scholarly journals Adding Kaffir Lime (Citrus hystrix) Leaf Essential Oil to Gelatin Coating for Extending the Shelf Life of Red Snapper Fillet

2021 ◽  
Vol 11 (4) ◽  
pp. 718-724
Author(s):  
Ika Febriana ◽  
Endang Dewi Mashithah ◽  
Heru Pramono
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Bacterial Growth ◽  
Sensory Quality ◽  
High Water ◽  
Plate Count ◽  
High Water Content ◽  
Randomized Design ◽  
Leaf Essential Oil ◽  
Gelatin Coating

Red Snappers contain high content protein and water which makes them highly perishable. However, they are widely processed into the fillet. One of the disadvantages of filleting is the short shelf life due to the high water content turning the fillets into an ideal media for bacteria. The edible coating protects the meat from perishability by reducing the water vapor, aroma, and lipid migration. One of the potential protein sources for coating is gelatin. The essential oil content that has a role in inhibiting bacterial growth is citronellal. The present study aimed to determine the effects of adding Kaffir limes (Citrus hystrix) leaf essential oil to a gelatin coating on the shelf life of red snappers’ fillet. An experiment was conducted using a completely randomized design with four treatment groups based on the concentration of Citrus hystrix essential oil and five replications (n = 3 per group). In this regard, the treatments were named P0 (0% of Citrus hystrix), P1 (1% of Citrus hystrix), P2 (1.5% of Citrus hystrix), and P3 (2% of Citrus hystrix). The investigated parameters included total plate count, sensory quality, and acidity. Data analysis was performed using ANOVA followed by Duncan’s multiple range test. The results showed that the addition of 1.5% and 2% Citrus hystrix essential oil decreased the number of bacteria, and led to a higher sensory quality. In conclusion, The addition of Citrus hystrix essential oil in the gelatin-coating process can be used as a method of processing the fishery products to extend the shelf life of red snappers’ fillet at room temperature and inhibit bacterial growth.

scholarly journals PROCESSING BILIMBI INTO JUMBO RAISIN WITH DIFFERENT SUGAR ADDITIONS

2021 ◽  
Vol 9 (1) ◽  
pp. 25-33
Author(s):  
Ema Lestari ◽  
◽  
Adzani Ghani Ilmannafian ◽  
Saripah Saripah ◽  
◽  
...  
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Water Content ◽  
High Water ◽  
High Water Content ◽  
Sugar Solution ◽  
Nutritional Content ◽  
Single Factor ◽  
Randomized Design ◽  
Completely Randomized Design

Based on its nutritional content, bilimbi contains high vitamin C, high water content, and has a relatively short shelf life. This study aimed to make jumbo raisins to produce raisins preferred by consumers, and analyze its quality based on its water content, vitamin C content, and the level of panelist acceptance. This study used a completely randomized design (CRD) single factor with variations of concentration of sugar solution (50%, 75% and 100%). The quality tests were including water content by drying using an oven, vitamin C content by iodometry, and the level of acceptance through organoleptic tests (taste, color and aroma). The results showed that bilimbi raisin with 100% sugar is preferred by panelists based on its taste (score 3) and aroma (score 3), and had a water content of 11.91% and vitamin C content of 5.13 mg / 100 g.

scholarly journals Potensi Produksi Asap Cair, Arang dan Tar dari Limbah Industri Pengolahan Kayu

2021 ◽  
Vol 10 (2) ◽  
pp. 100-105
Author(s):  
Alaik Z H Albaki ◽  
Ahmad S Purnama ◽  
Fajri Yulianto ◽  
Budy Rahmat ◽  
Vita Meylani
Keyword(s):  
Water Content ◽  
High Water ◽  
Wood Waste ◽  
High Water Content ◽  
Wood Processing ◽  
Liquid Smoke ◽  
Test Characteristics ◽  
Randomized Design ◽  
Pyrolysis Tar ◽  
Two Factors

The practice of burning and stockpiling to reduce wood waste from the wood processing industry is not in line with the demands of clean production, environmentally friendly and sustainable industries. Pyrolysis technology can be used to produce bioenergy from wood waste. The temperature and the time of the pyrolysis process, the water content of materials, and the content of different yields between types of wood waste affect the bioenergy products produced. This study was aimed at determining the effect of wood waste form and condition on the quality and quantity of liquid smoke, tar, and charcoal. A Completely Randomized Design with two factors of treatments, i.e., waste forms and the drying process, was applied in this research. The results showed that the condition and shape of the material affect the volume of liquid smoke and the weight of the charcoal produced. The condition of the material without drying with high water content and the shape of the chunks produce more liquid smoke with an average yield of 191.14 mL and 186.37 mL, while the charcoal produced is higher in the condition of the material with drying and shaved form at 125.83 g and 115.62 g. The results of the test characteristics of grade 1 and 2 distillation liquid smoke meet the Japanese liquid smoke quality standards with phenol levels in the range of 26.66-35.94 mg GAE/mL sample and acidity levels of 16.91-58.9%. Keywords: Char; liquid smoke; pyrolysis; tar; wood waste.   ABSTRAK Praktik pembakaran dan penimbunan untuk mereduksi limbah kayu dari industri pengolahan kayu tidak selaras dengan tuntutan produksi bersih, ramah lingkungan dan industri berkelanjutan. Teknologi pirolisis dapat digunakan untuk memproduksi bioenergi dari limbah kayu dengan suhu dan waktu proses pirolisis, kadar air bahan serta kandungan rendemen yang berbeda antar jenis limbah kayu mempengaruhi produk bioenergi yang dihasilkan. Penelitian ini bertujuan untuk mengetahui pengaruh bentuk dan kondisi limbah kayu terhadap kualitas dan kuantitas asap cair, ter dan arang. Metode penelitian yang dilakukan adalah Rancangan Acak Lengkap yang disusun secara faktorial dengan perlakuan bentuk limbah dan proses pengeringan. Hasil penelitian menunjukan bahwa kondisi dan bentuk bahan mempengaruhi volume asap cair dan bobot arang yang dihasilkan. Kondisi bahan tanpa pengeringan dengan kadar air tinggi dan bentuk bongkah menghasilkan asap cair lebih banyak dengan hasil rata-rata 191,14 mL dan 186,37 mL, sedangkan arang yang dihasilkan lebih tinggi pada kondisi bahan dengan pengeringan dan bentuk serut yaitu 125,83 g dan 115,62 g. Hasil uji karakteristik asap cair distilasi grade 1 dan 2 memenuhi standar mutu asap cair Jepang dengan kadar fenol berada pada kisaran 26,66-35,94 mg GAE/mL sampel dan kadar keasaman 16,91-58,9 %. Kata kunci: Arang; asap cair; limbah kayu; pirolisis; ter.

scholarly journals ANALISIS VIABILITAS LACTOBACILLUS LACTIS PADA INOVASI MEDIA DASAR PERTUMBUHAN ALTERNATIF DAN MEDIA DASAR PENEPUNGAN BAKTERI ASAM LAKTAT

2020 ◽  
Vol 4 (2) ◽  
pp. 16-22
Author(s):  
Ani Sulastri ◽  
Baso Manguntungi
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Shelf Life ◽  
Bacterial Growth ◽  
Alternative Media ◽  
Plate Count ◽  
Growth Media ◽  
Media Formulation ◽  
The Media ◽  
Lactobacillus Lactis

The limited shelf life in a food requires a natural preservative so that the food used is not easily damaged and has a longer shelf life, namely by using lactic acid bacteria (BAL) using alternative media. By using lactic acid bacteria, the time in the storage period food products can be extended. The purpose of this study was to determine the viability of the Lactobacillus lactis bacteria on an alternative growth base media and a media on the media of bacteria. Lactic acid bacteria were rejuvenated and culture propagation of 5 ?l was inoculated into 5 mL of MRSB media. Formulation media used for bacterial growth such as whey tofu + 5% sucrose + 1% urea. The alternative media was incubated for 24 hours. Bacterial growth was observed at 0, 4, 8 and 16 hours using the TPC (Total Plate count) method. Various media Lactobacillus lactis bacterial deposition was grown on MRSB media and dried with freeze dry for 48 hours and the viability of Lactobacillus lactis was tested. The basic growth media that can be used are Lactobacillus lactis bacteria, namely whey tofu + sucrose 5% + urea 1% as well as Lactobacillus lactis viability results in various media which are grown on MRS media and various alternative media shows that the media has a 100% carrageenan composition able to maintain the viability of Lactobacillus lactis cells.

scholarly journals PENGARUH MINYAK ATSIRI DAUN JERUK PURUT (Citrus hystrix) TERHADAP DINDING SEL BAKTERI Staphylococcus aureus

2021 ◽  
Vol 20 (1) ◽  
pp. 23-29
Author(s):  
Opstaria Saptarini ◽  
Ismi Rahmawati
Keyword(s):  
Staphylococcus Aureus ◽  
Refractive Index ◽  
Antibacterial Activity ◽  
Essential Oil ◽  
Specific Gravity ◽  
Essential Oils ◽  
Bacterial Growth ◽  
Liquid Form ◽  
Leaf Essential Oil ◽  
Light Yellow Color

Kaffir lime leaves essential oil has activity to inhibit bacterial growth. The mechanism of the inhibition is thought to be located in thebacterial cell wall. This study aimed to determine the antibacterial work location of kaffir lime leaf essential oil against Staphylococcus aureus ATCC 25923. Kaffir lime leaves were distilled by steam distillation, essential oils obtained were identified by organoleptic quality, evaporation, solubility in alcohol, refractive index and specific gravity. The results were compared under with the literature. The results of essential oils were made with various concentrations of 100, 50, 25, 12.5, 6.25, 3.13, 1.56, 0.73, 0.39, and 0.20%. The results of the concentration series were tested for antibacterial activity with the macrodilution method followed by the determination for the location of bacterial growth inhibition using the Scanning Electron Microscope (SEM). The yield of kaffir lime leaf essential oil was 0.82%. The observation of organoleptic essential oil has a light yellow color, the distinctive odor of kaffir lime, a liquid form, and distinctive lime taste. Refractive index examination resulted 1.454; specific gravity 0.8317, and soluble in 70% ethanol with a ratio of 1:1. The Minimum BactericidalConcentration (MBC) obtained from the antibacterial activity test was 6.25%. Kaffir lime leaves essential oil mechanism occurred in the cell walls and cell membranes of Staphylococcus aureus. 

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. 

scholarly journals Effects of contact time of natural cu-zeolite on the growth of Streptococcus pyogenes and Pseudomonas aeruginosa

2020 ◽  
Vol 6 (1) ◽  
pp. 25
Author(s):  
Erwid Fatchur Rahman ◽  
Bambang Dwirahardjo ◽  
Poerwati Soetji Rahajoe
Keyword(s):  
Pseudomonas Aeruginosa ◽  
Streptococcus Pyogenes ◽  
Bacterial Growth ◽  
Contact Time ◽  
Plate Count ◽  
Average Growth ◽  
30Th Minute ◽  
Total Plate Count ◽  
Randomized Design ◽  
Plate Count Method

Infection of a surgical wound due to bacteria is a major problem for surgical patients. Cu-zeolite is a material that can suppress bacterial growth with reversible cation characteristics and adsorption to be developed into non-toxic disinfectants for humans. Packaging uses filter paper to keep disinfectant solutions or instruments that will be sterilized clean. This study aimed to observe the effects of contact time of natural Cu-zeolite on the growth of Streptococcus pyogenes (S. pyogenes) and Pseudomonas aeruginosa (P. aeruginosa) bacteria. An experimental research was simple randomized design. Cu-zeolite 10 grams were packaged in Whatman no 42 paper bags measuring 5 x 5 cm2, contacted for 15, 30 and 45 minutes in 99.5 ml of distilled water exposed to 0.5 x 108 CFU / ml of S. pyogenes and P. aeruginosa. Subsequently, bacterial growth was calculated using total plate count method. The average growth of S.pyogenes for 15, 30 and 45 minutes (1840 ± 571.236 CFU; 29 ± 16.33 CFU and 0 CFU) while P. aeruginosa was (2776 ± 725.277 CFU; 55 ± 23.214 CFU and 0 CFU) respectively. Based on the independent t-test on Cu-zeolite, the bacterial growth in the 15th and 30th minute contact between S. pyogenes and P. aeruginosa was significantly different (pth and 30th minute contact.

scholarly journals Effect of metabolized polyethylene terephthalate, vacuum packaging and storage temperature on shelf life of papaya pulp Kalakand (Indian cookie)

2016 ◽  
Vol 8 (3) ◽  
pp. 1375-1379
Author(s):  
Kartik M. Patel ◽  
Jignesh M. Patel ◽  
Dharmesh C. Patel ◽  
Navin B. Patel ◽  
Jeetendra K. Raval ◽  
...  
Keyword(s):  
Shelf Life ◽  
Polyethylene Terephthalate ◽  
Storage Temperature ◽  
Value Added ◽  
High Water ◽  
Vacuum Packaging ◽  
High Water Content ◽  
Milk Product ◽  
Value Addition ◽  
Met Pet

The dairy plants are looking for newer products for diversification and value addition. There is scope for the dairy industry to introduce newer products as healthy, convenience and ready to eat foods for capacity utilization and value addition, but because of complex biochemical composition and high water content, milk and milk products act as an excellent culture medium for growth and multiplication of varieties of microorganisms. Vacuum packaging reduces product shrinkage, trim losses by eliminating oxidation and freezer burn resulting it can enhance product quality. Now a day metabolized polyethylene terephthalate (MET PET) with vacuum packaging have a promising role in storage of various value added milk product. The developed value added Kalakand product (Indian cookie) could be stored successfully for 5 days in MET PET packaging material at 4±1°C and when the product was packaged under vacuum the shelf life increased up to 10 days at 4±1°C.

scholarly journals PENGARUH KONSENTRASI MESOKARP SEMANGKA TERHADAP KARAKTERISTIK FISIKOKIMIA DAN MIKROBIOLOGI WATER KEFIR SEMANGKA KUNING (Citrullus lanatus (Thunb.))

Pro Food ◽  
2021 ◽  
Vol 6 (2) ◽  
pp. 719
Author(s):  
Rhema Nafiri Syalom ◽  
Sri Mulyani ◽  
Anang M Legowo
Keyword(s):  
Lactic Acid ◽  
Citrullus Lanatus ◽  
Outer Part ◽  
High Water ◽  
Middle Part ◽  
High Water Content ◽  
Treatment Variation ◽  
Randomized Design ◽  
Fermented Beverage ◽  
Water Kefir

ABSTRACT   Yellow watermelon (Citrullus lanatus (Thunb.)) is a kind of horticulture commodity that contains high water content. There are three parts of yellow watermelon, namely the outer part (exocarp), the middle part with white color (mesocarp), and the fruit flesh (endocarp) that the mesocarp often becomes waste of the consumption of yellow watermelon. One of the development innovations for yellow watermelon is to process it into fermented beverage such as water kefir using the mesocarp so that there is no waste material. This research aims to know the effect of mesocarp concentration on yellow watermelon water kefir physicochemical and microbiology characteristics. The method of research was using Completely Randomized Design with one factor (mesocarp concentration). Treatment variation which is utilized the 0% (v/v), 5% (v/v), 10% (v/v), 15% (v/v), and 20% (v/v) of mesocarp concentration. The research results show that the higher mesocarp concentration can increase the total of lactic acid and lactic acid bacteria, decrease the alcohol content and total of yeast, contribute to give antioxidants on water kefir, and mesocarp concentration does not have a real impact on viscosity.   Keywords: Mesocarp, Yellow Watermelon, Water Kefir   ABSTRAK   Semangka kuning (Citrullus lanatus (Thunb.)) merupakan salah satu komoditas hortikultura dengan kandungan air yang sangat tinggi. Pada semangka kuning terdapat tiga bagian yaitu bagian terluar (eksokarp), bagian tengah berwarna putih (mesokarp), dan daging buah (endokarp) yang mana dalam mengonsumsi semangka, mesokarp seringkali menjadi limbah. Inovasi pengolahan semangka kuning salah satunya dapat dijadikan minuman fermentasi water kefir dengan memanfaatkan mesokarp agar tidak menjadi bahan yang terbuang. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi mesokarp terhadap karakteristik fisikokimia dan mikrobiologi water kefir semangka kuning. Metode penelitian menggunakan Rancangan Acak Lengkap dengan faktor tunggal (konsentrasi mesokarp). Variasi perlakuan yang digunakan adalah konsentrasi mesokarp 0% (v/v), 5% (v/v), 10% (v/v), 15% (v/v), dan 20% (v/v). Hasil penelitian menunjukan semakin tinggi konsentrasi mesokarp mampu meningkatkan total asam laktat dan total bakteri asam laktat, mampu menurunkan kadar alkohol dan total khamir, memberikan antioksidan pada water kefir, dan konsentrasi mesokarp tidak mempengaruhi viskositas.   Kata kunci: Mesokarp, Semangka Kuning, Water Kefir

scholarly journals KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK SELAI PADA BERBAGAI RASIO BUAH NAGA MERAH (Hylocereus polyrhizus Britt and Rose) - GULA PASIR

2019 ◽  
Vol 4 (1) ◽  
pp. 16-25
Author(s):  
Huriah Huriah ◽  
Nur Alam ◽  
Abd Hamid Noer
Keyword(s):  
Water Content ◽  
High Water ◽  
High Water Content ◽  
Physical Parameters ◽  
Physical Chemical ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Excess Production ◽  
Dragon Fruit ◽  
Processed Products

The high water content in dragon fruit causes the fruit to be easily damaged, therefore it needs to be processed to reduce the amount of loss, including making it into jam. In addition, processing dragon fruit into various processed products also aims to overcome the problem of excess production when the harvest season arrives. The aim of this research was to obtain the ratio of dragon-sugar fruit which gave the best influence on the physical, chemical and organoleptic characteristics of jam. The study used a completely randomized design (CRD) for the analysis of physical parameters of jam (softness) and chemical jam (water content, total dissolved solids, anthocyanin and vitamin C levels). Randomized Group Design (RBD) for analysis of organoleptic test parameters (color, texture, taste and preference). As a treatment, it is the ratio of dragon-sugar, which consists of five levels of treatment, namely P1 = dragon fruit 450 g: granulated sugar 550 g, P2 = dragon fruit 500 g: granulated sugar 500 g, P3 = dragon fruit 550 g: sugar 450 g, P4 = dragon fruit 600 g: granulated sugar 400 g, P5 = dragon fruit 650 g: granulated sugar 350 g. Each treatment was repeated 3 times so that there were 15 experimental units. The data obtained were analyzed using F test 0.01 and 0.05. If the treatment has a significant or very real effect, then proceed with the BNJ test at tararf 0.01 and 0.05. The results showed that treatment P4 (600: 400 b / b dragon-sugar ratio) gave the best influence on the physical, chemical and organoleptic characteristics of dragon fruit jam. This treatment can reduce the use of sugar by 15 percent from the standard use of sugar in making jam.

scholarly journals Antifungal Activity of Essential Oils of Leaves, Rhizomes Oils and Fraction Wild Ginger Elettariopsis Slahmong Ck Lim Inhibit The Colony Growth of Sclerotium Rolfsii

2021 ◽  
Vol 5 (1) ◽  
pp. 28-37
Author(s):  
Nurmansyah Nurmansyah ◽  
Herwita Idris ◽  
Nasril Nasir
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Pathogenic Fungus ◽  
Sclerotium Rolfsii ◽  
Colony Growth ◽  
Potato Dextrose Broth ◽  
Colony Diameter ◽  
Randomized Design ◽  
Leaf Oil ◽  
Leaf Essential Oil

This study aims to see the effectiveness  of essential oils of leaves, rhizomes and fraction of wild ginger Ellettariopsis slahmong CK Lim against the pathogenic fungus Sclerotium rolfsii which causes rot disease of the stem base of peanut plants an in vitro.The study consisted of two sub activities: (a) inhibited of colony diameter using Patato Dextrosa Agar (PDA) medium and (b) inhibited of colony biomass using Potato dextrose Broth (PDB) medium, the treatments tested were leaf essential oil and rhizome of wild ginger and fractions A1, B2, C3 and D4, with concentration levels (0, 100, 250 and 500 ppm). Experiments (a) and (b) were arranged in the form of a Completely Randomized Design (CRD) in factorial each with 4 replications. The results showed that the leaf essential oil and rhizome of wild ginger and its fractions had the potential to be used as a vegetable fungicide. The A1 fraction has the best antifungal effectiveness compared to the B2 fraction, leaf oil, rhizomes and other fractions, with the highest inhibition of diameter and biomass of S rolfsii colony the 49.47% and 51.46%. Essential oils of leaves and rhizome oil are not statistically significantly different, but in numerically leaf oil are better than rhizome oil. The C3 fraction showed the lowest colony diameter inhibition and biomass of 34.70% and 36.95%. The best concentration level in inhibition the growth of S rolfsii mushroom is 500 ppm, with inhibition of the diameter and biomass of the colony by 81.74% and 84.25%.

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