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universitas hasanuddin
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Effect of Hot Breaking and Cold Breaking on the Rheology of Tomato Paste (Lycopersicon Esculentum Mill) Selpiah; Salengke; Iqbal
Jurnal Syntax Transformation Vol 6 No 5 (2025): Jurnal Syntax Transformation
Publisher : CV. Syntax Corporation Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46799/jst.v6i5.1072

Abstract

Tomato paste quality hinges on processing methods, with hot break (95°C) and cold break (65°C) treatments critically impacting rheology and shelf life. Prior studies lack comprehensive analysis of prolonged heating durations and storage effects on viscosity stability. This study examines how hot/cold break treatments influence tomato paste rheology, enzyme activity (PME, PG), and storage stability to identify optimal processing parameters. Tomatoes were heated at 65°C (cold break) or 95°C (hot break) for 5–15 minutes, processed into paste, and stored for 5 weeks. Rheological properties (flow index *n*, consistency coefficient *k*) were measured weekly using a viscometer (30–60°C), while PME/PG activities were assayed titrimetrically and via DNS. Hot break at 45°C with 10-minute heating yielded the highest viscosity stability (*n* = 0.3685, *k* = 1.478) and extended shelf life by reducing microbes. PG enzymes were more heat-resistant than PME, with cold break showing higher residual activity (27.72% PME, 35% PG after 5 weeks). Storage revealed pseudoplastic degradation, with 60°C treatments exhibiting drastic *k*-value declines (~50%). The 10-minute hot break at 45°C is recommended for industrial tomato paste production to balance viscosity and shelf life. Future research should explore hybrid thermal treatments to enhance nutritional retention, building on findings by Wang et al. (2023).
Analisis Kinetika Arrhenius Terhadap Perubahan Sifat Fisik, Kimia, Dan Kualitas Masak Beras Dengan Kombinasi Kadar Amilosa Dan Suhu Selama penyimpanan Febriana Intan Permata Hati; Joko Nugroho Wahyu Karyadi; Nursigit Bitoro; Iqbal; Diyah Yumeina; Olly Sanny Hutabarat; Mursalim; Khaeril Anwar Junaedi
Jurnal Agritechno Jurnal Agritechno Vol. 18, Nomor 2, Oktober 2025
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

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Rice is one of the staple foods consumed by Indonesians. As one of the largest rice producers, problems related to rice storage are often complained about. During storage, rice changes its cooking quality and physical and physicochemical qualities. This study aimed to analyze the kinetic behavior of cooking and the physical and physicochemical qualities of Indonesian rice varieties. Rice with different amylose contents was stored for 4 months, and the collected data from the parameters of water content, whiteness, amylose content, elongation ratio, and extrudability were analyzed using the Arrhenius equation. The combination of amylose content and temperature influences the changes in the physical, chemical, and cooking properties of rice during storage. The highest increase in water content occurred in the Ciherang variety stored at a temperature of 20 °C, namely 0.0183%/week, and the whiteness, amylose content, and elongation ratio values decreased during storage. Storage at 30 °C resulted in a greater reduction in quality, with the change in Ciherang whiteness being 0.0202/week, sintanur amylose content decreasing by 0.0105%/week, and sintanur elongation ratio decreasing by 0.0348/week at this temperature. Meanwhile, the sintanur extrudability parameter experienced an increase of 0,0174g/week at a temperature of 30 ˚C. Therefore, in general, the decline in rice quality occurs more quickly at higher temperatures.
Co-Authors Diyah Yumeina Febriana Intan Permata Hati Joko Nugroho Wahyu Karyadi Khaeril Anwar Junaedi Mursalim Nursigit Bitoro Olly Sanny Hutabarat Salengke Selpiah