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All Journal Gontor AGROTECH Science Journal Teknologi dan Industri Pertanian Indonesia
Anisa Aprilia
University Of Jember
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Education Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology

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Effect of Long Storage on Room Temperature on Changes of Physicalchemical Characteristics of Frozen Edamame, Glycine max (L) Anisa Aprilia
Gontor AGROTECH Science Journal Vol 6, No 3 (2020): Special issue Seminar Nasional Sains dan Teknologi (SNST) 2020
Publisher : University of Darussalam Gontor, Ponorogo, East Java Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/agrotech.v6i3.4967

Abstract

Edamame is an agricultural product famous as vegetable soybeans. One of the edamame processed product is frozen edamame. Frozen edamame is a unique product frozen of souvenirs from jember. This product is vulnerable to quality degradation due to the environment and consumer treatment. Consumers buy and carry product for souvenirs in a long journey and consumers are less precise in handling storage again when out of frozen storage. This study aims to improve the impact of space temperature storage with different time to physical quality and chemical seeds and the old influence of storage with different time to the original organoleptic characteristics of frozen edamame. The result of tests conducted on the original edamame product during storage at room temperature affect the physical and chemical products as follows: a green color 0.69 while the color leads to red 4.68, color b is 4.77, color C is 4.7, texture value is 0.47 mm/10secon, total dissolved solids by 2.080Brix, pH values 1.33%, total acids by 0.005%, moisture content 4.5% and antioxidant actives by 0.69 µg / mL 
Karakteristik Ekstrak Pewarna Alami Buah Naga Merah (Hylocereus Polyrhizus) dengan Variasi Rasio Pelarut dan Asam Anisa Aprilia; Andi Eko Wiyono; Andrew Setiawan Rusdianto
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 17, No 1 (2025): Vol. (17) No. 1, April 2025
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v17i1.34107

Abstract

Dyes are materials that people use for certain purposes. However, the high use of synthetic dyes in non-food products causes environmental pollution and is toxic. Therefore it is necessary to provide another alternative in the form of natural dyes from plants, namely red dragon fruit. This fruit contains anthocyanin as a red dye. Natural dyes are obtained through an extraction process with the same solvent as their properties, such as ethanol. The choice of ethanol to be used as a solvent is usually added with acid to stabilize and optimize the extracted pigments, one of which is citric acid. This combination is useful for dissolving substances that dissolve in polar solvents such as anthocyanins. The aim of the study was to determine the effect of varying solvent and acid ratios on the physical and chemical characteristics of red dragon fruit-based natural dye extracts and to determine the best variation of solvent and acid ratios in red dragon fruit-based natural dye extracts. Data analysis used a single factor Completely Randomized Design (RAL), namely variations in the ratio of solvent and acid. The results of this study stated that variations in the ratio of solvent and acid had a significant effect on the overall characteristics of the red dragon fruit natural dye extract. Selection of the best treatment using the effectiveness index method was obtained in treatment D with a pH of 2.3; yield 24%; total dissolved solids 50.08 oBrix; color value a 27.44 and anthocyanin content 70.18 mg/100 mL.
Co-Authors Andi Eko Wiyono, Andi Eko Rusdianto, Andrew Setiawan