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All Journal Jurnal Teknologi Hasil Pertanian AgriHealth: Journal of Agri-food, Nutrition and Public Health
Punthi, Fuangfah
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Agriculture, Biological Sciences & Forestry Education Environmental Science Health Professions Public Health

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Application of Electric Fields to Reduce Microorganism Contamination for Animal-Based Products Yudhistira, Bara; Husnayain, Naila; Punthi, Fuangfah
Jurnal Teknologi Hasil Pertanian Vol 16, No 2 (2023): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v16i2.78423

Abstract

Non-thermal preservation has become popular recently for the preservation of animal-based products. One of the non-thermal preservation methods is the electric field (EF) treatment of food, which can suppress enzyme and microorganism activity. The EF treatment itself consists of various types, including pulsed electric fields (PEF), high-voltage electric fields (HVEF), and alternating capacitive electric fields (ACEF and DCEF). This review discusses the EF treatment effects, especially PEF, on animal-based product preservation, including mechanisms, advantages and disadvantages, PEF application, and its preservation effect. PEF has the potential to be widely applied in food processing. The application of PEF (Pulsed Electric Field) can be applied to animal-based products and has an effect on population age and microbial production. This is because PEF can inhibit microbial activity and growth depending on process parameters, including pulse waveform, treatment time, pulse width, pulse frequency, EF strength, and food matrix type. PEF can be used for pretreatment of liquefaction processes.
Physical, Chemical, and Sensory Characteristics of Star Fruit (Averrhoa carambola L.) Jelly Candy with Various Concentrations of Carrageenan-Konjac and Carrageenan-Pectin Yudhistira, Bara; Hamidah, Siti Rahma; Punthi, Fuangfah
AgriHealth: Journal of Agri-food, Nutrition and Public Health Vol 5, No 1 (2024): April
Publisher : Research and Development Center for Food, Nutrition and Public Health (P4GKM) LPPM UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/agrihealth.v5i1.85331

Abstract

Star fruit, a widely consumed fruit in Indonesia, is utilized in jelly sweets as a functional food promoting health. Nevertheless, the exorbitant price of gelatin, a gelling agent compatible with halal requirements, has resulted in the substitution of carrageenan, a comparable substance with a fragile consistency. This study investigated the physical, chemical, and sensory properties of star fruit jelly candy using different concentrations of gelling agents. This study employed a fully randomized design to investigate the effects of various concentrations and types of gelling agents, namely carrageenan-konjac and carrageenan-pectin, at concentrations of 1.5%, 2.0%, and 2.5%, respectively. The findings indicate that various gelling agents impact the characteristics of hardness, gumminess, chewiness, water content, antioxidants, and pH. Different amounts of gelling agents impact the firmness, stickiness, texture, separation of liquid, moisture level, mineral content, acidity, moisture availability, and crude fiber content. The variations in outcomes of this study are determined by the hydrocolloid’s water content, which can bind water. Subsequently, the duration of processing and the level of temperature exert an influence on these parameters, hence impacting the physical qualities. The findings indicate that the combination of carrageenan and konjac substantially affects star fruit jelly candy’s physical and chemical characteristics. The optimal formula for creating star fruit jelly candy is to employ a 2.5% concentration of carrageenan-konjac.
Co-Authors Bara Yudhistira, Bara Hamidah, Siti Rahma Husnayain, Naila