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Djarkasi, G. S. Suhartati
Universitas Sam Ratulangi
Agriculture, Biological Sciences & Forestry Computer Science & IT

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Pendugaan Daya Simpan Manisan Tomat Kering dengan Metode ASLT (Accelerated Shelf-Life Testing) Model Arrhenius Djarkasi, G. S. Suhartati; Sumual, Maria F.; Lalujan, Lana E.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 8, No 2 (2017): Jurnal Teknologi Pertanian (Teta)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.8.2.2017.18702

Abstract

This study aims to make dried tomato sweets and to estimate their shelf life using the Arrhenius model of ASLT (Accelerated Shelf-life Testing). The ASLT method with the Arrhenius Model is a=technique for predicting the shelf-life of food products that is sensitive to temperature changes. The tests were carried out at temperatures of 30⁰C, 40⁰C, and 50⁰C, the products stored for 25 days to see the quality changes through sensory evaluation, including color, taste, texture, and aroma of dried tomato sweets. It was selected by the Arrhenius model that color parameters was the critical parameter to determine the shelf life of dried tomato sweets. The largest R2 value was used to determine the shelf-life of the product, i.e. the preference test of taste which showed the reaction at 0 (zero) order by the equation y = -2045,8x + 3,5196 with R2 = 0,9886. The shelf life of dried tomato sweets is 3 months 11 days.Keywords: Shelf-life, dried sweetened tomato, ASLT model.
KOMPOSISI KIMIA DAN GIZI JAGUNG LOKAL VARIETAS ’MANADO KUNING’ SEBAGAI BAHAN PANGAN PENGGANTI BERAS Lalujan, Lana E.; Djarkasi, G. S. Suhartati; Tuju, Thelma J. N.; Rawung, Dekie; Sumual, Maria F.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 8, No 1 (2017): Jurnal Teknologi Pertanian (Teta)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.8.1.2017.16351

Abstract

Increasing health concerns regarding a more balance diet have encouraged some people to have less rice in their basic daily menu in order to accommodate low glicemic carbohydrates energy sources in their diet. Corn products are considered not only have low-to-medium glycemic index but also have high fiber content. Nowadays, more people in Minahasa and Manado area have basic meals of rice have been fully or partially replaced by corn mill product (locally called corn rice). A local variety corn, named Manado Kuning, is among the most popular corn to be processed and sold as rice corn in Manado and Minahasa area. It chemical and nutritional properties, therefore, were analyzed in order to evaluate it merits as a rice substitute or alternative. The results showed that the corn grown at different location in greater Minahasa area has slightly different composition. The protein, fiber, carbohydrate and total carotene contents of the grits product were 10 – 11 %, 0.26 – 0.85%, 75 – 76% and 10 – 11mg/100 g respectively. Among twenty main amino acids, the grits product contain only 13 significant amino acids that ranging from the lowest 0.36% (methionine) to the highest 1.93% (aspartic acid). The color of the corn product (grits) was seen similar in all samples. It seemed that its low fiber content made it less potential to provide low glycemic product because some of the fiber was lost during milling to produce grits. In order for the local corn to have lower glycemic content, the whole seed should be used in final product.
Co-Authors Dekie Rawung Lana E. Lalujan Maria F. Sumual Tuju, Thelma J. N.