Shelf-Life Estimation of Cabe Jamu (Piper retrofractum Vahl) Herbal Drink with the Addition of Benzoate Using Accelerated Shelf-Life Testing (ASLT) Method

Hidayat, Khoirul; Ulya, Millatul; Aronika, Nadiyah Ferah

doi:10.21776/ub.industria.2021.010.02.2

Cited by 3 publications

(3 citation statements)

References 18 publications

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“…The non-fermented jamu kunyit asam did not show a significant change in pH during storage, except on day 5, which was 0.04. This decrease might also be due to the breakdown of citric and ascorbic acids in the sugar components (Hidayat et al, 2021). The initial pH value of jamu kunyit asam in the present work (pH 3.7) was not much different from the pH value of commercial jamu kunyit asam sold by traders, which is around pH 3.6.…”

Section: Viability Of Lab and Total Bacteria In Jamu Kunyit Asam Duri...contrasting

confidence: 48%

Evaluation of jamu kunyit asam (Curcuma domestica Val. - Tamarindus indica L.) as probiotic carrier of Lactobacillus plantarum BP102

Adhawati,

Jatmiko

2023

IFRJ

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Jamu kunyit asam is a herbal health product with the main ingredients of turmeric (Curcuma domestica) and tamarind (Tamarindus indica). The addition of probiotics in jamu kunyit asam will contribute to better-quality fermented drink. The purposes of the present work were (1) to determine the viability and probiotic potential of Lactobacillus plantarum BP102 in jamu kunyit asam, (2) to determine the effect of the addition of L. plantarum BP102 on the antioxidant activity of jamu kunyit asam, and (3) to determine the organoleptic changes of fermented jamu kunyit asam. The probiotic strain L. plantarum BP102 was able to grow in jamu kunyit asam with a density of 107 - 108 CFU/mL, followed by a decrease in pH value after 5-d storage. The L. plantarum BP102 in jamu kunyit asam also showed its character as a probiotic, namely, survival rates at low pH and in the presence of bile salts of 63 - 70 and 73 - 83%. The antioxidant activity of fermented jamu kunyit asam did not show an increase. The addition of L. plantarum BP102 was able to improve the organoleptic quality of fermented jamu kunyit asam, especially in terms of flavour and colour. Therefore, jamu kunyit asam can act as a probiotic carrier of L. plantarum BP102 for the development of fermentation-based functional food products.

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Section: Viability Of Lab and Total Bacteria In Jamu Kunyit Asam Duri...contrasting

confidence: 48%

Evaluation of jamu kunyit asam (Curcuma domestica Val. - Tamarindus indica L.) as probiotic carrier of Lactobacillus plantarum BP102

Adhawati,

Jatmiko

2023

IFRJ

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“…Pokak consumption increases as a result of this situation. The shelf life of herbal drinks must be improved by processing fresh ingredients into instant products [31]. There are two types of instant pokak sold in the market: powder and syrup.…”

Section: Methodsmentioning

confidence: 99%

Halal Control Points (HCP) traceability of pokak to support local food development at Geoparks Bromo, Tengger, Semeru (BTS)

Sucipto,

Kusuma,

Zaytun

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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Emphasis must be given to local food development, especially in major tourist destinations, including Geopark Bromo Tengger Semeru (BTS). Consumers perceive local food in tourist areas as more enticing once it incorporates functional, safe, and halal aspects. Halal food affirms the materials, equipment, and production. One of the central aspects that will be covered is halal traceability. Pokak is a local drink readily available in the Geopark BTS area that is often sold in syrup, the production is dominated by women in local communities. This study aims to identify the Halal Control Point (HCP) traceability model of pokak to support the development of local food at Geoparks BTS. The results were obtained from the market’s four most renowned pokak syrup brands. A descriptive-analytic method was used to collect data from the literature on standard pokak syrup recipes. The method is based on HAS 23301 about HAS Criteria for processing industries. The HCP was identified on granulated, palm sugar, sodium benzoate, and water. The HCP (haram) risk of granulated sugar is in the refining (ion-exchange resins) and bleaching processes (activated carbon). Palm sugar dan sodium benzoate should comply with the material and process document’s halal requirements. The basic processes of pokak syrup use water, so the water separation process includes the HCP. The HCP ingredients and equipment do not meet halal standards and should be substituted with halal material and equipment alternatives. Implementing halal traceability ensures that local food at Geopark BTS complies with the halal standard.

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“…Calculate the Arrhenius constant using the equation: k = k0.e-E/RT (5) Calculating the parameters that have the most influence on the decline in product quality by looking at the parameters that have the lowest activation energy values. Calculation of estimating shelf life with the equation [23]: ts = (A0-At)/k for order 0 (6) ts = [ln (At/A0)]/k for order 1 (7) Information: ts = shelf life A0 = initial quality characteristic value At = final quality parameter value (critical limit) k = value of K at storage temperature T Estimated value of shelf life at a certain storage temperature using the reaction rate equation.…”

Section: Color Analysismentioning

confidence: 99%

Estimation of The Shelf Life of Wedang Uwuh Ready to Drink with Blanching and Non Blanching Treatments

Putri,

Rahmadhia,

Septiyani

2024

SST

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Wedang uwuh developed into a ready-to-drink beverage which began to be produced commercially. Determination of shelf life needs to be done to determine the time span and provide quality assurance from the start of production until it is not acceptable to consumers. One of the factors that influence changes in quality is temperature. The main parameters used are pH and color which are considered to most affect the chemical and physical quality of a product. The purpose of this study was to determine changes in pH and color during storage and the shelf life of ready-to-drink Uwuh Wedang. The shelf life estimation method used is the Accelerated Shelf Life Testing (ASLT) Arrhenius approach with storage temperatures of 40°C, 50°C and 60°C thereby accelerating quality degradation. Observations every day - 0, 3, 6, 9, 12, and 15 with three repetitions. Color analysis uses two-way analysis of variance (ANOVA). The research data showed that the shelf life of wedang uwuh ready to drink blanching treatment sequentially at 40°C, 50°C, and 60°C was 18, 15, and 12 days. While wedang uwuh ready to drink non blanching sequentially, we have 10, 9, and 9 days. Storage temperature and time have a significant effect on the color change of ready-to-drink blanching and non-blanching wedang uwuh. Ready-to-drink Wedang Uwuh turns red to brownish orange and the color of Wedang Uwuh ready to drink from blanching treatment is brighter than non-blanching.Keywords - Quality, Temperature, Ready to Drink, Shelf Life, Wedang Uwuh.

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Shelf-Life Estimation of Cabe Jamu (Piper retrofractum Vahl) Herbal Drink with the Addition of Benzoate Using Accelerated Shelf-Life Testing (ASLT) Method

Cited by 3 publications

References 18 publications

Evaluation of jamu kunyit asam (Curcuma domestica Val. - Tamarindus indica L.) as probiotic carrier of Lactobacillus plantarum BP102

Evaluation of jamu kunyit asam (Curcuma domestica Val. - Tamarindus indica L.) as probiotic carrier of Lactobacillus plantarum BP102

Halal Control Points (HCP) traceability of pokak to support local food development at Geoparks Bromo, Tengger, Semeru (BTS)

Estimation of The Shelf Life of Wedang Uwuh Ready to Drink with Blanching and Non Blanching Treatments

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