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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Kimia dan Kemasan Warta IHP (Warta Industri Hasil Pertanian) Jurnal Kimia dan Kemasan
Endah Djubaedah
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Industrial & Manufacturing Engineering Materials Science & Nanotechnology

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 1 
The Effect of Salt and the Addition of Several Acid Types on the Quality of Bottled Green Pepper During Storage Endah Djubaedah; Djumarman .; Enny Hawani Lubis; Tuty Hendraswaty
Jurnal Teknologi dan Industri Pangan Vol. 15 No. 3 (2004): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (5634.414 KB)

Abstract

Research on the effect of salt and the acid types addition on the quality of bottled green pepper during storage has been conducted. Treatments were used 10 % and 20 % of salt, 0.2 % of citric acid and 4 % of acetic acid. The product were stored for 3 months and were analyzed for green color degree, pH, total plate count (TPC), piperine and total solid content. The results showed that citric acid treatment, better than acetic acid treatment, indicated by higher degree of green color (5.30 – 5.92) and pH 4.5 – 4.7 while the other 4.46 – 4.60 of green color degree and pH 3.5 – 3.9. Treatment of 20 % salt was more effective than 10 % of salt in preventing microorganism growth which was indicated by lower TPC value (2 – 5 colony/g). Products treated by citric acid and acetic acid also had lower TPC value, 3 – 5 colony/g and 2 – 3 colony/g respectively. Combinations of salt and acid treatments gave significant effect on it. Piperine content were relatively unchanged during 2 months storage (6.5 - 8 %) but it decreased in 3 months storage (5 – 6 %). The best quality was product treated by 20 % of salt and 0.2 % of citric acid. It was also treated by soaking in 2 % of Na2CO3 for 30 minutes, blanching for 5 minutes, addition of 300 ppm SO2 and heating in 100 °C for 15 minutes as constant treatment. The product was also feasible financially on capacity 1,000 bottle per day. Selling Rp. 4,000.00 per bottle will give benefit Rp. 60,000,000.00 per 6 months with 1.11 benefit cost ratio (B/C). Key words : Green pepper, pickle, spices, bottled green pepper.
Pengaruh Perlakuan Penambahan Sulfit dan Sorbat terhadap Mutu Lada Hijau Kering Selama Penyimpanan Endah Djubaedah; djumarman Djumarman; Edwin Rachmat; Mochamad Noerdin
Jurnal Kimia dan Kemasan BULLETIN PENELITIAN VOL. 26 NO. 1 APRIL 2004
Publisher : Balai Besar Kimia dan Kemasan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24817/jkk.v0i0.4699

Abstract

Penelitian pengaruh penambahan sulfit dan sorbat terhadap mutu lada hijau kering selama penyimpanan telah dilaksanakan. Kandungan piperin lada hijau kering berkurang dari 3% menjadi 0,9% selama penyimpanan 6 minggu. Perlakuan tanpa sorbat menghasilkan produk yang kandungan piperin menurun lebih besar daripada perlakuan dengan sorbat 500 ppm. Kombinasi perlakuan NaCl, NaHS03 dan asam sorbat dapat menghambat reaksi pencoklatan dan pertumbuhan mikroorganisma seperti yang ditunjukkan oleh tingginya derajat warna hijau dan rendahnya nilai angka lempeng total. Perlakuan sorbat 500 ppm mempunyai pengaruh yang nyata terhadap ratio rehidrasi selama penyimpanan. Perlakuan perendaman dalam larutan NaCl 20% selama 24 jam sebelum dilakukan blanching dengan larutan NaHS03 0, 15% dan asam sorbat 500 ppm merupakan perlakuan terbaik.
Penelitian Fiksasi Rasa Dan Aroma Seledri Endah Djubaedah; Enny H Lubis
Jurnal Kimia dan Kemasan BULLETIN PENELITIAN VOL. 23 NO. 2 DESEMBER 2001
Publisher : Balai Besar Kimia dan Kemasan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24817/jkk.v0i0.4795

Abstract

The research was aimed to study the quality changes of ;1avor fixative of celery leaves and celery seeds during storage and their acceptance by consumers. Two fixation formulas from two kinds of raw material were made i.e. (a) cellulose microcrystalline/sorbitol and (b) cellulose microcrystalline/sucrose. Shelf life of fixative products were tested at 0,30 and 60 days for their moisture contents, aroma stability, microbes and preference test on aroma and taste. The products of sorbitol from celery seed oleoresin and sucrose from celery seed were relatively better than these from celery leaves oleoresin because the moisture fixative of sorbitol and fixative of sucrosa 5,82 %, and 2,19 % respectively. The reduction of aromaof fixative of sorbitol was 3, 11 % and fixative of sucrose was 3, 79 % after 60 days of storage. The panel test from 12 panelists showed that products using sorhitol from the celery leaves 1"1ere preferred because they gave the result of 6 - 6,33.
Penelitian Fiksasi Rasa Dan Aroma Seledri Endah Djubaedah; Enny H Lubis
Jurnal Kimia dan Kemasan BULLETIN PENELITIAN VOL. 23 NO. 2 DESEMBER 2001
Publisher : Balai Besar Kimia dan Kemasan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3847.604 KB) | DOI: 10.24817/jkk.v0i0.4795

Abstract

The research was aimed to study the quality changes of ;1avor fixative of celery leaves and celery seeds during storage and their acceptance by consumers. Two fixation formulas from two kinds of raw material were made i.e. (a) cellulose microcrystalline/sorbitol and (b) cellulose microcrystalline/sucrose. Shelf life of fixative products were tested at 0,30 and 60 days for their moisture contents, aroma stability, microbes and preference test on aroma and taste. The products of sorbitol from celery seed oleoresin and sucrose from celery seed were relatively better than these from celery leaves oleoresin because the moisture fixative of sorbitol and fixative of sucrosa 5,82 %, and 2,19 % respectively. The reduction of aromaof fixative of sorbitol was 3, 11 % and fixative of sucrose was 3, 79 % after 60 days of storage. The panel test from 12 panelists showed that products using sorhitol from the celery leaves 1"1ere preferred because they gave the result of 6 - 6,33.
(The production of Chitosan (Natural Polymer) from Shrim Shells for Additives Uses) Rizal Alamsyah; Endah Djubaedah; enie Hawani Lubis; Mochamad Nurdin NK
Warta Industri Hasil Pertanian Vol 18, No 1-2 (2001)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/warta ihp.v18i1-2.2485

Abstract

The study of the productions of chitosan from shrimp and prawn shells using chemical method was conducted to obtain chitosan in relation to food and pharmacy product used. he process of chitosan production consist of demineralization using. HCI, deproteinization and deproteinization have been fullfilled especially for food grade chitosan requirements .the rendemen of chitosan from eaw materials was 14,1% while the viscosity was 23.0 m pas, and the degree of deacetylatuion was 80,23% the disintegration time of sugar coated table was 31 minutes and its weight variation was o,48% meanwhile the moisture content of sugar coated table was 2.4% wet basic .  
Pengaruh Perlakuan Penambahan Sulfit dan Sorbat terhadap Mutu Lada Hijau Kering Selama Penyimpanan Endah Djubaedah; djumarman Djumarman; Edwin Rachmat; Mochamad Noerdin
Jurnal Kimia dan Kemasan BULLETIN PENELITIAN VOL. 26 NO. 1 APRIL 2004
Publisher : Balai Besar Kimia dan Kemasan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (8480.626 KB) | DOI: 10.24817/jkk.v0i0.4699

Abstract

Penelitian pengaruh penambahan sulfit dan sorbat terhadap mutu lada hijau kering selama penyimpanan telah dilaksanakan. Kandungan piperin lada hijau kering berkurang dari 3% menjadi 0,9% selama penyimpanan 6 minggu. Perlakuan tanpa sorbat menghasilkan produk yang kandungan piperin menurun lebih besar daripada perlakuan dengan sorbat 500 ppm. Kombinasi perlakuan NaCl, NaHS03 dan asam sorbat dapat menghambat reaksi pencoklatan dan pertumbuhan mikroorganisma seperti yang ditunjukkan oleh tingginya derajat warna hijau dan rendahnya nilai angka lempeng total. Perlakuan sorbat 500 ppm mempunyai pengaruh yang nyata terhadap ratio rehidrasi selama penyimpanan. Perlakuan perendaman dalam larutan NaCl 20% selama 24 jam sebelum dilakukan blanching dengan larutan NaHS03 0, 15% dan asam sorbat 500 ppm merupakan perlakuan terbaik.
Co-Authors Djumarman . Djumarman Djumarman Edwin Rachmat enie Hawani Lubis Enny H Lubis Enny Hawani Lubis Mochamad Noerdin Mochamad Nurdin NK Rizal Alamsyah Tuty Hendraswaty