scholarly journals Pengaruh Edible Coating Jenis Pati Terhadap Mutu Buah Tomat Selama Penyimpanan

2019 ◽  
Vol 8 (1) ◽  
pp. 29-33
Author(s):  
Gilian Tetelepta ◽  
Priscillia Picauly ◽  
Febby J. Polnaya ◽  
Rachel Breemer ◽  
Gelora H Augustyn
Keyword(s):  
Weight Loss ◽  
Vitamin C ◽  
Tomato Fruit ◽  
Cassava Starch ◽  
Edible Coating ◽  
Total Acidity ◽  
Sago Starch ◽  
Randomized Experimental Design ◽  
Lycopene Content

This research was aimed to assess the effects of starch type as edible coatings on tomato fruit during storage. A completely randomized experimental design with two factor of treatment. i.e, starch type (no coating, tuni sago starch, cassava starch, and Fe’i banana starch) and storage time (5, 10, and 15 days). Variables observed including hardness, weight loss, vitamin C, total acidity and lycopene content. Results showed that stored for 15 days without coating resulted in significant decrease in hardness, vitamin C content, total acidity, and increase in weight loss and lycopene content. Whereas tomato fruits coated with tuni sago, cassava and tongka langit banana starches was found to be more effective in maintaining the quality of the tomatoes during storage. Keywords: cassava starch, edible coating, Fe’i banana starch, tuni sago starch, tomato   ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh jenis pati untuk edible coating buah tomat selama penyimpanan. Rancangan yang digunakan dalam penelitian ini adalah rancangan acak lengkap faktorial, terdiri dari dua faktor yaitu jenis pati (tanpa coating, pati sagu tuni, pati ubi kayu, pati pisang tongka langit) dan lama penyimpanan (5, 10, dan 15 hari). Variabel yang diamati adalah kekerasan, susut bobot, vitamin C, total asam dan likopen. Hasil penelitian menunjukkan bahwa buah tomat yang disimpan hingga hari ke-15 tanpa coating secara signifikan mengalami penurunan kekerasan, vitamin C, total asam dan mengalami kenaikan susut bobot dan likopen. Sedangkan buah tomat yang di-coating dengan pati sagu tuni, ubi kayu, pisang tongka langit efektif dalam mempertahankan mutu tomat selama penyimpanan. Kata kunci: edible coating, pati sagu tuni, pati ubi kayu, pati pisang tongka langit, tomat

scholarly journals EDIBLE COATING PATI SINGKONG (Manihot utilissima Pohl) TERHADAP MUTU NENAS TEROLAH MINIMAL SELAMA PENYIMPANAN

2019 ◽  
Vol 1 (1) ◽  
pp. 13-18
Author(s):  
Satria Wati Pade
Keyword(s):  
Weight Loss ◽  
Vitamin C ◽  
Design Method ◽  
Control Sample ◽  
Base Material ◽  
Cassava Starch ◽  
Edible Coating ◽  
Control Treatment ◽  
Average Value ◽  
Randomized Design

Pineapple is desirable to be consumed fresh, but it taking too long in stripping the pineapple's outer skin. Therefore, currently, the technology of processing horticultural products is minimally applied. Minimum fruit processing can speed up product shelf life. One way to overcome this is coating. Hydrocolloid edible coating is one type of coating with starch as the base material found in several types of tubers, one of which is cassava tuber. This study used a completely randomized design method consisting of one control sample and 3 treatments, cassava starch concentrations were repeated three times, namely A1: 3% cassava starch, A2: 4% cassava starch, A3: 5% cassava starch with 8 days observation. The variables observed were vitamin C, weight loss and color. The results showed that the highest vitamin C content was in the treatment of 5% cassava starch at 3.20 mg/100 g and the lowest was the control treatment of 3.15 mg/100 g. The smallest weight loss was A3 treatment of 73.75% and the biggest was control treatment 79.67%. The average value of the highest color was found in A3 treatment, which was around 66.92º showed yellow-red.

scholarly journals AVALIAÇÃO DA QUALIDADE DE SUCO DE LARANJA INDUSTRIALIZADO

2000 ◽  
Vol 18 (1) ◽  
Author(s):  
VERA LÚCIA ARROXELAS GALVÃO DE LIMA ◽  
ENAYDE DE ALMEIDA MÉLO ◽  
LUECI DOS SANTOS LIMA
Keyword(s):  
Vitamin C ◽  
Orange Juice ◽  
Physicochemical Analysis ◽  
Retail Trade ◽  
The Other ◽  
Soluble Solids ◽  
Total Acidity ◽  
Refrigerated Storage ◽  
Trade Market

Avaliou-se a qualidade do suco de laranja pasteurizado exposto à comercialização. Amostras refrigeradas e envasadas em embalagens “TetraPak”, coletadas ao acaso, foram adquiridas no mercado varejista da cidade do Recife, durante o período de Setembro/98 a Julho/99. Foram avaliadas 03 marcas comerciais denominadas A, B e C, perfazendo 60 amostras. Para cada marca comercial, as amostras foram adquiridas em duplicata, sendo uma destinada às análises físicoquímicas (vitamina “C”, acidez total titulável, sólidos solúveis totais e pH) e a outra ao teste de incubação (35 ºC durante 10 dias). As marcas analisadas atenderam ao padrão de qualidade estabelecido pelo Ministério da Agricultura, exceto a marca C. Esta apresentou em 70% das amostras analisadas, teor de sólidos solúveis totais (SST) inferior ao padrão e sinais de deterioração durante o teste de incubação em 10% das amostras, evidenciando falhas no processamento térmico. O processamento asséptico associado ao armazenamento sob refrigeração permitiu que todas as amostras das marcas analisadas apresentassem quantidades de vitamina “C” acima do valor mínimo estabelecido pelo Ministério da Agricultura. Abstract The quality of pasteurized orange juice exposed to commercialization was evaluated. Samples, refrigerated and packed in “TetraPak” randomly collected were bought at the retail trade market of Recife, during the period of September/98 to July/99. Three commercial labels named A, B and C were evaluated, making a total of 60 samples. For each commercial label, the samples were acquired in two replicates, one of which was destined to physicochemical analysis (vitamin C, total acidity, total soluble solids and pH) and the other to the incubation test (35 ºC during 10 days). The labels assayed assisted to the established quality pattern of the Ministry of Agriculture, except the C label. This label presented in 70% of the analyzed samples, lower TSS rates than those considered as standard, it also showed signs of deterioration during the incubation test in 10% of the samples, evidencing flaws in the thermal procedure. The aseptic procedure associated to the refrigerated storage allowed all samples of the assayed labels to show vitamin C levels higher than the minimum established by the Ministry of Agriculture.

Efecto del envasado individual con películas plásticas en la calidad de mandarinas Dancy almacenadas en refrigeración / Effect of individual seal packaging in plastic films on the quality of Dancy mandarins stored under refrigeration

1999 ◽  
Vol 5 (3) ◽  
pp. 215-222 ◽  
Author(s):  
A.E. Pérez-Guzmán ◽  
C. Saucedo-Veloz ◽  
R. Arana-Errasquín
Keyword(s):  
Weight Loss ◽  
Vitamin C ◽  
Sensory Evaluation ◽  
Color Index ◽  
Citrus Reticulata ◽  
Plastic Films ◽  
Off Flavors ◽  
Ripening Index ◽  
Storage Temperatures

Seal packaging of individual fruits of Dancy mandarin ( Citrus reticulata) with polyolefin (0.019 mm) and PVC (0.025 mm) significantly delayed their deterioration, and maintained firmer fruits with bet ter appearance than non-sealed fruits. The films were applied to fruits that had received conventional treatments of washing and disinfection, after which the fruits were stored with non-sealed fruits under refrigeration conditions (5 and 10 °C) during eight weeks plus six days at 20 °C. The results showed that the weight loss and deformation were significantly reduced by the effect of plastic films, at both storage temperatures. Furthermore, significant reductions in the internal atmosphere (CO, content) and ethanol content were observed in sealed fruits. In the sensory evaluation, the juice of sealed fruits showed a fresh flavor at the end of storage, whereas the juice of non-sealed fruits held at 10 °C developed off-flavors. The ripening index (°Brix/acidity ratio) increased significantly only in sealed fruits held at 10°C. The color index was not significantly modified by the effect of plastic films. However, the vitamin C content was significantly lower in sealed fruits at both storage temperatures.

scholarly journals Postharvest Quality of Tommy Atkins Mangoes Coated With Cassava Starch and Chitosan-Based Coatings

2018 ◽  
Vol 10 (11) ◽  
pp. 401
Author(s):  
T. A. Oliveira ◽  
C. A. Paiva ◽  
A. C. Silva ◽  
L. V. Nascimento ◽  
R. H. L. Leite ◽  
...  
Keyword(s):  
Weight Loss ◽  
Reducing Sugars ◽  
Soluble Sugars ◽  
Titratable Acidity ◽  
Cassava Starch ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Total Soluble Sugars ◽  
Randomized Design

This study aimed to evaluate postharvest quality of Tommy Atkins mangoes treated with starch cassava and chitosan based coatings. Mango fruits were collected at physiological maturity. After cleaning, weighing and identification, fruits were submitted to the respective treatments and stored for 35 days in the Laboratório de Tecnologia de Alimentos, with weekly evaluations under refrigeration 13±1 ºC and 90±5% RH. The experiment was conducted in a completely randomized design, in factorial scheme with four treatments: control, cassava starch (CS), chitosan (CH), and cassava starch/chitosan (CS/CH) at a concentration of 2%, and six storage periods (0, 7, 14, 21, 28 and 35 days) with four replications. Fruits were evaluated in: appearance, weight loss, external color: luminosity and ΔE, pulp firmness, titratable acidity, soluble solids content, starch, total soluble sugars, reducing sugars and sucrose. Data were submitted to analysis of variance using SISVAR software and compared by Scott-Knott test at 5% of probability. It was observed a reduction in appearance, pulp firmness, titratable acidity, starch and reducing sugars and increase in weight loss, luminosity, ΔE, soluble solids, total soluble sugars and non-reducing sugars during storage. CS/CH coated fruits reported higher notes of appearance, lower weight loss and maintained color. Quality of physicochemical attributes: soluble solids, starch, total soluble sugars, reducing sugars and non-reducing sugars were strongly retarded.

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 Penambahan Sari Lengkuas Merah (Alpinia purpurata) Dalam Edible Coating Pati Sagu Meranti Terhadap Sifat Kimia, Mikrobiologi dan Kesukaan Buah Tomat (Lycopersicum esculentum Mill)

2020 ◽  
Vol 12 (1) ◽  
pp. 1-8
Author(s):  
Dewi Fortuna Ayu ◽  
Raswen Efendi ◽  
Vonny Setiaries Johan ◽  
Lutfi Habibah
Keyword(s):  
Weight Loss ◽  
Total Dissolved Solids ◽  
Edible Coating ◽  
Lycopersicum Esculentum ◽  
Sago Starch ◽  
Dissolved Solids ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Alpinia Purpurata

This research aim was to study the application of red galanga juice addition in meranti sago starch edible coating on chemical, microbiology, and hedonic properties of tomatoes during storage.  The study used a Completely Randomized Design (CRD) with 5 treatments and 3 replications so that 15 (fifteen) experimental units were obtained.  The treatments used were P0 (without addition of red galangal juice), P1 (1% addition of red galangal juice), P2 (3% addition of red galangal juice), P3 (5% addition of red galangal juice), and P4 (7 % addition of red galangal juice) in formulation of sago starch edible coating which applicated on tomatoes during 21 days storage.  The data obtained were statistically analyzed using Anova and DNMRT at a 5% level.  The results showed that the addition of red galangal juice significantly affected weight loss, total dissolved solids, hardness, total microbes, and hedonic organoleptic assessment of the tomato texture.  The addition of red galangal juice in edible coating didn’t significantly affect the organoleptic assessment of the tomato color.  The best treatment of this research was P4 which showed on tomatoes after 21 days storage that had 16.38% weight loss, 1.39 °Brix total dissolved solids, 5.83 kg/f hardness, 5.52 log CFU/g total microbes, and overall hedonic assessment of color was 2,70 (somewhat like), and 3.26 texture (somewhat like).

scholarly journals INFLUENCE OF FERTILIZERFORMS AND RATES ON TOMATO FRUIT QUALITY INDICES

2021 ◽  
pp. 31-40
Author(s):  
A.V. Pastukhova ◽  
◽  
A.F. Petrov ◽  
N.V. Gavrilets ◽  
◽  
...  
Keyword(s):  
Vitamin C ◽  
Tomato Fruit ◽  
Sugar Content ◽  
Total Sugar ◽  
Biologically Active ◽  
Nitrogen Fertilizers ◽  
Nitrate Content ◽  
Total Acidity ◽  
Tomato Fruits ◽  
Solids Content

This paper discussesthe results findings on the effect of nitrogen fertilizers as urea-ammonia liquor (KAS-32) and ammonium nitrate of various application rates (40,80 and 120 kg of primary nutrient per ha) on the quality of tomato fruits grown on the field and under cover.Various research methods were tested. They made it possible to identify biologically active substances of tomato fruits which helped to examine fruit chemical composition of experimental vari-eties with the determination of dry solids, total sugar, vita-minC, total acidity, lycopene and nitrates. It was found that under cover, the application of nitrogen-containing fertiliz-ers increased dry solids by an average of 23-25%, total sugar -by 55-61%, vitamin C -by 33-41% as compared to the control. On the field, the dry solids content increased by 35-45%, total sugar -by 74-83% and vitamin C -by 37-42%. However, the application of the maximum rates of N120fertilizer decreased dry solids content by 5-6% as compared to N80. At the same time, there was an increase of fruit total acidity as compared to the control: up to 32% under cover, and up to 16% on the field. Although as sugar content increased, the acidity had almost no effect on the eating qualities. In all variants, the nitrate content did not exceed themaximum permissible concentration. The ob-tained data confirmed the positive effect of certain rates of nitrogen-containing fertilizers on the structure, quality and safety of the obtained tomatoes. This result will make it possible to recommend the testedmethods and rates of fertilization during the growing season.

scholarly journals Postharvest Quality of Cherry Tomatoes Coated with Mucilage from Dragon Fruit and Irradiated with UV-C

Polymers ◽  
2021 ◽  
Vol 13 (17) ◽  
pp. 2919
Author(s):  
Zuliana Razali ◽  
Chandran Somasundram ◽  
Siti Zalifah Nurulain ◽  
Wijenthiran Kunasekaran ◽  
Matthew Raj Alias
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Shelf Life ◽  
Edible Coating ◽  
Postharvest Quality ◽  
Total Phenolic ◽  
Flavonoid Content ◽  
Uv C ◽  
Cherry Tomatoes

Cherry tomatoes are climacteric fruits that have a limited shelf life. Over the years, many methods have been applied to preserve the fruit quality and safety of these fruits. In this study, a novel method of combining mucilage from dragon fruits and UV-C irradiation was carried out. Cherry tomatoes were subjected to UV-C irradiation and edible coating, both as a stand-alone and hurdle treatment. The edible coating was prepared from the mucilage of white dragon fruits. Quality parameters including color, weight loss, total soluble solids, titratable acidity, ascorbic acid, antioxidant analysis (total phenolic content and flavonoid content), and microbial analysis were measured throughout 21 days of storage at 4 °C. Results showed that the hurdle treatment extended shelf life by 21 days, reduced weight loss (0.87 ± 0.05%) and color changes (11.61 ± 0.95 ΔE), and inhibited microbes better than stand-alone treatments. Furthermore, fruits treated with the combination of UV-C and edible coating also contained higher total polyphenol content (0.132 ± 0.003 mg GAE/100 mL), total flavonoid content (13.179 ± 0.002 mg CE/100 mL), and ascorbic acid (1.07 ± 0.06 mg/100 mL). These results show that the combination of UV-C and edible coating as a hurdle treatment could be an innovative method to preserve shelf life and quality of fruits.

Pemanfaatan Stearin Kelapa Sawit sebagai Edible Coating Buah Jeruk

2016 ◽  
Vol 10 (1) ◽  
pp. 64-69
Author(s):  
Fauziati Fauziati ◽  
Yuni Adiningsih ◽  
Ageng Priatni
Keyword(s):  
Vitamin C ◽  
Citrus Fruit ◽  
Edible Coating ◽  
Edible Coatings ◽  
Test Results ◽  
Citrus Fruits ◽  
Fixed Amount ◽  
Food Items ◽  
Quality Of Food

Edible coatings represent preservation techniques also function as a packaging material that is applied directly to food items including fruits. Its use is intended to extend the shelf life and improve the quality of food products and is biodegradable materials that are more environmentally friendly. Research Stearin use as edible coating on citrus fruits have been done. The use of stearin used was 0%, 0.1% and 0.2% combined with gelatin at a fixed amount that is 2 g. Edible coatings applied to citrus fruit which gained the best results are stearin 0.1% with test results shrinkage lowest weight on day 12 amounted to 5.598% for the treatment of immersion and can retain the vitamin C content of 40.3 mg / 100 g and can maintain antioksioksidan to 12 days with the antioxidant content of 74.7%.ABSTRAKEdible coating merupakan teknik pengawetan sekaligus berfungsi sebagai bahan pengemasan yang diaplikasikan secara langsung pada bahan pangan termasuk buah buahan. Penggunaannya dimaksudkan untuk memperpanjang masa simpan dan memperbaiki kualitas produk pangan serta merupakan bahan yang biodegradable sehingga lebih ramah lingkungan. Penelitian penggunaan Stearin kelapa sawit sebagai edible coating pada buah jeruk telah dilakukan. Penggunaan stearin yang digunakan adalah 0%, 0.1% dan 0.2% yang dikombinasikan dengan gelatin dengan jumlah tetap yaitu 2 g. Edible coating diaplikasikan ke buah jeruk dimana diperoleh hasil terbaik yaitu stearin 0.1% dengan hasil uji susut bobot terendah pada hari ke 12 sebesar 5.598% untuk perlakuan celup dan dapat mempertahankan kandungan vitamin C sebesar 40.3 mg/100 gr serta dapat mempertahankan antioksioksidan sampai 12 hari dengan kandungan antioksidan 74.7%. Kata kunci : Stearin, Edible Coating, buah jeruk 

Pengaruh Konsentrasi Tepung Beras Ketan Terhadap Mutu Dodol Pepaya

2015 ◽  
Vol 4 (1) ◽  
pp. 19-24
Author(s):  
Dorina Kelmaskosu ◽  
Rachel Breemer ◽  
Febby J Polnaya
Keyword(s):  
Chemical Composition ◽  
Experimental Design ◽  
Vitamin C ◽  
Sugar Content ◽  
Rice Flour ◽  
Reducing Sugar ◽  
Randomized Experimental Design ◽  
Waxy Rice Flour ◽  
Waxy Rice

The objective of this research was to determine the best level of concentration of waxy rice flour on the quality of “dodol” papaya. A completely randomized experimental design having of five levels of treatment, namely: control, waxy rice concentration of 0, 10, 20, 30, and 40% were applied in this research. Variables measured on the product including the chemical composition (moisture, ash, vitamin C, and reducing sugar content) and the products were also subjected to organoleptic test for springiness, taste, color, odor, and preference level. The results showed that the different waxy rice flour concentrations had significant effects over variables measured. The waxy rice flour with the concentrations of 10% produce the “dodol” papaya with the best quality.

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