scholarly journals PENGARUH PENGGUNAAN PATI KULIT NANAS (Ananas comosus (L.) Merr.) SEBAGAI BAHAN PENGIKAT PADA GRANUL CTM

PHARMACON ◽  
2019 ◽  
Vol 8 (1) ◽  
pp. 203
Author(s):  
Tekla Kalalo ◽  
Paulina V. Y. Yamlean ◽  
Gayatri Citraningtyas
Keyword(s):  
Moisture Content ◽  
High Water ◽  
Flow Time ◽  
Angle Of Repose ◽  
Ananas Comosus ◽  
High Water Content ◽  
Wet Granulation ◽  
Water Density ◽  
Pineapple Peel ◽  
Binder Solution

ABSTRACTThe biggest component found in pineapple peel are water and starch. One of the excipient that usually used in granule is starch that can used as disintegrant, filler and binder. This study aims to formulate and evaluate granule preparations with Pineapple peel starch binder at concentration of 4%, 6%, 8% and 10%. The Pineapple peel dried with oven and then mashed up with blender and precipitated in water until obtained starch. The Pineapple peel starch made as a binder in four formulations of granule based on different concentrate of Pineapple peel starch, they are F I 4%, F II 6%, F III 8% and F IV 10%. The Granules made by method of wet granulation by adding binder solution of pineapple peel starch to four formulations, and then dried and evaluated. The result evaluation of organoleptic gave the best result in formula III and IV, flow time of each formula has time a flow time that not too far different, 5.04-5.57 seconds, angle of repose in formula I-IV meet the requirements and formed the smallest angle in formula I 28°, real density of each formula about 1.09-1.82 g/ml and meet the requirements because they are bigger than water density, while the moisture content and loss on drying doesn’t meet the requirements because has high water content. The conclusion is Pineapple peel starch can’t be used as a binder in CTM granule. Keywords : Pineapple, Starch, Binder, Granules, Wet Granulation ABSTRAKKomponen terbesar yang terdapat dalam kulit Nanas ialah air dan pati. Salah satu bahan tambahan yang sering digunakan dalam pembuatan granul ialah pati yang dapat berfungsi sebagai bahan penghancur, bahan pengisi dan bahan pengikat. Penelitian ini bertujuan untuk memformulasikan dan mengevaluasi sediaan granul CTM dengan bahan pengikat pati kulit Nanas pada konsentrasi 4%, 6%, 8% dan 10%. Kulit nanas dikeringkan dengan oven kemudian dihaluskan dengan blender dan diendapkan dalam air sampai diperoleh butiran pati. Pati kulit Nanas dibuat sebagai bahan pengikat pada empat formulasi granul berdasarkan konsentrasi pati kulit Nanas yang berbeda yaitu F I 4%, F II 6%, F III 8% dan F IV 10%. Granul dibuat dengan metode granulasi basah yaitu dengan menambahkan larutan pengikat pati kulit Nanas pada empat formulasi, kemudian dikeringkan dan dievaluasi. Hasil evaluasi organoleptis memberikan hasil terbaik pada formula III dan IV, waktu alir dari tiap formula memiliki waktu yang tidak jauh berbeda yaitu 5,04-5,57 detik, sudut diam pada formula I-IV memenuhi persyaratan dan membentuk sudut terkecil pada formula I yaitu 28°, BJ sejati dari tiap formula berkisar dari 1,09-1,82 g/ml sehingga memenuhi persyaratan karena lebih besar dari BJ air, porositas dari formulasi I-IV memenuhi persyaratan yang memiliki range 46%-67,4%, sedangkan pada kandungan lembab dan kadar air tidak memenuhi persyaratan karena memiliki kandungan air yang terlalu tinggi. Kesimpulannya pati kulit Nanas tidak dapat digunakan sebagai bahan pengikat pada granul CTM.Kata Kunci : Nanas, Pati, Bahan Pengikat, Granul, Granulasi Basah

scholarly journals ANGKA KAPANG DAN KHAMIR PADA LADA PUTIH ASAL BANGKA

2019 ◽  
Vol 5 (2) ◽  
pp. 101
Author(s):  
Oktavio Rosani ◽  
Devy Susanty ◽  
Ary Triyanto
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
High Water ◽  
Quality Standard ◽  
High Water Content ◽  
White Pepper ◽  
Public Consumption ◽  
Mold And Yeast ◽  
The Relationship

Numbers of Mold and Yeast on White Pepper from BangkaWhite pepper is one of Indonesia's spices that are needed for both public consumption and exports. Post-harvest processing of white pepper by farmers is often done with unclean. Each source of white pepper has different water content and will affect the quality of white pepper. In this study, seven samples (S1, S2, S3, S4, S5, S6, S7) were from Bangka. All samples tested had higher water content than SNI quality standard (13%), but still below the quality standard 2 (18%). Sample S2 has the highest water content compared to other samples. Sample S1 and S2 have high Numbers of Mold and Yeast (AKK) and do not suitable with quality standart of BPOM. Of all samples, S2  had the highest AKK (5,51 x 104 colony / g) and sample S5 had the smallest AKK (8,8 x 102 colony / g). This shows the relationship between water content in white pepper with AKK. White pepper that has a high water content has a high AKK, whereas white pepper that has low moisture content has low AKK.Keywords: white pepper, Numbers of Mold and Yeast, moisture contentABSTRAKLada putih adalah salah satu rempah Indonesia  yang  banyak dibutuhkan baik untuk konsumsi masyarakat ataupun ekspor. Proses pengolahan pasca panen lada putih oleh petani sering dilakukan dengan tidak bersih. Setiap sumber lada putih memiliki kadar air yang berbeda dan akan mempengaruhi kualitas lada putih. Pada penelitian ini,tujuh sampel (S1, S2, S3, S4, S5, S6, S7)  berasal dari Bangka. Semua sampel yang di uji memiliki kadar air yang lebih tinggi dari standar mutu 1 SNI (13%), namun masih berada di bawah standar mutu 2 (18 %). Sampel S2 memiliki kadar air yang paling tinggi dibandingkan dengan sampel lainnya. Sampel S1 dan S2 memiliki  (Angka Kapang Khamir) AKK yang tinggi dan tidak memenuhi syarat mutu. BPOM. Dari semua sampel, sampel S2 memiliki AKK paling tinggi (5,51 x 104 koloni/g) dan sampel S5 memiliki AKK paling kecil (8,8 x 102 koloni/g). Hal ini menunjukan hubungan antara kadar air pada lada putih dengan AKK. Lada putih yang memiliki kadar air tinggi memiliki AKK yang juga tinggi, sedangkan lada putih yang memiliki kadar air rendah memiki AKK yang  rendah.Kata Kunci: Lada putih, Angka kapang khamir, Kadar Air

scholarly journals Initial Moisture Content of Corncobs Plays an Important Role in Maintaining its Quality during Storage

2018 ◽  
Vol 38 (2) ◽  
pp. 167
Author(s):  
Lince Mukkun ◽  
Herianus J.D. Lalel ◽  
Yuliana Tandirubak
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Insect Pests ◽  
Initial Moisture Content ◽  
High Water ◽  
High Water Content ◽  
Initial Water Content ◽  
Initial Water ◽  
Plant Materials ◽  
Randomized Design

Maize is one of the important staple foods for people in Timor, East Nusa Tenggara Province, Indonesia. Subsistent farmers store the maize for their own consumption until the next harvest season, for seed and feed.  However, high initial water content of the kernel due to improper drying prior storage initiate serious damage and losses during the maize storage.  High water content promotes the growth of fungi and insects, and increase respiration rate, resulting in rapid deterioration of maize. The purpose of this study was to determine the initial moisture content that might minimize damage and losses of maize in the farmers’ storage, and to study the effects of some plant materials that are used to smoke corns before storage. The experiment was initiated by sun-drying the harvested corncobs for 0, 2, 4, 6, 8, and 10 days (6 hours a day). This experiment was designed using Completely Randomized Design with 6 treatments and 3 replications. Dried corncobs were stored in the farmer’s storage for 4 months. The effects of maize kernels’ initial water content on the development of water content in kernels; the percentage of damaged kernels; and the species of pathogen and insects were investigated during storage with 2-week intervals.  The results demonstrated that drying the corncobs prior storage for 10 days, resulting in 12.96% of water content, significantly decreased the percentage of seed damage to 6.5%, as compared to without drying process which resulted  in 63%.  Aspergillus flavus, Fusarium sp., and Penicillium sp were found to be the main pathogen during storage.  There are no insect pests found during the storage. 

KARAKTERISTIK KIMIA DAN UJI AKTIVITAS ANTIOKSIDAN RUMPUT LAUT (Sargassum sp.) YANG DIPEROLEH DARI KECAMATAN WANGI-WANGI DAN KECAMATAN WANGI-WANGI SELATAN KABUPATEN WAKATOBI

2021 ◽  
Vol 4 (1) ◽  
pp. 44
Author(s):  
La Ode Sarlin ◽  
Haslianti Haslianti ◽  
Sri Rejeki
Keyword(s):  
Antioxidant Activity ◽  
Moisture Content ◽  
Water Content ◽  
Descriptive Analysis ◽  
High Water ◽  
Carbohydrate Content ◽  
High Water Content ◽  
Test Results ◽  
A Value ◽  
Keywords Antioxidants

ABSTRACT         The aim of this study was to determine the proximate content (moisture content, carbohydrate content), phytochemicals (alkaloids, flavonoids, saponins, steroids, terpenoids) and antioxidants. This research used descriptive analysis. Proximate test results on Sargassum sp. P1 = 35.43% and P2 = 34.42% High water content is found in sample code P1, while carbohydrates P1 = 11.85. and P2 = 22.05. Phytochemical test of seaweed Sargassum sp. there are flavonoids, saponins, and terpenoids but there are no alkaloids and steroids. Antioxidant activity of seaweed Sargassum sp. P1 has a value of IC50 = 153.37 while the value of IC50 is at P2 = 162.32. Keywords: Antioxidants, Phytochemicals Sargassum sp, and Proximate.ABSTRAKTujuan penelitian ini untuk mengetahui karakterisasi kimia aktivitas antioksidan rumput laut Sargassum sp. yang diperoleh dari Kecamatan Wangi-Wangi dan Kecamatan Wangi-Wangi selatan Kabupaten Wakatobi.  Penelitian ini menggunakan analisis deskriptif. Hasil Uji proksimat pada rumput laut Sargassum sp. yaitu : P1 = 35,43% dan P2 = 34,42% Kadar air yang tinggi terdapat pada kode sampel P1, Sedangkan karbohidrat dengan kode sampel P1= 11,85. dan P2 = 22,05. Uji fitokimia rumput laut Sargassum sp. terdapat flavonoid, saponin dan terpenoid namun tidak terdapat alkaloid dan steroid. Aktivitas antioksidan rumput laut Sargassum sp. P1 memiliki nilai IC50 = 153,37, sedangkan nilai IC50 pada P2 = 162,32.Kata kunci: Antioksidan, Fitokimia Sargassum sp, dan Proksimat.

Effect of Moisture Content in Sludge on Thermal-Chemistry Disposal

2013 ◽  
Vol 864-867 ◽  
pp. 1919-1922
Author(s):  
Yu Qin Ma ◽  
Xiao Xu Fan ◽  
Yan Feng Liu ◽  
Li Guo Yang
Keyword(s):  
Moisture Content ◽  
Production Rate ◽  
Calorific Value ◽  
High Water ◽  
Gas Production ◽  
High Water Content ◽  
Thermal Chemistry ◽  
Wet Gas ◽  
Effect Of Moisture ◽  
Gasification Efficiency

Sludges resulting from wastewater treatment processes have a characteristically high water content, which complicates thermal-chemistry disposal. In this paper, taking domestic sewage sludge as the object, on the base of analysis on the material characteristics, the material and energy equilibrium calculation was carried out to study the effect of moisture content in sludge on thermal-chemistry disposal. The results showed that as the moisture content increased, incinerator temperature would reduce and the quality of the gasification gas would decrease with lower calorific value. When the moisture content in sludge increased, the amount of air required for gasification increased, wet gas production rate raised and dry gas production rate decreased, gasification efficiency and thermal efficiency were lower. For the sludge studied, it was required to control the moisture content in sludge to 55% or less if the incinerator temperature of 800 °C and above was wanted; if gasification gas calorific value was required to reach 2MJ/m3 and above, the moisture content in sludge must be controlled at 25% or less.

scholarly journals Effects of Water Immersion and Soil Moisture Content on Larval and Pupal Survival of Bactrocera minax (Diptera: Tephritidae)

Insects ◽  
2019 ◽  
Vol 10 (5) ◽  
pp. 138 ◽  
Author(s):  
Zaiyuan Li ◽  
Consolatha Chambi ◽  
Tianhua Du ◽  
Cong Huang ◽  
Fulian Wang ◽  
...  
Keyword(s):  
Soil Moisture ◽  
Moisture Content ◽  
Water Content ◽  
Soil Moisture Content ◽  
Southern China ◽  
Water Immersion ◽  
High Water ◽  
High Rate ◽  
High Water Content ◽  
Respiration Rates

Bactrocera minax, one of the most devastating citrus pests in Asia, has two developmental stages (mature larva and pupa) that complete their life cycle in the soil. Currently, southern China has a climate with abundant autumn rains, and soil moisture can be a major factor affecting the survival of larvae and pupae of B. minax. In the present study, we evaluated the effects of water immersion and high soil moisture content on the development of mature larvae and pupae of B. minax. When immersed in water for 1 d, 100% of mature larvae of B. minax were knocked out. When larvae were immersed for less than 6 d, however, more than 92% of knocked-out larvae recovered within 24 h. The days of water immersion with 50% and 90% recovery ratios (indicated as RD50 and RD90) were 10.3 d and 6.4 d, respectively. When larvae were immersed less than 6 d, the mortality ratios of larvae were not significantly different from those that were not immersed at all. The days of immersion causing 50% and 90% mortality of larvae (MD50 and MD90, respectively) were 7.6 d and 11.1 d, respectively. The pupation ratios of larvae were also observed to be not significantly different compared to non-immersion, and the days of immersion causing 50% and 90% pupation (PD50 and PD90, respectively) were 6.6 d and 0.8 d, respectively. Larval respiration rates were reduced after water immersion as a strategy for larval survival. High water content was not detrimental to pupae of B. minax. Adult emergence did not significantly decrease in soil with high water content, even though pupae were under those conditions for 161–175 d. The respiration rates of pupae were lower in soil with different moisture levels and were not significantly different, which ensured the survival of pupae in high water content. Reduced respiration rate is a strategy for survival of larvae and pupae, and remarkable tolerance to high moisture conditions could explain the high rate of spread and geographical distribution of B. minax. The results of this study provide a reference for the occurrence and control of B. minax.

scholarly journals Pengembangan Ekstrak Etanol Buah Pepino (Solanum Muricatum Aiton) dalam Bentuk Granul Effervescent dengan Variasi Bahan Pengikat

2020 ◽  
Vol 6 (1) ◽  
pp. 124-131
Author(s):  
Hamsinah Hamsinah ◽  
Ririn Ririn
Keyword(s):  
Moisture Content ◽  
Active Ingredient ◽  
Ethanol Extract ◽  
Angle Of Repose ◽  
Wet Granulation ◽  
Density Range ◽  
True Density ◽  
Solanum Muricatum ◽  
Tap Density ◽  
Pvp K30

The aim of the investigation is to obtain a good preparations of effervescent granules of ethanol extract of pepino fruit (Solanum muricatum Aiton) based on parameter of flowability and repose angle, density, moisture content, loss on drying and dispersibility. Maceration method and ethanol 96% as the solvent is use to obtain the extract of pepino fruit (Solanum muricatum Aiton). There are three formula design of effervescent granules formula 1,2 and 3 each of which in variation of  binder PVP K30 2%, 4% and 6% (w/w). The granules is obtain by wet granulation method in which ethanol extract of pepino fruit as the active ingredient. Results of evaluation showed that angle of repose  range from 33.425-34.352o while flowability range from 5.84-6.66 g/second. Bulk density range from 0.519-0.570 g/ml, tap density 0.552-0.53 g/ml, true density 0.2005-1.22 g/ml. Uji porositas berkisar 6.36-44.609 % while the dispersibility range from 1.407-1.477 gram/second. Based on the results can be concluded that all granules possess good properties pharmaceutically.

scholarly journals FORMULASI TABLET HISAP EKSTRAK RIMPANG TEMULAWAK (Curcuma xanthorrhiza Roxb) DENGAN BAHAN PENGISI SORBITOL DAN LAKTOSA

2021 ◽  
Vol 3 (2) ◽  
pp. 9-14
Author(s):  
Nafisah isnawati ◽  
Mega Fitriya Purnama Dewi
Keyword(s):  
Moisture Content ◽  
Angle Of Repose ◽  
Wet Granulation ◽  
Food Ingredient ◽  
Disintegration Time ◽  
Flow Angle ◽  
Curcuma Xanthorrhiza ◽  
The One ◽  
Tablet Hardness

Abstrak Temulawak adalah tanaman yang tumbuh berumpun, yang telah dimanfaatkan oleh sebagian masyarakat Indonesia, baik sebagai obat tradisional, sebagai pewarna maupun sebagai bahan pangan. Perlu dibuat sediaan tablet hisap agar dapat digunakan dengan nyaman dan praktis. Tujuan penelitian ini adalah untuk menguji pengaruh kombinasi bahan pengisi sorbitol dan laktosa terhadap karakteristik granul ekstrak rimpang temulawak dan terhadap mutu fifik tablet hisap ekstrak temulawak. Tablet hisap esktrak rimpang temulawak dibuat dengan campuran bahan pengisi sorbitol dan laktosa dengan konsentrasi berbeda yaitu F1 (sorbitol 5%: laktosa 95%), F2 (Sorbitol 10% dan laktosa 90%), F3 (Sorbitol 15%: Laktosa 85%), F4 (Sorbitol 20% : laktosa 80%), F5 (Sorbitol 25%: laktosa 75%). Tablet dibuat dengan granulasi basah. Penelitian ini menggunakan desain eksperimental laboratorium dengan melakukan pengamatan dan pencatatan hasil dari formulasi tablet hisap ekstrak rimpang temulawak (Curcuma xanthorrhiza Roxb) dengan bahan pengisi sorbitol dan laktosa. Data yang diperoleh dianalisis menggunakan SPSS versi 21 dengan metode ANOVA oneway dengan tingkat kepercayaan 95%. Hasil dari penelitian ini yaitu konsentrasi sorbitol dan laktosa terbaik untuk menghasilkan tablet hisap ekstrak temulawak adalah konsentrasi sorbitol (5%) dan laktosa (95%) dengan kecepatan alir 16,5±0,304 g/detik, persen kompresibilitas 6,57±0,069%, kadar lembab 1,47±0,06%, kekerasan 10,25±0,79 kP. Dari penelitian ini dapat disimpulkan bahwa penambahan konsentrasi sorbitol dapat menurunkan sifat tabletasi dan memperbaiki sifat fisik dari granul, makin tinggi konsentrasi sorbitol kekerasan tablet semakin menurun, dan meningkatkan kerapuhan dan waktu hancur tablet. Sedangkan semakin banyak konsentrasi laktosa meningkatkan sifat alir sudut diam, persen kompresibilitas dan menurunkan kadar lembab. Kata kunci : Temulawak, Tablet hisap, Sorbitol, Laktosa   Abstrak Temulawak is a plant that grows in clumps, which has been used by some Indonesian people, both as traditional medicine, as a dye and as a food ingredient. It is necessary to make lozenges so that they can be used comfortably and practically. The purpose of this study was to examine the effect of the combination of sorbitol and lactose as fillers on the granule characteristics of the temulawak rhizome extract and on the physical quality of the lozenges of the temulawak extract. Temulawak rhizome extract lozenges were made with a mixture of sorbitol and lactose as fillers with different concentrations, namely F1 (sorbitol 5%: lactose 95%), F2 (Sorbitol 10% and lactose 90%), F3 (Sorbitol 15%: Lactose 85%), F4 (Sorbitol 20%: lactose 80%), F5 (Sorbitol 25%: lactose 75%). Tablets are prepared by wet granulation. This study used a laboratory experimental design by observing and recording the results of the formulation of lozenges of temulawak rhizome extract (Curcuma xanthorrhiza Roxb) with sorbitol and lactose as fillers. The data obtained were analyzed using SPSS version 21 with the one-way ANOVA method with a 95% confidence level. The results of this study are the best concentrations of sorbitol and lactose to produce lozenges of temulawak extract are concentrations of sorbitol (5%) and lactose (95%) with a flow rate of 16.5±0.304 g/second, percent compressibility 6.57±0.069%, moisture content 1.47±0.06%, hardness 10.25±0.79 kP. From this research, it can be concluded that the addition of sorbitol concentration can decrease the tableting properties and improve the physical properties of the granules, the higher the sorbitol concentration, the lower the tablet hardness, and increase the friability and disintegration time of the tablets. Meanwhile, the more lactose concentration increases the flow angle of repose, the percent compressibility and reduces the moisture content   Keywords : Temulawak, Lozenges, Sorbitol, Lactose   Keywords : Temulawak, Lozenges, Sorbitol, Lactose

FORMULASI GRANUL EFFERVESCENT EKSTRAK ETANOL 90% BUAH LABU AIR (Lagenaria siceraria) SEBAGAI ANTIOKSIDAN DENGAN VARIASI GAS GENERATING AGENT

2020 ◽  
Vol 5 (2) ◽  
pp. 220-229
Author(s):  
Dyera Forestryana ◽  
◽  
Yunitha Hestiarini ◽  
Aristha Novyra Putri
Keyword(s):  
Citric Acid ◽  
Moisture Content ◽  
Sodium Bicarbonate ◽  
Physical Properties ◽  
Tartaric Acid ◽  
Angle Of Repose ◽  
Wet Granulation ◽  
Lagenaria Siceraria ◽  
Flow Properties ◽  
Compressibility Index

Water pumpkin (Lagenaria siceraria) is a vegetable that contains secondary metabolites that are beneficial to health. Its use as a vegetable is less attractive to the people so that to increase its utilization, dosage forms are made that can attract public interest, one of which is effervescent granules. Effervescent granules are the most popular dosage form because they can serve in fresh drinks. This study aims to determine the effect of variations in the concentration of acids (citric acid-tartaric acid) and base (sodium bicarbonate) on the physical properties of the formula. The water pumpkin effervescent granules made with various ratios of citric acid, tartaric acid, and sodium bicarbonate consisting of FI (2: 1: 2.5); F II (1: 2: 2,5); F III (2: 1: 3,52); F IV (1: 2: 3,44). The granule made by the wet granulation method. The physical properties of the formula included organoleptic, moisture content, flow properties, compressibility index, pH, solubility time, and acceptability test. Based on the results of the evaluation of physical properties, the granule formula of the water pumpkin effervescent meets the standard requirements with a moisture content of 1.26% -2.26%, flow properties from 6.33 to 7.0 seconds, angle of repose 31.14˚-33.69 ˚, compressibility index 13.61% -17.08%, pH 6.1-7.1 and dissolving time 191-223.33 seconds. Variations of citric acid-tartaric acid and sodium bicarbonate affect the physical properties and taste of the effervescent granules. Based on the acceptability test showed that the panelists liked the water pumpkin effervescent granules in FII.

Mechanistic Basis for the Role of Binary Mixtures Flowability and Related Factors in the Processability and Performance of High Shear and Extrusion Granulation

2014 ◽  
Vol 1033-1034 ◽  
pp. 247-254
Author(s):  
Zheng Gen Liao ◽  
Zhe Li ◽  
Juan Luo ◽  
Liang Shan Ming ◽  
Qie Ying Jiang ◽  
...  
Keyword(s):  
Moisture Content ◽  
Binary Mixtures ◽  
Raw Material ◽  
Angle Of Repose ◽  
Wet Granulation ◽  
High Shear ◽  
Related Factors ◽  
And Performance ◽  
The Impact ◽  
Granule Growth

The purpose of this study was to establish a relationship between the raw material properties and granulation behavior in extrusion wet granulation (WEG) and high shear wet granulation (HSWG). moisture content (MC), Carr index (CI), angle of repose (AOR), and mean size distribution (MSD) of binary mixtures were examined. The effect of these variables on the processibility and performance of the granulations was evaluated by monitoring such response along with granule growth. The prominent involved findings were that moisture content and Carr index had significant impacts on granule growth, followed by particle size, while angle of repose showed a minimal correlation. These results were physically interpreted by the previous wet granulation theories. The granule growth was linked to the properties of primary mixture. And in the process of high shear and extrusion granulation process, flowability showed an important effect on critical attributes of final product. Understanding the impact of primary properties of raw materials will be useful in mapping a new material to predict its performance in these two different granulation methods.

scholarly journals Karakteristik Mutu Jamur Tiram (Pleurotus ostreatus) Menggunakan Berbagai Metode Pengemasan pada Penyimpanan Suhu Rendah

2021 ◽  
Vol 10 (3) ◽  
pp. 327
Author(s):  
Ayu Aulia Aftukha ◽  
Dian Purbasari
Keyword(s):  
Moisture Content ◽  
Pleurotus Ostreatus ◽  
Storage Temperature ◽  
High Water ◽  
High Water Content ◽  
Factorial Anova ◽  
Two Factors ◽  
Speed Up ◽  
Oyster Mushrooms ◽  
And Storage

Oyster mushrooms (Pleurotus ostreatus) include holticulture products that have a high moisture content. High water content can speed up the process of respiration rate, causing oyster mushrooms to easily damage. An alternative that can be used to overcome the problem of oyster mushroom damage is to slow down the rate of respiration by packaging. The purpose of this study is to analyze the quality characteristics of oyster mushrooms as well as the influence of packaging methods and storage time at low temperatures (5 °C). This study used two factors, namely packaging method and storage length. The data was analyzed using factorial anova two mix factors with tests (a = 5 %), if obtained differently real then conducted follow-up test Tukey. The results showed the best packaging method is found in vacuum packaging with the highest texture value of 0,004 N/mm2. The highest color brightness value is 83,15. The lowest moisture content value is 88%. The lowest water activity value was 0,895 and the lowest weight was 2,47%. Keywords: oyster mushrooms, packaging, storage, temperature, quality

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