Shelf lifeis usually known by the public as expire date, which marked by the date, month and year on the product packaging. According to UU No. 18/2012 about Food, expire date is one of the information that must be included by the manufacturers/ producers on the packaging label of food products. The paper explains about the most widely used method of shelf life determination in the food industries, it is the acceleration method using the Arrhenius model. Arrhenius model simulate the accelerated destruction of the product under conditions of high temperature storage (above normal storage temperature). The rate of chemical reactions that can lead to damage of food products generally follow there action rate of the order 0 and order 1. Application of acceleration method on self life determination of starfruit juice packed in glass bottle using vitamin C as critical parameter during storage at different temperatures. Abstrak Versi Indonesia Metode Akselerasi dan Aplikasinya Pada Pendugaan Umur Simpan Sari Belimbing Dalam Kemasan Botol Gelas Umur simpan biasanya dikenal oleh masyarakat dengan istilah masa kadaluarsa yang berisi informasi tanggal, bulan dan tahun yang tercantum pada kemasan produk. Menurut Undang-undang No. 18 tahun 2012 tentang Pangan, informasi tersebut wajib dicantumkan oleh produsen pada label kemasan produk pangan. Dalam makalah ini ditelaah mengenai metode penentuan umur simpan yang paling banyak digunakan di industri pangan, yaitu metode akselerasi dengan menggunakan model Arrhenius. Model Arrhenius mensimulasikan percepatan kerusakan produk pada kondisi penyimpanan suhu tinggi di atas suhu penyimpanan normal. Laju reaksi kimia yang dapat memicu kerusakan produk pangan umumnya mengikuti laju reaksi ordo 0 dan ordo 1. Aplikasi metode akselerasi pada pendugaan umur simpan sari belimbing dalam kemasan botol gelas dilakukan terhadap parameter vitamin C sebagai titik kritis pada suhu penyimpanan yang berbeda.
Indonesia's rice consumption reached 139 kg / capita / year. This figure is still quite high compared to other countries in Asia, such as Japan (60 kg / capita / year). That condition indicated that consumption of carbohydrates in Indonesia is still dominated by rice, which reached 78%. Many efforts to decrease the consumption of rice are needed, and one of them is to optimize the utilization of cassava into cassava rice. This research was aimed to assess technologies in production process of cassava rice which applicable at farmer level and also can be accepted by consumers. This experiments used Completely Randomized Design with 5 replications. Treatments consists of various types of marinade solution, namely 1) sodium bicarbonate 2%, 2) metaphosphate 0.1%, 3) sodium bicarbonate + metaphosphate 2% + 0.1%, and 4) running water. The stages of production process were: sortation of rice cassava, cassava bark stripping, washing, soaking, draining, pressing, drying, and filtering. Parameter observations consist of moisture content, ash content, protein content, fat content, carbohydrate content. Organoleptic tests on rice cassava include color, taste, aroma, firmness, stickiness and eating palatability. The results showed that the moisture content of the rice cassava range 4.419% - 5.378%, ash content was 0.171% - 0.182%, protein content was 1.745% - 2.024%, fat content of 0.792% - 0.930%, and carbohohidrate level was 91.693% - 92.564%. Meanwhile, organoleptic tests showed that the treatment of type marinade gave significant effects on the color, flavor, aroma, touchness/elasticity and eating palability, except the level of stickiness. Soaking with sodium bicarbonate and metaphosphate causing cassava rice color became brighter and also gave higher valuation by panelists ( 5.8 = like). Moreover, panelists gave 5.2 points (like) on eating palability to sample with treated by immersion in tap water without the use of sodium bicarbonate and metaphospahate but not significantly different from soaking with sodium bicarbonate.
<p>Efek fermentasi laktat pada kandungan total polyfenol dan aktivitas antioksidan Lengkuas (Alpinia galanga Linn). Lengkuas merupakan salah satu herbal yang memiliki kandungan senyawa fenolik sehingga banyak digunakan secara luas sebagai bahan obat tradisional selama berabad-abad. Di sisi lain, bakteri asam laktat (BAL) telah terbukti dapat meningkatkan aktivitas antioksidan dari media. Kombinasi kedua bahan tersebut diyakini dapat menghasilkan produk yang sehat. Oleh karena itu, penting untuk mengkaji apakah bakteri asam laktat dapat beradaptasi dengan lengkuas untuk mendapatkan sifat yang diinginkan dari produk fermentasi. Penelitian ini bertujuan untuk mengetahui pengaruh bakteri asam laktat (BAL) terhadap kandungan total polifenol dan aktivitas antioksidan ekstrak lengkuas. Sebelum inokulasi, 150 g lengkuas dicampur dengan 150 ml air steril, kemudian, 90 ml ekstrak tersebut diinokulasi dengan 3 mililiter starter subkultur (L. plantarum dan L. casei) sebelum kemudian diinkubasi pada suhu 37oC selama 24 jam. Setelah itu, ektstrak kemudian dikeringbekukan menggunakan freeze-dryer (48 jam). Total polifenol diukur dengan menggunakan metode Folin-Denis, sedangkan aktivitas antioksidan diukur menggunakan metode DPPH. Hasil penelitian menunjukkan bahwa L. plantarum bisa menaikkan jumlah polifenol lebih tinggi secara signifikan daripada L. casei. Kandungan total polifenol dan aktivitas antioksidan tertinggi dihasilkan oleh ekstrak lengkuas yang difermentasi dengan L. plantarum selama 12 jam, yaitu masing-masing sekitar 53 mg GAE/100 g dan 79%.</p><p>Kata kunci :lengkuas, bakteri asam laktat (BAL), fermentasi, kandungan total polifenol, aktivitas antioksidan</p><p>English Version Abstract</p><p>Galangal is one of herbs that has been widely used as traditional medicines ingredients for centuries due to its phenolic compounds and its antioxidant properties. On the other hand, lactic acid bacteria (LAB) have been proved can increase antioxidant activity of the media. The combination of both functional materials is believed can produce healthful products. Therefore, it is important to analyse whether the lactic acid bacteria are adaptable to the galangal’s phenolic compounds characteristics in order to get desirable properties of fermented products. This experiment was aimed to examine the effect of lactic acid bacteria (LAB) fermentation on total polyphenol content and antioxidant activity of ginger extract. Prior to inoculation, 150 g of galangal was blended with 150 ml sterilized water, then, 90 ml of the juice was inoculated by 3 milliliters of subcultured starter (L. plantarum and L. casei). Then the juice was incubated at 370C for 24 hours. In order to get powder of fermented samples, freeze-dryer was used (48 hours). The total polyphenol content was measured using Folin-Denis method, while the antioxidant activity was estimated using the DPPH radical-scavenging activity. The result showed that L. plantarum could raise the total polyphenol significantly higher than L. casei. The highest content of total polyphenol content and antioxidant activity reached by galangal juice which fermented by L. plantarum for 12 hours, it was around 53 mg GAE/100 g and 79%, respectively.</p><p>Keywords : galangal, lactic acid bacteria (LAB), fermentation, total polyphenol content, antioxidant activity</p>
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