27 research outputs found
Physicochemical and Sensory Properties of Pumpkin (Cucurbita moschata D) and Arrowroot (Marantha arundinaceae L) Starch-based Instant Porridge
Get PDFPumpkin is a potential source of vitamin A and antioxidant. Arrowroot starch as the source of carbohydrates contains a low glycemic index. However, the utilization of pumpkin and arrowroot starch as the source of food products is still limited. Both ingredients can be processed into nutritious food with practical servings. The objective of the research was to investigate the effect of pumpkin and arrowroot starch ratio and the rotation speed of the drum dryer on the physiochemical properties and the acceptability of the instant porridge. The various ratios of pumpkin and arrowroot starch in the study were 1:1, 2:1, 3:1, 4:1, and 5:1. The process of making instant porridge from pumpkin and arrowroot starch was using a drum dryer with a rotation speed at 1 and 1.5 rpm and a saturated steam pressure at 1 bar. The porridge yield was tested for physiochemical properties and acceptability. The variables of pumpkin to arrowroot starch and the rotation speed of the drum dryer affected the physical and chemical properties, and the acceptability of the instant porridge yielded. Based on amylograph characteristics, the instant porridge had amylograph profile type C, except on pumpkin and arrowroot starch in a ratio of 5:1 with drum dryer rotation speed at 1 rpm. Â The best and most acceptable instant porridge according to the panelists was obtained at the ratio of 5:1 with 1.5 rpm speed.Â
LAJU RESPIRASI, KANDUNGAN GULA DAN ASAM DARI BEBERAPA BUAH DAN SAYUR SELAMA MASA PENYIMPANAN DALAM ATMOSFIR TERMODIFIKASI
Get PDFBeberapa buah (salak Pondoh dan pisang Raja) dan sayur (cabai merah dan terung) disimpandalam kontainer atmosfir termodifikasi dalam suhu ruang untuk mengetahui laju respirasi dankandungan gula dan asam dari masing-masing komoditas. Besarnya laju respirasi padakondisi atmosfir termodifikasi O2:CO2:N2=20:5:75 pada suhu ruang cabai merah besar, salakPondoh, pisang Raja dan terung berturut-turut adalah 40,96, 17,05, 21,56 dan 38, 58mg/kg/jam.Kandungan gula (oBrix) di awal penyimpanan masa penyimpanan mula-mula turun di harikedua kemudian terus naik hingga akhir penyimpanan, kecuali pada pisang Raja yang padahari kedua menunjukkan sedikit aktivitas klimakterik. Kandungan gula cabai merah antara12,2 hingga 15,6, salak Pondoh 10,0 hingga 15,4, pisang Raja 12,0 hingga 13,6 dan terung12,4 hingga 14,0 oBrix.Kandungan asam total (% v/v) pada cabai merah besar, salak Pondoh dan terungberturut-turutadalah 0,56—0,66, 0,28—0,42, dan 0,19—0,31%. Sedangkan pada pisang Raja, cenderungfluktuatif mengikuti pola klimakterisitasnya, tetapi berkisar pada angka 0,38—0,67%,kemudian cenderung menurun hingga 0,46% pada hari ke-6
Model perubahan gula buah salak pondoh Salacca edulis REINW cultivar Pondoh) pada kondisi atmosfer termodifikasi=Modeling the dl- and monosaccharide change of samcca (Salacca edulis REINW cultivar Pondoh) ied atmosphere
Get PDFThe Salacca fruits were stored at modified atmospheric condition in the impermeable bottle with the variations of concentration of oxygen at 5, 10, 15, and 20%, carbon dioxide at 0, 5, 10, and 15%, nitrogen at 65, 75, 80, 85 and 95%, and the variations of temperature at 5, 10, 20, and 28°C. The gases within the bottles were replaced weekly.
The results showed that the models of concentration change of sucrose, glucose and fructose i.e. CS = 2,392 Cc02-0\u27064 CO2°\u27"2 exp (-0,263 t), Cg = 1,575
Ccoi"14 CO20,009 exp
(-0,193 t), and Cr = 1,568 CC01"32
Cits020,019 e p x (-0,135 t)redid
, respectively, were fit to p compounds.
Key Word : Salaca, modified atmospheric, fructose, glucose, modellin
Model beberapa perubahan kimia buah salak pondoh (Salacca edulis Reinw cultivar Pondoh) pada penyimpanan atmosfer termodifikasi
No full textKARAKTERISTIK PENGERINGAN KULIT MANGGIS DENGAN ALAT PENGERING HIBRID TIPE RAK
Get PDFNumber of constraints in drying of mangosteen peel came as problem in handling of the product. The hybrid drying system was chosen as an alternative to dry the mangosteen peel. The treatments performed in this research were: the rack dryer hybrid where sunlight, electric, and combination of sunlight and electric source, and as a comparison were used the para-para dryer. Combination of sunlight and electric source has the highest temperature that was 48.5 C deg. using electric source was 38.1 C deg., whereas using sunlight source was 39.6 C deg. and using para-para dryer was 33.6 C deg. Drying with combination of sunlight and electric source was the most rapid in moisture evaporation. While as a comparison was used the para-para dryer, that was the slowest one. Drying efficiency using sunlight source was 29.6%, while the drying efficiency using electric source was 51.5%, and the combination of sunlight and electric source was 28.7%. It was concluded that the hybrid dryer could be used as an alternative to dry mangosteen peel.Keywords: mangosteen peel, drying energy source, drying efficienc
Model respirasi buah salak pondoh (Salacca zalacca cv. Pondoh) yang disimpan dalam atmosfer termodifikasi berdasarkan kinetika enzim
Get PDFThe salacca (Salacca zalacca cv. Pondoh) fruits were stored in various modified atmosphere conditions in the impermeable cuverles with the variation of oxygen concentration of 2, 4, 6 and 8%. carbon dioxide concentration of 1, 2. 3 and 4% and nitrogen concentration as the rest. The variation of temperature was 12, 20 and 24 C. Gases within each cuvette were replaced daily. The respiration rate of the fruit was mudded based on the enzyme kinetic theory.
The result showed that the respiration model Mows the Michaelis-Menten enzyme kinetic, with CO2 as the uncompetitive inhibitor. The model was fit to predict the respiration rate of the fruit.
Key words: modeling, modified atmosphere storage, respiratio
Moisture sorption isotherm and shelf life of pumpkin and arrowroot starch-based instant porridge
No full textModel Perubahan Gula Buah Salak Pondoh (Salacca edulis Reinw cultivar Pondoh) pada Kondisi Atmosfer Termodifikasi
No full textKinetics of Quality Deterioration Based on Metabolic Responses of Fruits Stored in the Modified Atmospheric
No full textKajian Penurunan Mutu Dan Umur Simpan Jamur Tiram Putih (Pleurotus Ostreatus) Segar Dalam Kemasan Plastik Polypropylene Pada Suhu Ruang Dan Suhu Rendah
Get PDFOyster mushroom is one of commodites that has prospect to be developed in Indonesia. In case of fresh oyster mushrooms usually have a short shelf life due to high moisture content and are still experiencing respiratory process, so as to speed up the process of deterioration. Packaging with polypropylene plastic packaging is one method of storage to maintain freshness and shelf life of oyster mushroom. The purpose of this study is to examine and determine the rate of decline in the quality and shelf life of fresh white oyster mushrooms in plastic packaging polypropylene at room temperature and low temperature during storage.This research was conducted in two phases, namely the measurement of respiration rate experiments and storage of fresh oyster mushrooms in plastic containers in different volumes at room temperature and low temperature. Parameters observation in this study that changes in weight, projected area is reduced crown circumference, discoloration, water content, respiration rate and shelf life.The results showed that the oyster mushroom storage in polypropylene plastic packaging can maintain the rate of decline in the quality and shelf life of fresh white oyster mushrooms either at room temperature or low temperature. Water content and the highest weight changes during storage in plastic containers at room temperature are both on day 3 and 7 at low temperature that is equal to 92.81%, 150.52 g, 91.76%, and 130.79 g . Control oyster mushrooms at room temperature and low temperature had the highest respiration rates at the 24th and 48th in the amount of 230.48 and 239.53 mg. CO2/kg.hour. Oyster mushrooms in packaging stored at room temperature (31˚C) can last up to 5 days and 14 days at low temperature (9˚C)
