Pemanfaatan Chitosan Dari Limbah Udang Galah Sebagai Edible Coating Buah Tomat Dengan Variasi Waktu Penyimpanan

Verawati, Nenengsih; Aida, Nur; Muttaqin, Khairul

doi:10.21776/ub.jpa.2020.008.03.3

Cited by 3 publications

(3 citation statements)

References 2 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…So that during storage, organic acids do not decrease quickly, in contrast to climacteric fruit which during storage of organic acids decreases quickly in fruit because it is used as a substrate for energy sources in the respiration process (Verawati et al, 2020).…”

Section: Results and Discussion Ph Valuementioning

confidence: 99%

Application of Dipping on CaCl2 as a Postharvest Treatment to Maintain the Quality of Pineapple during Storage

Tamalea,

Haryanti,

Wibowo

2021

apjsafe

View full text Add to dashboard Cite

Pineapple is a perishable agricultural products, therefore it needs an appropriate treatments at the postharvest stage. An appropriate treatment will contribute on maintaining the quality and prolong shelf life of the products. Recently, several efforts have been conducted to achieve the purposes. Moreover, appropriate treatments are still required for alternatives solution of pineapples producers. This study aims to determine the effect of the dipping on CaCl2 solution at various concentration on physical (mold incidence and mold severity), chemical (pH value) and sensory properties (color, texture, aroma, taste, and overall acceptance) of pineapple during storage. The dipping of the fruits were conducted at hot condition (50℃). The samples were MD-2 pineapple with two different classification of shell color (shell color 0 and shell color 2). The results showed that there was no significant effect of CaCl2 application treatment by dipping in hot water (50℃) on the parameters of pH value. The incidence and severity of mold were detected after 16th of storage on treated samples and the control. After storage for 40th days, the treated sample had better sensory properties, particularly on texture, color, and overall acceptance.

show abstract

Section: Results and Discussion Ph Valuementioning

confidence: 99%

Application of Dipping on CaCl2 as a Postharvest Treatment to Maintain the Quality of Pineapple during Storage

Tamalea,

Haryanti,

Wibowo

2021

apjsafe

View full text Add to dashboard Cite

show abstract

“…Limbah kepala udang dapat digunakan sebagai sumber pigmen karoten (Jayachandran et al, 2020;Sathyaruban et al, 2021;Destiyanti et al, 2023), kitin (Doan et al, 2019;Verawati et al, 2020;Pratiwi et al, 2020), dan penyedap (Adawiyah et al, 2012;Atika & Handayani, 2019;Bassig et al, 2021;Koohathong et al, 2021;Karomah et al, 2021). Kandungan nutrisi kaya protein (15-54,4%), mineral (21,1-55%), lipid (11,9%), chitin (15-20%) dan sejumlah karoten (15%) masih dapat dimanfaatkan sebagai bahan tambahan pangan, pakan, sebagai sedian nutraseutikal dan farmasi (Ibrahim et al, 1999;Goncalves & Junior, 2019;Nirmal et al, 2020;Rodrigues et al, 2020;Messina et al, 2021;Bassig et al, 2021;Simat et al, 2022).…”

Section: Pendahuluanunclassified

Karakteristik Fisik Dan Organoleptik Sediaan Serbuk Flavour Kepala Udang Windu (Penaeus monodon) Pada Perbedaan Suhu Pengeringan

Mismawati,

Diachanty,

Rusdin

et al. 2023

JFPJ

View full text Add to dashboard Cite

Shrimp heads will harm the environment if not managed properly. Utilization of this by-product as a flavoring agent by adding fillers widely used, but powdered preparations without added fillers have not been reported. This study aimed to make flavored preparations from tiger prawn heads with different drying temperatures acceptable to consumers. The oven drying method performed at temperatures of 100oC (SH1), 125oC (SH2), and 150oC (SH3) and the resulting fiber was tested for physical characteristics (yield and color test) and organoleptic tests (sensory test and hedonic test). The color test results show changes in the values of brightness (L*) of 49.07-55.28, reddish (a*) of 8.41-10.39, yellowish (b*) of 25.10-32.65, and degrees of whiteness (WI) of 40.23- 46.48 where this value decreases as temperature increases. The sensory test results showed significant divergentbetween the odor treatments but were not significantly different in color and appearance. The hedonic data analysis indicated that the panelists' preference for hueranged between 7-8 (liked-very like), aroma, 6-7 (rather liked), taste, 5-6 (neutral-liked somewhat), and texture, 7-8 (like-really like). Generally, based on physical and organoleptic tests, it showed specific characteristics of shrimp powder at a drying temperature of 100 oC (SH1).

show abstract

“…Selain itu, limbah udang sendiri mengandung karotinoid berupa astaxantin yang merupakan pro vitamin A pembentukan warna kulit. Limbah udang berupa kulit kebanyakan dimanfaatkan sebagai edible coating, pakan ternak, biokoagulan, dan inhibitor keasamaan (Nurhikmawati et al, 2014;Pratiwi et al, 2022;Rostini & Biyatmoko, 2020;Verawati et al, 2020). Selain limbah tersebut juga limbah kelapa juga belum termanfaatkan dengan baik khususnya pada limbah air kelapa tua yang buahnya dimanfaatkan sebagai kopra.…”

Section: Pendahuluanunclassified

Isolasi Dan Karakterisasi Morfologi Bakteri Dekomposer Limbah Kulit Udang Dan Limbah Kelapa

Rahman,

Rusmini,

Daryono

2022

Median

View full text Add to dashboard Cite

Konsep pertanian berkelanjutan adalah dengan memanfaatkan bahan-bahan alami atau organik dan mikroorgansime sebagai dekomposer dan penyedia unsur hara bagi tanaman. Limbah-limbah seperti limbah udang dan kelapa merupakan bahan alami yang bisa menjadi aktivator alami pengurai bahan organik atau sebagai bahan pengomposan. Limbah tersebut berpeluang untuk menghasilkan bakteri positif untuk pengurai bahan organik. Tujuan penelitian ini adalah mengisolasi dan mengidentifikasi karakteristik morfologi bakteri pada limbah kulit udang dan limbah kelapa. Penelitian ini dilakukan di Laboratorium Agronomi Jurusan Perkebunan Politeknik Pertanian Negeri Samarinda dari bulan Juli sampai dengan September 2022. Isolasi bakteri dilakukan dengan metode serial dilution kemudian ditumbuhkan di media NA (Nutrient Agar) menggunakan metode spread plate. Identifikasi bakteri dilakukan dengan mengamati morfologi koloni. Isolat yang berhasil diperoleh sebanyak 44 isolat bakteri dengan isolat bakteri terbanyak berada pada perlakuan A2L2 sebanyak 9 isolat bakteri. Berdasarkan karakteristik morfologi bakteri isolat bakteri yang diperoleh termasuk ke dalam kelompok genus Bacillus dan Pseudomonas.

show abstract

Pemanfaatan Chitosan Dari Limbah Udang Galah Sebagai Edible Coating Buah Tomat Dengan Variasi Waktu Penyimpanan

Cited by 3 publications

References 2 publications

Application of Dipping on CaCl2 as a Postharvest Treatment to Maintain the Quality of Pineapple during Storage

Application of Dipping on CaCl2 as a Postharvest Treatment to Maintain the Quality of Pineapple during Storage

Karakteristik Fisik Dan Organoleptik Sediaan Serbuk Flavour Kepala Udang Windu (Penaeus monodon) Pada Perbedaan Suhu Pengeringan

Isolasi Dan Karakterisasi Morfologi Bakteri Dekomposer Limbah Kulit Udang Dan Limbah Kelapa

Contact Info

Product

Resources

About