scholarly journals KAJIAN MUTU KIMIAWI IKAN CAKALANG (Katsuwonus pelamis L.) ASAP (FUFU) SELAMA PENYIMPANAN SUHU RUANG DAN SUHU DINGIN

2015 ◽  
Vol 4 (2) ◽  
Author(s):  
Erni Wally ◽  
Feny Mentang ◽  
Roike Iwan Montolalu
Keyword(s):  
Room Temperature ◽  
Ph Value ◽  
Study Quality ◽  
Oven Method ◽  
Katsuwonus Pelamis ◽  
N Value ◽  
Traditional Market ◽  
And Storage ◽  
Water Contents

Fish as a functional food plays an important role for health and preventing diseases. The objective of the study was to difermined the quality of smoked Skipjack (Katsuwonus pelamis L.) found from the traditional market in Bahu Manado. The method of the study was to analyzet the TVB-N by using Conway, pH by using pH meters and water contents by using oven method. The product was storage at 40C and 27-280C ( refrigeratot and room temperature) for 4 days, data were analyzet using statistical test from the triplicate analyzet. The results obtained, the TVB-N value of smoked Skipjack (Katsuwonus pelamis L.) at 0 day storage in 27-280C (A1B1) and refrigerator 40C (A1B2) was 11,2 mg/100gr, 2 days storage 27-280C (A2B1) is 44,8 mg/100gr and 40C (A2B2) is 19,6 mg/100gr, and 4 days storage in 27-280C (A3B1) is 56 mg/100gr and 40C (A3B2) is 28 mg/100gr. The pH value storage at 40C was 5,7 and no differents among the sample, in contrast at 27-280C value varied from 5,7 to 6,3 and 6,6. The water contents storage at 27-280C were at 0 day (A1B1) is 62,5%, 2 days (A2B1) is 62,8% and 4 days (A3B1) is 63,8% and storage 40C were 0 day (A1B2) is 59%, 2 days (A2B2) is 61,1% and 4 days (A3B2) is 62,7%. Based on the results of the TVB-N value, pH and water contents of smiked Skipjack (Katsuwonus pelamis L.) found from the traditional market at Bahu Manado were acceptable until 4 days storage. While the smoked Skipjack (Katsuwonus pelamis L.) storage at 27-280C (room temperature) acceptable until 2 days storage.   Keywords: Skipjack (Katsuwonus pelamis L.), Smoke, Study Quality, Chemical, TVB-N, pH, Moisture.

scholarly journals KAJIAN MUTU IKAN CAKALANG (Katsuwonus pelamis L) ASAP TERHADAP NILAI KADAR AIR DAN pH SELAMA PENYIMPANAN

2017 ◽  
Vol 5 (2) ◽  
pp. 64 ◽  
Author(s):  
Steven Tumonda ◽  
Hanny Welly Mewengkang ◽  
Semuel Marthen Timbowo
Keyword(s):  
Moisture Content ◽  
Room Temperature ◽  
Ph Value ◽  
Economic Value ◽  
Skipjack Tuna ◽  
Katsuwonus Pelamis ◽  
Traditional Markets ◽  
Smoked Fish ◽  
North Sulawesi

Skipjack tuna (Katsuwonus pelamis L.) has a high economic value, both as an export commodity and for local consumption. In Indonesia, especially in North Sulawesi the total catch of skipjack tuna is high. The purpose of this research was to determine the quality of the skipjack tuna sold in two traditional markets, namely (A) Pasar Pinasungkulan Karombasan and (B) Pasar Bersehati, Manado. The moisture content of skipjack tuna sold in the market (B) does not meet the SNI quality requirement (max 60% moisture content of smoked fish). The pH value of the skipjack tuna  in market A and B still meets the quality requirements during storage in room temperature. Based on the results of moisture content and pH value, it can be concluded that the skipjack tuna purchased from Market A was still good for consumption up to 2 days storage in room temperature whereas fish from market B was not safe for consumption. Ikan cakalang (Katsuwonus pelamis L) mempunyai nilai ekonomis tinggi, baik sebagai komoditi ekspor maupun konsumsi  lokal. Di Indonesia khususnya perairan Sulawesi utara produksi ikan cakalang termasuk tinggi. Tujuan dari penelitian ini adalah untuk mengetahui mutu dari ikan cakalang asap yang dijual di dua pasar tradisional, yaitu (A) Pasar Pinasungkulan Karombasan dan (B) Pasar Bersehati, Manado. Kadar air ikan cakalang asap yang dijual di pasar (B) tidak memenuhi syarat mutu SNI, yaitu 60% kadar air untuk ikan asap. Nilai pH ikan cakalang asap yang dijual di pasar A dan B selama penyimpanan suhu ruang masih memenuhi syarat mutu ikan ikan asap. Dari hasil penentuan kadar air dan nilai pH serta data yang diperoleh pada penelitian ini, dapat disimpulkan bahwa ikan cakalang asap yang dibeli dari Pasar A masih layak dikonsumsi sampai pada 2 hari penyimpanan dalam suhu ruang, dibandingkan dengan ikan yang dibeli dari pasar B.Kata Kunci: Kajian Mutu, Ikan Cakalang (Katsuwonus pelamis L), Ikan Asap.

scholarly journals PHYSICAL QUALITY OF GAMMA RAYS-IRRADIATED MEATBALL STORED AT ROOM TEMPERATURE

2021 ◽  
Vol 1 (2) ◽  
pp. 69-86
Author(s):  
Deudeu Lasmawati ◽  
Farah Nurlidar ◽  
Indra Mustika Pratama ◽  
Henny Widyastuti ◽  
Ashri Mukti Benita ◽  
...  
Keyword(s):  
Gamma Rays ◽  
Irradiation Dose ◽  
Room Temperature ◽  
Significant Difference ◽  
High Doses ◽  
And Control ◽  
And Storage ◽  
Optimum Water ◽  
Water Contents

This study was aimed to investigate the meatballs physical qualities that are irradiated with high-doses of gamma rays. This study used the irradiation method with the dosage of 20, 25 and 35 kGy and storage at room temperature. For the control (0 kGy), storage was done in the freezer. The results showed that at 0 month, the samples water contents at 20; 25; 35 kGy were 67,03%; 67,50%; 66,67%, with significant difference (p<0.05) to control 68,73%. Water content (%) at 2 months were 65,03%; 66.00%; 67.50% and control 63,23% 2 months has significant difference (p<0.05) but still meet the SNI standard (<70%). Optimum water activity was obtained at irradiation dose of 35 kGy. The pH results doses of 20; 25; 35 kGy for 0 month were 6,35; 6,34; 6,39 and 2 months were 6,59; 6,47; 6,46, respectively. pH of control was 5,87 at 0 month and 6,49 at 2 months. The pH of samples stored for 0 month were relatively higher than the control pH. At 2-month storage, the pH of the samples was lower than the control, but still meets the standard. Meatball irradiation up to 35 kGy can be used as an alternative for preservation at room temperature.

DEVELOPMENT OF CITRUS BASED BEVERAGE UTILIZING BACOPA MONNIERI

2021 ◽  
pp. 18-19
Author(s):  
Twamoghna De ◽  
Purushottam Kumar ◽  
Jayati Pal
Keyword(s):  
Sensory Evaluation ◽  
Room Temperature ◽  
Control Sample ◽  
Leaf Extracts ◽  
Nutritional Values ◽  
Soda Water ◽  
Three Samples ◽  
Microbial Analysis ◽  
And Storage

The study was done to formulate a drink from an old medicinal herb and retain all the potential benets with a new taste and avor. For this an herbal drink was formulated and its quality ascertained. In the rst part of the study, syrup was prepared from the raw leaves of the herb with addition of acids and avors. Then this syrup was diluted further followed by carbonation with 1:3 ratio of soda water and bottled. Three samples were prepared namely, T1 (same as previous but with 1:3 ratio carbonation and dividing the sample hot lled and cold lled ). In the next part, prepared samples were subjected to sensory evaluation,chemical and microbial analysis when fresh and 0 after regular intervals at room temperature (27±1 °C) and refrigerated temperature (below 7 C). Microbial analysis of the product was done to check the quality of the herbal drink and self-life of the product. The control sample T1 cold lled was the most acceptable due to its unique taste and avor, followed by sample T1( hot lled) . The present study entailed to conclude that preparation of a drink with B. monnieri leaf extracts gives a new taste and avor with high nutritional values. This drink can be stored safe for nearly a month if carbonated and storage at refrigerated 0 temperature (below 5 C).

scholarly journals Quality Changes of Fresh Dumpling Wrappers at Room Temperature

2017 ◽  
Vol 21 (2) ◽  
pp. 63-72 ◽  
Author(s):  
Yunfeng Hu ◽  
Zengyu Wei ◽  
Yuanyuan Chen
Keyword(s):  
Water Distribution ◽  
Room Temperature ◽  
Microbial Growth ◽  
Ph Value ◽  
Original Structure ◽  
Quality Changes ◽  
Internal Change ◽  
And Migration ◽  
Dumpling Wrappers

AbstractIn this paper, the quality changes of fresh dumpling wrappers during storage were studied by measuring the changes of microbial growth, color, pH, texture, cooking property, moisture content and distribution of raw dumpling wrappers. The correlation of these indicators was analyzed. The results showed that the dumpling wrappers had generated lots of microorganisms during storage and the pH value decreased gradually. The dumpling wrappers had browning and the color became darker. The texture of the dumpling wrappers changed obviously. The original structure of raw dumpling wrappers were destroyed, the water distribution is uneven and migration to the surface. The apparent index of raw dumpling wrappers has a significant correlation with the internal change, which provides a certain guiding significance for maintaining the good quality of dumpling wrappers.

scholarly journals Postharvest quality of pepino melon (Solanum muricatum Aiton) as influenced by NPK fertilizer rates, growing environment and storage temperature

2021 ◽  
Vol 35 (1) ◽  
Author(s):  
Carol Mutua ◽  
Joshua Ogweno ◽  
Robert Gesimba
Keyword(s):  
Low Temperature ◽  
Shelf Life ◽  
Room Temperature ◽  
Postharvest Quality ◽  
Solanum Muricatum ◽  
Npk Fertilizer ◽  
And Storage ◽  
Fertilizer Rates ◽  
Storage Temperatures

The present study evaluated the effect of NPK fertilizer (17:17:17) rates (0, 100, 200, 300 and 400 kg ha-1) on the postharvest quality of field and greenhouse grown pepino melons (Solanum muricatum Ait.) stored at room temperature (15-22°C) and at low temperature (7°C). The study was carried out in randomized complete block design with fruits from the field and greenhouse, five NPK fertilizer rates as treatments and the two storage temperatures replicated three times. Data were collected on percentage fruit weight loss (PWL), total soluble solids (TSS), firmness and shelf life. Results indicated that greenhouse and field grown fruits from the control and plants supplied with 100 kg NPK ha-1 had low PWL at both storage temperatures. Field grown fruits from the control stored at room temperature had the highest TSS and were firmer after 28 days of storage. Field grown fruits not supplied with fertilizer and stored at low temperature had a shelf life of 27 and 26 days in trial one and two respectively. Application of 100 kg NPK ha-1 and storage of pepino melon fruits at low temperature can be used to enhance quality and shelf life.

scholarly journals Drying and storage of Eugenia involucrata DC. seeds

2003 ◽  
Vol 60 (3) ◽  
pp. 471-475 ◽  
Author(s):  
Angela Maria Maluf ◽  
Denise Augusta Camargo Bilia ◽  
Claudio José Barbedo
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Cold Storage ◽  
Native Species ◽  
Plastic Bags ◽  
Physiological Quality ◽  
Drying Rates ◽  
And Storage ◽  
Water Contents

The physiological quality of seeds of native species is important to produce healthy saplings and therefore guarantee the success of programs to recover disturbed vegetation. This reinforces the necessity for investigating the physiological quality of those seeds. To evaluate the effects of different drying rates on the germination, moisture content and storability of Eugenia involucrata diaspores, mature fruits collected at Mogi Guaçu, SP, Brazil had their epi- and mesocarps removed by washing and were dried at 30, 40 or 50ºC until their water content was reduced from 57% (fresh diaspores) to 13% (final drying), totaling six drying levels. In a second experiment, diaspores had their moisture content reduced from 57% to 49%, at 30ºC, totaling six drying levels (0h, 1h, 2h, 3h, 4h and 5h), and were kept for 180 days in plastic bags under cold storage. The drying rate had no effect on tolerance to desiccation by E. involucrata diaspores; water contents lower than 51% decreased both germinability and storability. Diaspores can be stored for up to 180 days as long as their water content is reduced to 53% and they are kept inside plastic bags under cold storage.

Effect of the Addition of Tomato Powder on the Color and Storage Quality of Red Sausage

2013 ◽  
Vol 781-784 ◽  
pp. 1419-1423
Author(s):  
Wei Dong Xu ◽  
Qian Chen ◽  
Yi Ding ◽  
Song Wang ◽  
Li Huang ◽  
...  
Keyword(s):  
Ph Value ◽  
Meat Products ◽  
Chemical Properties ◽  
Potential Solution ◽  
Storage Quality ◽  
Nitrite Level ◽  
Residual Nitrite ◽  
Tomato Powder ◽  
And Storage

This study includes the investigation of the chemical properties such as pH value anda*-value, sensorial evaluations, residual nitrite and the oxidation level of Chinese-style sausagered sausage, which have been produced by both reducing the nitrite level ( 50mg/kg, 100mg/kg and 150mg/kg) and adding tomato powder ( 0%, 2% and 4%). According to the results, 100mg/kg of nitrite together with 2% tomato powder is better. Then the sausages produced with 100mg/kg nitrite and 2% tomato powder, along with sausage which produced with only 150mg/kg of nitrite are stored at 4 °C for 45 days. It was observed that addition of 2% of tomato powder increased degradation of nitrite and decreased the level of oxidation. This study provides a potential solution for nitrite substitute in meat products.

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 PENGARUH KONSENTRASI PEKTIN DALAM SUHU DAN WAKTU PENYIMPANAN BERBEDA TERHADAP KARAKTERISTIK PELEMBAB KULIT

2017 ◽  
Vol 4 (2) ◽  
pp. 187
Author(s):  
Herlina Eva Fitriani ◽  
Supriyono Eko Wardoyo ◽  
Amry Syawaalz
Keyword(s):  
Specific Gravity ◽  
Storage Time ◽  
Microbial Contamination ◽  
Emulsion Stability ◽  
Ph Value ◽  
Optimum Concentration ◽  
Synthetic Material ◽  
Characteristic Appearance ◽  
And Storage

Effect of Concentration of Pectin in Different Temperature and Storage Time on Characteristics of Skin Moisturizing        The use of pectin as a substituent a synthetic material in the manufacture of skin moisturizers can support the reuse of natural ingredients for skin care . This study aimed to obtain optimum concentrations in the preparation of skin moisturizers and to see the characteristics of skin moisturizer with the addition of the pectin concentration . The result showed the optimum concentration of pectin in the preparation of moisturizing the skin with a concentration of 0.05 % with a characteristic appearance ( viscosity ) was most preferably , the pH value of 7.08 ; a specific gravity of 0.98 g / ml ; viscosity of 2229 cP , emulsion stability of 100 % , and there was no microbial contamination in accordance with the standard of quality of skin moisturizersKeyword:. Pectin, concentration, characteristics, skin moisturizing ABSTRAK         Penggunaan pektin sebagai pensubstitusi bahan sintetik dalam pembuatan pelembab kulit dapat mendukung penggunaan kembali bahan-bahan alami untuk perawatan kulit. Penelitian ini bertujuan untuk mendapatkan konsentrasi optimum dalam sediaan pelembab kulit dan mempelajari karakteristik pelembab kulit dengan penambahan konsentrasi pektin.  Hasil penelitian didapatkan konsentrasi optimum pektin dalam sediaan pelembab kulit dengan konsentrasi 0,05 % dengan karakteristik penampakan (kekentalan) yang paling disukai, nilai pH 7,08; bobot jenis 0,98 g/ml; viskositas 2229 cP, stabilitas emulsi 100 %, dan tidak terdapat cemaran mikroba sesuai dengan syarat mutu pelembab kulit..Kata kunci: Pektin, konsentrasi, karakteristik, pelembab kulit

scholarly journals Avaliação do desempenho produtivo e da qualidade físico-química dos frutos de tomateiro cereja produzidos sob a influência de porta-enxertos

2021 ◽  
Vol 4 (3) ◽  
pp. 61-71
Author(s):  
Antonia Mirian Nogueira de Moura Guerra ◽  
◽  
Ítalo José da Silva Rodrigues ◽  
Keyword(s):  
Room Temperature ◽  
Block Design ◽  
Physicochemical Characteristics ◽  
Chemical Quality ◽  
Cherry Tomato ◽  
Physical Chemical ◽  
Randomized Block Design ◽  
And Storage ◽  
Storage Temperatures

The objective was to evaluate the production and post-harvest quality of fruit from grafted and non-grafted tomatoes. The experiment was carried out in a randomized block design with five treatments (Jiloeiro, Berinjeleira, Jurubeba, 'Intacto' rootstock and the witness the cherry tomato without grafting) and 16 replicates. In the evaluation of physical-chemical quality, the experiment followed a randomized block design in a 5x2 factorial scheme (rootstocks and storage temperatures, 10 ºC and room temperature) four replications. For a better productive contribution of the cherry tomato, the use of rootstocks from Jurubeba and Intacto is indicated, however, the use of a rootstock did not contribute to the durability and physicochemical characteristics of the fruit. When conditioned at 10 ºC, the fruits showed a better visual and physical-chemical aspect in relation to the ambient temperature, with increased durability of the product in all treatments.

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