THE ILLUSTRATION GROW OF CONTAMINANT FUNGI AT WHITE BREAD BASED ON TEMPERATURE AND HUMIDITY

Introduction: Food is a basic need for every living creature. Bread is one of the processed foods that is consumed by many people as a staple food substitute for rice. The shelf life of white bread is usually not more than a week or even just three days. The appearance of bread that is not suitable for consumption is indicated by the appearance of discoloration on the bread due to being overgrown with fungus. The fungus that grows on white bread can produce mycotoxins during the storage process. Food poisoning can cause symptoms such as nausea, vomiting, and diarrhea. Method: The purpose of this study was to determine the average percentage of white bread covered with contaminant fungi based on temperature and humidity. The method used is descriptive. Results: The results showed that white bread overgrown with contaminant fungi by steaming and not steaming which was placed at room temperature grew faster than white bread placed at refrigerator temperature. At room temperature (27°C - 30°C), contaminant fungi began to grow on the seventh day on white bread 1 and on the fourth day on white bread 2 with the steamed treatment, while for the non-steamed treatment the contaminant fungi began to grow on the fifth day. At refrigerator temperature (13°C - 16°C), white bread with steamed and unsteamed treatment was not covered with contaminant fungi. Conclusion: The conclusion of this study is that white bread overgrown with contaminant fungi at room temperature with steam treatment was 3.33% on the fourth to fifth day, and 66.6% on the seventh day. Bread covered with contaminant fungi at room temperature with treatment not steamed as much as 3.33% on the fifth to the seventh day. Researchers hope that future researchers can conduct this research by adding a microscopic examination method.

SAPPAN (Caesalpinia sappanL.) EXTRACT-BASED LABEL FOR DETECTION OF CHICKEN MEAT SPOILAGE

Brazilin in sappan is sensitive to pH, which make it possible as indicator of food quality. This research aimed to investigate performance of sappan extract as colorant for indicator label applied in chicken meat packaging. The samples were stored at room and refrigerator temperature. They were then tested for color change of label RGB (Red Green Blue), pH and TVB-N (Total Volatile Base-Nitrogen) of the meat. Data were analyzed using ANOVA at significant level of 5%. Indicator label showed the reduced RGB during storage, while pH and TVB-N increased. In case of room temperature, the color change into pink occurred in day 3 with pH 6.72 and TVB-N 1.84 mg N/100g. Meanwhile, for samples at refrigerator temperature, the label color turned into pink in day 6, with pH 6.56 and TVB-N 2.09 mg N/100g. In this regard, indicator label could detect the depletion of chicken meat quality as indicated by color shift from yellow to pink when pH and TVB-N were at critical value. This result provides significant output for development of sappan extract for indicator of meat spoilage.

Chemical Variability in the Composition of Zhumeria majdae (Rech. F. & Wendelbo) Essential Oil According to Storage Time and Temperature

Zhumeria majdae (Rech. F. & Wendelbo) is an aromatic herb belonging to the Lamiaceae family, traditionally employed in the Persian medicine for the treatment of a wide number of diseases. In the present study, the chemical composition of Z. majdae essential oil obtained from the plant’s aerial features, and stored at various temperatures (refrigerator temperature 4 °C, freezer temperature −20 °C, and room temperature 20 ± 3 °C) and times (0, 3, 6, and 9 months) was studied. The essential oil was isolated through hydrodistillation, and its composition was evaluated by gas chromatography/mass spectrometry (GC/MS). The results showed that the composition of essential oils changed as a function of the various storage temperatures and times. Linalool (34.85–48.45%), camphor (27.09–39.17%), limonene (1.97–4.88%), and camphene (1.6–4.84%) made up the main volatile compounds which showed differences in their concentrations according to the various storage conditions. Notably, when compared to a non-stored treatment sample (analyzed immediately after essential oil collection), the amount of linalool and camphor increased in all samples stored in all conditions of temperature and time, with the exception of the samples stored for nine months at room temperature. On the other hand, limonene and camphene contents decreased during the storage treatments, showing that the highest content of these compounds occurred in the non-stored treatment. Essential oil storage at the freezer temperature and for three months storage time resulted in the highest average value of the major constituents, highlighting these as the best conditions for obtaining the highest content of the major compounds.

PENGARUH LAMA MARINASI DENGAN AIR KELAPA TERFERMENTASI PADA SUHU REFRIGERATOR TERHADAP KUALITAS FISIK DAGING BROILER BAGIAN PAHA

This study aimed to determine the effect of soaking time by using fermented coconut water on physical properties (pH, water holding capacity (WHC) and cooking losses) of thigh broiler meat, and to know the best marinating time for preserving thigh broiler meat. This research was conducted in May 4th--13th, 2020, at Production of Livestock Laboratory, Department of Animal Husbandry, Faculty of Agriculture, University of Lampung. The research material used were 18 pieces of broiler thigh meat. This study used a completely randomized design (CRD), with 3 treatments and 6 replications. The applied treatments were broiler thigh meat which was stored in the refrigerator temperature for 7 days (P0), broiler thigh meat marinated with fermented coconut water for 40 minutes, kept in refrigerator temperature for 7 days (P1), and the broiler thigh meat marinated with fermented coconut water for 80 minutes, kept in a refrigerator temperature for 7 days (P2). The variables observed were pH value, water holding capacity (WHC), and cooking losses. The data obtained were then analyzed by Analysis of Variance (ANOVA) at 5% significance level. Results that had a significant effect were further tested using the Least Significant Difference (LSD). The results showed that marinating time had a significant effect (P<0,05) on pH and water holding capacity of broiler meat, but no significant effect (P>0,05) on cooking losses of broiler meat. Keywords: Broiler meat, Fermented coconut water, Marination, Physical quality, Storage time

DERAJAT KEASAMAN DAN ANGKA REDUKTASE SUSU KAMBING PERANAKAN ETTAWA PASTEURISASI DENGAN LAMA SIMPAN YANG BERBEDA PADA SUHU REFRIGERATOR 4?

This study aimed to determine the effect of storage time at 4? refrigerator temperature on degrees of acidity and reductase score in pasteurized Ettawa goat milk and to determine the optimum storage time for pasteurized goat milk. This research was conducted in March--April 2020, at the Livestock Production Laboratory, Department of Animal Husbandry, Faculty of Agriculture, University of Lampung. The research material used was 6 liters of Ettawa Grade goat milk. This study used a completely randomized design, with 5 treatments and 4 replications, namely Pasteurized goat's milk stored for 0 days (P0), Pasteurized goat's milk was stored for 6 days (P1), Pasteurized goat's milk stored for 12 days (P2), Pasteurized goat's milk stored for 18 days (P3), and pasteurized goat milk stored for 24 days (P4). The variables observed were the degree of acidity, the amount of reductase, and the optimum storage time. The data obtained were then analyzed for variance / Analysis of Variance (ANOVA) at the 5% significance level and continued with the Least Significant Difference (LSD) test. The results showed that pasteurized Ettawa goat's milk with a storage time of 24 days at 4? refrigerator temperature had no significant effect on the degrees of acidity, but had a significant effect on the methylene blue reductase test. The conclusion of this research is that the storage time of Pasteurized goat's milk for 12 days at 4? temperature is the optimum storage time to maintain the quality of milk with degrees of acidity of 7.5�SH and a reductase score for 8 hours. Keywords: Reductase number, Titratable acidity, Pasteurization, Refrigerator, Goat milk

THE EFFECT OF TEMPERATURE AND TIME ON THE MIGRATION OF LEAD METAL (PB) IONS IN CANNED ORANGE JUICE DRINK USING ATOMIC ABSORPTION SPECTROPHOTOMETRY ANALYSIS

Background: Indonesia is a country that has a tropical climate throughout the year along with relatively less difference of temperature during both dry and rainy seasons. The mobile community influences people’s interest in packaged drinks, including canned fruit juice. However, the first obstacle is the condition of the place and the temperature-related heavy metal lead (Pb) migration in canned orange juice drinks. Methods: This study focused on the relationship between Pb metal content, storage treatment, storage temperature, and storage time. This study used a canned orange juice drink from the distributor warehouse of Palembang city, standard Pb(NO3)2 (Merck) powder, 0.5 mol/l concentrated HNO3 solutions (Merck), concentrated HCl solution (Merck), demineralized water, Buffer pH 4.7, and 10. The sample was conducted from 5 °C to 40 °C with the testing period within 1-30 days. The sample at certain day intervals would then be tested to change pH and Pb ion concentration using the Atomic Absorption Spectrophotometry (AAS) test. Results and Discussion: In this study, the sample of orange juice was given different treatments, and each treatment has a differentiated analysis code consisting of S-SBJ-1-1 (Distributor warehouse) for one day of storage time, and the codes for 10 of storage time are SSBJ-10-1 (Freezer, temperature 5 °C), S-SJB-10-2 (Refrigerator, temperature 20 °C), S-SJB-10-3 (Homeroom, temperature 28 °C), S-SJB-10-4 (Oven, temperature 40 °C), S-SJB-10-5 (Open space, temperature 22°C - 38 °C). Furthermore, codes for 30 days of sample storage are S-SBJ-30-1 (Freezer, temperature 5 °C), S-SJB-30-2 (Refrigerator, temperature 20 °C), S-SJB-30-3 (Room house, temperature 28 °C, S-SJB-30-4 (Oven, temperature 40°C), and S-SJB-30-5 (Open space, temperature 22 °C-38 °C). Conclusions: Temperature and time have a significant influence on the migration of the heavy metal lead (Pb) from the can to orange juice drinks, and, for the minimum pH value, there is a less significant change. Overall, canned fruit juice should be stored at a temperature below 28 °C, and the drink is protected from direct sunlight and high humidity.

PENGARUH PERLAKUAN SUHU DAN BEBERAPA GENOTIPE TERHADAP VIABILITAS DAN VIGOR BENIH KUBIS BUNGA (BRASSICA OLERACEA VAR. BOTRYTIS L.) PADA DATARAN RENDAH

The aim of this study was to obtain the best temperature on several genotypes so as to increase the best viability and vigour of cauliflower seeds in the lowlands. The research was conducted at the Laboratory Agronomy, OPT and Soil Biotechnology Faculty of Agriculture, Singaperbangsa Karawang University. The research method used was an experimental method with a two-factor completely randomized design (CRD). The first factor is temperature which consists of room temperature without air conditioning (P0), air-conditioned room temperature (P1) and refrigerator temperature (P2). The second factor is genotypes consisting of Viola (B1), Tegar 45 (B2), Snow Waltz (B3), Jayanti (B4), Giga (B5), Snow White (B6), Diamond (B7), Orient (B8). , Roo So 45 (B9), Forum (B10), Bima (B11), F1 Hybrid (B12) and Arjuna (B13). Each treatment was repeated 2 times so that 78 experiments were obtained and 2 times planting (before and after storage). The results of the pre-storage experiment showed that there was no interaction between temperature treatment and several genotypes, but in the post-storage experiment, there were an interaction with the parameters of germination, concurrency of growth, vigor index and maximum growth potential, while for parameters of moisture content, normal germinated dry weight and length of sprouts. indicates there is no interaction. The best treatment was room temperature without AC genotype Roo So 45 (P0B9). Keywords: Cabbage flower, genotype, temperature, , viability, vigour.

Antibacterial (Staphylococcus aureus and Escherichia coli) and Antifungal (Saccharomyces cerevisiae) Activity Assay on Nanoemulsion Formulation of Ethanol Extract of Mangosteen Leaves (Garcinia mangostana L.) as Fruit Preservative

Fruits after harvesting will decay faster if not handled properly. Fruits can be demaged by bacterial and fungal. Mangosteen leaves contain xanthons which are antibacterial and antifungal. 50% ethanol extract of mangosteen leaves is formulated in Nanoemulsion preparations using the SNEDDS (Self-Nanoemulsifying Drug Delivery System) method. The mangosteen leaves 50% ethanol extract nanoemulsion formulation consisted of VCO (Virgin Coconut Oil) as oil, tween 80 as surfactant, and PEG 400 as cosurfactant. There are 3 formulations with variations in the concentration of mangosteen leaves ethanol extract, there are concentrations of 1%, 2%, and 3%. All formulations have a T% of more than 90%. The results of the particles measurement of nanoemulsion using PSA were in formulation 1 amounting to 16.1 nm; formula 2 is 16.7 nm; and formula 3 is 16.6 nm. The zeta potential characterization shows that formula 1 has a zeta value of -40.9 mV. The three formulations had a pH of 5. The largest inhibitory zone in the mangosteen leaf ethanol extract against S.aureus and E. coli bacteria were 11.08 mm and 5.87 mm respectively. Whereas in the S. cerevisiae antifungal test there was no inhibition zone at all concentrations. In the antibacterial and antifungal tests nanoemulsion preparations did not produce inhibitory zones in each concentration. Nanoemulsion preparations can retain the quality of strawberries when compared to the non-nanoemulsion preservative group, both in room storage and refrigerator temperature. The best preservative result is when the fruit is coated with nanoemulsion preservative and stored in refrigerator temperature.

Evaporator Optimization of Refrigerator Systems Using Quality Analysis

In this study, evaporator optimization, via both experimental and simulation methods was conducted. To evaluate the evaporator performance, under the optimal system, the compressor operating time and the effects of oil on the refrigerator system were studied. If the temperature of the refrigerator chamber reaches the setting value, the compressor stops working and it leads to the temperature of the refrigerator chamber slowly increasing, due to the heat transfer to the ambient. When the refrigerator temperature is out of the setting range, the compressor works again, and the refrigerator repeats this process until the end of its life. These on/off period can be controlled through the compressor piston movement. To determine the optimal compressor operating conditions, experiments of monthly power consumption were conducted under various compressor working times and the lowest power consumption conditions was determined when the compressor worked continuously. Lubricating oil, the refrigerator system, using oil, also influenced the system performance. To evaluate the effect of oil, oil eliminated and oil systems were compared based on cooling capacity and power consumption. The cooling capacity of the oil eliminated system was 2.6% higher and the power consumption was 3.6% lower than that of the oil system. After determining the optimal operating conditions of the refrigerator system, visualization experiments and simulations were conducted to decide the optimal evaporator and the conventional evaporator size can be reduced by approximately 2.9%.