Determination Hypoiodous Acid (HIO) By Peroxidase System Using Peroxidase Enzyme

Al-Baarri, Ahmad Ni’matullah; Legowo, Anang Mohamad; Widayat, Widayat; Abduh, Setya Budi Muhammad; Hadipernata, Mulyana; Wisnubroto,; Ardianti, Dea Kumala; Susanto, Mudhofar; Yusuf, Maulana; Demasta, E K

doi:10.1088/1755-1315/116/1/012043

Cited by 4 publications

(2 citation statements)

References 11 publications

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“…HIO preparation referred to research by [10] with modification. H2O2 (20 mM) and KI (20 mM) was mixing 1:1 to create a reaction into HIO solution.…”

Section: Hio Preparationmentioning

confidence: 99%

Consumer Perception on the Redness and Off Flavor Upon Stored Red Chili Paste with Hypoiodous Acid Treatment

Al-Baarri,

Hadipernata,

Abduh

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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Red chili has a short shelf life because its respiration rate increases quickly. The development of pretreatment with hypoiodous acid (HIO) to extend the shelf life of agricultural products is now underway. This study intends to determine the impact of HIO treatment on the color and flavor of red chili paste during storage, which was employed as a quality indicator at the level of consumer perception. Red chili was used for the treatments, which were carried out by soaking it in 10 mM HIO for 15 minutes, whereas pure water was used for the control treatment. By reacting 20 mM H2O2 and 20 mM KI, HIO was produced. Every day for seven days, the redness value and scent were analyzed. The average and standard deviation were calculated to generate the data, which was then plotted with error bars. The outcomes showed that, starting at 51.55 and 54.10, the redness values for the control and HIO treatments were 42.94 and 43.71, respectively. The findings also revealed that whereas off flavor first appeared in the control treatment on the third day of storage, it first appeared in the HIO treatment on the seventh day. In conclusion, HIO therapy may limit the loss of redness and guard against changes in the flavor of red chili paste.

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“…HIO preparation referred to research by [10] with modification. H2O2 (20 mM) and KI (20 mM) was mixing 1:1 to create a reaction into HIO solution.…”

Section: Hio Preparationmentioning

confidence: 99%

Consumer Perception on the Redness and Off Flavor Upon Stored Red Chili Paste with Hypoiodous Acid Treatment

Al-Baarri,

Hadipernata,

Abduh

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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“…However, fungal infections and PPO enzyme activity could be inhibited by various methods (Oms-Oliu et al, 2010;Al-Baarri et al, 2018;Bafort et al, 2014) for example atmosphere packaging and spraying antimicrobial and antibrowning compound as well (Rojas-Grau and Martin-Belloso, 2008;Ghidelli et al, 2015). Antimicrobial compounds which came from essential oil such as kiwi fruit and citrus might inhibit microbial growth (Lancioti et al, 2004) because it caused degradation of cytoplasm and protein membrane of microorganism (Burt, 2004).…”

Section: Introductionmentioning

confidence: 99%

Preservation of Snake Fruit Cultivar Pondoh (Salacca edulis Reinw.) at Cold Temperature Storage

Wratsongko

Legowo

Al-Baarri

et al. 2019

J. Appl. Food Tech.

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This study was done to preserve snake fruit cultivar Pondoh cold temperature storage. Snake fruits was obtained from Turi, Sleman, Yogyakarta and transferred to the laboratory with the aseptic condition. The sortation based on the visual method was used to collect the proper snake fruit. The cleaning using aseptic cloth was done prior to storage. The snake fruit was collected individually in refrigeration containers at temperatures of 10±5˚C. The storage was done for 30 days and it was stopped until appearance of physical damage in snake fruit. The result indicates that the storage using this method might extend the shelf-life of snake fruit until 28 days. However, snake fruit was hardly to peeled and dry. It can be concluded that cold temperature might extend the shelf-life of snake fruit.

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Second grade chili paste using hypoiodous treatment after a week storage in aluminium packaging

Al-Baarri

Abduh

Legowo

et al. 2023

The 4TH INTERNATIONAL CONFERENCE ON LIFE SCIENCE AND TECHNOLOGY (ICoLiST)

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Determination Hypoiodous Acid (HIO) By Peroxidase System Using Peroxidase Enzyme

Cited by 4 publications

References 11 publications

Consumer Perception on the Redness and Off Flavor Upon Stored Red Chili Paste with Hypoiodous Acid Treatment

Consumer Perception on the Redness and Off Flavor Upon Stored Red Chili Paste with Hypoiodous Acid Treatment

Preservation of Snake Fruit Cultivar Pondoh (Salacca edulis Reinw.) at Cold Temperature Storage

Second grade chili paste using hypoiodous treatment after a week storage in aluminium packaging

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