scholarly journals Effect of different levels of citric acid on quality and storage stability of sugar and jaggery based papaya (Carica papaya L.) fruit bar

2016 ◽  
Vol 8 (2) ◽  
pp. 1063-1067
Author(s):  
Ankit Singh ◽  
Yogendra Singh ◽  
Lalit Kumar ◽  
Shalini Shalini ◽  
Ravi Kumar
Keyword(s):  
Citric Acid ◽  
Vitamin C ◽  
Moisture Content ◽  
Acid Level ◽  
Soluble Solids ◽  
Plate Count ◽  
Microbial Detection ◽  
Total Plate Count ◽  
Pet Jars ◽  
Organoleptic Score

A study was undertaken to evaluate the effect of different level of citric acid and packaging material on physico chemical quality, sensory quality and shelf life of developed papaya fruit bar .The study revealed that the moisture content (19.06% to 16.95% in PET jars – 19.06% to 17.06% in glass jars), TSS (64.17 to 69.30°Brix in PETjars and 64.17 to 69.46°Brix in glass jars), Vitamin- C (55.30 to 45.80 mg/100mg in PET jars and 55.30 to 46.75 mg/100mg in glass jars) and total plate count decreased with increasing the level of citric acid from 0.5 to 1.0% after 90 days of storage in. During storage there was a reduction in moisture content, pH and vitamin-C, where as TSS (total soluble solids), optical density and total plate count increased during storage. No microbial detection in developed fresh fruit bar was found. The organoleptic score of the bar samples in glass jars at 0.75% citric acid level was found to be higher followed by samples packed in PET jars and the developed fruit bar was well acceptable even after 90 days of storage. The result indicated that sugar50+jaggery50 at 0.75 percent citric acid level gave better products after 90 days of storage followed by sugar50+jaggery50 at 0.5 percent and sugar50+jaggery50 at 1.0 percent.

CHARACTERISTICS OF JELLY CANDY OF PAPAYA (Carica papaya L.) WITH ADDITION OF COW GELATIN

2013 ◽  
Vol 3 (2) ◽  
pp. 105-115
Author(s):  
Neswati Neswati
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Moisture Content ◽  
Beta Carotene ◽  
Ash Content ◽  
The Body ◽  
Plate Count ◽  
Sucrose Content ◽  
Total Acid ◽  
Total Plate Count

Papaya is very potential to be developed as an industrial raw material candy because it contains a number of phytochemical compounds that are beneficial for the body. This study aims to investigate the characteristics of jelly candy of papaya with addition of cow gelatin by 6%, 8% , 11% and 13%. In jelly candy made observations on pH, moisture content, ash content, reducing sugar content, sucrose content, vitamin C content, total acid, antioxidant activity by DPPH, total plate count, organoleptic and the best jelly candy analysis of beta-carotene The results showed that the addition of 11% cow gelatin to produce the best characteristics of jelly candy. The parameters are pH 4.83, 17.63% moisture content, ash content of 0.98% , 19.75% reduction sugar , sucrose content of 35.48%, levels of vitamin C 59.81 mg/100gr material, total acid 2.09%, 35.33% antioxidant activity, total plate count 3.9 x 103 colonies/g, 7.9934 mg/100 g levels of beta-carotene, and organoleptic tests with a level, 95% color, scent 85%, 85% flavor, and texture of 95%.

scholarly journals KOMPOSISI KIMIA, SENYAWA BIOAKTIF DAN ANKGA LEMPENG TOTAL PADA RUMPUT LAUT Gracillaria edulis

2017 ◽  
Vol 5 (3) ◽  
pp. 90
Author(s):  
Susanti Musa ◽  
Grace Sanger ◽  
Henny Adeleida Dien
Keyword(s):  
Moisture Content ◽  
Proximate Composition ◽  
Bioactive Compound ◽  
Bacterial Count ◽  
Ash Content ◽  
Plate Count ◽  
Test Results ◽  
Gracilaria Edulis ◽  
Average Value ◽  
Total Plate Count

This study was conducted to determine the proximate composition, bioactive compound and total plate count (TPC) in Gracilaria edulis seaweed. This research used descriptive explorative method. The results showed the average value of moisture content (77.7%); protein content (39.4%); fat content (8.1%); carbohydrates by difference (71.7%); ash content (20.7%) and very low bacterial count. Phytochemical test results show this seaweed contains alkaloids, saponins, flavonoids, and triterpenoids compounds. Penelitian ini dilakukan untuk mengetahui komposisi proksimat, senyawa bioaktif dan angka lempeng total (ALT) pada rumput laut Gracilaria edulis. Penelitian ini menggunakan metode penelitian deskriptif eksploratif. Hasil penelitian menunjukkan nilai rata-rata kadar air (77,7%); protein (39,4%); kadar lemak (8,1%); karbohidrat (71,7%); kadar abu (20,7%) dan jumlah bakteri yang sangat rendah. Hasil uji fitokimia menunjukkan rumput laut ini mengandung  senyawa alkaloid, saponin, flavonoid, dan triterpenoid.

scholarly journals Bioactive Compounds of Seaweed Sargassum plagyophyllum and Eucheuma cottonii as Lightening Raw Materials

2017 ◽  
Vol 20 (3) ◽  
pp. 632 ◽  
Author(s):  
Maretty Twentyna Dolorosa ◽  
N. Nurjanah ◽  
Sri Purwaningsih ◽  
Effionora Anwar ◽  
Taufik Hidayat
Keyword(s):  
Heavy Metal ◽  
Vitamin C ◽  
Moisture Content ◽  
Bioactive Compounds ◽  
Raw Materials ◽  
Brown Seaweed ◽  
Chemical Characterization ◽  
Bioactive Compound ◽  
Plate Count ◽  
Phytochemical Compounds

Seaweed is main commodity with abundant amount of Indonesian waters. Seaweed contains naturally bioactive compounds that acts as antioxidant and tyrosinase inhibitor which inhibit melanin formation and the latest approach used to skin lightening. The aim of this research were to determine chemical characterization such as heavy metal, secondary metabolite (phytochemical compounds), moisture, vitamin C and E, antioxidant activity and total plate count (TPC) on dry simplisia and slurry of S. plagyophyllum and E. cottonii. Total microbe of S. plagyophyllum amounted 2,3×102 colony⁄g with moisture content 16,71% and E. cottonii amounted 2,2×103 colony⁄g with moisture content 19,79%. Brown seaweed, S. plagyophyllum, did not contain dangerous heavy metal. Vitamin C value in both spesies of seaweed were 212,95 mg/kg for<br />S. plagyophyllum and 15,95 mg/kg for E. cottonii. Vitamin E of S. plagyophyllum amounted 363,86 mg/kg and 0,23 mg/kg for E. cottonii. IC50  value of S. plagyophyllum was 109 ppm and 130,62 ppm for E. cottonii. S. plagyophyllum slurry contain bioactive compound such as alkaloids, steroids, flavonoids, saponins and tannins. E. cottonii slurry contain bioactive compound alkaloids and terpenoids.<br /><br />

scholarly journals PROKSIMAT DAN TOTAL BAKTERI IKAN LAYANG (Decapterus sp.) ASIN KERING HASIL PENGERINGAN MENGGUNAKAN PENGERING SURYA TERTUTUP

2021 ◽  
Vol 1 (1) ◽  
pp. 29-39
Author(s):  
Raja B. D. Sormin ◽  
Edir Lokollo ◽  
Febe F. Gaspersz ◽  
Vicko F. J. Tahalea
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Salt Solution ◽  
Research Method ◽  
Ash Content ◽  
Plate Count ◽  
Solar Drying ◽  
Drying Method ◽  
Salted Fish ◽  
Total Plate Count

This study aims to determine the proximate and total bacterial of dry salted scad fish (Decapterus sp.)dried using a closed solar drying sistem. The research method begins with fish weed in ‘butterfly’ thenwashed using flowed water and immersed in 15% salt solution for 30 minutes. The drying method was aclosed sun drying cabinet sistem, with 3 drying racks named Rack 1, Rack 2 and Rack 3 starting from thebottom. The dried salted fish was analyzed its proximate consisting of moisture content, ash content, fatcontent and protein content, as well as bacterial tests using Total Plate Count (TPC). The results showedthat the proximate values on Rack 1, Rak2, and Rack 3 were water content of 25.58%, 20.39%, and17.80% respectively; ash content of 9.64%, 9.69% and 7.71% respectively, fat content 8.08%, 11.40%and 15.16%, respectively and protein content 53.73%, 58.10%, and 59.11%. respectively. Meanwhile,the total plate count (TPC) value of dried salted layang fish (Decapterus sp) on Rack 1, Rak2, and Rack 3was 2.73 log x CFU / g or 5.4 x 102 CFU / g, 2.74. logx CFU / g or 5.5 x 102 CFU / g, and 2.74 logx CFU / gror 5.9 x 102 CFU / gr, respectively. The best place to put fish in the dryer is on Rack 3 as this is indicatedby the low moisture content. The TPC value was still within the value limit required by the SNI.

scholarly journals Study of utilization three varieties of mango and concentration of apple vinegar towards physicochemical characteristics of mango chutney

2019 ◽  
Vol 1 (1) ◽  
pp. 4
Author(s):  
Muhammad Husa, Elfi Anis Saati Desiana Nuriza Putri
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Moisture Content ◽  
Raw Materials ◽  
Physicochemical Characteristics ◽  
Ash Content ◽  
Soluble Solids ◽  
Crude Fiber ◽  
Color Intensity ◽  
Total Soluble Solids

Abstract. Chutney is a native Indian processed product, made from cuts of fruits or vegetables and nuts cooked in a sweet, sour and spice mixture. The quality requirements of chutney are influenced by the use of raw materials herbs and spices. The purpose of this study was to determine the response of three varieties of mango and its interaction with concentration of apple vinegar towards physicochemical characteristics of mango chutney. The experimental design of this study used a nested design with two factors. The first factor was three varieties of mango consisting of podang mango, gadung, and kweni and the second factor was the concentration of apple vinegar (5%: 10%: 15%).Parameters analyzed were moisture content, ash content, vitamin C, total soluble solids, total titrated acids, pH, crude fiber, antioxidant activity, color intensity, topicality and hedonic test (flavor, aroma, and appearance). The study showed that differences in mango varieties and apple vinegar concentration did not interact with moisture content, ash content, total soluble solids, total titrated acids, vitamin C, crude fiber, antioxidant activity, pH, color intensity, topicality and hedonic test. The differences in mango varieties significantly affected on water content, color intensity (L and a+), topicality, and hedonic test, whereas the difference of apple vinegar concentration had no significant effect on ash content, pH, total soluble solids, total titrated acids, vitamin C, crude fiber, and antioxidant activity. The optimum composition based on De Garmo test chutney made from gadung mango and 5% apple vinegar (G2C1) with moisture content 23,50 %, ash content 3,15 % vitamin C 0,10 %, total titrated acid 0,75 %, crude fiber 7,05 %, total soluble solids 4,60 ºbrix, ph 4,31 %, antioxidant activity 93,67 %, colour intensity: lightness (L) 36,13, redness (a+ ) 4,67 and yellowness ( b+) 10,00, Topicality 10,67 cm, and hedonic test : appearance 2,13 %, aroma 3,30 % and flavor 2,97 %.

scholarly journals "Base Genep" Instant Spices Quality For Sale In East Denpasar

2020 ◽  
Vol 4 (2) ◽  
pp. 142-150
Author(s):  
Sofia nggoweng ◽  
Ni Made Ayu Suardani singapurwa ◽  
I Nyoman Rudianta
Keyword(s):  
Escherichia Coli ◽  
Moisture Content ◽  
Water Content ◽  
Ph Value ◽  
Descriptive Study ◽  
Experimental Methods ◽  
Plate Count ◽  
Test Results ◽  
Total Plate Count

Instant spices is a mixture of several spices that are young to be found in the market at an affordable price, and are usually used immediately as a cooking spice for certain foods. This study aims to determine the quality of the "Base Genep" instant spices sold in the East Denpasar Market. This research is a descriptive study using survey and experimental methods in the laboratory. The number of samples to be studied was 44 samples from 81 populations. The variables in the study were moisture content, pH, Escherichia coli, Total Plate Count (TPC) and mold. The results showed that from 44 samples of "Basa Genep" instant seasoning water content test results obtained were 21.62% - 23.707%, while the pH value of 44 samples of "Basa Genep" instant spice was obtained between 2.2-2.5 so that it meets the requirements.

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 The Effect of Active Paper Packaging Enriched with Oleoresin from Solid Waste of Pressed Curcuma xanthorrhiza Roxb. Placement Methods on Quality of Refrigerated Strawberry (Fragaria x ananassa)

2021 ◽  
Vol 36 (1) ◽  
pp. 155
Author(s):  
Rohula Utami ◽  
Kawiji Kawiji ◽  
Windi Atmaka ◽  
Lulus Nurmaya ◽  
Lia Umi Khasanah ◽  
...  
Keyword(s):  
Solid Waste ◽  
Microbiological Quality ◽  
Fragaria X Ananassa ◽  
Soluble Solids ◽  
Plate Count ◽  
Refrigerated Storage ◽  
Titratable Acid ◽  
Total Plate Count ◽  
Curcuma Xanthorrhiza

Strawberry is a popular and nutritious fruit. However, its improper post-harvest handling leads to quality degradation. The aim of this study was to investigate the effects of active paper packaging placements methods on strawberry (<em>Fragaria x ananassa</em>) quality during refrigerated storage. Strawberry quality was determined based on the physical (weight loss, hardness, color), chemical (pH, total titratable acid, total soluble solids and vitamin C content) and microbiological (total plate count) properties. The results of this study indicated that different placement methods of active paper packaging had no significant effect on the physical and chemical qualities; but it did affect the microbiological quality of the strawberries. At the end of the experiment (12 days), the microbial content of C (the bottom and walls), D (covering all surfaces) and E (cut into pieces) samples were significantly lower than the A (without active paper packaging) and B (the bottom) samples. The Total Plate Count (TPC) values of the control and B samples were higher than the maximum acceptable limit of 6 log10 colony-forming units (CFU) g<sup>-1</sup>, while the other samples remained below the limit. These results indicated that a larger surface area of active paper that had contact with the strawberries provided better protection against microbes. Due to their microbial properties, C, D and E treatments maintained the strawberry quality for up to 12 days, compared with 9 days for control and B treatments. Active paper packaging containing oleoresin from solid waste of pressed <em>Curcuma xanthorrhiza</em> Roxb. can be applied to extend the shelf life of strawberries during refrigerated storage.

scholarly journals Brazilian Peach (Prunus Persica) and Passion Fruit (Passiflora Edulis) Nectars: Good Source of Vitamin C and Anthocyanins?

2016 ◽  
Vol 5 (2) ◽  
pp. 50
Author(s):  
Sandra M. Barbalho ◽  
Alda M. Otoboni ◽  
Paulo Marinelli ◽  
Claudia Bezerra ◽  
Adriana Meneghini ◽  
...  
Keyword(s):  
Citric Acid ◽  
Vitamin C ◽  
Prunus Persica ◽  
Daily Intake ◽  
Titratable Acidity ◽  
Passion Fruit ◽  
Soluble Solids ◽  
Total Soluble Solids ◽  
Brazilian Legislation ◽  
Total Carbohydrates

<p>Peach and passion fruit nectars are well accepted by consumers and promise important sources of bioactive compounds. In this study it was analyzed vitamin C; anthocyanins; pH; total soluble solids; titratable acidity; total carbohydrates and <em>Ratio </em>(<em>Ratio</em> of total solids to citric acid) in different brands of peach and passion fruit nectar and results were compared to the Brazilian Legislation. Values of Vitamin C, anthocyanins, pH, soluble solids, titratable acidity, and total carbohydrates<em> </em>were analyzed. Results showed many variations in acidity, total soluble solids, carbohydrates and <em>Ratio</em> of nectars of the different brands. Peach and passion fruit nectars marketed in Brazil are good alternatives of ingesting vitamin C as all brands have more than 30% of the recommended daily intake, however, most brands possesses values much higher than stated on the labeling. For anthocyanins values, although there are patterns in Brazilian law, it can be seen from the results that there is great variation between the brands and some have very low values, indicating that the incorporation of this parameter on the labeling would be important once more aware and concerned consumers could choose the brand they thought most appropriate for their need. In conclusion it is possible to say the peach and passion fruit nectars marketed in Brazil are good alternatives of ingesting vitamin C as all brands have more than 30% of the recommended daily intake indicating they are considered “rich in vitamin C”. Although, in the other hand, brands of both flavors are found in amounts higher than stated on the labeling. Values of soluble solids, acidity in citric acid and total carbohydrates are according Brazilian Legislation. Values of<em> Ratio </em>indicate that the nectars analyzed are adequate according to acceptability parameters.</p>

scholarly journals Quality Changes of Pangasius Fillets During Ice Storage

2015 ◽  
Vol 10 (3) ◽  
pp. 109 ◽  
Author(s):  
Diah Ikasari ◽  
Theresia Dwi Suryaningrum
Keyword(s):  
Moisture Content ◽  
Quality Parameters ◽  
Plate Count ◽  
Ice Storage ◽  
Quality Changes ◽  
Total Volatile ◽  
Chemical Parameters ◽  
Total Plate Count ◽  
Microbiological Parameters

Quality asessment of pangasius (Pangasius hypopthalmus) fillets stored in ice has been conducted. Fish were fasted for one day and slaughtered using bleeding techniques, drained for 10 minutes and filleted in various types of fillet: skin on, skinless, trimmed and untrimmed condition. Fillets were then washed and packed in vacuum plastics, stored in ice (0-4 ºC) for 18 days and observed for its sensory, chemical and microbiological parameters every 3 days. The sensory evaluation was conducted both for fresh or cooked fillets using scoring test on attribute of appearance, odor and texture as well as hedonic test. The chemical parameters observed were proximate; pH and Total Volatile Base (TVB); while microbiological parameter was Total Plate Count (TPC). Results showed that type of fillet did not significantly affect the quality of pangasius fillets. The quality of all treated fillet decreased in line with time of storage, all products were rejected after being stored for 18 days. At the time of rejection, the quality parameters: moisture content ranging from 80.1 to 81.3%, TVB from 11.1 to 11.5 mg N/100g and TPC from 1.41 to 4.6x105 CFU/ml. It is suggested to preserve pangasius fillets in ice less than 18 days.

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