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All Journal Jurnal Ilmu Pangan dan Hasil Pertanian Food Science and Technology Journal (Foodscitech)
Wardhani, Asri Puspita
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Public Health Other

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Shelf Life Determination of Pineapple Juice Using Extended Storage Studies (ESS) Method Wardhani, Asri Puspita
Food Science and Technology Journal (Foodscitech) Vol. 2 No. 1 Juli 2019
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (185.042 KB) | DOI: 10.25139/fst.v2i1.1620

Abstract

Pineapple is one of perishable horticultural commodities that usually consumed in fresh form. Based on that, commercial food processing technology are required to extend shelf life of product. Shelf life product information is necessary before product launched in the market to ensure and guarantee the customers. The object of this research was to determine shelf life of pineapple juice that estimated by using ESS (Extended Storage Studies) method. Pineapple juice with preservative (0.05% sodium benzoate) and no preservative was processed, packaged and stored at chilling temperature (7°C) and room temperature (25°C). The juices were analyzed for the sensory attributes such as, taste, aroma, appearance, and viscosity. Sensory test was stopped when the panelist refused to do test for bubble, foam and mold growth on the surface, fermentation aroma appeared, and viscosity of pineapple juice increased. The shelf life were estimated to be 14 week for pineapple juice stored at 7°C with preservative (T1B1), 10 week for pineapple juice stored at 7°C without preservative (T1B2), 2 week for pineapple juice stored at 25°C with preservative (T2B1)and less than 2 week for pineapple juice stored at 25°C without preservative (T2B2). Therefore, chilling combined with use of preservatives are able to retard spoilage and slowed down deterioration of sensory attributes in pineapple juice.
Shelf Life Determination of Pineapple Juice Using Extended Storage Studies (ESS) Method Wardhani, Asri Puspita
Food Science and Technology Journal (Foodscitech) Vol 2 No 1 (2019)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (185.042 KB) | DOI: 10.25139/fst.v2i1.1620

Abstract

Pineapple is one of perishable horticultural commodities that usually consumed in fresh form. Based on that, commercial food processing technology are required to extend shelf life of product. Shelf life product information is necessary before product launched in the market to ensure and guarantee the customers. The object of this research was to determine shelf life of pineapple juice that estimated by using ESS (Extended Storage Studies) method. Pineapple juice with preservative (0.05% sodium benzoate) and no preservative was processed, packaged and stored at chilling temperature (7°C) and room temperature (25°C). The juices were analyzed for the sensory attributes such as, taste, aroma, appearance, and viscosity. Sensory test was stopped when the panelist refused to do test for bubble, foam and mold growth on the surface, fermentation aroma appeared, and viscosity of pineapple juice increased. The shelf life were estimated to be 14 week for pineapple juice stored at 7°C with preservative (T1B1), 10 week for pineapple juice stored at 7°C without preservative (T1B2), 2 week for pineapple juice stored at 25°C with preservative (T2B1)and less than 2 week for pineapple juice stored at 25°C without preservative (T2B2). Therefore, chilling combined with use of preservatives are able to retard spoilage and slowed down deterioration of sensory attributes in pineapple juice.
Shelf Life Determination of Pineapple Juice Using Extended Storage Studies (ESS) Method Wardhani, Asri Puspita
Food Science and Technology Journal (Foodscitech) Vol. 2 No. 1 (2019)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (185.042 KB) | DOI: 10.25139/fst.v2i1.1620

Abstract

Pineapple is one of perishable horticultural commodities that usually consumed in fresh form. Based on that, commercial food processing technology are required to extend shelf life of product. Shelf life product information is necessary before product launched in the market to ensure and guarantee the customers. The object of this research was to determine shelf life of pineapple juice that estimated by using ESS (Extended Storage Studies) method. Pineapple juice with preservative (0.05% sodium benzoate) and no preservative was processed, packaged and stored at chilling temperature (7°C) and room temperature (25°C). The juices were analyzed for the sensory attributes such as, taste, aroma, appearance, and viscosity. Sensory test was stopped when the panelist refused to do test for bubble, foam and mold growth on the surface, fermentation aroma appeared, and viscosity of pineapple juice increased. The shelf life were estimated to be 14 week for pineapple juice stored at 7°C with preservative (T1B1), 10 week for pineapple juice stored at 7°C without preservative (T1B2), 2 week for pineapple juice stored at 25°C with preservative (T2B1)and less than 2 week for pineapple juice stored at 25°C without preservative (T2B2). Therefore, chilling combined with use of preservatives are able to retard spoilage and slowed down deterioration of sensory attributes in pineapple juice.
Pengaruh Formulasi Pasta Bunga Rosella (Hibiscus sabdarifa L.) dan Tepung Beras Ketan Putih Terhadap Karakteristik Sensori Dodol Wardhani, Asri Puspita
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 6, No 2 (2022)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v6i2.13694

Abstract

Tujuan dari penelitian ini adalah untuk mengetahui karakteristik sensori dodol bunga rosella dengan variasi proporsi penambahan pasta bunga rosella dan tepung beras ketan putih. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) faktorial dengan 2 faktor, dimana faktor A adalah proporsi penambahan pasta bunga rosella (200 gram, 250 gram, dan 300 gram) dan faktor B adalah proporsi penambahan  tepung beras ketan putih (75 gram, 100 gram dan 125 gram). Hasil uji tingkat kesukaan warna, aroma, rasa dan tekstur dari dodol bunga rosella menunjukkan bahwa variasi penambahan pasta bunga rosella dan  tepung beras ketan putih tidak memberikan pengaruh yang signifikan terhadap karakteristik warna dodol namun memberikan pengaruh yang signifikan terhadap karakteristik tekstur, aroma dan rasa dodol. Dodol bunga rosella dengan proporsi penambahan pasta bunga rosella sebanyak 300 gram dan  tepung beras ketan putih sebanyak 75 gram (A3B1) memiliki tingkat kesukaan yang paling tinggi pada atribut warna, aroma dan rasa, sedangkan pada proporsi penambahan pasta bunga rosella 200 gram dan  tepung beras ketan putih  125 gram (A1B3) memiliki tingkat kesukaan yang paling tinggi pada atribut tekstur.
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