scholarly journals Turbinaria conoides Extract Increases the Storability of Red Nile Fillet at Cold Temperatures

2019 ◽  
Vol 21 (1) ◽  
pp. 1
Author(s):  
Amir Husni ◽  
Latif Sahubawa ◽  
Imam Arda Perdana
Keyword(s):  
Low Temperature ◽  
Shelf Life ◽  
Antibacterial Agents ◽  
Plate Count ◽  
Total Volatile ◽  
Cold Temperatures ◽  
Red Tilapia ◽  
Extract Solution ◽  
Turbinaria Conoides

The aim of the research was to assess the effect of Turbinaria conoides extract as a natural antibacterial agents on shelf life of red tilapia fillet at low temperature. The fresh red tilapia fillet soaked with a Turbinaria conoides extract solution for 30 minutes at various concentration of 0.0%; 0.5%: 1.0%; 1.5% and 2.0%, than stored at low temperature (4°C) for 12 days with four days interval observation, repeteadly. The parameter observed wereTotal Plate Count (TPC), Total Volatile Base (TVB), pH and scoring. The result showed that Turbinaria conoides extract able to maintain shelf life of red tilapia fillet at low temperature up to 12 days based on the content of TPC and TVB. Turbinaria conoides extract can maintain the score of appearance and texture of red tilapia up to 8 days. The treatment 1.5% of Turbinaria conoides extract was the best treatment in maintaining shelf life of red tilapia fillet at low temperature based on the parameters of TPC, TVB, appearance and texture.

scholarly journals PENGGUNAAN EKSTRAK RUMPUT LAUT Padina sp. UNTUK PENINGKATAN DAYA SIMPAN FILET NILA MERAH YANG DISIMPAN PADA SUHU DINGIN (The Use of Seaweed Padina sp. Ectract to Extent Shelf Life of Refrigerated Red Nile Fillet)

2014 ◽  
Vol 34 (03) ◽  
pp. 239 ◽  
Author(s):  
Amir Husni ◽  
Ustadi Ustadi ◽  
Andi Hakim
Keyword(s):  
Low Temperature ◽  
Shelf Life ◽  
Plate Count ◽  
Total Volatile ◽  
Extract Solution ◽  
Total Plate Count ◽  
Determine Effect

The aim of the research was to determine effect of Padina sp. extract on shelf life of red nile fi llet during storage at low temperature. Red nile fi llet was soaked up into Padina sp. extract solution at various concentration of 0; 0.5%; 1%; 1.5%; and 2% for 30 minutes, then was stored in chilling room for 10 days. The observation was carried out every 2 days. Theparameters observed were pH, Total Plate Count (TPC), Total Volatile Base-Nitrogen (TVB-N), and organoleptic still be tests. The results showed that the different concentration of Padina sp. extract yielded the signifi cant effect (P<0,05) on pH, TPC, TVB-N and organoleptic of the red nile fi llet. The treatment of Padina sp. extract on red nile fi llet can stillbe consumed up to 8 days of storage based on TPC, TVB, and organoleptic namely odor and texture. The treatment 1%of Padina sp. extract was the best treatment in maintaining shelf life of red nile fi llet stored at low temperature.Keywords: Fillet, red nile, shelf life, Padina sp. ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penggunaan ekstrak Padina sp. terhadap daya simpan fi let nila merah selama penyimpanan pada suhu dingin. Filet nila merah direndam selama 30 menit dalam larutan ekstrak Padina sp. dengan konsentrasi: kontrol; 0,5%; 1%; 1,5%; dan 2%, kemudian disimpan pada chilling room selama 10 haridengan selang waktu pengamatan setiap 2 hari. Parameter yang diamati meliputi: pH, Total Plate Count (TPC), Total Volatile Base-Nitrogen (TVB-N), dan organoleptik. Hasil penelitian menunjukkan bahwa penggunaan ekstrak Padina sp. yang berbeda memberikan pengaruh nyata (P<0,05) terhadap nilai pH, kandungan bakteri total, kandungan TVB-N, dan nilai organoleptik keseluruhan fi let nila merah selama 10 hari penyimpanan pada suhu dingin. Filet nila merah yang diberi ekstrak Padina sp. masih layak dikonsumsi sampai hari ke-8. Penggunaan ekstrak Padina sp. 1% merupakan perlakuan terbaik dalam mempertahankan kesegaran fi let nila merah yang disimpan pada suhu dingin.Kata kunci: Filet, nila merah, daya simpan, Padina sp.

scholarly journals Physical, Chemical, and Microbiological Characteristics of Ronto During Storage

2017 ◽  
Vol 19 (3) ◽  
pp. 348
Author(s):  
Rita Khairina ◽  
Muhammad Nur Cahyanto ◽  
Tyas Utami ◽  
Sri Rahardjo
Keyword(s):  
Low Temperature ◽  
Room Temperature ◽  
Total Volatile ◽  
Cold Temperatures ◽  
Closed Container ◽  
Microbial Counts ◽  
Physical Chemical ◽  
Microbiological Characteristics

<p>Abstract<br />The purpose of this study was to determine the physical, chemical, and microbiological changes of ronto during storage at room and cold temperatures. Ronto was prepared by mixing fresh shrimp, salt, and rice with a ratio of 7 : 1 : 2 and fermented in a closed container for 14 days. Ronto produced was stored at room and cold (5oC) temperatures. Samples were withdrawn every 4 weeks and analyzed for its physical, chemical, and microbiological characteristics. The characteristic changes of ronto stored at low temperature were generally slower than those at room temperature. The changes in colour, viscosity, acidity, total volatile bases, and microbial counts were lower in ronto kept at 5oC compared to those in ronto kept at room temperature. The colour of ronto stored at low temperature remained red after 20 weeks, whereas the colour of ronto kept at room temperature turned brownish after 20 weeks.</p>

scholarly journals Methyl Red Indicator on Smart Packaging as a Freshness Sensor for Tilapia Fillets

2019 ◽  
pp. 1-9
Author(s):  
Kinanthi Ayu Sariningsih ◽  
Iis Rostini ◽  
Kiki Haetami
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Plate Count ◽  
Methyl Red ◽  
Total Volatile ◽  
Film Sensor ◽  
Smart Packaging ◽  
Color Changes ◽  
Total Plate Count ◽  
Tilapia Fillets

This research aims to analyze the response of methyl red indicator film sensor label color changes on smart packaging in detecting the freshness of tilapia fillets over a shelf life of 10 hours at room temperature (± 25ºC). This research uses a comparative descriptive method. The parameters observed were pH values, total plate count (TPC) and total volatile base nitrogen (TVBN). The results of this research indicate that the response of the film label consists of several concentrations of methyl red namely control (0%); 0.05%; 0.5% and 1%. The best results from film sensor label response is 0.05% Methyl red concentration in detecting the freshness of tilapia fillets and showed the most rapid response to changing the color of the label at the observation of the 7th hours during storage of 10 hours with 8 times the observation time. The freshness of tilapia fillets has decreased quality with changes in pH that tend to fluctuate ie the pH has decreased and then rose again as the color changes are indicated by the film label from yellow to reddish-orange. Total volatile base nitrogen (TVBN) and total plate count (TPC) during the observation showed a trend towards the same graph results, namely, the longer shelf life will increase the decrease in freshness quality of tilapia fillets with marked decay. Therefore, the freshness level of tilapia fillets can be determined by the smart packaging sensor methyl red indicator label at room temperature storage (± 25ºC).

scholarly journals Daya terima dan kandungan mutu bakso ikan kambing-kambing (Abalistes stellaris) dengan penambahan asap cair dan simpan pada suhu dingin

2017 ◽  
Vol 4 (2) ◽  
pp. 59
Author(s):  
Dwi Apriliani AGS ◽  
Nurhayati Nurhayati
Keyword(s):  
Escherichia Coli ◽  
Low Temperature ◽  
Plate Count ◽  
Cold Temperatures ◽  
Liquid Smoke ◽  
Organoleptic Test ◽  
Total Plate Count ◽  
Fishery Products ◽  
Natural Preservatives

Pada umumnya masyarakat gemar dengan olahan bakso ikan. Namun, Kendala yang dihadapi adalah bakso tersebut mudah terdegradasi oleh bakteri pembusuk dan tidak tahan lama. Pengawet alami yang aman untuk produk perikanan salah satunya adalah asap cair dan penyimpanan suhu dingin. Tujuan penelitian bakso ikan kambing-kambing asap untuk mengetahui daya terima masyarakat (uji organoleptik), Escherichia coli, Angka Lempeng Total dan Salmonella, Dengan konsentrasi penambahan asap 1%, 3%, dan 5% serta lama penyimpanan 0, 10, 20, 30 hari pada suhu dingin. Hasil penelitian menunjukkan bahwa Konsentrasi asap cair yang berbeda memberi pengaruh nyata (P>0,05) terhadap daya terima (Uji Organoleptik) dan daya simpan pada suhu dingin bakso Ikan Kambing-kambing. Selanjutnya kandungan mutu meliputi E.coli dan ALT berpengaruh nyata (p> 0,05) terhadap konsentrasi asap cair dan lama simpan pada suhu dingin. Namun terhadap Salmonella tidak berpengaruh nyata (p<0,05).Nowdays fish meatball process was delighted by people. However, the obstacles faced are degraded easily by bacteria decay and nondurable. Liquid smoke is one of the safe natural preservatives for fishery products. The purpose of this study was to find out the acceptance of people regarding Organoleptic test, Escherichia coli, Total Plate Count (ALT), and Salmonella 1%, 3%, and 5% then 0 , 10, 20, 30 days were concentrations added of liquid smoke and  during storage at cold temperatures respectively. The results showed that applying different liquid smoke concentrations and storability gave a significant effect (P>0.05) on acceptance of people of kambing-kambing fish. The quality content of E.coli and ALT had significant effect (p> 0.05) respectively on liquid smoke concentrations and during storage at low temperature but had no significant effect on Salmonella.

scholarly journals Physical, Chemical, and Microbiological Characteristics of Ronto During Storage

2016 ◽  
Vol 19 (3) ◽  
pp. 348 ◽  
Author(s):  
Rita Khairina ◽  
Muhammad Nur Cahyanto ◽  
Tyas Utami ◽  
Sri Rahardjo
Keyword(s):  
Low Temperature ◽  
Room Temperature ◽  
Total Volatile ◽  
Cold Temperatures ◽  
Closed Container ◽  
Microbial Counts ◽  
Physical Chemical ◽  
Microbiological Characteristics

The purpose of this study was to determine the physical, chemical, and microbiological changes of ronto during storage at room and cold temperatures. Ronto was prepared by mixing fresh shrimp, salt, and rice with a ratio of 7 : 1 : 2 and fermented in a closed container for 14 days. Ronto produced was stored at room and cold (5o C) temperatures. Samples were withdrawn every 4 weeks and analyzed for its physical, chemical, and microbiological characteristics. The characteristic changes of ronto stored at low temperature were generally slower than those at room temperature. The changes in colour, viscosity, acidity, total volatile bases, and microbial counts were lower in ronto kept at 5o C compared to those in ronto kept at room temperature. The colour of ronto stored at low temperature remained red after 20 weeks, whereas the colour of ronto kept at room temperature turned brownish after 20 weeks.

scholarly journals The effect of a novel low temperature-short time (LTST) process to extend the shelf-life of fluid milk

SpringerPlus ◽  
2016 ◽  
Vol 5 (1) ◽  
Author(s):  
Phillip R. Myer ◽  
Kyle R. Parker ◽  
Andrew T. Kanach ◽  
Tengliang Zhu ◽  
Mark T. Morgan ◽  
...  
Keyword(s):  
Low Temperature ◽  
Shelf Life ◽  
Short Time ◽  
Fluid Milk

scholarly journals Effect of Humidity-Controlled Dehydration on Microbial Growth and Quality Characteristics of Fresh Wet Noodles

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 844
Author(s):  
Jun-Jie Xing ◽  
Dong-Hui Jiang ◽  
Zhen Yang ◽  
Xiao-Na Guo ◽  
Ke-Xue Zhu
Keyword(s):  
Shelf Life ◽  
Microbial Growth ◽  
Treatment Time ◽  
Positive Influence ◽  
Quality Characteristics ◽  
Plate Count ◽  
Cooking Properties ◽  
Total Plate Count ◽  
Different Temperatures

Humidity-controlled dehydration (HCD) was innovatively applied in this paper to control the growth of microorganisms in fresh wet noodles (FWN). Effects of HCD treatment with different temperatures (40, 60 or 80 °C), relative humidity (RH, 50%, 70% or 90%) and treatment time (5–32 min) on the total plate count (TPC), the shelf-life, and qualities of FWN were investigated. The results showed that HCD reduced the initial microbial load on the fresh noodles and extended the shelf-life up to 14–15 days under refrigeration temperature (10 °C). A 1.39 log10 CFU/g reduction for the initial TPC was achieved after HCD treatment at the temperature of 60 °C and RH of 90%. HCD with higher RH had a more positive influence on quality improvement. The L* values, the apparent stickiness, and the cooking properties of the noodle body were improved by HCD while good sensory and texture quality of noodles were still maintained after the dehydration process.

Analysis of Micro Structure and the Resistivity of Cu / Ni Thin Coat as a Low Temperature Sensor Using Electroplating Method Assisted with Magnetic Field outside of the Ion Flow

2021 ◽  
Vol 885 ◽  
pp. 141-147
Author(s):  
Winda Noor Santi ◽  
Moh. Toifur
Keyword(s):  
Magnetic Field ◽  
Low Temperature ◽  
Liquid Nitrogen ◽  
Micro Structure ◽  
Medical Field ◽  
Cold Temperatures ◽  
Ion Flow ◽  
Resistance Temperature Detector ◽  
Temperature Detector

Preservation of materials using liquid nitrogen media has been widely used. One of them is used in the medical field, namely cryonic technology. Cryonics is a method of preservation at cold temperatures using a cryoprotectant in liquid nitrogen. To maintain the quality of the material, a sensor that can detect the temperature of liquid nitrogen is needed. Low temperature sensors with Cu and Ni based Resistance Temperature Detector with layers (RTD) have been made, but these sensors have a layer of Ni deposits that are not yet homogeneous. So quality improvement is needed by adding an external magnetic field. Based on this, the aim of this research is to synthesize a thin layer of Cu / Ni using electroplating method assisted by external magnets parallel to the ion currents

scholarly journals UMUR SIMPAN SAMBAL PARI (Dasyatis Sp.) ASAP YANG DIKEMAS JAR PADA BEBERAPA CARA PEMASAKAN DENGAN METODE PENDUGAAN ACCELERATED SHELF-LIFE TESTING (ASLT)

2020 ◽  
Vol 13 (2) ◽  
pp. 118
Author(s):  
Dian Rachmawanti Affandi ◽  
Adhitya Pitara Sanjaya ◽  
Santi Rahma Mardiana
Keyword(s):  
Shelf Life ◽  
Plate Count ◽  
Life Testing ◽  
Total Plate Count

<p>Penambahan ikan pari asap pada pembuatan sambal dapat menjadi alternatif pengolahan ikan pari asap dan menghasilkan sambal dengan cita rasa khas. Selama penyimpanan, sambal mengalami penurunan mutu secara mikrobiologi serta menyebabkan perubahan aroma dan timbulnya asam pada sambal sehingga produk ditolak oleh konsumen. Penelitian ini bertujuan untuk mengetahui pengaruh variasi cara kualitas sensoris, kimiawi, dan mikrobiologis sambal ikan pari asap kemasan <em>jar </em>kaca selama penyimpanan, umur simpan sambal, serta menentukan cara pemasakan untuk memperpanjang umur simpan sambal. Pengemasan menggunakan <em>jar </em>kaca dan variasi cara pemasakan pada sambal ikan pari asap dilakukan untuk mencegah penurunan mutu. Variasi cara pemasakan yang dilakukan yaitu pemasakan kering (P1), pemasakan setengah kering (P2), dan pemasakan kering dengan penambahan minyak setelah pemasakan (P3). Selanjutnya, untuk memenuhi standar keamanan pangan dan sebagai jaminan mutu dilakukan pendugaan umur simpan sambal ikan pari asap menggunakan metode ASLT model Arrhenius yang memiliki waktu pengujian relatif singkat dengan ketepatan dan akurasi tinggi.  Parameter yang diuji adalah sensoris aroma, total asam tertitrasi (TAT), dan <em>total plate count </em>(TPC). Penurunan mutu sambal diamati pada penyimpanan suhu 35˚C, 45˚C dan 55˚C selama 48 jam dengan waktu pengamatan setiap 12 jam sekali. Berdasarkan hasil peneli tian, tiga variasi cara pemasakan sambal ikan pari asap memiliki penurunan mutu yang berbeda-beda selama penyimpanan. Umur simpan sambal ikan pari asap kemasan <em>jar</em> kaca menurut parameter kritis TAT pada cara pemasakan kering (P1) pada suhu 30˚C adalah 165,95 jam. Pada variasi pemasakan setengah kering (P2), umur simpan sambal pada suhu 30˚C adalah 155,04 jam. Pada variasi pemasakan kering dengan penambahan minyak (P3), umur simpan sambal pada suhu 30˚C adalah 197,96 jam. Variasi pemasakan kering dengan penambahan minyak goreng setelah pemasakan merupakan cara terbaik untuk memperpanjang umur simpan sambal ikan pari asap kemasan <em>jar </em>kaca.</p><p> </p><br clear="ALL" /><p> </p>

scholarly journals Pengaruh kemasan plastik dan suhu penyimpanan terhadap masa simpan buah manggis (Garcinia mangostana L)

2016 ◽  
Vol 1 (1) ◽  
pp. 977-984
Author(s):  
Nurita Agustia ◽  
Raida Agustina ◽  
Ratna Ratna
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Economic Value ◽  
Garcinia Mangostana ◽  
Cold Temperatures ◽  
Plastic Packaging ◽  
And Storage

Abstrak. Merupakan salah satu komoditi buah-buahan yang memiliki nilai ekonomi dan banyak digemari masyarakat. Manggis merupakan salah satu buah yang memiliki umur simpan yang relatif singkat, setelah itu manggis akan menjadi busuk dan tidak layak lagi bila di simpan di ruangan, Oleh karena itu perlu dilakukan pengemasan dan penyimpanan pada suhu dingin untuk mempertahankan masa simpan buah manggis. Penelitian ini bertujuan untuk melihat pengaruh kemasan plastik dan suhu penyimpanan terhadap masa simpan buah manggis.Abstract. Is one of the commodities fruits that have economic value and much-loved community. Mangosteen is a fruit that has a relatively short shelf life, after that mangosteen will be rotten and unfit when stored in the room, therefore it is necessary for packaging and storage at cold temperatures to preserve the shelf life of the mangosteen fruit. This study aims to look at the effect of plastic packaging and storage temperature on the shelf life of the mangosteen fruit.

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