Jurnal Penelitian Pascapanen Pertanian最新文献

ANALYSIS OF THE QUALITY PARAMETER AND THE FATTY ACID CONTENT FROM THE FOUR OF INDONESIAN CONSUMED NUTS 印度尼西亚4种食用坚果的品质参数及脂肪酸含量分析

Jurnal Penelitian Pascapanen Pertanian Pub Date : 2021-12-31 DOI: 10.21082/jpasca.v18n3.2021.147-156

I. Maulana, Tiara Deviani, Alfiah Nurulfikri

{"title":"ANALYSIS OF THE QUALITY PARAMETER AND THE FATTY ACID CONTENT FROM THE FOUR OF INDONESIAN CONSUMED NUTS","authors":"I. Maulana, Tiara Deviani, Alfiah Nurulfikri","doi":"10.21082/jpasca.v18n3.2021.147-156","DOIUrl":"https://doi.org/10.21082/jpasca.v18n3.2021.147-156","url":null,"abstract":"Consumption of nuts is known to have a variety of health benefits. Nutritional contents in the nuts are needed, especially in order to provide healthy food. Nuts are rich in protein, carbohydrates, fiber, fatty acids, and bioactive compounds. There are four types of beans that are commonly consumed by Indonesian people, namely soybeans [Glycine max (L.) Merr], green beans [Vigna radiata (L.) Wilezek], peas (Pisum sativum L.), and red beans (Phaseolus vulgaris L). The purposes of this study were to produce data on the content of secondary metabolites, the value of quality parameters, and data on fatty acid content in four types of nuts. A series of research phases have been conducted including phytochemical screening, analysis of quality parameters, and analysis of fatty acid content using gas chromatography-mass spectroscopic methods (GCMS). The results showed that the four types of beans contained alkaloids and essential oils, and some of them contained flavonoids, tannins, saponins, and polyphenols. Analysis of quality parameters showed that the content of polar compounds was higher than the semi-polar and non-polar compounds. The largest yield of fatty oil was produced from soybeans (3.83%) followed by peas (1.25%), green beans (0.57%), and kidney beans (0.44%). The oils from the all both contained palmitic acid, LA, and stearic acid. Only green bean and red bean oil contained omega-3, namely ALA, in the amounts respectively 20.37% and 40%. Meanwhile, soybean and peanut oil contained LA 36.71% and 35.53% respectively.","PeriodicalId":329229,"journal":{"name":"Jurnal Penelitian Pascapanen Pertanian","volume":"42 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126615706","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

EVALUATION OF HARVEST AGE ON PHYSICOCHEMICAL PROPERTIES AND ANTIOXIDANT CAPACITY OF BUTTERNUT PUMPKIN FLOUR 采收期对冬南瓜粉理化性质及抗氧化能力的影响

Jurnal Penelitian Pascapanen Pertanian Pub Date : 2021-12-31 DOI: 10.21082/jpasca.v18n3.2021.121-130

S. Nurdjanah, Ika Mulawati, T. P. Utomo, F. Nurainy

引用次数: 0

PHYSICOCHEMICAL PROPERTIES OF NATURALLY BREWED BEVERAGE OF PLETEKAN LEAVES (Ruellia tuberosa L) WITH ADDITION OF NATURAL FLAVORS 加入天然香料后天然冲泡茶叶饮料的理化性质

Jurnal Penelitian Pascapanen Pertanian Pub Date : 2021-12-31 DOI: 10.21082/jpasca.v18n3.2021.139-146

R. Prasetia, Muh. Doddy Pratama, Pratiwi Jati Palupi

{"title":"PHYSICOCHEMICAL PROPERTIES OF NATURALLY BREWED BEVERAGE OF PLETEKAN LEAVES (Ruellia tuberosa L) WITH ADDITION OF NATURAL FLAVORS","authors":"R. Prasetia, Muh. Doddy Pratama, Pratiwi Jati Palupi","doi":"10.21082/jpasca.v18n3.2021.139-146","DOIUrl":"https://doi.org/10.21082/jpasca.v18n3.2021.139-146","url":null,"abstract":"Pletekan leaves (Ruellia tuberosa L) is used as traditional medicine for diabetic because of the presenting of flavoloid (polyphenol). The aim of this research was to improve the taste of brewed beverage thus itincreases community appeal to consume. This study used completely randomized design (RAL) with 4 treatments (flavor varians: bay leaves, cinnamon, ginger, and pandan leaves with ratio of natural flavor to pletekan leaves 0.5:1) and three replications. The parameters analysed were chemical test (the percentage of water, total phenolic, tannin, antioxidant activity), and organolepticresults (hedonic test) that was analysed with ANOVA at 5% level. The results showed that the percentages of water in all the dried sample for making brewed beverage were in the range of 5,33% – 8%. The combination of pletekan leaves and cinnamon gave the highest total phenolic and tannin concentration (88,73 ± 0,07 mg GAE/10 g sample and 143,63 ± 0.31 mg/L) but having the second highest oxidant activity after DP+DS combination. The organoleptic results showed that the combination of brewed DP+KM had different taste as preferred taste. This combination also gave the highest preferred color but no significant different than others. Because there were no differences in oudor and texture of bewed beverage, thus the combination of DP+KM was the best combination in giving the preferred taste of beverage. ","PeriodicalId":329229,"journal":{"name":"Jurnal Penelitian Pascapanen Pertanian","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130043711","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

SUPLEMENTATION OF VIRGIN COCONUT OIL (VCO) PRODUCTS WITH INTARAN (Azadirachta indica) LEAF EXTRACT IN INHIBITING THE GROWTH OF ACNE BACTERIA Propianibacterium acnes 补充初榨椰子油(VCO)产品与印楝叶提取物在抑制痤疮细菌痤疮丙杆菌的生长

Jurnal Penelitian Pascapanen Pertanian Pub Date : 2021-12-31 DOI: 10.21082/jpasca.v18n3.2021.131-138

I. Karta, Burhannuddin Burhannuddin

{"title":"SUPLEMENTATION OF VIRGIN COCONUT OIL (VCO) PRODUCTS WITH INTARAN (Azadirachta indica) LEAF EXTRACT IN INHIBITING THE GROWTH OF ACNE BACTERIA Propianibacterium acnes","authors":"I. Karta, Burhannuddin Burhannuddin","doi":"10.21082/jpasca.v18n3.2021.131-138","DOIUrl":"https://doi.org/10.21082/jpasca.v18n3.2021.131-138","url":null,"abstract":"The dangers of resistance to Propionibacterium acnes and the high cost of treatment prompted the discovery of medicinal sources from natural substances that could act as antibacterials. One of them is using post-harvest coconut products in the form of virgin coconut oil (VCO) with extract of intaran leaves (Azadirachta indica). The purpose of this study was to determine the phytochemical characteristics, inhibition zone and their categorization and to study the difference or effect of VCO supplemented with extracts of intaran leaves (Azadirachta indica) with various concentrations on the growth of Propionibacterium acnes. This study used a posttestonly control group design. The VCO mixed with extracts of intaran leaves with various concentrations of 5%, 10%, 15%, 20% and 25%. The antibacterial test was carried out using the Kirby-Bauer disc diffusion method. Data analysis used the Kruskall Wallis and Mann Whitney test. The VCO mixture supplemented with extracts of intaran leaves showed the presence of tannins, flavonoids, terpenoids, saponins, and alkaloids. The mean diameter of the inhibition zone of virgin coconut oil (VCO) supplemented with leaf extract at a concentration of 5%, 10%, 15%, 20% and 25% of the growth of P. acnes is 9.4 mm; 18.3 mm; 9.9 mm; 12.6 mm; and 9.9 mm. Data analysis showed that there were differences and the effect of adding extracts to the resulting inhibition zone diameter. The concentrations of leaf extract of 5%, 15%, and 25% were classified as moderate, while the concentrations of 10% and 20% of leaf extract were classified as strong. The 10% concentration had the highest inhibition zone diameter in inhibiting the growth of P. acnes. This combination has the potential to treat acne and needs to be carried out in vivo research.","PeriodicalId":329229,"journal":{"name":"Jurnal Penelitian Pascapanen Pertanian","volume":"45 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127008188","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

THE PROCESSING OF WHITE PEPPER BY FERMENTATION THROUGH SOAKING TIME AND CONCENTRATION OF Bacillus Subtilis INOCULUM ON QUALITY AND OFF FLAVOUR CONTENT 摘要通过浸渍时间和接种枯草芽孢杆菌浓度对白胡椒发酵加工品质和风味含量的影响

Jurnal Penelitian Pascapanen Pertanian Pub Date : 2021-12-31 DOI: 10.21082/jpasca.v18n3.2021.113-120

H. Hernani, Haura Latifa Yumma, Tri Aminingsih

{"title":"THE PROCESSING OF WHITE PEPPER BY FERMENTATION THROUGH SOAKING TIME AND CONCENTRATION OF Bacillus Subtilis INOCULUM ON QUALITY AND OFF FLAVOUR CONTENT","authors":"H. Hernani, Haura Latifa Yumma, Tri Aminingsih","doi":"10.21082/jpasca.v18n3.2021.113-120","DOIUrl":"https://doi.org/10.21082/jpasca.v18n3.2021.113-120","url":null,"abstract":"The processing of white pepper is still done traditionally, namely by soaking in unclean water that it can cause product contamination by unwanted microorganisms. The present work was to find out the effect of white pepper processing by fermentation using Bacillus subtilis inoculum through the length of soaking time and concentration of the inoculum on the quality and off-flavor compounds. The research method was carried out in several stages, namely the preparation of B. subtilis inoculum, preparation of raw materials, fermentation of pepper, decortication, drying using an oven at 50 ° C, analysis of quality and of off flavor compounds. The results showed that the soaking time has a significant effect on the content of light pepper, piperine, essential oil, and the color of the pepper. The concentration of B. subtilis inoculum has a significant effect on the quality of piperine, essential oil, and pepper color. The interaction between the soaking time and B. subtilis concentration has significantly affected the quality of piperine and essential oil levels. The soaking time of pepper for 7 days and the varying concentration of B. subtilis inoculums produced better quality pepper compared to the length of soaking for 5 days. White pepper with the lowest TPC value was from soaking for 5 days with B. subtilis inoculum concentration of 20% was 1.86x103 CFU / g. From the analysis of off-flavor compounds in the 5-days fermentation were identified 4 off flavor compounds, i.e., propanoic, butanoic, hexanoic acids and piperonal, while the 7-days with the same compound and the addition of 2 other compounds, namely p-cresol and 2 H methyl indole.","PeriodicalId":329229,"journal":{"name":"Jurnal Penelitian Pascapanen Pertanian","volume":"15 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122155280","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

THE EFFECT OF EDIBLE COATING CHITOSAN-VIRGIN COCONUT OIL ON THE STORAGE OF STRAWBERRY 食用包衣壳聚糖初榨椰子油对草莓贮藏的影响

Jurnal Penelitian Pascapanen Pertanian Pub Date : 2021-12-18 DOI: 10.21082/jpasca.v18n3.2021.157-164

E. R. Amanda, Y. A. Prasetya, Alliyu Wahyu Mardini, Berta Dhea Nabila

{"title":"THE EFFECT OF EDIBLE COATING CHITOSAN-VIRGIN COCONUT OIL ON THE STORAGE OF STRAWBERRY","authors":"E. R. Amanda, Y. A. Prasetya, Alliyu Wahyu Mardini, Berta Dhea Nabila","doi":"10.21082/jpasca.v18n3.2021.157-164","DOIUrl":"https://doi.org/10.21082/jpasca.v18n3.2021.157-164","url":null,"abstract":"Edible coating based on chitosan-virgin coconut oil (VCO) as coating materials on strawberries have been successfully developed. This research aims to prolong the shelf life of strawberries by inhibiting the growth of microorganism. The experimental design used completely randomized design (CRD). Edible coating solution was prepared by mixing chitoson 1,6% b/v and VCO in various concentration namely 1%, 2% and 3%. The immersion process was carried out by inserting strawberries into edible coating solution for 1 min, 2 min and 3 min, respectively. The results showed that edible coating with various of VCO concentrations have good performance to inhibit the growth of microorganism and fungi. The variotion of VCO concentration 2% on the seventh day storage was more effective at inhibiting bacterial growth of 37,5% with the total colony growth of 1,52 × 109 cfu/mL. The optimum immersion time showed that 2 min has optimum inhibition results of 64,9% with the total colony growth of 4,7 × 108 cfu/mL on the second day of storage. Whereas for yeast, the optimum VCO concentration of 1% on the seventh day of storage showed the best inhibition performance for yeast growth of 72% with the total colony growth of 4,9 × 108 cfu/mL. The duration of immersion process showed the greatest inhibition performance of 70,8% on the seventh day with the total colony growth of 5,1 × 108 cfu/mL. Edible coating chitosanVCO successfully inhibited the microorganism growth and maintain the strawbeeries quality until the fifth day of storage.","PeriodicalId":329229,"journal":{"name":"Jurnal Penelitian Pascapanen Pertanian","volume":"62 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126806508","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

INCREASING PRODUCTION WEIGHT OF MODIFIED-BIOSILICA FROM RICE HUSK AND ITS APPLICATIONS AS REINFORCING FILLER IN RUBBER FINISHED GOODS 提高稻壳改性生物二氧化硅的生产重量及其在橡胶制品补强填料中的应用

Jurnal Penelitian Pascapanen Pertanian Pub Date : 2021-11-24 DOI: 10.21082/jpasca.v18n2.2021.63-74

K. Wahyuningsih, S. Yuliani, W. Diyono, H. Hoerudin, T. Hidayat

{"title":"INCREASING PRODUCTION WEIGHT OF MODIFIED-BIOSILICA FROM RICE HUSK AND ITS APPLICATIONS AS REINFORCING FILLER IN RUBBER FINISHED GOODS","authors":"K. Wahyuningsih, S. Yuliani, W. Diyono, H. Hoerudin, T. Hidayat","doi":"10.21082/jpasca.v18n2.2021.63-74","DOIUrl":"https://doi.org/10.21082/jpasca.v18n2.2021.63-74","url":null,"abstract":"Biosilica from rice husks has a potential that can be used as a reinforcing filler in the production of rubber finished goods displace mine silica. But it’s difficult to disperse homogenetically into a rubber finished goods, so it needs to modify the surface using a coupling agent sign. The capacity for the production of modified-biosilica would need to be at a great level to meet the needs of the rubber industry. The purpose of the research is to identify the characteristics of the modified-biosilica by silane TESPT (bis-(3-triethoxysilylpropyl) tetrasulfane) that resulted from increasing the weight of biosilica in the production process and the application as reinforcing filler on the rubber. Increasing of weight in the production process was done gradually on a scale of 0.5; 1; 2; and 5 kg of biosilica per process using a mixer-propeller. The technique on surface modifications was using a one-step modification (OSM) and two-step modification (TSM). Surface modification treatment using TESPT has increased the uniformity of the particle size distribution of the biosilica. Unmodified-biosilica has an average particle size of 717.1 nm (PDI 0.600), while modified-biosilica has an average particle size of 574.6 nm (PDI 0.585). Applications for reinforcing filler in the soles rubber industry are performed in PT Triangkasa Lestari Utama. Research indicates that increasing the weight of biosilica on the surface modifications did not significantly affect the density, lightness, crystallinity, and purity. The applications as reinforcing fillers have increased the quality of rubber finished goods compared with unmodified-biosilica. The best rubber finished goods quality approaching shoes-sol standards is a product that used modified-biosilica by OSM technique. This rubber finished goods has a tensile strength of 5.80 MPa, elongation at break of 425%, tear strength of 23.25% and abrasion resistance of 251.5 mm3 .","PeriodicalId":329229,"journal":{"name":"Jurnal Penelitian Pascapanen Pertanian","volume":"41 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-11-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123264755","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

ANTIOXIDANT ACTIVITY, DEXTROSE EQUIVALENT, TOTAL DISSOLVED SOLIDS, AND VISCOSITY OF MALTED RED RICE MILK AT DIFFERENT ENZYME CONCENTRATIONS 不同酶浓度下，麦芽红米浆的抗氧化活性、葡萄糖当量、总溶解固形物和粘度

Jurnal Penelitian Pascapanen Pertanian Pub Date : 2021-11-22 DOI: 10.21082/jpasca.v18n2.2021.57-62

Y. Pratama, Dinar Anggraeni, Yasmin Aulia Rachma, Lita Lusiana Surja, S. Susanti

{"title":"ANTIOXIDANT ACTIVITY, DEXTROSE EQUIVALENT, TOTAL DISSOLVED SOLIDS, AND VISCOSITY OF MALTED RED RICE MILK AT DIFFERENT ENZYME CONCENTRATIONS","authors":"Y. Pratama, Dinar Anggraeni, Yasmin Aulia Rachma, Lita Lusiana Surja, S. Susanti","doi":"10.21082/jpasca.v18n2.2021.57-62","DOIUrl":"https://doi.org/10.21082/jpasca.v18n2.2021.57-62","url":null,"abstract":"Rice milk is a plant-based milk-like product that can be an alternative for people who have an allergy to bovine milk and lactose intolerance. Malting and enzymatic hydrolysis can bring out the natural sweetness of the rice milk product and thus minimize the use of sweeteners. The current research aimed to determine the total value of dissolved solids, viscosity, dextrose equivalent, and antioxidant activity in malted red rice milk with the addition of glucoamylase at different concentrations. The red rice was malted for 48 hours before drying and milling. The resulted malt powder was then diluted and added with glucoamylase enzyme at the concentration of 0%, 1%, 2%, and 3%. Enzymatic hydrolysis occurred at 60°C for 3 hours. Completely Randomized Design was used for the parameters of total soluble solids, viscosity, and dextrose equivalent while the antioxidant activity parameter was analyzed descriptively. The result showed that the addition of glucoamylase significantly (p<0.05) increased the total soluble solids, viscosity, and dextrose equivalent. The highest values were 9.960 °Brix, 1620 cP, and 1.872 for total dissolved solids, viscosity, and dextrose equivalent, respectively. Increasing antioxidant activity was also observed from 6.094% at 0% glucoamylase to 10.762% at 3% glucoamylase addition.","PeriodicalId":329229,"journal":{"name":"Jurnal Penelitian Pascapanen Pertanian","volume":"11 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123684796","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

ANTIBACTERIAL ACTIVITY OF TEA, BREADFRUIT, AND PIPER BETLE LEAVES EXTRACTS AGAINST Propionibacterium acnes AND ITS APPLICATION AS ANTI-ACNE MASK 茶、面包果和花椒叶提取物对痤疮丙酸杆菌的抑菌活性及其在抗痤疮面膜中的应用

Jurnal Penelitian Pascapanen Pertanian Pub Date : 2021-09-30 DOI: 10.21082/jpasca.v18n2.2021.105-112

Angie Lucita, Tensiska Tensiska

{"title":"ANTIBACTERIAL ACTIVITY OF TEA, BREADFRUIT, AND PIPER BETLE LEAVES EXTRACTS AGAINST Propionibacterium acnes AND ITS APPLICATION AS ANTI-ACNE MASK","authors":"Angie Lucita, Tensiska Tensiska","doi":"10.21082/jpasca.v18n2.2021.105-112","DOIUrl":"https://doi.org/10.21082/jpasca.v18n2.2021.105-112","url":null,"abstract":"Tea, breadfruit, and piper betle leaves contain bioactive components that have a function as an antibacterial. The purpose of this study was to determine the type of leaf extract that has the highest inhibition power against Proponibacterium acnes and determine the concentration of the selected extract for mask applications that have good physical characteristics and acceptable to panelists. Extraction of tea, breadfruit, and piper betel leaves were carried out with 96% ethanol solvent using maceration method for 24 hours and concentrated with a rotary evaporator. Thick extracts contribute to antibacterial activity by disk diffusion method and total phenolic content. The selected extract was formulated into a clay mask with concentration of 0.5%, 1%, and 1.5%. The result showed that breadfruit leaf extract had the highest inhibition power against Propionibacterium acnes which was 10.844 ± 0.327 mm (strong inhibition category) so that extract can be applied to clay mask. Breadfruit leaf extract concentration of 1.5% was the chosen formulation because it meets the standards, approved by the panelists and the most effective antibacterial for acne problems.","PeriodicalId":329229,"journal":{"name":"Jurnal Penelitian Pascapanen Pertanian","volume":"80 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124113793","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

EFFECT OF COATING ON THE PHYSICAL AND MORPHOLOGICAL QUALITY OF FRESH HEN EGG DURING STORAGE 包衣对鲜鸡蛋贮藏过程中物理形态品质的影响

Jurnal Penelitian Pascapanen Pertanian Pub Date : 2021-09-19 DOI: 10.21082/jpasca.v18n2.2021.93-104

M. Hayuningtyas, C. Winarti, S. I. Kailaku, H. Hoerudin

{"title":"EFFECT OF COATING ON THE PHYSICAL AND MORPHOLOGICAL QUALITY OF FRESH HEN EGG DURING STORAGE","authors":"M. Hayuningtyas, C. Winarti, S. I. Kailaku, H. Hoerudin","doi":"10.21082/jpasca.v18n2.2021.93-104","DOIUrl":"https://doi.org/10.21082/jpasca.v18n2.2021.93-104","url":null,"abstract":"Hen egg is the most consumed animal food due to its high nutritional content, affordable and easy to obtain. However, eggs have the disadvantage for their short shelf life of about 7 days at room temperature. An effort to extend the shelf life of eggs including storing at low temperatures and/or coating. The research objective was to determine changes in the physical quality and morphology of chicken eggs coated with two material coating stored at room (25–29 °C) and AC/low (18–22 °C) temperature. The treatments tested were two kinds of coatings, namely gelatin and lime solution, and two storage temperature conditions, namely room and low temperature for 30 days. The study was conducted with three replications, each replication was observed on 5 eggs. The parameters observed were weight loss, Egg white index, Egg yolk index, air cavity, Haugh Unit and surface morphology. The results showed that at the end of storage for 30 days the eggs quality still met the SNI standards I to III. AC storage temperature was better than room temperature. The egg treated with coating produced better quality than without coating. The longer the storage, the lower the weight loss, HU, IPT and IKT. The best treatment was gelatin coating stored at AC temperature.","PeriodicalId":329229,"journal":{"name":"Jurnal Penelitian Pascapanen Pertanian","volume":"37 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116292265","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0