Pengaruh Perlakuan Awal Terhadap Karakteristik Kimia, Mikrobiologi, Dan Organoleptik Tepung Oncom Merah

Alsuhendra, Alsuhendra; Ridawati, Ridawati

doi:10.46984/sebatik.v23i2.806

Cited by 8 publications

(9 citation statements)

References 1 publication

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“…The lowest formaldehyde level was found in PT C with levels of 0.0043 ppm and the highest formaldehyde level was found in PP C with a level of 0.2877 ppm. The American Conference of Governmental and Industrial Hygienists (ACGIH) set the safe threshold of formalin in the body is 0.4 ppm (Alsuhendra and Ridawati, 2013). Whereas according to IPCS (International Program on Chemical Safety, that in general the safe threshold of formaldehyde in food that can still be tolerated in the adult body is 1.5 mg to 14 mg per day while formaldehyde in the form of drinking water can still be tolerated in the body, namely 0,1ppm (Singgih, 2013) The smallest formaldehyde level in the sample is 0,0087 ppm, so based on the tolerance limit of formaldehyde that can be accepted by the body in 1 day, and 9 other samples more than 0,1 ppm the sample of wet anchovy tested in the category is not safe for consumption The results of the determination of formaldehyde levels in all samples can be seen in Figure 3.…”

Section: Materials Quantitative Test Results Formaldehyde Preservativementioning

confidence: 99%

ANALYSIS OF FORMALDEHYDE PRESERVATIVES IN WET ANCHOVY (Stolephorus Sp.) FROM TRADITIONAL MARKETS IN MAKASSAR CITY, SOUTH SULAWESI

Adriani

Karim

Dali

2019

ICA

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Food preservatives are very important ingredients in improving the quality and production of processed foods. However there are various presenvatives and such preservatives such as formaldehide are not allowed. This study aims to determine the content of preservatives in fresh anchovy (stolephorus sp.) from the traditional market of Makassar City South Sulawesi. Formaldehyde preservatives is identified by qualitative and quantitative test, qualitative formaldehyde was tested using Schryver reagent using UV-Vis Spectrophotometer analysis method. The result of qualitative analysis showed that all samples contained formaldehyde, with the concentration value of 0.2702ppm; 0.1307ppm; 0.0871ppm in Daya Market A; Daya Market B; Daya Market C samples, respectively. The content of 0.1612ppm; 0.2223ppm; 0,1525ppm in Antang Market A; Antang Market B; Antang Market C samples, respectively. The content of 0,1918ppm;0,0087ppm; 0.2877ppm in Terong Market A; Terong Market B; Terong Market C, samples, respectively and the content of 0.1394ppm; 0.1961ppm; 0,0043, in Pa’baeng-baeng Market A; Pa’baeng-baeng Market B; Pa’baeng-baeng Market C samples, respectively. The lowest formaldehyde level was found in Terong Market C with level of 0.0087ppm and the highest formaldehyde level was in Pa’baeng-baeng Market C with the level of 0.2877ppm.

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Section: Materials Quantitative Test Results Formaldehyde Preservativementioning

confidence: 99%

ANALYSIS OF FORMALDEHYDE PRESERVATIVES IN WET ANCHOVY (Stolephorus Sp.) FROM TRADITIONAL MARKETS IN MAKASSAR CITY, SOUTH SULAWESI

Adriani

Karim

Dali

2019

ICA

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“…Dhyan et al (2014) explained that coating treatment can inhibit metabolic processes, both respiration and transpiration rates so that the reduction in water content can be suppressed which can maintain flower quality and a longer shelf life. Alsuhendra et al (2011) stated that the increase in weight loss was one result of the loss of water and other volatile components that easily evaporated at refrigerator temperature (10 C). Loss of weight can affect the quality of marigold flowers which indicates the level of freshness.…”

Section: Moisture Contentmentioning

confidence: 99%

Application of Chitosan and Citric Acid Coating to Increase The Storage of Marigold Flowers (Tagetes Patula L.)

Darmawati

Shacrudin²

2023

JTEP-L

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Marigold is a flower that can be consumed (edible flower) in fresh condition. Marigold flower damage is characterized by withering and changing the color of the petals to brown (browning). Coating treatment combined with citric acid is expected to be one of the solutions to maintain quality and increase the shelf life of Marigold flowers.. This study aims to examine the effect of citric acid treatment and application of coating made from chitosan on changes in the quality of Marigold flowers as fresh edible flowers. The concentrations of chitosan (K) studied were 0.05% and 0.1%; while the concentration of citric acid (A) was 1% and 2%. Citric acid solution is sprayed first. After air dried, the flowers were sprayed with a coating solution and air-dried. All flower samples, both control and treatment, were packaged and stored at 10oC. During storage, respiration rate, moisture content, weight loss and color were measured. Organoleptic test was carried out by 35 panelists with hedonic values 0-5. The best treatment was A2K2 (2% citric acid and 0.1% chitosan) which was still accepted by the panelists (score 3) until the 6th day of storage with a moisture content of 83.04%, weight loss 21.05%, and the value of °hue 79.70°. A2K2 treatment could increase the shelf life of three days longer than the control. Keywords: Chitosan, Citric acid, Coating, Edible flower, Marigold flower.

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“…The drying duration affects the degree of whiteness. The drying process allows dissolved compounds such as sugars and proteins to react and produce brownish pigments [33]. In addition, the low water content of the corncobs powder makes the powder dry completely and increases the whiteness of the produced corncobs powder.…”

Section: A Physical Propertiesmentioning

confidence: 99%

Different Drying Duration of Corncobs Powders and Its Effects on Physical, Nutritional and Phytochemical

Haslina¹,

Nazir²,

Sampurno³

2021

Int. J. Adv. Sci. Eng. Inf. Technol.

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Corncobs are one of the agricultural wastes that have nutritional and functional content. The advantages of processing corn cobs into powder include durability, a smaller volume, and lighter weight, making it easier to pack and transport. One of the important steps in making corn cobs powder is drying to determine the durability and quality of the corn cobs powder. This study aimed to determine different drying durations of corncobs powders and their effect on physical, nutritional, and phytochemical properties as an alternative to functional food and foodstuffs. The experimental design used a Completely Randomized Design (CRD), consisting of one factor with four treatments: 4;5;6;7; and 8 hours and four replications. The results showed that different drying times had significant (p<0.05) physical, nutritional, and phytochemical properties. Corncobs powder with a drying duration of 7 hours has the best physical properties (water absorption at 1.34 ml/g, solubility at 26.76%, whiteness at 66.62%, and bulk density at 0.64 g/cm 3 ), nutritional contents

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Pengaruh Perlakuan Awal Terhadap Karakteristik Kimia, Mikrobiologi, Dan Organoleptik Tepung Oncom Merah

Cited by 8 publications

References 1 publication

ANALYSIS OF FORMALDEHYDE PRESERVATIVES IN WET ANCHOVY (Stolephorus Sp.) FROM TRADITIONAL MARKETS IN MAKASSAR CITY, SOUTH SULAWESI

ANALYSIS OF FORMALDEHYDE PRESERVATIVES IN WET ANCHOVY (Stolephorus Sp.) FROM TRADITIONAL MARKETS IN MAKASSAR CITY, SOUTH SULAWESI

Application of Chitosan and Citric Acid Coating to Increase The Storage of Marigold Flowers (Tagetes Patula L.)

Different Drying Duration of Corncobs Powders and Its Effects on Physical, Nutritional and Phytochemical

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