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Coconut shell liquid smoke is produced from a chemical pyrolysis process that involved smoke bearing water vapor from burning coconut shells in very high temperature. Materials used in this study were coconut shell liquid smoke with three different grades. Visually, grade 1 liquid smoke was clear. Grade 2 liquid smoke was reddish in color and not as clear as grade 1, while grade 3 was dark brown. This difference may indicate that each grade had different chemical compositions. The aim of this study was to identify the chemical compounds of the three different grades of coconut shell liquid smoke using Gas Chromatography-Mass Spectroscopy (GC-MS). Extraction was carried out using Head Space Solid Phase Micro Extraction (HS-SPME). Result showed that the coconut shell liquid smoke contains high content of polyphenol. Polycyclic Aromatic Hydrocarbons (PAHs) including benzo(a)pyrene were also found. The findings of this study may be useful as basis in the determination of the application of the different grades of coconut shell liquid smoke.

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ABSTRAK.Dalam upaya mengurangi terjadinya kehilangan hasil buah-buahan terutama selama periode penyimpanan, distribusi, dan pemasaran, perlu aplikasi perlakuan yang efektif. Salah satu cara yang sering dilakukan ialah melalui pembekuan. Penelitian dilaksanakan dari Bulan Juli 2007 hingga Februari 2008. Tujuan penelitian ialah mengevaluasi mutu irisan buah mangga beku selama penyimpanan. Buah mangga terlebih dahulu dicuci, kemudian dikupas, dan diiris menjadi bentuk kubus (2x2x2 cm) dengan berat 250 g untuk setiap unit percobaan. Sebelum perlakuan pembekuan, irisan buah mangga direndam dalam larutan CaCl 2 1.000 ppm selama 15 menit. Setelah itu irisan mangga segar dengan kematangan komersial (80-90%) dicelupkan ke dalam nitrogen cair selama 40 detik dan disimpan di dalam freezer, kemudian dikemas dalam plastik polietilen serta disimpan di dalam freezer pada suhu -30 o C selama 6 bulan. Penelitian menggunakan rancangan acak lengkap pola faktorial dengan dua faktor, yaitu metode pembekuan (pembekuan cepat dan lambat) dan waktu penyimpanan (bulan ke-0, ke-3, dan ke-6) dengan tiga ulangan. Hasil penelitian menunjukkan bahwa daging buah mangga yang dibekukan cepat dengan cara dicelupkan langsung ke dalam nitrogen cair selama 40 detik setelah disimpan 6 bulan masih dalam kondisi baik dengan kandungan padatan terlarut total 13,33 o Brix, pH 4,23, vitamin C 37,67 mg/100 g, total asam 0,38, tingkat kecerahan 55,61, derajat Hue 92,65, serta masih diterima oleh panelis. Penerapan metode pembekuan ini menguntungkan pelaku usaha, karena waktu penyimpanan, distribusi, dan pemasaran produk dapat diperpanjang.Katakunci: Mangga; Penyimpanan; Irisan beku; Ketahanan simpan; Mutu ABSTRACT. In order to reduce fruit damage during storage, distribution, and marketing special treatment must be applied. The most promising one is freezing method. The experiment was conducted from July 2007 till February 2008 to evaluate chemical and physical characteristics of freezed mango slice during storage period. The mango fruits were washed, peeled, and sliced to be cube form (2x2x2 cm) and weighted up to 250 g for each experiment unit. Before quick freezed, mango fruit slice was soaked in CaCl 2 solution 1,000 ppm for 15 minutes. Fresh mango slices with ripening (80-90%) were soaked for 40 second in N liquid and kept in freezer. Then the mango slices were packed in PE's plastic. Subsequently the mango slices were kept in freezer (-30 o C) for 6 month. This experiment was arranged in completely randomized design with three replications. The treatments were freezing method (quick and slow freezing) and storage periods (0, 3, and 6 months storaging). The results showed that chemical characteristic of mango fruit slice freezed in N liquid for 40 second were as fallow total soluble solid scale dissolved 13.33 o Brix, pH 4.23, vitamin C 37.67 mg/100g, full scale acid 0.38. Mean while physical characteristic of those sliced fruits were brightness level 55.61 and Hue degree 92.65. The physical performance of the fruit slice was still accepted by panelis...

The objective of this research is to study the reduction of chili postharvest losses (PHL) after implementation of aqueous ozone treatment, perforated packaging and refrigerated transportation in inter-city distribution. The completely randomized design method was used in the research, with five levels of combination treatments of chili: (i) aqueous ozone treatment; refrigerated transportation; (ii) no ozone treatment; refrigerated transportation; (iii) aqueous ozone treatment; non-refrigerated transportation; (iv) no ozone treatment; non-refrigerated transportation; and (v) existing handling practice as a control treatment. The study was conducted on a large scale in order to imitate the practice of local traders when distributing chili to other cities, with three repetitions. Each repetition used 850 kg of chili, which was transported from Magelang District, Central Java to Bogor, West Java (541.5 km), a journey of approximately 15-17 hours. Temperature and relative humidity in the vehicles were monitored and recorded. Quality analysis included decayed/damaged chili and chili with inappropriate harvest age, grouped into four types, namely physical/mechanical, physiological, microbiological, and green chili; color and texture. The quantity parameter was determined by measuring weight loss. It was concluded that the implementation of aqueous ozone treatment and improved transportation handling technology using refrigerated vehicles could reduce the postharvest losses of chili by 60.61%. Quantity loss was reduced from 2.16% to 1.82% and quality loss from 6.70% to 1.68%. Moreover, the color and texture (hardness) of the chili was maintained, showing a preserved freshness, which is an important parameter in chili marketing.

ABSTRAKDurian tergolong buah klimakterik dengan tingkat respirasi tinggi, sehingga menyebabkan umur simpannya pendek karena proses pematangan buah berlangsung cepat. Laju respirasi dapat ditekan dengan mengatur kondisi atmosfir lingkungan dan penyimpanan pada suhu rendah. Mengkondisikan atmosfir lingkungan untuk buah dapat dilakukan dengan mengaplikasikan teknik pengemasan atmosfir termodifikasi (Modified Atmosphere Packaging/MAP) dan vakum. Tujuan penelitian adalah untuk mengetahui pengaruh aplikasi teknik pengemasan terhadap umur simpan buah durian. Penelitian dilakukan terhadap buah durian Perwira dengan tingkat ketuaan 1-3 hari sebelum jatuh yang berasal dari Majalengka, Jawa Barat, Indonesia. Sebelum dilakukan pengemasan, buah durian dibersihkan kemudian dicelupkan ke dalam ekstrak lengkuas 5%, dicelupkan dalam larutan lilin 4 % dan selanjutnya ditiriskan. Masing-masing sebanyak 16 buah durian yang sudah kering kemudian dikemas secara MAP menggunakan plastik PE ketebalan 0,04 dan 0,06 mm dengan 16 perforasi berdiameter 0,5 cm dan secara vakum. Buah yang sudah dikemas kemudian disimpan pada suhu 13-15°C dan 20-22°C. Respon yang diamati meliputi umur simpan, total padatan terlarut (TPT), keretakan, pH, vitamin C, total asam, warna, tekstur, dan organoleptik. Hasil penelitian menunjukkan penggunaan kemasan vakum menunjukkan kandungan TPT dan tingkat keretakan buah yang lebih rendah dibandingkan dengan kemasan MAP, namun tidak berpengaruh terhadap pH, vitamin C, dan total asam. Jenis kemasan juga tidak berpengaruh terhadap warna buah durian, namun pada tekstur menunjukkan bahwa jenis kemasan vakum dapat mempertahankan tekstur lebih baik dibandingkan dengan kemasan MAP. Buah durian dikemas secara MAP menggunakan plastik PE berketebalan 0,06 mm dengan perforasi 0,5 cm ataupun vakum dan disimpan pada suhu dingin 12-15°C dapat meningkatkan umur simpan buah durian hingga 21 hari. Durian classified as climacteric fruit with high respiration rate, thus causing short shelf life because the fruit ripening process takes place quickly. The respiration rate can be suppressed by regulating the environmental and atmospheric conditions of storage at low temperatures. Conditioning the environmental atmosphere for the fruit can be done by applying modified Atmosphere Packaging (MAP) and vacuum techniques. The purpose of this research was to know the influence of application of packaging technique to the durian shelf life durian. The study was conducted on durian Perwira fruit with a degree of aging 1-3 days before falling from Majalengka, West Java, Indonesia. Before packing, durian fruit was cleaned and then dipped into 5% galangal extract, dipped in 4% wax solution and then drained. Each of the 16 dried durians was then packed in MAP using a PE plastic thickness of 0.04 and 0.06 mm with 16 perforated diameters of 0.5 cm and vacuum. The packaged fruit was then stored at a temperature of 13-15 ° C and 20-22 ° C. The observed responses include shelf life, total dissolved solids (TPT), cracking, pH, vitamin C, total acid, color, ...

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<p class="Default">Purple sweet potato is rich in anthocyanin giving a potential application in food product development.  However, anthocyanin is relatively unstable and easily degraded during processing and storage. Understanding the stability and bio-accessibility of anthocyanin during processing, storage and simulated digestion is very important. The study aimed to investigate changes in anthocyanin degradation during processing, storage and simulated digestion of purple sweet potato pasta. The pasta was prepared through several processing steps, i.e. steaming the tuber, steaming the dough formula, extrusion, drying and boiling. Anthocyanin was analyzed at every stages of processing and storage of the pasta. The durability of the pasta during storage was analysed using an accelerated shelf-life testing method at 30, 40 and 50ºC for 28 days. The study showed that anthocyanin content decreased during the whole stages of processing and storage, but slightly increased during steaming. The highest loss of the anthocyanin occurred in the boiling process. Based on resistance to stomach and intestinal conditions, the bio-accessibility of anthocyanin was better in the digestive system in the stomach than that in the intestines. The increased anthocyanin appeared again in the colon. This study provides useful information for designing an effective method to minimize an extensive loss of anthocyanin of purple sweet potato for food product development.</p>