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All Journal CHEMICA Jurnal Teknik Kimia Jurnal Teknologi Pertanian Warta IHP (Warta Industri Hasil Pertanian) Indonesian Food and Nutrition Progress Jurnal Teknologi Pertanian Andalas Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Food ScienTech Journal
Supriyadi Supriyadi
Universitas Gadjah Mada
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Energy Engineering Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering

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Effect of Temperature Storage on Chemical Properties of Lokio Leaves (Allium chinense G Don) Dianita Kumalasari; Supriyadi Supriyadi; Andriati Ningrum
Indonesian Food and Nutrition Progress Vol 19, No 2 (2022)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.72535

Abstract

Lokio (Allium chinense G Don) is widely used as seasoning in cooking because it contains amino acids that contribute to taste. Lokio is easily damaged during physical and chemical storage, affecting its quality. The study aims to determine the chemical changes of lokio leaves during storage. This study used a randomized design group with 3 temperature treatments, namely room temperature (30 ⁰C), air conditioning (20 ⁰C), and refrigerator (10 ⁰C). Weight loss was tested using a digital scale, color was tested using a chromameter, water content was tested using thermogravimetry, fat using Soxhlet, protein using Kjeldal, and ash using a muffle furnace. Reducing sugars were tested using the DNS method, amino acids using HPLC, and volatile compounds using GC MS Headspace. The data was analyzed using ANOVA then continued with Duncan test if the treatment has a significant difference (p < 0.05). In the room temperature treatment, the best treatment was obtained for 2 days of storage, AC storage for 4 days, and refrigerator temperature for 14 days of storage. Of all the best treatments for each storage temperature, the best treatment was obtained in the storage treatment using AC temperature (20 ⁰C) for 4 days. The treatment found that Lokio has a water content of 92.247%, fat of 2.47%, protein of 19.05%, ash of 14.20%, carbohydrates of 64.28%, and reducing sugar of 11.24 mg/ml. The major volatile compound content of the total storage is trimethyl sulfide and glutamic acid is the most amino acid in lokio leaves.
Co-Authors Agatha Intan Wihenti Andriati Ningrum Aprilia Fitriani Aprilia Fitriani BUDI SETIADI DARYONO Dahlia Elianarni Dianita Kumalasari Edlina Putri Sukma Dewi Fadilah Husnun Puji Wulandari Putri Maharani Rachma, Yasmin Aulia Rahmadhia, Safinta Nurinda Rosiana Khoirunnissa Sri Raharjo Swastika Dewi Umar Hafidz Asy’ari Hasbullah, Umar Hafidz Asy’ari Umar Santoso Uswatun Hasanah