Scarcity of shallot supply often occurs in Indonesia. Production into powder is one of the solutions to overcome the problem. In the form of powder there is an advantage of having a longer shelf life and ease of use. Storability study is very important especially for new food products from result of research and development activities. The purpose of this study is to predict the shelf life of shallot powder soaked with the two anti-browning ingredients (citric acid 1% and sodium bisulphite 500 ppm) by using an acceleration method. Shallot powder samples packed in alufo bags and stored at temperatures of 20 oC, 30 oC and 40 oC. The shelf life prediction using acceleration method through semi-empirical approach to the Arrhenius equation with the critical parameters of the color values (oHoe). The results of multivariete analyses showed that the use if color parameter as determinated parameter is appropriate. The results showed that the shallot powder with sodium bisulfite soaking has a longer shelf life by 9.3 months, compared to soaking with citric acid having 7 months at room temperature.
<p>Sari buah nanas merupakan sari buah yang digemari oleh masyarakat. Namun umur simpan sari buah nanas cukup singkat. Oleh karena itu dibutuhkan teknologi untuk memperpanjang umur simpan sari buah nanas. Penambahan sari cempedak pada sari buah nanas dapat memperbaiki umur simpan dan mutu sari buah nanas. Penelitian ini bertujuan untuk mempelajari pengaruh penambahan sari cempedak terhadap umur simpan dan kelayakan sari buah nanas. Bahan yang digunakan dalam penelitian ini yaitu buah nanas dan cempedak. Sari buah nanas dan nanas-cempedak disimpan pada suhu 15, 30 dan 450C selama 2 bulan. Pengamatan yang dilakukan terdiri atas vitamin C, total asam, total padatan terlarut, komponen flavor, rasa, aroma, warna dan kelayakan. Pendugaan umur simpan sari buah menggunakan metode Accelarated Shelf Life Test (ASLT). Hasil penelitian menunjukkan bahwa kandungan vitamin C, asam sorbat dan asetaldehida sari buah nanas cempedak lebih tinggi dibandingkan sari buah nanas. Umur simpan sari buah nanas-cempedak 41 hari lebih lama dibandingkan sari buah nanas. Sari buah nanas dan nanas-cempedak masih layak untuk dikonsumsi hingga 2 bulan.</p><p>Kata kunci :Sari buah nanas, sari buah nanas-cempedak, umur simpan, nutrisi</p><p>English Version Abstract</p><p>Pineapple juice is a fruit juice that is favored by the people. The shelf life of pineapple juice is quite short. Therefore, it needs the technology to extend the shelf life of pineapple juice. The addition of cempedak juice at pineapple juice has expected to extend the shelf life and improve quality of pineapple juice. This research aimed to study the effect of the addition cempedak juice for shelf life of pineapple juice. The materials used in this research was the fruit of pineapple and Cempedak. Pineapple juice and pineapple- Cempedak were stored at the temperature of 15, 30 and 45 0C for 2 months. Observations were carried out on of vitamin C, total acid, total soluble solids, flavor compounds, taste, flavor, color and edibility. The estimation of shelf life for the juice used a method Accelarated Shelf Life Test (ASLT). The results showed that the content of vitamin C, sorbic acid and acetaldehyde pineapple-cempedak juice higher than pineapple juice. Shelf life of pineapple-cempedak juice was 41 days longer than pineapple juice. Pineapple juice and pineapple-cempedak juice was still fovorable for the consumption until 2 months.</p><p>Keywords :pineapple juice, pineapple-cempedak mixed juice, shelf life, nutrition</p>
Recently, there is an increase of shallot production in Indonesia. One alternative of flesh shallot processing is shallot powder making which can be used during the off season. The aim of the study was to observe the effect of immersion in ascorbic acid and sodium bisulphite on two varieties of shallot on physical and organoleptic characters of shallot powder. Drying was done using tray dryer. Experimental design used was factorial completely randomised design. The first factor was the type of immersion agent and duration time and the second factor was shallot varieties (Bima and Sembrani). Statistical mean test was using Tukey Honestly Significant (HSD). The result showed that the treatments significantly affected parameters such as moisture content, ascorbic acid, total phenol, anthocyanin, and antioxidant activity, free radical inhibition and color (chroma). From ranking test the best treatment was Bima variety with 0.2% ascorbic acid treatment for 30 min. Characteristic of the best treatment was with moisture content 4.03±0.79 % (w/w), ash content 4.45±0.13 % (w/w), fat content 1.24±0.64 % (w/w), protein content 15.56±0.28 % (w/w), 61.94±4.11 mg/100g, total phenolics 256.39±16.26 ppm, anthocyanins 50.70±2.31 ppm, quercetin 2612.40±408.94 ppm, antioxidant activity ekuivalent, 225.72±4.0 µg/mL, inhibition free radical 83.05±1.69 %, 85.02 hue value (yellowish red) and aroma score 3.2 (strong), brightness score 4.2 (bright) and color 1.25 (pale red). ABSTRAKKenaikan cukup signifikan pada produksi bawang merah terjadi di Indonesia. Salah satu alternatif pengolahan bawang merah segar adalah melalui pengolahan menjadi tepung sehingga tetap tersedia saat langka dan harganya tinggi. Penelitian ini bertujuan untuk melihat pengaruh perendaman asam askorbat dan natrium bisulfit pada dua varietas bawang merah terhadap sifat fisikokimia dan organoleptik tepung yang dihasilkan. Pengeringan dilakukan dengan tray dryer. Percobaan menggunakan rancangan acak lengkap faktorial, faktor pertama jenis bahan dan lama perendaman dan faktor kedua adalah varietas bawang merah (Bima dan Sembrani). Analisis statistik menggunakan metode Tukey Honestly Significant Data (HSD). Hasil penelitian menunjukkan bahwa perlakuan berpengaruh nyata terhadap parameter kadar air, vitamin C, total fenolik, antosianin, aktivitas antioksidan, inhibisi radikal bebas dan warna (chroma). Berdasarkan uji peringkat diperoleh perlakuan terbaik adalah tepung bawang merah dari varietas Bima dengan perlakuan perendaman asam askorbat 0,2 % selama 30 menit. Karakteristik dari tepung bawang ini memiliki kadar air 4,03 ± 0,79 % (bb), kadar abu 4,45 ± 0,13 % (bb), lemak 1,24 ± 0,64 % (bb) protein 15,56 ± 0,28 % (bb), vitamin C 61,94 ± 4,11 mg/100 g, total fenol 256,39 ± 16,26 ppm, antosianin 50,70 ± 2,31 ppm, kuersetin 2612,40 ± 408,94 ppm, aktivitas antioksidan ekuivalen 225,72 ± 4,07 µg/mL, inhibisi radikal bebas 83,05 ± 1,69 %, nilai oHue 85,02 (kuning kemerahan) dan skor aroma 3,2 (kuat), skor kecerahan 4,2 (terang) dan skor warna 1,25 (merah pucat). Kata kunci: Asam askorbat; tepung bawang merah; perendaman; natrium bisulfit
Chili is a vegetable with a characteristic of high moisture content, so easily damaged, and short shelf life. Most Indonesian households prefer to consume red chilies in fresh form. So, specific treatment is required to ensure the quality and shelf life of fresh red chilies. The objective of this study was to analyze the quality of red chilies stored in modified cold storage with and without dissolved ozone solution treatment. Red chilies were stored in perforated polyethylene (PE) plastic at 8±2℃ and 89±2% relative humidity. Fresh red chilies were investigated for hardness, color, moisture content, vitamin C, and capsaicin after 0, 1, 2, 3, and 4 weeks of storage. The modified cold storage preserved fresh red chilies for three weeks without ozone treatment and four weeks with ozone treatment. The moisture and vitamin C content remained stable, but the color, hardness, and capsaicin content significantly decreased. Keywords: Chilies freshness, red chili, ozone treatment, modified cold storage, shelf life
Liquid and solid waste are claimed as one of source of Green House Gas (GHG) which cause global warming and climate change. Fruit has a potency producing solid waste. To figure out the local fruit waste potential; we correlated the fruit production, the edible portion of the composition of food, published paper, and also our experience in doing postharvest research. Not all fruit has production data, also not all the production data have edible portion. Some of variation of cultivated variety has also been neglected. The figure shows 8 097 938 tonnes of fruit waste annually produced in Indonesia. This value is bigger than annual production of banana which is the biggest fruit produced in Indonesia viz 6 862 567 tonnes. The fruit losses data are unavailable, but this would increase the amount of waste if it the good handling practices failed to be done. The government policy across ministry and across center and local government were produced supporting decree and regulation to preserve the environment. The member of society such as researcher, culinary society, and processor were trying to improve their knowledge to utilize the fruit solid waste. Fruit processing industry both local and abroad facing dynamic pressure and some of them faced difficulty in coping environmental problem. Looking for better solution for potential environmental problem from fruit, it is recommended researching varieties with long storage life; also continuing research on postharvest fruit preservation and transportation, fruit seedless, and continuing to educate small processor, and society to have better understanding of GHG and global warming and how to cope them. Index Terms-fruit waste, fruit losses, waste utilization, fruit postharvest handling, fruit processing
<p>Tujuan dari penelitian ini adalah melakukan uji aktivitas antifungal dari ekstrak kulit mangga yang telah disemprot dengan asam salisilat ke dalam kapang dan khamir perusak buah mangga yang diperoleh dari proses isolasi. Dari proses isolasi diperoleh tujuh isolat kapang dan khamir yang diberi kode isolat A, B, C, D, E, F, dan G, dan setelah dimurnikan diperoleh empat isolat (isolat A, B, D dan G). Perlakuannya adalah tingkat kepekatan ekstrak kulit mangga, ada 5 tingkatan yaitu ekstrak yang dievaporasi hingga volumenya ½ nya (ekstak A), dievaporasi hingga 1/3 nya (ekstrak B), dievaporasi hingga ¼ nya (ekstrak C), dievaporasi hingga 1/5 nya (esktrak D) dan dievaporasi hingga 1/6 nya (ekstrak E). Sebagai kontrol adalah etil asetat teknis dan larutan benomyl 500 ppm. Uji aktivitas menggunakan metode sumur, uji resorsinol menggunakan HPLC. Penelitian diulang sebanyak tiga kali. Hasil aplikasi ekstrak pada agar plate menunjukkan bahwa berbagai konsentrasi ekstrak kulit mangga mampu menghambat semua jenis isolat kapang dan khamir, kecuali isolat D. Daya hambat terbesar ditunjukkan pada isolat G, mencapai 31 mm zona hambat yakni pada ekstrak kulit mangga yang dievaporasi hingga 1/6 nya (ekstrak E). Nilai ini lebih besar dari daya hambat oleh benomyl 500 ppm yang hanya 10 mm. Kadar resorsinol pada ekstrak antifungal ini adalah 5.012 ppm. Hasil identifikasi dari isolat adalah: isolat A adalah Aspergillus niger, isolat B adalah Fusarium solari, isolat D adalah Penicillium sp dan isolat G adalah Rhodotorula sp.</p><p>Kata kunci :ekstrak kulit mangga, antifungal,isolat, kapang dan khamir, resorsinol</p><p>English Version Abstract</p><p>(Antifungal Effect Of Mango Peel (Mangifera Indica L) Cv.Rucah Extract On Several Isolates Of Mold And Yeasts From Rotten Mango Peel)</p><p>The aim of the research was to isolate and identify of molds and yeasts cause rot on mango cv.Indramayu and test the inhibitory activity of mango peel extract that contain antifungal to mold and yeasts the result of the isolation process. Seven earlier isolates have been obtained (isolates A, B, C, D, E, F and G), further purification was obtained 4 isolates (isolates A, B, D and G). The treatments were based on density of the extract, they were evaporated to ½ volume extract (Extract A), evaporation until to 1/3 volume extract (extract B), evaporation to ¼ volume (extract C), evaporation to 1/5 volumes (extract D) and evaporation to 1/6 volume (extract E). As the control were ethyl acetate pure solution and benomyl 500 ppm solution. The research method, antifungal assay using gel well diffusion, determination of resorcinol content using HPLC. This study was three times repeated. Applications on the plate showed that the mango peel extract at various levels of concentration can inhibit the growth of all mold and yeast isolates except isolate D. The greatest inhibition zone indicated on mold isolates G. The mango peel extract which evaporated until the 1/6 volume (extract E) showed of 31 mm zone inhibition, this value is greater than Benomyl 500 ppm solution that is 10 mm. Resorcinol content of this antifungal extract is 5,012 ppm. The end result of the process of identification has been obtained that were Aspergillus niger for isolates A, Fusarium solari for isolates B, Penicillium sp for isolate D and Rhodotorula sp. for isolate G.</p><p>Keywords :mango peel extract, antifungal, isolate, mold and yeast, resorcinol</p><p> </p>
<p>Strawberries (Fragaria sp.) are mostly grown in the mountainy areas in Indonesia and need a long transportation to get to the consumers. Long transportation will cause more than 50% damage to strawberries due to decay. Handling procedures need to be good and proper from farmer to the consumer or processor customer so that fruit reach destination in expected condition. Handling was done during pre-harvest and postharvest so that the quality of fresh strawberry fruit can be preserved. The technology for handling strawberry fruits that already exists includes: pre-harvest by spraying with antimicrobial agent, postharvest include for collecting, sorting and grading, washing, dipping with calcium chloride or naphtalene acetic acid, waxing, fumigation with nitric oxide, coating with chitosan or aloe vera gel combined with glycerol, irradiation, packaging, storage and transportation. The recommended storage temperature for strawberries is at 4oC, it can extend the shelf life of strawberries up to 1011 days with the best chemical characteristics. Implementing of SNI to strawberries in Indonesia to increase product competitiveness and increase added value still needs intensive efforts. 1.The classification and quality standards of strawberries can refer to the SNI No. 8026, 2014 and the Commission Implementing Regulation (2011).</p><p>Keywords: Strawberry, preharvest, postharvest, fresh handling, quality</p><p> </p><p><strong>Abstrak</strong></p><p>Di Indonesia, stroberi (Fragaria sp.) umumnya tumbuh di daerah pegunungan sehingga memiliki risiko tinggi dalam transportasi ke konsumen. Kerusakan stroberi karena perjalanan yang lama dapat mengakibatkan kerusakan buah lebih dari 50% akibat pembusukan. Penanganan yang baik dan benar diperlukan agar buah tetap dalam keadaan segar sampai ke tangan konsumen, sesuai dengan standar yang berlaku. Buah stroberi perlu ditangani dengan baik sejak prapanen hingga pascapanen agar kesegaran buah dapat dipertahankan. Teknologi penanganan stroberi yang telah dihasilkan meliputi: (1) pada saat prapanen adalah penyemprotan menggunakan antimikroba, (2) pada saat pascapanen pengumpulan buah secara hati-hati, sortasi dan grading, pencucian, pencelupan dengan kalsium klorida atau Naphtalene Acetic Acid, pelilinan, fumigasi dengan nitrit oksida, pelapisan dengan kitosan, gel lidah buaya yang dikombinasikan dengan gliserol, iradiasi, pengemasan, penyimpanan, dan pengangkutan. Penyimpanan buah stroberi pada suhu 4oC dapat memperpanjang umur simpan buah hingga 10-11 hari dengan karakteristik kimiawi terbaik. Penerapan SNI buah stroberi di Indonesia masih perlu diupayakan lebih intensif untuk meningkatkan daya saing produk dan meningkatkan nilai tambah. Klasifikasi dan standar mutu buah stroberi dapat mengacu pada SNI No 8026 Tahun 2014 dan Commission Implementing Regulation (2011).</p><p>Kata kunci: Stroberi, prapanen, pascapanen, penanganan segar, mutu</p>
<p>Bawang merah utuh <em>in brine </em>adalah bawang merah segar yang diawetkan dalam larutan garam, asam atau keduanya. Tujuan penelitian ini adalah untuk mendapatkan konsentrasi NaCl, asam sitrat, serta waktu pasteurisasi yang optimum dalam proses pembuatan bawang merah utuh <em>in brine</em>. Optimasi ini dilakukan dengan metode <em>Response Surface Methodology </em>(RSM), didapatkan 18 variasi konsentrasi NaCl, asam sitrat, dan lama pemanasan yang kemudian dihasilkan satu formula proses optimum. Parameter respon analisis meliputi aktivitas antioksidan metode DPPH, total antosianin, kecerahan warna, kadar keasaman (pH), angka lempeng total (ALT)), aktivitas air (Aw), <em>volatile substances </em>dan total padatan terlarut. Hasil penelitian menunjukkan bahwa dengan penambahan 10% NaCl, 1% asam sitrat, dan lama pemanasan 20 menit merupakan formula yang optimum.. Dengan perlakuan tersebut bawaang merah utuh <em>in brine </em>memiliki pH 3,38, aktivitas air 1,0, TPT 15,4 °Brix, ALT 45,45 x 10² CFU/g, <em>chroma chromatic</em>)15.9, aktivitas antioksidan 191,841 ppm dengan persentase inhibisi 66.905%, total antosianin 23.83 ppm, dan <em>volatil Substance </em>4701 ppm.</p><p><strong><br /></strong></p><p><strong>Optimation of Producing Whole Shallot (<em>Allium ascalonicum </em>L) in Brine.</strong></p><p>The whole shallot in brine is fresh shallot preserved in a salt solution. The purpose of this research was to determine the optimum concentration of NaCl, citric acid and time of pasteurisation to get the optimum product, This optimation was done using Response Surface Methodology (RSM) DX7 tool programme. DX7 formulated 18 variation of NaCl, citric acid, time of pasteurization, after processing data one optimum formula was obtained. Parameters measured were antioxidant as DPPH, anthocyanin content, color, pH, total plate count, water activity and total soluble solid. The results showed that the addition of 10% salt, 1% citric acid, and 20 minutes of heating time was the optimal formula,. With this treatment the whole shallot in brine has a pH value of 3.38, a water activity of 1.0 TPT 15.4 ° Brix, ALT 45.45 x 10² CFU / g, Chromameter (chromatic) 15.9, antioxidant activity 191.841 ppm with 66.905% inhibition percentage, 23.83 ppm anthocyanin and VS 4701</p><p><strong><br /></strong></p>
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