and quantitative analysis, making blusher preparation with addition of fucoxanthin pigment extract form Sargassum sp. of 4%, 5%, 6% and 7%, physical quality and antioxidant activity test in the best treatment. The results of this study indicated the application of fucoxanthin pigment extract from Sargassum sp. giving effect to the physical quality of blusher. This blusher preparation had good color homogeneity and almost the same particle size as the commercial blusher. It also had good color stability during 15 days of storage with a change in pH which increases between 8,32-9,34. The irritation reaction that occurred on 10 panelists were undetected and it had the highest hedonic value on blusher with the addition of 4% fucoxanthin. The best treatment in this study was blusher with 4% addition of fucoxanthin pigment extract. The 4% treatment had good homogeneity and color stability. The skin irritation was undetected, it had the most neutral pH value or matches with physiological pH value of the skin and had a moderate antioxidant activity with an IC50 value of 123,66 μg/mL and blusher had a shape like small chunks with a mean size of 36,79 μm in SEM analysis.

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