Effects of UV-C in a Teflon-Coil and High Hydrostatic Pressure Combined Treatment for Maintenance of the Characteristic Quality of Dongchimi (Watery Radish Kimchi) during Room Temperature Storage

2016 ◽  
Vol 41 (4) ◽  
pp. e13057 ◽  
Author(s):  
H.M. Shahbaz ◽  
H. Ryoo ◽  
J.U. Kim ◽  
S. Kim ◽  
D.U. Lee ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Room Temperature ◽  
Combined Treatment ◽  
Room Temperature Storage ◽  
Uv C ◽  
Temperature Storage

scholarly journals Evaluasi Penyimpanan Spermatozoa Ayam Pada Suhu 5⁰C, 26⁰C Dengan Pengencer Infuse NaCl, Glukosa 5% dan 10%

2021 ◽  
pp. 10-19
Author(s):  
Asnawi Asnawi ◽  
Maskur Maskur ◽  
Adji Santoso Dradjat
Keyword(s):  
Cold Storage ◽  
Room Temperature ◽  
Storage Temperature ◽  
Room Temperature Storage ◽  
C Storage ◽  
Better Than ◽  
Temperature Storage

The purpose of this study were to compare the quality of spermatozoa stored at 26⁰C, 5⁰C using diluents of NaCl, 10% glucose and 5% glucose. The spermatozoa of a rooster was collected and divided into 6 parts, each 2 tubes diluted in a ratio of 1:1 using NaCl, Glucose5% and Glucose 10%, then each 3 tubes with different diluents were stored at 26⁰C and 5⁰C. Observations of motility, viability and abnormalities of spermatozoa were carried out half an hour, 1 hour after dilution, followed every 2 hours until the ninth hours. The results showed that spermatozoa stored for 9 hours at a temperature of 26⁰C with a physiological diluent of NaCl, 10% Glucose and 5% Glucose each were different (P, < 0.05) with motility 50 ± 0.0%, 42 ± 10.95. % and 34±8.94%, respectively. At storage temperature of 5⁰C for 9 hours, physiological NaCl, 10% glucose and 5% glucose were significantly different (P<0.05) with motility 58.00±10.95%, 46.00±8.94% and 38.00±, respectively. 10.95% in a row. The viability of spermatozoa at 26⁰C storage with 5% glucose diluent was better than 10% glucose and physiological NaCl (P<0.05), 58.93±1.27%, 42.93±1.48% and 33.43±1.27% , while the physiological NaCl diluent and 10% glucose were not significantly different (P>0.05). At 5⁰C storage the viability of spermatozoa in the three diluents was not significantly different, with values of Glucose 10%, Glucose 5% and physiological NaCl 52.57±5.15%, 52.21±5.02% and 48.14±8.09%, respectively. Spermatozoa abnormalities at storage temperature 26⁰C and 5⁰C for 9 hours using physiological NaCl diluent, 5% glucose and 10% glucose, were not significantly different and varied between 5 to 10%. Finally, it can be concluded that at room temperature storage less than 4 hours the quality of spermatozoa was better with 5% glucose diluent, while for cold storage beyond 4 hours the quality of spermatozoa with NaCl diluent was higher

scholarly journals Effect of Leaf Extract (Jatropha curcas L.) Towards the Microbiolagic Quality of Layang Fish TPC (Decapterus sp.) At Room Temperature Storage

2021 ◽  
Vol 12 (4) ◽  
pp. 467-472
Author(s):  
Rahim Husain, Et. al.
Keyword(s):  
Jatropha Curcas ◽  
Leaf Extract ◽  
Room Temperature ◽  
Room Temperature Storage ◽  
Main Research ◽  
Jatropha Curcas L ◽  
Preliminary Research ◽  
Hedonic Quality ◽  
Temperature Storage

This study aims to determine the effect of Jatropha Curcas L. leaf extract on the freshness quality of Layang Fish (Decapterus sp.) At room temperature storage. The research consisted of two stages, namely preliminary research and main research. Preliminary research is determining the concentration of castor leaves. The main research is the concentration of Jatropha leaves used, which is 16% with a storage time of 10 hours, 14 hours, 18 hours and 22 hours. The test was carried out organoleptically (hedonic quality) and TPC. This design uses kruskall wallis for organoleptic data (hedonic quality), CRD to obtain TPC results. Organoleptic data and TPC that had a significant effect were tested by Duncan's continued test. The results showed that the fresh fly fish preserved with 16% castor leaf extract was able to maintain the quality of the fresh fly fish for 14 hours of storage. The chemical test results showed that the fresh fly fish with 16% castor leaf extract in 14 hours of storage, the microbiological quality obtained ALT value of 5.03 CFU / g, this fulfills SNI 2729.2013 concerning fresh fish.

Effect of preservatives on microbial safety and quality of smoked blue catfish (Ictalurus furcatus) steaks during room-temperature storage

2008 ◽  
Vol 25 (8) ◽  
pp. 958-963 ◽  
Author(s):  
L ANTONIADASILVA ◽  
W PRINYAWIWATKUL ◽  
J KING ◽  
H NO ◽  
J BANKSTONJR ◽  
...  
Keyword(s):  
Room Temperature ◽  
Ictalurus Furcatus ◽  
Microbial Safety ◽  
Blue Catfish ◽  
Room Temperature Storage ◽  
Temperature Storage

scholarly journals Pengaruh Ekstrak Propolis sebagai Edible Coating terhadap Karakteristik Kimia dan Aktifitas Antioksidan Daging Sapi pada Penyimpanan Suhu Ruang

2021 ◽  
Vol 9 (2) ◽  
pp. 72-78
Author(s):  
Andre ◽  
A. Apriantini ◽  
C. Budiman
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Room Temperature ◽  
Edible Coating ◽  
Chemical Characteristics ◽  
Room Temperature Storage ◽  
Propolis Extract ◽  
Randomized Design ◽  
Temperature Storage

This aim of this study is to determine the effect of using propolis extract as edible coating for beefon chemical characteristics consisting of moisture content, malondialdehyde value and antioxidantactivity at room temperature storage. This research used randomized design with 4 treatments and 3replications. The treatment applied in this study was immersing the meat in propolis extract with differentconcentrations, that are 0.5%, 1.0%, and 1.5% propolis coating. Coating meat with the addition ofpropolis extract was able to have a significant effect at a concentration of 0.5% on water content and theantioxidant activity of coating meat (P <0.05). The addition of propolis extract at various concentrationscan maintain the quality of beef by reducing rancidity during storage. The increasing concentration ofpropolis extract caused the decreasing of MDA value.

scholarly journals Effect of Leaf Extract (Jatropha curcas L.) Towards the Microbiolagic Quality of Layang Fish TPC (Decapterus sp.) At Room Temperature Storage

2021 ◽  
Author(s):  
Rahim Husain ◽  
Lis M Yapanto ◽  
Zainab Y Umar
Keyword(s):  
Jatropha Curcas ◽  
Leaf Extract ◽  
Room Temperature ◽  
Room Temperature Storage ◽  
Main Research ◽  
Jatropha Curcas L ◽  
Preliminary Research ◽  
Hedonic Quality ◽  
Temperature Storage

This study aims to determine the effect of Jatropha Curcas L. leaf extract on the freshness quality of Layang Fish (Decapterus sp.) At room temperature storage. The research consisted of two stages, namely preliminary research and main research. Preliminary research is determining the concentration of castor leaves. The main research is the concentration of Jatropha leaves used, which is 16% with a storage time of 10 hours, 14 hours, 18 hours and 22 hours. The test was carried out organoleptically (hedonic quality) and TPC. This design uses kruskall wallis for organoleptic data (hedonic quality), CRD to obtain TPC results. Organoleptic data and TPC that had a significant effect were tested by Duncan's continued test. The results showed that the fresh fly fish preserved with 16% castor leaf extract was able to maintain the quality of the fresh fly fish for 14 hours of storage. The chemical test results showed that the fresh fly fish with 16% castor leaf extract in 14 hours of storage, the microbiological quality obtained ALT value of 5.03 CFU / g, this fulfills SNI 2729.2013 concerning fresh fish.

scholarly journals Effects of Chitosan-Based Coatings Enriched with Cinnamaldehyde on Mandarin Fruit cv. Ponkan during Room-Temperature Storage

Coatings ◽  
2018 ◽  
Vol 8 (10) ◽  
pp. 372 ◽  
Author(s):  
Yang Gao ◽  
Chaonan Kan ◽  
Ming Chen ◽  
Chuying Chen ◽  
Yuhuan Chen ◽  
...  
Keyword(s):  
Weight Loss ◽  
Room Temperature ◽  
Color Change ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Fruit Storage ◽  
Room Temperature Storage ◽  
Chitosan Coating ◽  
Temperature Storage

The current work aimed to evaluate the efficacy of four coating formulations—chitosan coating (CH), 0.5% cinnamaldehyde + chitosan (0.5% CI–CH), 1.0% cinnamaldehyde + chitosan (1.0% CI–CH), and 1.5% cinnamaldehyde + chitosan (1.5% CI–CH)—on fresh mandarin fruit cv. Ponkan quality maintenance (weight loss, decay rate, total soluble solids, titratable acidity, vitamin C, color index, malondialdehyde, and antioxidant activity) over 100 days of storage at 20 °C. Compared to the control, chitosan treatment effectively reduced the decay and weight loss rates of mandarin fruit cv. Ponkan during storage at room temperature, delayed the decline of nutritional quality in fruits, increased the antioxidant capacity, and inhibited the accumulation of malondialdehyde (MDA). In comparison to chitosan coating, 1.5% CI–CH did not improve the fruit storage effect, but inhibited the normal color change of fruits and increased the accumulation of MDA. Both 0.5% CI–CH and 1.0% CI–CH effectively reduced the rate of fruit decay, improved the quality of fruits after harvest, and delayed fruit aging. Our study suggests that 0.5% CI–CH and 1.0% CI–CH might be good formulations for maintaining the quality of mandarin fruit cv. Ponkan during room-temperature storage.

scholarly journals Physical, Chemical, and Sensory Characteristics of Frozen Salted Edamame During Storage at Room Temperature

2021 ◽  
Vol 2 (1) ◽  
pp. 9-18
Author(s):  
Winda Amilia ◽  
Andi Eko Wiyono ◽  
Dhifa Ferzia ◽  
Andrew Setiawan Rusdianto ◽  
Ida Bagus Suryaningrat ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Cold Storage ◽  
Room Temperature ◽  
Storage Time ◽  
Total Dissolved Solids ◽  
Total Acid ◽  
Room Temperature Storage ◽  
The City ◽  
Temperature Storage

Edamame soybeans are a superior product in Jember Regency. Edamame has the advantage of protein, calcium and iron content. In general, edamame soybeans are a perishable food commodity that must be processed immediately. One of the processed edamame products is frozen salted edamame which is a practical ready-to-eat snack. Frozen salted edamame has attracted the interest of the people of Jember and people outside the city. This product is popular with people outside the city, so they often buy it to take home as a souvenir from Jember Regency. Uncontrolled environmental conditions during the trip with sudden temperature changes without cold storage cause the potential for physical damage or deterioration of quality in frozen salted edamame. Therefore, further observations are needed to determine changes in the quality of frozen salted edamame products during the trip without cold storage at room temperature storage. The purpose of this study was to determine the effect of room temperature storage time on physical quality, chemical quality, and organoleptic quality of frozen salted edamame products. The design of this study used a completely randomized design with a single factor, namely five treatments for different durations (0 hours, 12 hours, 24 hours, 36 hours, and 48 hours after removed from the freezer). The analyzes carried out in this study were the test of texture, color, pH, total dissolved solids, total acid, antioxidant activity, moisture content, and organoleptics. The results showed that the frozen salted edamame product decreased during storage time at room temperature. Based on the results of research, the duration of storage for frozen salted edamame products at room temperature has an effect on the value of color, pH, total dissolved solids, total acid, and water content, but does not affect the texture and antioxidant activity. The quality of the product also decreased in color, taste, aroma, and texture attributes.

scholarly journals LAJU KEMUNDURAN MUTU GONGGONG (Strombus sp.) REBUS PADA PENYIMPANAN SUHU CHILLING DAN RUANG DENGAN MUTU SENSORI

Marinade ◽  
2020 ◽  
Vol 3 (02) ◽  
pp. 139-147
Author(s):  
Vika Annur Syafitri ◽  
Zubaidah Anjar Rezeki ◽  
Azwin Apriandi
Keyword(s):  
Shelf Life ◽  
Research Method ◽  
Room Temperature ◽  
Chilling Temperature ◽  
Room Temperature Storage ◽  
Organoleptic Parameters ◽  
Temperature Storage

This research was conducted to observe the rate of deterioration in the quality of boiled snails (Strombus sp.). Organoleptic is a method of sensory freshness determination. The speed at which a snail decomposed was primarily influenced by the temperature. This study aims to determine the best quality of barking snails stored at chilling and rooming temperatures. Samples of barking snails were taken from Tanjung Unggat water. This research method includes measuring the morphometric, yield, and organoleptic of the barking snail (Strombus sp.). The results showed that the use of chilling temperature could extend the shelf life of boiled barking snails, as evidenced by the high value of the organoleptic parameters compared to barking snails at room temperature storage, based on the organoleptic parameters of frozen clam meat based on SNI 3460.1-2009.

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