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All Journal AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian Journal of Food and Agricultural Product
Afriyanti Afriyanti
Universitas Veteran Bangun Nusantara Sukoharjo
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Materials Science & Nanotechnology

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Pendugaan Umur Simpan Sirup Buah Semu Jambu Mete (Anacardium occidentale, L) dengan Metode Accelerated Shelf Life Testing (ASLT) Afriyanti Afriyanti; Novian Wely Asmoro
AGRISAINTIFIKA: Jurnal Ilmu-Ilmu Pertanian Vol 1, No 2 (2017): Agrisaintifika
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara Sukoharjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v1i2.42

Abstract

Sirup buah semu jambu mete merupakan salah satu alternatif pengolahan buah semu jambu mete yang selama ini masih belum dimanfaatkan secara optimal.  Umur simpan dari sirup ini belum diketahui dengan jelas sehingga perlu adanya penelitian lebih lanjut.  Tujuan penelitian ini adalah untuk mengetahui berapa lama umur simpan produk sirup buah semu jambu mete yang selama ini diproduksi oleh produsen sirup dengan metode Accelerated Shelf Life Testing (ASLT).  Pembuatan sirup dalam penelitian ini mengikuti prosedur yang biasa dilakukan oleh masyarakat.  Sirup dikemas dalam botol-botol dengan volume 150 ml kemudian disimpan pada suhu 50C, 270C, dan 500C.  Analisis dilakukan setiap 7 hari sekali terhadap warna, pH, dan total koloni.  Hasil penelitian menunjukkan umur simpan sirup buah jambu mete berdasarkan parameter perubahan jumlah koloni mikrobia adalah 48 hari.
Application of Arrowroot Starch Antimicrobial Edible Coating with Addition of Lemongrass Extract on Strawberry Fruit Afriyanti Afriyanti; Catur Budi Handayani; Retno Widyastuti
Journal of Food and Agricultural Product Vol 1, No 2 (2021): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (367.78 KB) | DOI: 10.32585/jfap.v1i2.1884

Abstract

Public awareness of the food quality which is they consume is increasing. Food consumption becomes more varied by not only consuming carbohydrates, protein and fat sources, but balanced with the consumption of fruits as a source of vitamins. One way to maintain the quality of fruits during storage is to use edible coatings. Edible coatings made from hydrocolloid materials such as starch as natural coating materials, are non-toxic and safe for health so that starch-based edible coatings are feasible to be developed. One of them is arrowroot starch. Improving the coating function is done by adding antimicrobial ingredients, one of which is lemongrass extract. The purpose of this study was to determine the effectiveness of the use of antimicrobial edible coating on the physica and chemical characteristics of strawberryes during storage. The experimental design used in this study was a factorial completely randomized design, with the treatment of Antimicrobial Concentration (A) with five levels of treatment, namely: A1 = 0%, A2 = 0.1%, A3 = 0.2%; A4 = 0.3% and A5 = 0.4% and Storage Time, namely B1 = 0 days; B2 = 2 days; B3 = 4 days and B4 = 6 days. Each treatment was repeated twice to obtain an experimental unit of 5 x 4 x 2 = 40 experimental units. Product analysis carried out was weight loss, texture and total dissolved solids. Based on the data obtained, the use of antimicrobial concentration and storage time affect the results of the analysis. The longer the storage, the weight loss increased, the texture became softer and the total dissolved solids decreased.Keywords: antimicrobia, arrowroot, edible coating, lemongrass, strawberry
Co-Authors Asmoro, Novian Wely Catur Budi Handayani Retno Widyastuti