scholarly journals Protein Content in Snake Fruit Cultivar Pondoh (Salacca edulis Reinw.) with Aseptic Condition in Room Storage

2019 ◽  
Vol 6 (1) ◽  
Author(s):  
Yulian Dwi Anggraeni Puspa Handoko ◽  
Ahmad Ni'matullah Al-Baarri ◽  
Anang Mohamad Legowo ◽  
Mulyana Hadipernata ◽  
Wisnu Broto
Keyword(s):  
Protein Content ◽  
Room Temperature ◽  
Microbial Contamination ◽  
Storage Temperature ◽  
Chemical Components ◽  
Market Demand ◽  
Tropical Fruit ◽  
Aseptic Condition ◽  
Kjeldahl Method

Snake fruit is a type of tropical fruit with high market demand, however it is easily damaged and approximately ± 7 days at room temperature of shelf life. After 3 days of harvest, quality of snake fruit has decrease in chemical components, such as color, hardness, and proximate. The decline in the quality may also be caused by microbial contamination. This study aimed to determine the protein content of snake fruit during storage at room temperature under aseptic condition. This study was done in storage temperature of 25±5ºC and carried out at 3 times repetition. The protein content of snake fruit was observed for 3 days. The results showed that protein content of snake fruit at the beginning of storage were about 0.5%. Then, the protein content decreased until undetectable by the Kjeldahl method on the third day of storage. As conclusion, the three days of decrease in the protein content could be determined.

scholarly journals Mutu Starter Kering Yoghurt Probiotik Di Berbagai Suhu Selama Penyimpanan

2020 ◽  
Vol 17 (1) ◽  
pp. 15
Author(s):  
NFN Miskiyah ◽  
NFN Juniawati ◽  
Lisha Yuanita
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Room Temperature ◽  
Storage Temperature ◽  
Storage Conditions ◽  
Probiotic Yogurt ◽  
Titratable Acid ◽  
Acid Protein ◽  
Two Factors

<p>Penentuan masa simpan starter kering yoghurt probiotik bermanfaat untuk mengetahui kondisi penyimpanan yang optimal bagi starter kering. Mutu starter kering yang diuji meliputi total bakteri asam laktat/BAL, kadar air dan nilai a . Mutu yoghurt yang diuji meliputi total BAL, pH, total asam tertitrasi, kadar protein dan mutu organoleptik. Penelitian ini menggunakan metode eksperimen Rancangan Acak Lengkap pola Faktorial (RALF). Hasil penelitian menunjukkan suhu dan waktu penyimpanan starter kering pada suhu <em>freezer </em>(-200C) lebih baik dibandingkan penyimpanan pada suhu <em>refrigerator </em>(5°C) maupun pada suhu ruang (27°C). Pada penyimpanan suhu freezer selama 8 minggu menunjukkan viabilitas sel starter kering 6,24 log CFU/g, dengan jumlah total BAL pada yoghurt probiotik hasil rehidrasi 11,52 log CFU/mL, Kadar air 4,71%, pH 4,66, Total asam tertitrasi (TAT) 1,56 dan kadar protein 5,68%. Penyimpanan starter di <em>freezer </em>menghasilkan yoghurt probiotik yang secara organoleptik (tekstur, aroma, rasa, konsistensi dan warna) lebih disukai dibandingkan dengan disimpan dalam <em>refrigerator </em>dan suhu ruang.</p><p> </p><p><strong><em>Quality Of Dry Starter Of Probiotic Yoghurt At Different Temperature During Storage</em></strong></p><p>Shelf life determination of probiotic yogurt dry starter is useful to obtain the optimal storage conditions for dry starter. The quality of dry starter tested included total lactic acid bacteria/LAB, water content, and Aw value). The quality of the dry starter included total LAB, pH, total titratable acid, protein content, and organoleptic quality. This research used completely randomized factorial design experimental method with two factors. Result showed that temperature and storage time of the dry starter at freezer (-200C) better than storage at refrigerator temperature (5°C) and at room temperature (27°C). The storage temperature of freezer for 8 weeks showed the viability of dry starter cell 6.24 log CFU/g, with total amount of LAB on rehydrated probiotic yogurt 11.52 log CFU/mL, 4.71% water content, pH 4.66, Total titratable acid (TAT) 1.56 and protein content 5.68%. Storage of the starter in freezer produces probiotic yogurt which organoleptically (texture, aroma, taste, consistency and color) were preferred compared to stored in a refrigerator and room temperature.</p>

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 storage temperature on the quality of kepok banana (Musa paradisiaca formatypica)

2021 ◽  
pp. 17-47
Author(s):  
Andi Nur Faidah Rahman ◽  
Victor Crystaline Muhammad ◽  
Februadi Bastian
Keyword(s):  
Shelf Life ◽  
Skin Color ◽  
Room Temperature ◽  
Storage Temperature ◽  
Chilling Injury ◽  
Soluble Solids ◽  
Total Acid ◽  
Cold Temperatures ◽  
Fruit Skin

Kepok bananas are processed bananas that have ABB genotype, the letter B indicates that banana kepok has a stronger resistance to disease and chilling injury in cold temperatures storage. Storage at cold temperatures can extend the shelf life of bananas, because cold temperatures can slow down the respiration and enzymatic processes. The purpose of this study is to observe the effect of storage temperature on quality and shelf life, and to determine optimum storage temperature. The method used is storage temperature at room, 15oC and 10oC until the banana is damaged. The parameters observed were respiration patterns, weight loss, hardness, fruit skin color, total acid, vitamin C, pH, and total soluble solids. The results showed that bananas stored at cold temperatures (10oC and 15oC) can last up to 20 days while at room temperature only lasts for 10 days. Kepok bananas stored at 10oC have not shown symptoms of chilling injury.

scholarly journals The Effect of Tempeh Gembus Substitution on Protein Content, Calcium, Protein Digestibility and Organoleptic Quality of Meatballs

2019 ◽  
Vol 7 (3) ◽  
pp. 828-841
Author(s):  
Audrey Mutiara Setya Arini ◽  
Diana Nur Afifah ◽  
Fillah Fithra Dieny
Keyword(s):  
Protein Content ◽  
Protein Digestibility ◽  
General Category ◽  
High Calcium ◽  
Kjeldahl Method ◽  
Preliminary Study ◽  
Two Stages ◽  
And Control

Osteopenia is a sign of osteoporosis that usually occurs in adolescent aged 18-24 years. One of the efforts to manage osteopenia is by giving a high calcium diet. Meatballs substituted by tempeh gembus can be used as an alternative to local food-based snacks as source of calcium. To analyze the effect of the substitution of tempeh gembus on the protein content, calcium, digestibility of the protein, and the acceptability of meatballs. The study was conducted in two stages, there are preliminary study and main study, and using randomized single factor experimental, tempeh gembus levels (25%, 50%, 75%, 100%) and control (0% tempeh gembus). The analysis of the content of protein was conducted using Kjeldahl method, calcium contents using Uv-Vis spectrophotometer, and protein digestibility using in-vitro method. Data was analyzed with mann-whitney. Organoleptic tests were carried out by hedonic testing of 30 semi-trained panelists. Substitution of tempeh gembus had significant effect on the protein contents and protein digestibility, but not significant effect on the calcium contents. Formulation with 25% tempeh gembus substitution was found to be a best formulation of meatballs containing protein content of 8.03%, calcium contents of 351.19 mg / 100 g, and protein digestibility of 53.22%. Meatball with 25% tempeh gembus with 78 mg per serving is sufficient for nutrition label reference in general category, 13% energy; protein by 11%; calcium by 25%.

Influence of processing methods on shelf life and nutritional quality of Clarias gariepinus fillets

2020 ◽  
Vol 34 (2) ◽  
pp. 143-151
Author(s):  
U.D. Enyidi ◽  
F.N. Joseph
Keyword(s):  
Shelf Life ◽  
Protein Content ◽  
Water Activity ◽  
Proximate Composition ◽  
Room Temperature ◽  
Clarias Gariepinus ◽  
Proximate Analysis ◽  
Processing Methods ◽  
The Stability

The study evaluated effects of different processing methods (charcoal smoking, electric and gas drying) on proximate composition and stability status in fillets of Clarias gariepinus. The stability indices were evaluated after 60-days storage of the processed fish. Standard methods were employed in all the analyses. The results showed that electric-dried fillets recorded the highest protein content (16.97±0.12%), the lowest water activity (0.49±0.05mg/100g), the highest water resumption (60%) at room temperature and the lowest TVB-N value of 5.0±0.01mg/100g. Proximate analysis revealed that smoked fillets had the lowest protein content of 11.30±0.08%, the highest lipid (6.99±0.15%), the highest water activity 0.71±0.14 and the lowest water resumption at room temperature (36.5%). Fish fillets processed with gas oven had intermediate values of various indices tested when compared with other methods. Keywords: Smoking, electric drying, gas drying, shelf life, proximate composition

scholarly journals Perubahan Kualitas Bakasang Ikan Malalugis (Decapterus kurroides) Selama Penyimpanan

Jurnal MIPA ◽  
2015 ◽  
Vol 4 (2) ◽  
pp. 25
Author(s):  
Irene V. Sani ◽  
Feti Fatimah ◽  
Vanda S. Kamu
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Storage Time ◽  
Fat Content ◽  
Oven Method ◽  
Kjeldahl Method

Telah dilakukan penelitian tentang kualitas bakasang ikan malalugis (Decapterus kurroides) selama penyimpanan. Adapun kajian yang dilakukan meliputi pengujian kadar air dengan metode oven, kadar lemak dengan metode soxhletasi, serta kadar protein dengan metode kjeldahl. Berdasarkan pengujian yang dilakukan didapatkan kadar air bakasang hasil penelitian semakin meningkat selama penyimpanan dari minggu pertama sampai minggu ke empat yaitu sebesar 13,5% - 26,5%. Kandungan protein bakasang hasil penelitian menurun selama penyimpanan dari minggu pertama sampai minggu ke empat yaitu berkisar antara 4,666% - 3,855%. Sedangkan kadar lemak bakasang hasil penelitian semakin menurun yaitu berkisar antara 27,23% - 20,97%. Hasil penelitian menunjukkan lama penyimpanan mempengaruhi kualitas bakasang.A research about the quality of the fish bakasang malalugis (Decapterus kurroides) during storage bakasang. The study was conducted on the testing of water content by oven method, fat content by soxhletasi method,  and protein content by the Kjeldahl method. Based on tests found the water content of research bakasang was increasing during storage of the first week to the fourth week was equal to 13.5% - 26.5%. Protein content of research bakasang results was decreasing during storage from the first week to the fourth week in range between 4.666% - 3.855%. Fat content of bakasang research was decreasing in range between 27.23% - 20.97%. The results showed storage time affects the quality bakasang.

scholarly journals Postharvest calcium chloride application maintains shelf life and quality of loquat (Eriobotrya japonica L.) fruit

2021 ◽  
pp. 1-6
Author(s):  
Shaukat Hussain ◽  
Zahoor Hussain ◽  
Faheem Khadija ◽  
Muhammad Raza Salik ◽  
Mujahid Ali ◽  
...  
Keyword(s):  
Shelf Life ◽  
Calcium Chloride ◽  
Room Temperature ◽  
Titratable Acidity ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Eriobotrya Japonica ◽  
Tropical Fruit ◽  
Internal Browning

Loquat (Eriobotrya japonica L.) is an important sub-tropical fruit with very limited postharvest life. Therefore, in the current study, we investigated the effect of calcium chloride (CaCl2) treatments on the shelf life and quality of loquat fruit. After harvest loquat fruit treated with different concentrations of CaCl2 viz. 2%, 4% and 6% for 2 min were kept at room temperature (30±2oC) for 5 and 10 days. Untreated fruit were kept as control. The results showed that fruit treated with 6% CaCl2 exhibited minimum fruit weight loss (9.1%), external browning (8.83%), and internal browning (9.1%) after 10 days shelf period in contrast with control fruit. Lowest total soluble solids contents (9.11%), highest titratable acidity (0.53%) and juice (28%) contents were found in fruit treated with 6% CalCl2 as compared to other treatments. In conclusion, among the tested treatments, application of highest level of CaCl2 (6%) effectively maintained the quality of loquat fruit a room temperature.

scholarly journals PERUBAHAN KUALITAS BAWANG MERAH (Allium Ascalonicum L.) SELAMA PENYIMPANAN PADA TINGKAT KADAR AIR DAN SUHU YANG BERBEDA ((Allium ascalonicum l.) During Storage at Different Temperature and Water Content)

2017 ◽  
Vol 11 (2) ◽  
pp. 108 ◽  
Author(s):  
A.Khairun Mutia ◽  
Y.Aris Purwanto ◽  
Lilik Pujantoro
Keyword(s):  
Weight Loss ◽  
Water Content ◽  
Room Temperature ◽  
Storage Temperature ◽  
High Water ◽  
High Water Content ◽  
Storage Losses ◽  
And Storage ◽  
Estimation Quality

<p>Bawang merah merupakan salah satu jenis komoditas yang menjadi kebutuhan masyarakat. Namun bawang merah sangat mudah mengalami perubahan mutu seperti susut bobot, perubahan volatile dan mengalami kerusakan karena memiliki kandungan air yang tinggi, sehingga diperlukan metode penyimpanan yang baik untuk mempertahankan kesegarannya selama penyimpanan. Salah satu cara untuk mempertahankan kesegaran dan kualitas bawang merah adalah menyimpan pada suhu rendah dengan tingkat kadar air tertentu. Adapun tujuan dari penelitian ini untuk mengetahui tingkat kadar air dan suhu penyimpanan yang mempertahankan mutu bawang merah konsumsi, serta pendugaan mutu bawang merah hingga penyimpanan 6 bulan. Bawang merah dikeringkan hingga kadar air mencapai 85% dan 80% kemudian dimasukkan kedalam kemasan rajut masing-masing sebanyak 2 kg dan dilakukan penyimpanan pada suhu 5°C dengan RH 65-70%, 10°C dengan RH 65-70% dan suhu ruang (25-30°C) dengan RH 52-88% selama 8 minggu. Dari hasil penelitian menunjukkan bahwa penyimpanan bawang merah yang terbaik pada kadar air 80% dengan suhu 5°C RH 65-70%, menghasilkan susut bobot 7,06%, kadar air 79,48%, kerusakan 0,37%, kekerasan 4,38 N, dan VRS 26,53 ?Eq/g. Berdasarkan pendugaan daya simpan, susut bawang merah hingga penyimpanan 6 bulan dengan penyimpanan pada suhu 5°C dengan kadar air 80% sebesar 21,466%.</p><p>Kata kunci :bawang merah, suhu, kadar air, penyimpanan, kualitas.</p><p>English Version Abstract</p><p>Shallot is one of the types of commodities into the needs of society. But shallots are very susceptible to changes in quality such as weight loss, changes in the volatile and damaged because it has a high water content, so it needed a good storage method for maintaining freshness during storage. One way to maintain the freshness and quality of shallot is storing at low temperatures with a certain level of water content. The aim of this study was to determine the level of water content and storage temperature to maintain the quality of shallot consumption, and shallot estimation quality until 6 months of storage. Shallots were dried to water content reached 85% and 80% and then inserted into the knited packaging each of 2 kg and then stored at 5°C with RH 65-70%, 10°C with RH 65-70% and room temperature (25-30°C) with RH 52-88% for 8 weeks. The result of the experiment showed that storage of shallot in water content of 80% at 5°C RH 65-70%, resulting in a weight loss of 7,06%, the water content of 79.48%, disorder 0,37%, hardness 4,18 N and VRS 26.53 ?Eq / g. Based on the estimation of shelf life, storage losses of shallot until 6 months with storage at 5 °C with water content of 80% of to 21.466%.</p><p>Keywords :shallot, suhu, water content, storage, quality.</p>

Effect of the Packing Material and Temperature on the Quality Characteristics of Dehydrated Carrot during Storage

2013 ◽  
Vol 448-453 ◽  
pp. 1115-1118
Author(s):  
Xiao Xiao Zhao ◽  
Dan Wang ◽  
Yue Ma ◽  
Xiao Yan Zhao
Keyword(s):  
Thermal Degradation ◽  
Room Temperature ◽  
Storage Temperature ◽  
Degradation Kinetics ◽  
Aluminum Foil ◽  
Packing Material ◽  
Thermal Degradation Kinetics ◽  
First Order ◽  
Kinetics Of

In order to maintain quality of dehydrated carrot during storage, the effect of storage temperature and packing material on dehydrated carrot was studied. Quality changing of dehydrated carrot packed in aluminum foil bag (AF) and high-density polyethylene (HDPE) at low temperature or room temperature were evaluated during storage. The results showed that the quality of samples in four packing methods had a reduction. The samples in AF underwent the least reduction in quality. The thermal degradation kinetics of carotenoids in dehydrated carrot was followed the first order thermal degradation kinetics reaction. The retention of carotenoids in AF was higher than that in HDPE. The k was the least. The value of non-enzymatic browning (NEB) increased. Samples in HDPE had lower quality than the samples in AF.

scholarly journals Pengaruh Suhu Penyimpanan Obat Kapsul Komersil Terhadap Organoleptik

2020 ◽  
Vol 2 (1) ◽  
pp. 10-17
Author(s):  
Venny Diah Ningsih
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Room Temperature ◽  
Storage Temperature ◽  
Drug Product ◽  
Ascorbic Acid Content ◽  
Cold Temperature ◽  
Excessive Heat ◽  
Long Time

Medicinal products have quality standards or qualities that are very important to determine the therapeutic effect of a drug. One of the external factors that affect drug quality is temperature, because temperature can affect the instability of the quality of a drug product. This study aims to determine the effect of storage temperature of commercial capsule drugs on organoleptic. The research method uses a quantitative approach and experimental method by measuring the ascorbic acid content of the vitamin C tablet drug samples, with variations in temperature, namely cold (5°C), room temperature (27°C) and excessive heat (48°C) for a long time 180 minutes time. The results showed that temperature had a significant effect on the content of ascorbic acid in commercial vitamin C tablets with the results in sample I cold temperature (5°C) 101.2%, room temperature (27°C) 97.6% and overheating temperature (48°C). 90.5%. In sample II the cold temperature (5°C) was 101.8%, the room temperature (27°C) was 103.3% and the overheat temperature (48°C) was 95.3% after 180 minutes of storage.   Keywords: Temperature, Capsule Medicine, Organoleptic ABSTRAK   Mutu atau kualitas suatu produk obat merupakan faktor penting untuk mengetahui efek terapetik dari suatu obat. Salah satu faktor eksternal yang dapat mempengaruhi mutu obat adalah suhu karena dapat mempengaruhi ketidakstabilan sifat fisikakimia senyawa aktif dalam sediaan. Penelitian ini bertujuan untuk mengetahui pengaruh suhu penyimpanan obat kapsul komersil terhadap organoleptik. Metode penelitian menggunakan pendekatan kuantitatif dan eksperimental dengan cara mengukur kadar asam askorbat dari sampel obat tablet vitamin C dengan variasi suhu yaitu dingin (5°C), suhu ruang (27°C) dan suhu panas berlebih (48°C) dengan lama waktu simpan 180 menit. Hasil penelitian menunjukkan bahwa suhu berpengaruh secara nyata terhadap kandungan asam askorbat dalam obat tablet vitamin C komersil dengan hasil pada sampel I suhu dingin (5°C) 101.2%, suhu ruang (27°C) 97.6% dan suhu panas berlebih (48°C) 90.5%. Pada sampel II suhu dingin (5°C) 101.8%, suhu ruang (27°C) 103.3% dan suhu panas berlebih (48°C) 95.3% setelah 180 menit penyimpanan.   Kata Kunci: Suhu, Obat Kapsul, Organoleptik

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