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Salengke
Universitas Hasanuddin
Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Education Engineering Environmental Science Law, Crime, Criminology & Criminal Justice Social Sciences

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PENGARUH PEMANASAN OHMIC DAN KANDUNGAN ANTOSIANIN PUREE KULIT BUAH MANGGIS (Garcinia mangostana L) Komang Ariyati; Salengke; Supratomo
Jurnal Agritechno Jurnal Agritechno, Vol. 13, Number 2, Oktober 2020
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/at.v13i2.365

Abstract

Anthocyanin compound in mangosteen (Gracinia Mangostana L) rind can be used as a natural coloring to replace synthetic coloring and also a solution to reduce rind waste from mangosteen as well. Aim of this research is to know the characteristic of ohmic heating, degradation kinetics, and anthocyanin activation energy of mangosteen rind puree. Method the research is done by ohmic heating mangosteen (Gracinia Mangostana L) rind puree at 70°C, 90°C, and 110°C for period time 30, 60, and 90 minutes. The samples of these ohmic heating will be seen under spectrophotometer uv-vis to know amount of anthocyanin from different treatments. This research shows that at 70°C for 30 minutes, the anthocyanin is at its peak shown by number 4585.860 mg/l. Meanwhile at 110°C for 90 minutes, the anthocyanin is at its lowest shown by number 1787.568 mg/l. Result reveals that anthocyanin level is affected a lot by different temperature and time length of mangosteen rind heating. The higher and longest the heating, the lower level of anthocyanin consisted. Anthocyanin shows high temperature dependency by number 62.1812 kJ/mol as activation energy.
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).
Co-Authors Iqbal Komang Ariyati Selpiah Supratomo