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Mempelajari Ekstraksi Dan Stabilitas Total Karotenoid, Α dan Β Cryptoxanthin dalam Ekstrak Buah Merah (Pandanus Conoideus, Lamk Enny Hawani Lubis; Hendra Wijaya; Nami Lestari
Jurnal Riset Teknologi Industri Vol 6 No 12 Desember 2012
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (9502.561 KB) | DOI: 10.26578/jrti.v6i12.1517


This  aim of research was  to find the optimum conditions for the  extraction process of “buah merah” oil that produce  optimum  β-cryptoxanthin content. The treatments of extraction process are steaming at 800C, autoclave at 1210C for 30 and   60 minutes respectely, and storing in refrigerator at -50C for one night,  then pressed and centrifugated. “Buah merah” oil produced from those  treatments was tested for β-cryptoxanthin content.  The “buah merah” oil with highest content of β-cryptoxanthin is conducted  characteristics test based on  water content, FFA, foreign matterial, PAHs and test for stability of total carotenoids, α and β cryptoxhantin of “buah merah” oil that stored in various conditions  of  temperature (40C, 250C, 350C), storage (dark and light using light flouresense lamp 10 W, type of packaging (brown glass bottle, soft capsules in  PVC bottle), and extraction methods (traditional and modern). Observations was conducted every week.for 8 weeks The results showed that extraction process of  “buah meraht”oil  that produce   of β-cryptoxanthin content with highest yield is  extraction process using  autoclave heating at 121° C for 1 hour  that result  35% yield and  20.78% β-cryptoxanthin content. The type of packaging that resulted the best stability of consentration of total carotenoid α and β-cryptoxanthin in in the “buah merah” oil is packaging that use double package of capsule  (primary packaging) and PVC bottle (secondary packaging) and store in dark condition  with temperature of 4 ° C.  
The Effect of Salt and the Addition of Several Acid Types on the Quality of Bottled Green Pepper During Storage Endah Djubaedah; Djumarman .; Enny Hawani Lubis; Tuty Hendraswaty
Jurnal Teknologi dan Industri Pangan Vol. 15 No. 3 (2004): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (5634.414 KB)


Research on the effect of salt and the acid types addition on the quality of bottled green pepper during storage has been conducted. Treatments were used 10 % and 20 % of salt, 0.2 % of citric acid and 4 % of acetic acid. The product were stored for 3 months and were analyzed for green color degree, pH, total plate count (TPC), piperine and total solid content. The results showed that citric acid treatment, better than acetic acid treatment, indicated by higher degree of green color (5.30 – 5.92) and pH 4.5 – 4.7 while the other 4.46 – 4.60 of green color degree and pH 3.5 – 3.9. Treatment of 20 % salt was more effective than 10 % of salt in preventing microorganism growth which was indicated by lower TPC value (2 – 5 colony/g). Products treated by citric acid and acetic acid also had lower TPC value, 3 – 5 colony/g and 2 – 3 colony/g respectively. Combinations of salt and acid treatments gave significant effect on it. Piperine content were relatively unchanged during 2 months storage (6.5 - 8 %) but it decreased in 3 months storage (5 – 6 %). The best quality was product treated by 20 % of salt and 0.2 % of citric acid. It was also treated by soaking in 2 % of Na2CO3 for 30 minutes, blanching for 5 minutes, addition of 300 ppm SO2 and heating in 100 °C for 15 minutes as constant treatment. The product was also feasible financially on capacity 1,000 bottle per day. Selling Rp. 4,000.00 per bottle will give benefit Rp. 60,000,000.00 per 6 months with 1.11 benefit cost ratio (B/C). Key words : Green pepper, pickle, spices, bottled green pepper.