scholarly journals Pengaruh Jenis dan Konsentrasi Penstabil Terhadap Karakteristik Fisikokimia dan Nilai Kesukaan Minuman Yogurt Jeruk

2021 ◽  
Vol 2 ◽  
pp. 194-201
Author(s):  
Trifena Honestin ◽  
Imro’ah Ikarini ◽  
Yunimar Yunimar
Keyword(s):  
Vitamin C ◽  
Ph Value ◽  
Methyl Cellulose ◽  
Storage Period ◽  
Gum Arabic ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Randomized Design ◽  
Different Types ◽  
Yogurt Drink

Orange yogurt drink is one of the diversivication of yogurt products, but syneresis still often occurs during the storage period which can affect consumer assessments. Therefore, it is necessary to add a stabilizer to overcome this problem. The purpose of this study was to determine the effect of different types of stabilizers and the concentration level of stabilizers added to the physicochemical characteristics and preference of orange yogurt drinks. Characteristics of yogurt drinks that were observed included pH values, Total Titrated Acid/TAT, Total Dissolved Solids/TPT, vitamin C, wheying off, viscosity, and organoleptic tests which included preference for color, aroma, texture appearance and taste of orange yogurt drinks This study uses a completely randomized design (CRD) with two factors, namely the type of stabilizer (Carboxy Methyl Cellulose/CMC, pectin, gum arabic) and the concentration of stabilizer (0.01%, 0.03%, and 0.05%). The results of this study indicate that pH value of the orange yogurt drink ranged from 3.907-4.058, total soluble solids (TPT) of the orange yogurt drink was 14.350-16,367 °Brix, vitamin C content of the orange yogurt drink was between 6.453-10.560 mg/100 g, and TAT value. 6.133 – 8.067%. The treatment of different types of stabilizers affects the physicochemical characteristics of orange yogurt drinks, including the value of pH, TPT, vitamin C, TAT, wheying off and viscosity. While the treatment of different concentrations of stabilizer affects the wheying off and the viscosity of the orange yogurt drink. The results of the interaction between the type and concentration of stabilizer significantly affect the value of pH, vitamin C, TAT, wheying off, viscosity also the value of preference for color, appearance and texture of orange yogurt drink.

scholarly journals Pelilinan Efektif Memperpanjang Masa Simpan Buah Jambu Biji (Psidium guajava L.) ‘Kristal’

2018 ◽  
Vol 9 (1) ◽  
pp. 19-26
Author(s):  
Slamet Susanto ◽  
Delys Inkorisa ◽  
Dadang Hermansyah
Keyword(s):  
Weight Loss ◽  
Vitamin C ◽  
Storage Period ◽  
Titratable Acidity ◽  
Psidium Guajava ◽  
Soluble Solids ◽  
Guava Fruit ◽  
Performance Quality ◽  
Randomized Design ◽  
Solids Content

ABSTRACT‘Kristal’ guava fruit can easily be deteriorated during storage. The objective of this experiment was to study the effect of the waxing on the shelflife and quality of the ‘Kristal’ guava fruit. Experiment was conducted at the Postharvest Laboratory of Departemen of Agronomy and Horticulture, Faculty of Agriculture, Bogor Agricultural University from February to May 2016. The experiment was designed using completely randomized design (CRD) with single factor consisted of 5 treatments, i.e., 0% of beewax (control), 2% of beewax, 4% of beewax, 6% of beewax and 8% of beeswax. The results showed that beewax coating suppressed weight loss and softness of fruit compared to the control fruit during storage period. Beewax coating did not significantly affect chemical quality such as soluble solids content, titratable acidity and vitamin C. The beeswax coating with 2% and 4% were able to extend shelflife of ‘Kristal’ guava fruit 9 days longer as compared to the control. Keywords: ‘Krístal’, performance, quality, waxing, weight loss ABSTRAK Buah jambu ‘Kristal’ dapat dengan mudah rusak selama penyimpanan. Tujuan percobaan ini yaitu mempelajari pengaruh pelilinan terhadap daya simpan dan kualitas buah jambu ‘Kristal’. Percobaan dilakukan di Laboratorium Pascapanen, Departemen Agronomi dan Hortikultura, Fakultas Pertanian, Institut Pertanian Bogor dari bulan Februari sampai Mei 2016. Percobaan dirancang menggunakan rancangan acak lengkap (RAL) dengan faktor tunggal terdiri atas 5 perlakuan, yaitu 0% dari lilin lebah (kontrol), 2% dari lilin lebah, 4% lilin lebah, 6% lilin lebah dan 8% lilin lebah. Hasil penelitian menunjukkan bahwa pelapisan lilin lebah menekan susut bobot dan kelunakan buah dibandingkan dengan kontrol selama masa penyimpanan. Pelapisan lilin lebah tidak secara nyata mempengaruhi kualitas kimia buah seperti kandungan padatan terlarut, keasaman titrasi dan vitamin C. Pelapisan lilin lebah dengan konsentrasi 2% dan 4% mampu memperpanjang masa simpan buah jambu ‘Kristal’ 9 hari lebih lama dibandingkan dengan kontrol. Kata Kunci: kualitas, ‘Kristal’, pelilinan, penampilan, susut bobot

Development of Ketchup from Sudanese Red karkade (Hibiscus sabdariffa L.) byproduct

Food Biology ◽  
1970 ◽  
pp. 19-23
Author(s):  
Nawal Abdel-Gayoum Abdel-Rahman
Keyword(s):  
Sensory Quality ◽  
Chemical Properties ◽  
Storage Period ◽  
Gum Arabic ◽  
Raw Material ◽  
Soluble Solids ◽  
Hibiscus Sabdariffa ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Tomato Ketchup

The aim of this study is to use of karkede (Hibiscus sabdariffa L.) byproduct as raw material to make ketchup instead of tomato. Ketchup is making of various pulps, but the best type made from tomatoes. Roselle having adequate amounts of macro and micro elements, and it is rich in source of anthocyanine. The ketchup made from pulped of waste of soaked karkede, and homogenized with starch, salt, sugar, ginger (Zingiber officinale), kusbara (Coriandrum sativum) and gum Arabic. Then processed and filled in glass bottles and stored at two different temperatures, ambient and refrigeration. The total solids, total soluble solids, pH, ash, total titratable acidity and vitamin C of ketchup were determined. As well as, total sugars, reducing sugars, colour density, and sodium chloride percentage were evaluated. The sensory quality of developed product was determined immediately and after processing, which included colour, taste, odour, consistency and overall acceptability. The suitability during storage included microbial growth, physico-chemical properties and sensory quality. The karkede ketchup was found free of contaminants throughout storage period at both storage temperatures. Physico-chemical properties were found to be significantly differences at p?0.05 level during storage. There were no differences between karkade ketchup and market tomato ketchup concerning odour, taste, odour, consistency and overall acceptability. These results are encouraging for use of roselle cycle as a raw material to make acceptable karkade ketchup.

Assessment of locally produced waxing materials on the shelf life and fruit quality of two tomato varieties (Solanum lycopersicum)

2017 ◽  
Vol 4 (1) ◽  
pp. 36-47
Author(s):  
R. Osae G. Essilfie J. O. Anim
Keyword(s):  
Shelf Life ◽  
Tomato Fruit ◽  
Chemical Properties ◽  
Storage Period ◽  
Cassava Starch ◽  
Soluble Solids ◽  
Shea Butter ◽  
Tomato Fruits ◽  
Randomized Design ◽  
Colour Development

The study was conducted to assess the effect of different waxing materials on the quality attributes of tomato fruits. A 2 x8 factorial experiment layout in complete randomized design with 16 treatment combinations and 3 replication was adopted.The materials that were used for the experiment are two (2) varieties of tomatoes (Pectomech and Power Rano) and seven(7) waxing material (shea butter, cassava starch, beeswax, and a combination of shea butter + cassava starch, shea butter + beeswax, cassava starch + beeswax, shea butter + cassava starch + beeswax) and a control. Results from the experiment indicated that all waxing treatments delayed the development of weight loss, firmness, pH, total soluble solids, and total titrable acidity. The results also suggested that edible wax coatings delayed the ripening process and colour development of tomato fruits during the storage period and extended the shelf life. However Beewax treatment and its combinations performed better than the other treatments. It was therefore recommended that locally produced wax such as Beewax, Shea butter, Cassava Starch treatments and their combinations could be a good technology for preserving the quality and extending the shelf life of fresh tomato fruit as well as maintaining the physical and chemical properties.

scholarly journals Use of Chlorella sp. for coating ‘tommy atkins’ mango fruits stored under refrigeration

2018 ◽  
Vol 39 (2) ◽  
pp. 565 ◽  
Author(s):  
Agda Malany Forte de Oliveira ◽  
Railene Hérica Carlos Rocha ◽  
Wellinghton Alves Guedes ◽  
George Alves Dias ◽  
José Franciraldo de Lima
Keyword(s):  
Relative Humidity ◽  
Raw Materials ◽  
Storage Period ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Edible Coatings ◽  
Fruit Maturation ◽  
Chlorella Sp ◽  
Randomized Design ◽  
Completely Randomized Design

The number of studies on edible coatings that are used for extending the shelf life of fruits has steadily increased. For this purpose, it is necessary to choose raw materials with characteristics that maintain product quality. The objective of this study is to evaluate the effect of coatings of Chlorella sp. on the post-harvest conservation of ‘Tommy Atkins’ mango fruits. The experiment was conducted using a completely randomized design, and spray treatments (T) with 0%, 1%, 2%, 3%, or 4% of Chlorella sp. were applied to the fruits. After the treatments, the fruits were stored for 28 days (21 days at 10 °C and 42% relative humidity and 7 days at 25 °C and 42% relative humidity), and were analyzed on day 28. There was higher pulp firmness in fruits as the concentration of Chlorella sp. was increased, and the concentration of ascorbic acid was comparatively higher (22.17%) in fruits treated with 3% Chlorella sp. The percentage of soluble solids and the soluble solids/titratable acidity ratio were decreased as the coating concentrations were decreased. The use of Chlorella sp. at 1% and 2% allowed fruit maturation without compromising fruit quality attributes during the 28-day storage period.

scholarly journals Different vacuum packages for 'giombo' persimmon postharvest conservation

2020 ◽  
Vol 13 (9) ◽  
pp. 33
Author(s):  
P. A. R. Rimoli ◽  
A. J. Campos
Keyword(s):  
Mass Loss ◽  
Fruits And Vegetables ◽  
Technical Assistance ◽  
Modern Society ◽  
Soluble Solids ◽  
Sodium Hypochlorite Solution ◽  
Agricultural Engineering ◽  
Randomized Design ◽  
Different Types ◽  
Post Harvesting

The consumption of fruits and vegetables has increased worldwide as a function of modern society, look for an overall, healthier and more natural lifestyle. Therefore, the work evaluated as post-harvest characteristics of the 'Giombo' persimmon submitted to different types of vacuum packaging, verifying as quality variables: Mass Loss; Potential of Hydrogen (pH); Soluble Solids (SS). The persimmons were collected at the Company of Technical Assistance and Rural Extension - Emater Anápolis / GO, and analyzes were carried out at the Post Harvesting Drying and Storage Laboratory of the Agricultural Engineering course, belonging to the State University of Goiás – Henrique Santillo Exact and Technological Sciences Campus, where they were selected, sanitized with sodium hypochlorite solution 2% NaClO, processed, submitted to different types of packaging and maintained in BOD with RU of 40% and 8.0 ± 1.4 °C for 18 days . It was used in experiment the CRD - Completely randomized design, in a factorial scheme 3 x 7 (packages x days of analysis), with 3 replicates. The persimmons were submitted to different vacuum packages, being control (without packaging), Polypropylene - PP and Low Density Polyethylene - LDPE. As the evaluation was performed every 3 days, for a period of 18 days (0, 3, 6, 9, 12, 15 and 18 days). The data originated were submitted to analysis of variance (P <0.05) and, when significant, were performed in Tukey tests, at 5% probability, and regression, using SISVAR 5.3 Software. Based on the evaluations, it was concluded that 'Giombo' persimmons stored under different vacuum packages provided a positive effect throughout the storage, highlighting the LDPE treatment, which had preserved postharvest characteristics such as mass loss, soluble solids and pH more effectively.

scholarly journals PENGARUH LAMA PEREBUSAN TERHADAP KARAKTERISTIK LOLOH DON PIDUH (Centella asiatica L.)

2019 ◽  
Vol 8 (2) ◽  
pp. 189
Author(s):  
I Gusti Ngurah Arry Putra ◽  
Ni Luh Ari Yusasrini ◽  
I Wayan Rai Widarta
Keyword(s):  
Antioxidant Activity ◽  
Experimental Design ◽  
Vitamin C ◽  
Centella Asiatica ◽  
Soluble Solids ◽  
Total Soluble Solids ◽  
Randomized Design

This study aims to determine the effect of boiling time to the characteristics of loloh don piduh (Centella asiatica L.) and the appropriate boiling time to produce loloh don piduh with the best characteristics. The experimental design used was a complete randomized design with 6 treatment levels: T1 (25 minutes), T2 (40 minutes), T3 (55 minutes), T4 (70 minutes), T5 (85 minutes) and T6 (100 minutes). The treatment was repeated 3 times to obtain 18 units of experiment. The data obtained were analyzed by variance and if the treatment had an effect on the observed variable then continued with Duncan test. The boiling time had a very significant effect on antioxidant activity, vitamin C levels, and the level of panelist preferences for taste and overall acceptance of loloh don piduh. Boiling time had a significant effect on total soluble solids (TSS) of loloh don piduh. Boiling time had no significantly affect on panelist preferences for the color and flavor of loloh don piduh. 25 minutes boiling time had produced loloh don piduh with the best characteristics of: antioxidant activity 90,82%, vitamin C levels  0,11%, total soluble solids (TSS) of 2o brix, panelist preferences for color, flavor, taste, and overall acceptance was preferred.

scholarly journals Shelf-life enhancement of papaya with aloe vera gel coating at ambient temperature

2016 ◽  
Vol 13 (1) ◽  
pp. 131-136 ◽  
Author(s):  
MR Sharmin ◽  
MN Islam ◽  
MA Alim
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Aloe Vera ◽  
Storage Period ◽  
Soluble Solids ◽  
Chemical Parameters ◽  
Aloe Vera Gel ◽  
Physico Chemical ◽  
Storage Behavior ◽  
Physical Changes

In this experiment the effects of aloe vera gel coating on storage behavior of papaya at room temperature (290C-310C) was studied. Physico-chemical parameters such as color, physical changes, moisture, ash, acidity, vitamin C, protein, fat and total soluble solids (TSS) of papaya and aloe vera was determined at 3 days interval during the storage period. Among the physico-chemical parameters, color, physical changes, total weight loss and TSS contents increased significantly, whereas moisture content, vitamin C and titrable acidity decreased during storage. Control and 0.5% aloe vera treated papaya decayed from 6 days onward and completely decayed within 12 days of storage. On the other hand, 1% and 1.5% aloe vera gel coated papaya maintained their shelf-life for 9 and 12 days, respectively. Some of 1.5% aloe vera coated papaya decayed after 15 days. Papaya treated with 1.5% aloe vera solution, maintained their color & physical changes compared to other treatments up to 12 days of storage. The overall results showed the superiority of 1.5% aloe vera gel coating in extending the shelf-life of papaya upto 15 days compared to that of 0.5%, 1% aloe vera gel coating and control papaya. The present study describes the preparation and potential application of aloe vera gel coatings for enhancing the postharvest life and quality of papaya.J. Bangladesh Agril. Univ. 13(1): 131-136, June 2015

scholarly journals PHYSICOCHEMICAL CHARACTERISTICS OF BILIMBI (Averrhoa bilimbi L.)

2001 ◽  
Vol 23 (2) ◽  
pp. 421-423 ◽  
Author(s):  
VERA LÚCIA ARROXELAS GALVÃO DE LIMA ◽  
ENAYDE DE ALMEIDA MÉLO ◽  
LUECI DOS SANTOS LIMA
Keyword(s):  
Vitamin C ◽  
Oxalic Acid ◽  
Weather Conditions ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Maturity Stage ◽  
Total Soluble Solids ◽  
Maturity Stages ◽  
One Year

The aimed of this work was to investigate the effects of maturity stages on the physicochemical characteristics of bilimbi (Averrhoa bilimbi L.) which were cultivated in Recife-PE. During one year, the fruits were harvested from five different trees (unidentified variety) in mature and half-mature stages. They were analysed on total soluble solids (TSS), oxalic acid and vitamin C. Ripe fruits had the highest levels of TSS and vitamin C and lowest levels of oxalic acid, independently of weather conditions. The results showed that maturity stage influenced on physicochemical characteristics of bilimbi fruits.

scholarly journals PENGARUH EDIBLE COATING BERBAHAN DASAR PATI SAGU TUNI (Metroxylon rumphii) TERHADAP MUTU BUAH TOMAT SELAMA PENYIMPANAN

2017 ◽  
Vol 6 (1) ◽  
pp. 14
Author(s):  
Rachel Breemer ◽  
Priscillia Picauly ◽  
Nurhayati Hasan
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Storage Period ◽  
Edible Coating ◽  
Glycerol Concentration ◽  
Total Acid ◽  
Best Response ◽  
Randomized Design ◽  
Completely Randomized Design

This research was aimed to determine the exact glycerol concentration in the making of edible coating to coat the tomatoes so that the shelf life is extended and the quality is maintained. A Completely Randomized Design with one factor (RAL): glycerol concentration (without coating, 10%, 30%, 50%) was applied. The observed variables were weight shrinkage, color, hardness, total acid and vitamin C. Results showed that for 10 days storage period, the best response of the variables observed was obtained by tomatoes treated with edible coating 10% glycerol concentration that can maintain the quality of tomato and economically feasible than glycerol concentration of 30% and 50%.

scholarly journals Effects of different post-harvest treatments on bio-chemical characters and diseases of litchi in storage

2020 ◽  
Vol 8 (1) ◽  
pp. 57
Author(s):  
Fakhar Uddin Talukder ◽  
Md. Sohanur Rahman ◽  
Md. Kamrul Hassan
Keyword(s):  
Low Temperature ◽  
Vitamin C ◽  
Ambient Temperature ◽  
Disease Incidence ◽  
Storage Period ◽  
Post Harvest ◽  
Randomized Design ◽  
Two Factors ◽  
Soluble Solid ◽  
Chemical Characters

Objective of the study was to evaluate the effects of different post-harvest treatments on bio-chemical characters and diseases of litchi (Litchi chinensis Sonn, var. Bombai). The experiment consisted of two factors. Factor A: Temperature viz. T1: Ambient temperature, T2: 4ºC temperature; Factor B: PP bags (Polypropylene bag) viz. P1: Control (unwrapped), P2: 50 micro meter (µm) PP bag, P3: 75µmm PP bag, P4: 100µm PP bag. The experiment was conducted in completely randomized design (CRD) with three replications. Significant variation was observed in total soluble solid, PH of fruit pulp, vitamin c content, percent disease incidence and disease severity during the storage period. TSS contents increased up to the 6th day of storage and there after declined. pH values were maximum (4.14) in the fruits kept in 100µ polypropylene bag at ambient temperature. Vitamin C continent decreased with the increase of storage period. Disease incidence and severity progress with the storage period. Among the treated and untreated fruits, 75µm pp bag at low temperature (4ºC) treatment exhibited better storage performance. More research should be conducted by using other litchi cultivar like Bedana, China-3 etc. Various technologies have been devised to minimize the post-harvest losses of litchi, one of such technologies is the use of PP bag & low temperature.  

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