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All Journal Jurnal Riset Gizi Jurnal Riset Gizi
Ademai Ade Nurhayati
Poltekkes Kemenkes Semarang
Education Health Professions Other

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Journal : Jurnal Riset Gizi

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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.
Co-Authors Arintina Rahayuni Ria Ambarwati