AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian
Vol 2, No 2 (2018): Agrisaintifika

Umur Simpan Saos Tomat Pada Berbagai Konsentrasi Bahan Pengental

Catur Budi Handayani (Teknologi Hasil Pertanian Universitas Veteran Bangun Nusantara)
A. Intan Niken Tari (Teknologi Hasil Pertanian Universitas Veteran Bangun Nusantara)
Afriyanti Afriyanti (Teknologi Hasil Pertanian Universitas Veteran Bangun Nusantara)

Article Info

Publish Date
16 Jan 2019

Abstract

Research on the shelf life of tomato sauce at various coagulant concentrations uses local tomatoes from the Sukoharjo with a concentration of 5, 7.5 and 10% of maezena flour from tomatoes used. The shelf life calculation uses the Archenius method with storage for 4 weeks at 3 different temperatures namely refrigerator temperature (4 OC), room temperature (27 OC), and temperature of 50 OC. Calculations are based on changes in water content, fungal growth and organoleptic tests of taste. The calculation results show that the shortest shelf life of tomato sauce is 24 days for sauces with 5 and 7.5% coagulant and 47 days for sauces with 10% coagulant, which are calculated based on organoleptic test of taste.Keywords: tomato sauce, shelf life, coagulant

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Journal Info
AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian
Website

Abbrev

agrisaintifika

Publisher

Universitas Veteran Bangun Nusantara

Subject

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Materials Science & Nanotechnology

Description

Agrisaintifika is a scientific journal that embodies scientific articles for researchers in the field of agricultural sciences (covering the field of agribusiness, agrotechnology, food, and animal husbandry) so that it can be used as a media publication of research ...