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Maya Ludong
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Agriculture, Biological Sciences & Forestry

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Penentuan Umur Simpan Sirup Pala Menggunakan Metode ASLT (Accelerated Shelf Life Testing) Dengan Pendekatan Arrhenius Fallen B. Sandana; Dekie Rawung; Maya Ludong; Christine Mamuaja
COCOS Vol. 5 No. 4 (2014)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v5i4.6865

Abstract

ABSTRACTNutmeg syrup is one way to diversify products of nutmeg. IKM “Sari Fruit” is one of nutmeg syrup producers in North Sulawesi, especially in the District Sitaro. However, nutmeg syrup in the market has not specified expiration date. One method that can be used to determining the shelf life of food product is ASLT (Accelerated Shelf Life Testing). This research aims to determine the shelf life of nutmeg syrup production IKM "Sari Fruit" Sitaro using ASLT (Accelerated Shelf Life Testing) with the Arrhenius approach. The benefit of this research is to give information and advice to the industry of nutmeg syrup to determine the shelf life of the product before it is marketed. In this research, nutmeg syrup stored at 30 ° C, 35 ° C and 40 ° C for 4 weeks. The parameters used to analyze the decline in the quality of nutmeg syrup are pH, sugar content, viscosity, total yeast and organoleptic tests. The results showed that the shelf life calculations are based on the pH because it has the smallest activation energy, ie 4,025.66 cal / mol. Shelf life of nutmeg syrup at room temperature storage (27 ° C) was 13.6 weeks.Keywords : Nutmeg syrup, shelf life, ASLT, Arrhenius
Pengaruh Konsentrasi Sari Jahe Merah (Zingiber officinale Var. Rubrum) Terhadap Hasil Uji Sensoris Permen Kelapa Jahe Ronny Robot; Maya Ludong; Christine Mamuaya
COCOS Vol. 11 No. 2 (2019): EDISI APRIL-JUNI
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i2.27341

Abstract

Abstract This study aims to determine the amount of red ginger juice concentration on the manufacture of coconut candy based on sensory tests. This study used a Completely Randomized Design (CRD) 4 treatment with 3 replications namely, A (4% red ginger juice), B (8% red ginger juice), C (12% red ginger juice), D (16% red ginger juice). Then a quantitative test for water content, ash content, and reducing sugar content is carried out, this is done for the most preferred sample. Based on organoleptic testing, the level of preference for taste, color, aroma, and texture of ginger coconut candy is accepted by panelists with neutral to like criteria. The most preferred ginger coconut candy is one made with a 4% red ginger juice concentration. Then a further test is done, namely 4.90% water content, 2.06% ash content and 7.24% reducing sugar content. Keywords: Coconut Candy, Red Ginger Juice, Palm Sugar
Co-Authors Christine Mamuaja Christine Mamuaya Dekie Rawung Fallen B. Sandana Ronny Robot