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Journal : Jurnal Kimia dan Kemasan

Penelitian Fiksasi Rasa Dan Aroma Seledri Endah Djubaedah; Enny H Lubis
Jurnal Kimia dan Kemasan BULLETIN PENELITIAN VOL. 23 NO. 2 DESEMBER 2001
Publisher : Balai Besar Kimia dan Kemasan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24817/jkk.v0i0.4795

Abstract

The research was aimed to study the quality changes of ;1avor fixative of celery leaves and celery seeds during storage and their acceptance by consumers. Two fixation formulas from two kinds of raw material were made i.e. (a) cellulose microcrystalline/sorbitol and (b) cellulose microcrystalline/sucrose. Shelf life of fixative products were tested at 0,30 and 60 days for their moisture contents, aroma stability, microbes and preference test on aroma and taste. The products of sorbitol from celery seed oleoresin and sucrose from celery seed were relatively better than these from celery leaves oleoresin because the moisture fixative of sorbitol and fixative of sucrosa 5,82 %, and 2,19 % respectively. The reduction of aromaof fixative of sorbitol was 3, 11 % and fixative of sucrose was 3, 79 % after 60 days of storage. The panel test from 12 panelists showed that products using sorhitol from the celery leaves 1"1ere preferred because they gave the result of 6 - 6,33.
Pengaruh Perlakuan Penambahan Sulfit dan Sorbat terhadap Mutu Lada Hijau Kering Selama Penyimpanan Endah Djubaedah; djumarman Djumarman; Edwin Rachmat; Mochamad Noerdin
Jurnal Kimia dan Kemasan BULLETIN PENELITIAN VOL. 26 NO. 1 APRIL 2004
Publisher : Balai Besar Kimia dan Kemasan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24817/jkk.v0i0.4699

Abstract

Penelitian pengaruh penambahan sulfit dan sorbat terhadap mutu lada hijau kering selama penyimpanan telah dilaksanakan. Kandungan piperin lada hijau kering berkurang dari 3% menjadi 0,9% selama penyimpanan 6 minggu. Perlakuan tanpa sorbat menghasilkan produk yang kandungan piperin menurun lebih besar daripada perlakuan dengan sorbat 500 ppm. Kombinasi perlakuan NaCl, NaHS03 dan asam sorbat dapat menghambat reaksi pencoklatan dan pertumbuhan mikroorganisma seperti yang ditunjukkan oleh tingginya derajat warna hijau dan rendahnya nilai angka lempeng total. Perlakuan sorbat 500 ppm mempunyai pengaruh yang nyata terhadap ratio rehidrasi selama penyimpanan. Perlakuan perendaman dalam larutan NaCl 20% selama 24 jam sebelum dilakukan blanching dengan larutan NaHS03 0, 15% dan asam sorbat 500 ppm merupakan perlakuan terbaik.