scholarly journals The Effect of Concentrations of Basil Leaves Extract as Natural Preservatives in Mullet Fillet

2020 ◽  
pp. 41-51
Author(s):  
. Junianto ◽  
Shafa Shofiani ◽  
Iis Rostini ◽  
Eddy Afrianto
Keyword(s):  
Weight Loss ◽  
Low Temperature ◽  
Shelf Life ◽  
Ph Value ◽  
Ph Measurements ◽  
Low Temperature Storage ◽  
Natural Preservatives ◽  
Number Of Bacteria ◽  
Temperature Storage

This research aimed to know the shelf life of mullet fillet with basil leaves extract treatment in different concentrations based on the number of bacteria contained on mullet fillet during low-temperature storage. The method used in this research was experimental with four treatments in double measurements. Mullet fillets were soaked for a half-hour in different concentrations of Basil leaves extract (0%, 1,5%, 3%, and 4,5%) and stored at low temperature (5-10℃). The parameters observed in this research were the number of bacteria, pH measurements, and weight loss. Based on the results of this study it can be concluded that the use of basil leaves extract with a concentration of 3% in mullet fillet during low-temperature storage has the longest shelf life of 11 days with the amount bacteria of 4.55 x cfu/g, pH value of 6.55 and weight loss value of 20,00%.

scholarly journals The Effect of Concentrations of Basil Leaves Extract as Natural Preservatives in Mullet Fillet on Bacterial Growth in Low-Temperature Storage

2020 ◽  
pp. 30-41
Author(s):  
Shafa Shofiani ◽  
Junianto . ◽  
Iis Rostini ◽  
Eddy Afrianto
Keyword(s):  
Low Temperature ◽  
Shelf Life ◽  
Bacterial Growth ◽  
Leaf Extract ◽  
Storage Period ◽  
Grey Mullet ◽  
Central Laboratory ◽  
Low Temperature Storage ◽  
Natural Preservatives ◽  
Temperature Storage

This research aimed to know the shelf life of mullet fillet with basil leaves extract treatment in different concentration based on the amount of bacteria contained on mullet fillet during low temperature storage. The research was conducted at The Central Laboratory and The Laboratory of Fishery Product Processing, Padjadjaran University, Jatinangor. The method used in this research was experimental with four treatments by duplo. Basil leaves extract treatment concentrations were given in 0%, 1.5%, 3% and 4.5% concentrations, soaked for 30 minutes and stored at low temperature (5-10℃). The observations for grey mullet fillet with 0% concentration (without soaking on basil leaf extract treatment) were made on the 1st, 3td, 5th, 6th, 7th, 8th and 9th day of research. The observations for 1.5%, 3% and 4.5 concentrations were made on the 1st, 3rd, 5th, 6th, 7th, 8th, 9th, 10th, 11th and 12th day of storage period. The parameters observed in this research was the amount of bacteria. The result of research showed that the use of basil leaf extract in concentration of 3% on mullet fillet during low temperature storage has the longest shelf life, that was until 11 days with total amount of bacteria about 4.55 x  cfu/g.

scholarly journals Effectiveness of the Ruku-ruku Leaf Solution (Ocimum sanctum) as a Natural Preservative in Indian Mackerel (Rastrelliger sp.) during Low-temperature Storage

2019 ◽  
pp. 1-13
Author(s):  
Muhammad Heffiqri Riady ◽  
Iis Rostini ◽  
Yuli Andriani ◽  
Rusky Intan Pratama
Keyword(s):  
Weight Loss ◽  
Low Temperature ◽  
Shelf Life ◽  
Water Content ◽  
Research Method ◽  
Ocimum Sanctum ◽  
Soaking Time ◽  
Indian Mackerel ◽  
Low Temperature Storage ◽  
Temperature Storage

This research was conducted to determine the shelf life of Indian mackerel by giving ruku-ruku leaf solution at different concentrations on phytochemical test, amount of bacteria, degree of acidity (pH), weight loss, and water content in Indian mackerel during low-temperature storage. The study was conducted at the Laboratory of Fisheries Product Processing, University of Padjadjaran, Jatinangor. The research method used is an experimental method with 4 treatments. Ruku-ruku leaf solution treatments concentration were 0%, 10%, 30%, and 50%, soaking time 30 minutes, then stored at low-temperature (5-10ºC). Observations were made on days 1, 3, 6, and 7 for Indian mackerel concentration of 0% or control (without soaking of ruku-ruku leaf solution) while treatment with ruku-ruku leaf solution 10%, 30%, and 50% were carried out at days 1, 3, 6, 7, 8, 9, 10, 11, 12, and 13. The parameters observed included phytochemical test, amount of bacteria, degree of acidity (pH), weight loss, and water content. The results of research showed that the use of a ruku-ruku leaf solution with concentration 30% on Indian mackerel during low-temperature storage has the longest shelf life that is until the 13th day with amount of bacteria 6,90 × 107 cfu/g, degree of acidity (pH ) at 6,95, weight loss at 9,52% and water content at 65,32%.

scholarly journals The effects of low-temperature storage on the viability of Lactobacillus casei and the stability of antibacterial activity in green grass jelly synbiotic drinks

2020 ◽  
Vol 21 (8) ◽  
Author(s):  
SAMSUL RIZAL ◽  
Suharyono Suharyono ◽  
Fibra Nuariny ◽  
Julfi Restu Amelia
Keyword(s):  
Antibacterial Activity ◽  
Lactic Acid ◽  
Low Temperature ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Casei ◽  
Pathogenic Bacteria ◽  
Ph Value ◽  
Low Temperature Storage ◽  
The Stability ◽  
Temperature Storage

Abstract. Rizal S, Suharyono, Nurainy F, Amela JR. 2020. The effects of low-temperature storage on the viability of Lactobacillus casei and the stability of antibacterial activity in green grass jelly synbiotic drinks. Biodiversitas 21: 3826-3831. Synbiotic drinks from green grass jelly have shown antibacterial activity against pathogenic bacteria. These are usually stored at low temperatures to maintain their characteristics. The aim of this study was to determine the effect of storage at low temperature of 10°C on the viability of lactic acid bacteria (Lactobacillus casei) and the stability of the antibacterial activity in synbiotic drinks made of green grass jelly. Antibacterial activity of green grass jelly synbiotic drink was conducted against pathogenic bacteria (Staphylococcus aureus, Salmonella sp., Bacillus cereus, and Escherichia coli). The products were stored for 28 days at 10°C temperature. Observations on the antibacterial activity, pH value, total acid, and total lactic acid bacteria were carried out every 7 days. Antibacterial activity was evaluated using agar well diffusion method. The results showed that storage at low temperature (10 ± 2°C) for 28 days decreased the antibacterial activity and pH value but sharply increased total lactic acid bacteria (at 0 to 7 days of storage) in green grass jelly synbiotic drinks. Salmonella sp. showed the highest inhibition caused by the antibacterial agents in green grass jelly synbiotic drinks while the lowest inhibition was found on Staphylococcus aureus. During storage at low temperature, green grass jelly synbiotic drinks had a total of lactic acid bacteria that ranged from 9.51 to 10.10 (Log CFU/mL) or equal to 3.24x109-1.26x1010 CFU/mL; a total of lactic acid that ranged from 0.48% to 0.87%; and pH values that ranged from 3.78 to 4.08.

scholarly journals Effect of Coating of Aloe Vera Gelon Shelf Life of Grapes

2016 ◽  
Vol 4 (1) ◽  
pp. 58-68 ◽  
Author(s):  
Javed Ali ◽  
Suyash Pandey ◽  
Vaishali Singh ◽  
Prerna Joshi
Keyword(s):  
Low Temperature ◽  
Fungal Infection ◽  
Shelf Life ◽  
Aloe Vera ◽  
Edible Coating ◽  
Low Temperature Storage ◽  
Aloe Vera Gel ◽  
Different Temperatures ◽  
Temperature Storage

The present study had been conducted to study the shelf life of grapes with coatings of Aloe Vera suspended in water with concentrations of 0, 10, 20 and 30 per cent Aloe veraand was stored in poly packaging and open plates under different temperatures of 0⁰C and 30⁰C in refrigerator and incubator. The data was compared with the original shelf life of grapes to determine the efficiency of the Aloe Vera coating. Aloe Vera based coatings provided good gloss and 20 per cent coating concentration gave the best visual and physicochemical results. It was found that 20 per cent coating concentration of Aloe Vera is the most effective and appropriate for the extension of shelf life of grapes.It was also found that the use of low temperature storage in combination with edible coating and packaging extends marketability by reducing moisture loss.In short, the shelf life of grapes can be increased by using Aloe Vera gel coating and the spoilage due to fungal infection of grapes can be reduced.

scholarly journals MODIFIED-ATMOSPHERE STORAGE DOES NOT SUBSTITUTE FOR LOW-TEMPERATURE STORAGE OF STRAWBERRY

HortScience ◽  
1991 ◽  
Vol 26 (6) ◽  
pp. 702A-702
Author(s):  
Khalid N. Al-Redhaiman ◽  
Gail R. Nonnecke ◽  
Richard J. Gladon
Keyword(s):  
Weight Loss ◽  
Low Temperature ◽  
Gray Mold ◽  
Mold Growth ◽  
Low Temperature Storage ◽  
Storage Atmosphere ◽  
Modified Atmosphere Storage ◽  
Air Control ◽  
Atmosphere Storage ◽  
Temperature Storage

'Honeoye' (June-bearing) and 'Tristar' (day-neutral) strawberries were harvested, graded, and then stored for 7 days et 2C or 21C in air (control) or each of these 8 modified atmospheres: 1.5% O2, 3.5% O2, 15% CO2, 25% CO2, 1.5% O2 + 15% CO2, 1.5% O2 + 25% CO2, 3.5% O2 + 15% CO2, and 3.5% O2 + 25% CO2; all balance N2. When compared with storage at 21C, storage at 2C reduced weight loss and gray mold growth in all corresponding sets of storage atmosphere treatments. The combination of increased CO2 and decreased O2 controlled weight loss and gray mold growth more effectively than treatment with reduced O2 alone. Storage at 2C (versus 21C) reduced respiration of both cultivars. Respiration decreased as the O2 concentration decreased. 'Tristar' did not produce C2H4 at either temperature, whereas `Honeoye' produced more C2H4 at 21C than it did at 2C. Increased CO2 and/or decreased O2 concentrations in the storage atmosphere are not satisfactory substitutes for proper low-temperature storage of strawberries.

scholarly journals Perubahan Mutu Tomat (Lycopersicon esculentum Mill.) Dengan Variasi Konsentrasi Pelapisan Gel Lidah Buaya (Aloe vera L.) Dan Suhu Penyimpanan

2016 ◽  
Vol 1 (1) ◽  
pp. 985-994
Author(s):  
Rina Marwina ◽  
Raida Agustina ◽  
Bambang Sukarno Putra
Keyword(s):  
Weight Loss ◽  
Low Temperature ◽  
Vitamin C ◽  
Room Temperature ◽  
Storage Temperature ◽  
Aloe Vera ◽  
Low Temperature Storage ◽  
Aloe Vera Gel ◽  
Aloe Gel ◽  
Temperature Storage

Abstrak.Penelitian ini bertujuan untuk melihat lama umur simpan buah tomat dengan menggunakan lapisan gel lidah buaya (Aloe vera L.) dengan berbagai variasi konsentrasi dan variasi suhu penyimpanan.Penelitian ini menggunakan tomat dengan tingkat kematangan optimum. Pada variasi konsentrasi gel lidah buaya (A) terdiri atas 4 perlakuan, yaitu tanpa gel lidah buaya (A1), konsentrasi 30% (A2), konsentrasi 50% (A3) dan konsentrasi 70% (A4), dan variasi penyimpanan yaitu suhu penyimpanan (B) terdiri atas 2 perlakuan, yaitu suhu B1 suhu ruang  (28oC) dan  B2 (suhu rendah 10oC ). Analisa data yang diamati meliputi susut bobot, kekerasan, vitamin C, total padatan terlarut, dan uji organoleptik (warna, tekstur, dan aroma).Dari hasil penelitian didapatkan perlakuan terbaik pada tomat dengan perlakuan konsentrasi gel lidah buaya 30% pada penyimpanan suhu rendah 10ºC masih diterima konsumen hingga hari ke 21. Penyimpanan perlakuan terbaik pada hari ke-12 untuk analisis susut bobot terdapat pada perlakuan konsentrasi gel lidah buaya 30% yang disimpan pada suhu 10ºC dengan nilai 15,52%, untuk analisis presentase kekerasanperlakuan terbaik terdapat pada konsentrasi 30% pada suhu rendah 10ºCnilai yaitu 1.357kg/cm2, dan analisis vitamin C perlakuan terbaik terdapat pada konsentrasi 30% pada suhu rendah 10ºCnilai 1,42 mg/50gr, sedangkan TPT perlakuan terbaik terdapat pada suhu rendah 10ºCdengan perlakuan tanpa konsetrasi gel lidah buaya nilai presentase yaitu 4,40 %Brix. Dari hasil pengujian organoleptik, panelis menolak tomat dengan perlakuan konsentrasi gel lidah buaya 30% yang disimpan pada suhu ruang 28oC pada hari penyimpanan ke-12, sedangkan pada penyimpanan suhu rendah 10oC panelis menolak tomatdengan konsentrasi gel lidah buaya 30%pada hari penyimpanan ke-21.Abstract. This study aimed to look at the old the shelf life of tomatoes by using the layer of gels of aloe vera (Aloe vera L.) with various concentrations and a temperature variations in of storage.This study uses the tomatoes with optimum maturity level. In a variation of concentration of aloe gel (A) composed of 4 treatment, ie without aloe vera gel (A1), the concentration of 30% (A2), the concentration of 50% (A3) and a concentration of 70% (A4), and a variety of storage ie storage temperature (B) consisting of two treatments, namely B1 temperature room temperature (28oC) and B2 (low temperature 10oC). Analysis of observed data include weight loss, violence, vitamin C, total dissolved solids, and organoleptic (color, texture, and aroma). From the results, the best treatment in tomatoes by treatment with 30% aloe vera gel at low temperature storage is still acceptable to consumers 10ºC until the 21st day storage best treatment on day 12 for analysis of weight loss treatment concentration contained in aloe vera gel 30% stored at a temperature of 10ºC with a value of 15.52%, for the analysis of the percentage of violence are the best treatment at a concentration of 30% at low temperature 10ºC value is 1,357 kg / cm2, and the analysis of vitamin C are the best treatment at a concentration of 30% at low temperature 10ºC value 1.42 mg / 50gr, while TPT best treatment there at low temperature 10ºC with treatment without concentration of aloe gel percentage value that is 4.40% Brix. From the results of organoleptic tests, the panel rejected the tomatoes by treatment with 30% aloe vera gel is stored at room temperature 28oC on the 12th day of storage, while the low temperature storage 10oC panelists refused tomatoes with aloe vera gel concentration of 30% on the day of deposit of the 21.

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