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Journal : Protech Biosystems Journal

Phisycal Quality Analysis of Red Guava (Psidium guajava L.) Using Edible Coating of Carrageenan and Glycerol Dian Karuniasari; Dian Purbasari
Protech Biosystems Journal Vol 2, No 1 (2022): Protech Biosystems Journal
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/protech.v2i1.9476

Abstract

Red guava (Psidium guajava L.) is one of the crop commodities inIndonesia. Red guava (Psidium guajava L.) belongs to the climataryric fruit groupthat has high respiration and ripens through an increase in CO2 and ethylene.Climateric fruits have a fairly short shelf life that can accelerate the fruit to bedamaged or decayed. Decay in the red guava fruit (Psidium guajava L.) occurs dueto the rapid respiration process due to poor postharvest handling. Decay on the fruitcan be reduced by applying post-harvest technology, one of which is by coating thesurface skin of the fruit using the edible coating method. Edible coating can bedone using the base material of carrageenan and glycerol. The purpose of this studyis to determine the physical quality of red guava fruit and the effect of ediblecoating from carrageenan and glycerol on red guava fruit. The physical qualities ofthe red guava fruit analyzed were color, shrinkage weight and texture. The resultsshowed the smallest brightness level (L) value of 52.18, the smallest reddish level(a) value of -15.91, the smallest yellowish level (b) value of 35.14, the smallestweight shrinkage value of 28.45% and the smallest texture value of 0.00180 mm /gram.second on the 10th day, namely guava with 1.5% carrageenan treatment and2% glycerol.
Cooling Characteristic Of Carrot Puree Purbasari, Dian; Setya Budi, Jaya Bagus; Taruna, Iwan
Protech Biosystems Journal Vol 2, No 2 (2022): Protech Biosystems Journal
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/protech.v2i2.12179

Abstract

Carrot is a plant that stores carbohydrates in large quantities, post-harvest processing of carrot in Indonesia still limited to get processed into the main ingredients of dishes. This study used two factor, ratio of carrot and water, and lenght of grinding time. The stage of measuring cooling characteristic start with the preparation of raw carrot, washing, peeling, cutting, grinding, and the cooling process (6°C). Cooling characteristic measured are the changing in temperature of puree during cooling process and cooling rate. This study used  the ratio of carrot and water 1:1 (100 gr:100 ml), 1:2 (100 gr:200 ml), 2:1 (200 gr:100 ml), and the lenght of grinding were 1, 2, and 3. The data was taken from 9 samples of treatment combinations. Changed values of combination temperature ranged from 26.98°C to 16.76°C, 27.44°C to 16.79°C, 28.79°C to 17.29°C, 25.81°C to 15.52°C, 28.04°C to 19.03°C, 29.99 to 19.19°C, 26.56°C to 16.96°C, 27.81°C to 19.10, and 27.72 °C to 19.53 °C. Highest average cooling rate occured in the first 5 minutes when the material temperature was still higher than the cooling medium, the cooling rate values in a row were: 0.21; 0.20; 0.30; 0.22; 0.20; 0.20; 0.14; 0.16; and 0.15.
Physicochemical Characteristics Of Temulawak (Curcuma xanthorrhiza Roxb.) Instant Powder By Crystallization Method Purbasari, Dian; Febrianti, Alfina Sabrin Eka; Sutarsi, Sutarsi; Lestari, Ning Puji; Taruna, Iwan
Protech Biosystems Journal Vol 4, No 2 (2024): Protech Biosystem Journal
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/protech.v4i2.25512

Abstract

Temulawak is a medicinal plant whose rhizome is utilised. To extend the shelf life, temulawak is processed into instant powder drink through crystallisation method with the help of sugar as sweetener and crystallisation agent. This study aims to analyse the physicochemical characteristics of temulawak instant powder produced from the crystallisation method and determine the best sugar concentration on the characteristics of the instant powder produced. This study used a completely randomised design (CRD) method with one factorial, namely different sugar concentrations (40%, 50%, and 60%). The results showed that different sugar concentrations affected the parameters of water content, degree of fineness (FM), grain average (D), redness level (a), yellowish level (b), water absorption and yield. Moisture content values ranged from 2.14 - 2.72%; FM values ranged from 1.39 - 2.05; D values ranged from 0.011 - 0.017 mm; brightness values ranged from 74.49 - 77.43; redness values ranged from 29.52 - 31.16; yellowness values ranged from 67.56 - 69.92; bulk density values ranged from 0.478 - 0.495 g/cm³; water absorption values ranged from 7.74 - 9.01% and yield values ranged from 36.07 - 50.99%. The best formulation of different sugar concentrations is the treatment formulation with 40% sugar concentration.