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Winiati P Rahayu
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Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

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Study o Safety and Shelflife of Red Chili Paste Rosaria .; Winiati P Rahayu
Jurnal Teknologi dan Industri Pangan Vol. 19 No. 1 (2008): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Red chili is an important food ingredient which may not be always self, when obtained from the market. The aims of the study was to evaluate the safety and shelf life of red chili paste. Based on survey conducted with 20 vendors in Bogor, we found red chili paste in generally composed of red chili, water, and NaCl. About 75% of the vendors claimed that their red chili paste not sold in the first market day is stored in a plastic container at room temperature and resold for the next day. They claimed that their red chili paste can be stored for 2-8 days. The red chili paste showed moisture content of 71.6-86.8% (w/wb), pH 4.7-6.9% (w/w). About 33.3% of them positively contained excessive amount of sodium benzoate and 36% of them contained Rhodamin B which is prohibited as food coloring. From the microbiological side, the red chili paste contained 9.5 x 10 3 - 3.8 x 105cfu/g mould and yeast; 1.2 x 103 - 5.6 x 104 cfu/f spore forming bacteria; 5.2 x 102- 1.2 x 104 cfu/g S. aureus;
Shelf Life Prediction and Isotherm Sorption Model of Dried Grain and Powdered Black Pepper (Piper ningrum L.) Winiati P Rahayu; M Arpah; Erika Diah
Jurnal Teknologi dan Industri Pangan Vol. 16 No. 1 (2005): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Black pepper is one of the most popular spice traded around the globe, either in dried grain form or in bulky powder. However, for retailing purpose both are usually packaged in plastic film. This research was conducted to predict the shelf life of packaged black pepper (both dried grain and powder) by applying isotherm sorption and Labuza models. Initial moisture content of dried grain was 12.17 % d.b and for the powder was 10.27 % d.b. The shelf life of black pepper calculated for the dried grain was longer than the powder. When stored at 90 % RH, the dried grain black pepper packaged in HDPE demonstrated the longest shelf life which was equal to 2187 days and for the powder equal to 2037 days. The volatile oil loss for dried grain black pepper after 30 days of preservation was 1.36 % and for the powder was 40.82 %. Key words: Black pepper, shelf life, plastic film.
Co-Authors Erika Diah M Arpah Rosaria .