scholarly journals KAJIAN KARAKTERISTIK OBJEKTIF DAN SUBJEKTIF TUAK AREN (Arenga pinnata) BERDASARKAN LAMA WAKTU PENYIMPANAN

2017 ◽  
Vol 5 (1) ◽  
Author(s):  
Dhyana Putri
Keyword(s):  
Room Temperature ◽  
Storage Time ◽  
Fermentation Process ◽  
Test Method ◽  
Acceptance Test ◽  
Total Acid ◽  
Titration Method ◽  
Organoleptic Test ◽  
Palm Juice

Palm tuak is one of the traditional drink that is usually consumed by majority people in Bali. Tuak palm is produced from fermented palm juice. The fermentation process makes sucrose contained in palm juice will turn into alcohol and continues to acetic acid. The aim of this research is to know the characteristic objective and subjective palm tuak (Arenga pinnata) based on the storage time. The method in this research was quasi experiment design. The samples of palm tuak were stored at room temperature (24-30°C) on the first day to fifth day. This research was conducted by measuring characteristics objective and subjective at palm tuak, determination of ethanol's concentration by gas chromatography (GC), determination of the pH by pH stick, determination of total acid by titration method, and organoleptic test by acceptance test method. The results showed that the ethanol content obtained during time storage of first to fifth day are 8,1512%, 8,234%, 9,117%, 10,6214%, dan 11,615% respectively. The pH was determined is 4. While total acid obtained during time storage of first to fifth day are 0,321%, 0,421%, 0,433%, 0,472%, dan 0,480%. The result of organoleptic test palm tuak showed that palm tuak that were stored on the first day are the most preferred among the others in terms of taste, color, and aroma.

Pemanfaatan Hasil Samping Fermentasi Belimbing Wuluh (Asam Sunti) dalam Pengolahan Ikan

2018 ◽  
Vol 3 (2) ◽  
pp. 351-356
Author(s):  
Weny Weny ◽  
Rasdiansyah Rasdiansyah ◽  
Novia Mehra Erfiza
Keyword(s):  
Soluble Protein ◽  
Room Temperature ◽  
Storage Time ◽  
Ph Value ◽  
Block Design ◽  
Total Acid ◽  
Soaking Time ◽  
Ph Values ◽  
Randomized Block Design ◽  
And Storage

Abstrak. Sampai saat ini belum ada penelitian lebih lanjut mengenai pemanfaatan hasil samping dari produk asam sunti. Tujuan penelitian ini untuk melihat pengaruh perendaman ikan di dalam air asam sunti dan penyimpanannya pada suhu ruang terhadap karakteristik ikan. Penelitian ini menggunakan Rancangan Acak Kelompok Faktorial dengan 2 faktor yaitu faktor waktu perendaman (W), yang terdiri dari 3 taraf (W1 : 30 detik, W2 : 5 menit, W3 : 10 menit) dan lama penyimpanan (S), yang terdiri dari 2 taraf (S1 : 0 jam, S2 : 2 jam). Hasil penelitian menunjukkan bahwa karakteristik air asam sunti pada uji pH memiliki rataan yaitu 1,27, total asam 49% dan total bakteri asam laktat  5,1×104 CFU/gram. Nilai pH ikan setelah direndam air asam sunti 5,22-5,65 dengan rataan 5,43 dan nilai protein terlarut berkisar antara 18,42-18,74% dengan rataan 18,74%.Dari penelitian didapatkan bahwa waktu perendaman (W) berpengaruh nyata (P≤0,05) terhadap nilai protein terlarut dari ikan namun berpengaruh tidak nyata (P0,05) terhadap nilai pH ikan, uji deskriptif aroma dan tekstur ikan. Lama penyimpanan (S) berpengaruh sangat nyata (P≤0,01) terhadap nilai pH ikan setelah perendaman namun berpengaruh tidak nyata (P0,05) terhadap uji deskriptif aroma dan tekstur ikan. Interaksi waktu perendaman dengan lama penyimpanan berpengaruh nyata (P≤0,05) terhadap nilai pH ikan namun berpengaruh tidak nyata terhadap uji deskriptif aroma dan tekstur ikan.Waktu perendaman ikan di dalam air asam sunti selama 10 menit dapat menghambat kenaikan pH ikan selama penyimpanan sampai 2 jam. Semakin lama perendaman ikan di dalam air asam sunti maka semakin tinggi protein terlarut dari ikan.  Abstrack. Therefore, this study was conducted to see the effect of soaking the fish in asam sunti water and its storage at room temperature on the characteristics of the fish. This study uses a randomized block design factorial with 2 factors: soaking time (W), consisting of 3 levels (W1: 30 seconds, W2: 5 minutes, W3: 10 minutes) and storage time (S), consisting of 2 levels ( S1: 0 hours, S2: 2 hours). The results showed pHof asam sunti water is 1.27,  total acid is 49% and lactic acid bacteria has  of  5.1 × 104 CFU / gram and the soaked fish has pH values ranged from 5.22 to 5.65 with the average of 5.43 and soluble protein values ranged from 18.42 to 18.74% with the average 18.74%.The results indicated that the soaking time (W) has effect significantly to the value of soluble protein (P≤0,05) of fish but iteffect not significantly (P 0.05) on pH value of fish, descriptive test the of aroma and texture of the fish. Storage time (S) effect significantly (P≤0,01) to pH value of fish after soaking but it effectnot significantly (P 0.05) to the descriptive test of  aroma and texture of the fish. Interaction withsoaking time and storage (WxS) effect significantly (P≤0,05) to pH value of fish but it effect to not significantly the descriptive test of aroma and texture of the fish.Soaking time the fish in water for 10 minutes sunti can inhibit increasing in the pH of the fish during storage up to 2 hours. The longer soaking time of the fish in the asam sunti water, the higher sunti acid soluble proteins from value.

scholarly journals EFEKTIVITAS KUNYIT (Curcuma domestica) SEBAGAI PEREDUKSI FORMALIN PADA TAHU

2017 ◽  
Vol 1 (1) ◽  
pp. 1
Author(s):  
Zainal Berlian ◽  
Elfira Rosa Pane ◽  
Sri Hartati
Keyword(s):  
Storage Time ◽  
Solution Concentration ◽  
Active Compounds ◽  
Soaking Time ◽  
Organoleptic Test ◽  
Time Treatment ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
And Storage

The use of formalin increasingly widely circulated among sellers tahu, because nature tahu easily broken then the sellers know much use out using formalin. Turmeric has active compounds that issaponin. It can be used to minimize the presence of formaldehyde in tahu This study used tahu immersed in 5% formalin solution added a solution of turmeric. The research carried on in the Laboratory of the Polytechnic Palembang Health Nutrition Department. Determination of formaldehyde using a spectrophotometer test. The study used a completely randomized design (CRD) with a model of Factorial three factors, namely soaking treatment (60 minutes, 75 minutes, 90 minutes) giving a solution of Turmeric (0 %, 10 %, 15 %, 20 %) and storage factor (0, 24, 48, 72 hours). The parameters used are formaldehyde levels and organoleptic test. These results indicate that treatment of soaking time did not significantly affect the levels of formaldehyde in tahu that F count -0.022 smaller than F table 6.94. Treatment addition of turmeric solution concentration does not significantly affect the levels of formaldehyde at 0.864 tahu that F count is smaller than F table 3.16. The storage time treatment also did not significantly affect the levels of formaldehyde in tahu that F count -11.16 smaller than 2.73. However, the interaction between the immersion treatment, turmeric solution concentration and storage time significantly affect the levels of formaldehyde in the tahu, namely 282.16 F count larger than F table 1.75. And the results of organoleptic able to change the texture of aroma and color in tahu with decreasing levels of formaldehyde in tahu. In this study, formaldehyde levels lowest in 90 minutes soaking treatment, the concentration of 20 % deposit 72 hours .

scholarly journals PENGARUH KONSENTRASI NATRIUM BENZOAT DAN LAMA PENYIMPANAN TERHADAP MUTU MINUMAN SARI NANAS (Ananas comosus L.)

2018 ◽  
Vol 15 (3) ◽  
pp. 140
Author(s):  
Salfauqi Nurman ◽  
NFN Muhajir ◽  
Virna Muhardina
Keyword(s):  
Sodium Benzoate ◽  
Storage Time ◽  
Total Dissolved Solids ◽  
Ananas Comosus ◽  
Total Acid ◽  
Pineapple Juice ◽  
Organoleptic Test ◽  
Total Dissolved Solid ◽  
And Storage ◽  
Test Color

<p>Sari buah nanas merupakan salah satu olahan buah nanas yang bertujuan untuk memperpanjang masa simpan nanas serta meningkatkan daya guna, ada beberapa faktor yang mempengaruhi mutu minuman sari nanas diantaranya penambahan natrium benzoat dan lama penyimpanan. Penelitian ini menggunakan dua variabel penambahan natrium benzoate (N) 0,00%, 0,02%, 0,004% dan 0,06% dan lama penyimpanan (P) 10 hari, 20 hari dan 30 hari. Hasil penelitian ini diperoleh bahwa konsentrasi natrium benzoate (N) berpengaruh sangat nyata (P≤ 0,01) terhadap pH, uji organoleptik (warna, aroma dan rasa), total asam, total padatan terlarut dan total mikroba. Lama penyimpanan (P) berpengaruh sangat nyata (P≤ 0,01) terhadap pH, uji organoleptik (warna, aroma dan rasa), total asam, total padatan terlarut dan total mikroba. Interaksi antara penambahan natrium benzoate dan lama penyimpanan (NP) berpengaruh nyata (P≤ 0,01) terhadap pH, uji organoleptik (warna, aroma dan rasa), total asam, total padatan terlarut dan total mikroba. Perlakuan terbaik dari hasil penelitian ini adalah penambahan natrium benzoat 0,06% dan lama penyimpanan 10 hari (N4P1) dengan pH 3,59, uji organoleptik warna 3,16 (cukup suka), aroma 3,86 (suka), rasa 3,66 (cukup suka), total asam 0,36%, total padatan terlarut 21,87% dan total mikroba 3,4x103 koloni/mL.</p><p> </p><p><strong>The Influence of Sodium Benzoic Concentration and Long Storage Quality Cider to Drink Pineapple <em>(Ananas Comosus L)</em></strong></p><p>Pineapple juice is one of the pineapple fruit processing which aims to prolong the pineapple storage time and improve the usability, there are several factors that affect the quality of pineapple juice such as the addition of sodium benzoate and storage time. This research uses two variable of sodium benzoate (N) addition of 0.00%, 0.02%, 0.004% and 0.06% and storage time (P) 10 days, 20 days and 30 days. The results of this research showed that the concentration of sodium benzoate (N) had significant effect (P≤ 0.01) on pH, organoleptic test (color, flavor and taste), total acid, total dissolved solid and total microbial. The storage time (P) had a very significant effect (P≤ 0.01) on the pH, organoleptic test (color, flavor and taste), total acid, total dissolved solids and total microbial. The interaction between the addition of sodium benzoate and storage time (NP) had significant effect (P≤ 0.01) to pH, organoleptic test (total color, flavor and taste), total acid, total dissolved solid and total microbial. The best treatment of the results of this study was the addition of 0.06% sodium benzoate and 10 days of storage time (N4P1) with pH 3.59, color 3.16 (quite like), flavor 3.86 (like), taste 3.66 (quite like), total acid 0.36%, total dissolved solids 21.87% and total microbial 3.4x103 colonies/mL.</p><p><strong><em><br /></em></strong></p>

scholarly journals Changes in Total Acid of Snake fruit (Salacca edulis Reinw.) during Storage Room Temperature

2018 ◽  
Vol 5 (2) ◽  
Author(s):  
Siska Agustina Dwi Haryanti ◽  
Anang Mohamad Legowo ◽  
Ahmad Ni'matullah Al-Baarri ◽  
Mulyana Hadipernata ◽  
Wisnu Broto
Keyword(s):  
Shelf Life ◽  
Malic Acid ◽  
Room Temperature ◽  
Total Acid ◽  
Titration Method ◽  
Storage Room ◽  
Indigenous Fruit

Snake fruit (Salacca edulis Reinw.) is an indigenous fruit of Indonesia that has weakness as easily-damaged fruit, therefore it has a short shelf life at room temperature. During storage, total acid may be changed in snake fruit. The purpose of this study was to determine the change of total acid in snake fruit during storage at room temperature. The total acid was calculated by titration method using malic acid calculation. Based on the results of the study showed an increase in total acid when snake fruit was stored in room temperature. As conclusion, the total acid was able to be detected in snake fruit during room storage and its change could be determined.

Determination of Ethylene Dibromide in Tropical Fresh Fruits Using Dean-Stark Apparatus and ECD-Gas Chromatography

1988 ◽  
Vol 51 (9) ◽  
pp. 727-730 ◽  
Author(s):  
YUMIKO NAKAMURA ◽  
YUKARI HASEGAWA ◽  
YASUHIDE TONOGAI ◽  
MINORU HANAFUSA ◽  
HIDEAKI HIROSE ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Room Temperature ◽  
Storage Time ◽  
Storage Conditions ◽  
Ethylene Dibromide ◽  
High Concentrations ◽  
Papaya Pulp ◽  
The Relationship

The concentration of residual EDB (ethylene dibromide) in tropical fresh fruits imported to Japan were investigated using the Dean-Stark apparatus and ECD-gas chromatography (ECD-GC) i.e. EDB was distilled into a small amount of n-hexane using a Dean-Stark apparatus and determined by ECD-GC. Recovery of EDB added to papaya pulp at the concentration of 0.1 ppm was more than 98.1% by the proposed method. The relationship between storage conditions and concentration of residual EDB was investigated for mango pulps; it was clarified that EDB content in mango pulps decreased with the storage time at room temperature (25°C) and refrigerated (7°C), but the content did not decrease for 6 d at −20°C. We surveyed the concentration of residual EDB in pulps, peels and seeds of the fresh fruits (grapefruits, papayas, mangos and litchis) imported to Japan in 1987 separately. Extremely high concentrations of EDB were found in the seeds of grapefruits. A similar trend was also observed in other fruits.

scholarly journals PENGARUH LAMA FERMENTASI TERHADAP TOTAL ASAM CUKA AREN (Arenga pinnata Merr.)

2015 ◽  
Vol 1 (2) ◽  
pp. 140-145
Author(s):  
Hesty Leasa ◽  
M Nur Matdoan
Keyword(s):  
Acetic Acid ◽  
Significant Influence ◽  
Fermentation Process ◽  
Descriptive Analysis ◽  
Total Acid ◽  
Fermentation Time ◽  
Palm Juice

Background: Vinegar aren is one product that can be consumed also has many benefits for society. Palm vinegar is produced from palm juice that is fermented. The fermentation process that traditionally takes place at varying fermentation time make total acids in different palm vinegar. This study aimed to determine the effect on the total fermentation of palm vinegar. Methods: The study was conducted at the Laboratory of Basic Chemistry Pattimura University in Ambon on 9 to 13 September 2014 with a long fermentation 2 days, 3 days, 4 days, 5 days, 6 days and analyzed using descriptive analysis. Results: The results showed a significant influence, namely high total acetic acid contained in the fermentation 6 days is 4.56%. Conclusion: Long fermentation greatly affect the total vinegar palm juice. The influence that occurs is the increase in total acid levels with increasing palm vinegar fermentation.

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