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Ademai Ade Nurhayati
Poltekkes Kemenkes Semarang
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PENGARUH PROSES OZONISASI TERHADAP TOTAL BAKTERI, STABILITAS VITAMIN C, DAN TEKSTUR PADA BUAH MELON POTONG Ademai Ade Nurhayati; Arintina Rahayuni; Ria Ambarwati
JURNAL RISET GIZI Vol 7, No 2 (2019): November (2019)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v7i2.5197

Abstract

Background: The cutted fruit one example of minimalist processed product. This product is categorized as a high risk product because it processed minimally and  did not through heat contact.Objective: To determine the effect of the ozonation process on total bacteria, stability of vitamin C, and the texture of minimally processing melon fruit Bonasari Chatering, Pedurungan, Semarang. Methods: This study was an experimental study with a complete  randomize design (CRD), total was 12 samples with 4 repetitions. Data collected in the form of texture measured by a penetrometer, vitamin C levels with iodometry method, and total bacteria by TPC method. Result: Texture of cutted melon which influenced by ozone gas treatment (42.0 ± 7.21) p = 0.614, for the highest level of vitamin C also in the treatment of ozone gas (36.080 ± 6.47) p = 0.560 and for the lowest total bacteria with ozone gas treatment, 3,6,105. Conclusion: There is no effect of the ozonation process on total bacteria, stability of vitamin C, and texture of minimally processing melon fruit at Bonasari Chatering, Pedurungan, Semarang.
PENGARUH PROSES OZONISASI TERHADAP TOTAL BAKTERI, STABILITAS VITAMIN C, DAN TEKSTUR PADA BUAH MELON POTONG Ademai Ade Nurhayati; Arintina Rahayuni; Ria Ambarwati
JURNAL RISET GIZI Vol 7, No 2 (2019): November (2019)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v7i2.5197

Abstract

Background: The cutted fruit one example of minimalist processed product. This product is categorized as a high risk product because it processed minimally and  did not through heat contact.Objective: To determine the effect of the ozonation process on total bacteria, stability of vitamin C, and the texture of minimally processing melon fruit Bonasari Chatering, Pedurungan, Semarang. Methods: This study was an experimental study with a complete  randomize design (CRD), total was 12 samples with 4 repetitions. Data collected in the form of texture measured by a penetrometer, vitamin C levels with iodometry method, and total bacteria by TPC method. Result: Texture of cutted melon which influenced by ozone gas treatment (42.0 ± 7.21) p = 0.614, for the highest level of vitamin C also in the treatment of ozone gas (36.080 ± 6.47) p = 0.560 and for the lowest total bacteria with ozone gas treatment, 3,6,105. Conclusion: There is no effect of the ozonation process on total bacteria, stability of vitamin C, and texture of minimally processing melon fruit at Bonasari Chatering, Pedurungan, Semarang.
Co-Authors Arintina Rahayuni Ria Ambarwati