Preserving snapper spinach (Amaranthus hybridus) using ozone technology and cold temperature

Abstract

Indonesia has abundant natural resources, one of which is agricultural products. One of the abundant agricultural products in Indonesia is snapper spinach (Amaranthus hybridus) which contains various kinds of nutrients. Snapper spinach can contain harmful contaminants, one of which is E. coli bacteria. These bacteria can cause snapper spinach to rot easily, so it needs to be removed or reduced. This study aims to determine the effect of ozone and/or cold temperatures on the shelf-life quality of snapper spinach (Amaranthus hybridus). The research methods include the preparation process, the washing process, the storage process (using ozone, cold temperatures, and cold ozone). The results of the study were tested using the TPC test. The best research result is that the process of adding cold temperatures after the ozone method treatment is very influential both in terms of physical and in terms of microbial contamination, seen in samples treated with ozone washed using water and stored at cold temperatures looks better than those stored at room temperature.