Kinetika Pertumbuhan Mikrobia dan Kemunduran Mutu Bakso Berpelapis Edible Aktif Berbasis Pati Kimpul (Xanthosoma Sagittifolium) pada Berbagai Ketebalan

Quality deterioration of food material with active edible coated depends on product properties, environment andproperties of coating. Properties of coating are influenced by the type and amount of the basic constituent materials, plasticizers, and active coating ingredient. The objective of this research was to determine the kinetics of microbial growth, and quality deterioration of X. sagittifolium starch-based coated meatball with various thicknesses. The treatments tested in this study were thickness of edible coatings (0.43; 0.48; 0.53; 0.58 mm). Observation parameters were the number of microbes (total microbial, and Pseudomonas aeruginosa), protein content, TVB-N, water losses, and texture. The results showed that active edible coatings thickness significantly affected of microbes number, and TVB-N, but did not affect protein content, water losses, and meatball texture. Microbial growth (TPC and P. aeruginosa) changed exponentially with the rate of increase of 0.049 to 0.055 per hour for TPC and from 0.071 to 0.075 per hour for P. aeruginosa or 0.026 per mm.hour times the thickness. TVB-N content changed linearly with the rate of increase of 0.132 to 0.153 mg/100g.hour or 0.206 mg/100g.mm.hour times the thickness. X. sagittifolium starch-based active edible coating with potassium sorbate as active ingredient and 0.43 mm coating thickness could prolong meatball shelf life up to 4 times longer than control

Apparatus development for detecting the freshness of chicken meat using TCS 3200, PH-98108, and MOS gas sensors

Meat can be determined as a muscle that has entered a rigour mortis state. Due to its high nutritional content, the quality of chicken meat quickly decreased. The changes in meat colour, pH, and metabolite gas production, especially ammonia and hydrogen sulfide, are the typical indicators for meat degradation. This research aimed to design and build an apparatus to evaluate the freshness of the chicken meat displayed for sale or storage. In the following study, four different sensors, including TCS 3200 colour sensor, Metal Oxide Semiconductor (MOS) gas sensors (MQ 136, MQ 137), and PH-98108 sensors, were assembled with the aid of a microcontroller and personal computer to become a meat freshness detection apparatus. After being calibrated, the apparatus was then used to evaluate the freshness of the chicken meat sample. The results indicated that the apparatus showed satisfactory performance in detecting the freshness of the chicken meat sample. This apparatus was movable, simple, cheap, easy to operate, and suitable to be used by meat sellers or related institutions. The sensors used were capable of detecting the changes in colour, pH, NH3 gas, and H2S of the sample. The parameters of L*, b*, pH, H2S, and NH3 gas effectively detected the freshness of chicken meat. After 12 hrs of storage, the values of L*, b*, pH, H2S, and NH3 gas of the sample were 50.34, 17.26, 6.59, 134.08 ppm, and 42.34 ppm, respectively. © 2023 The Authors. Published by Rynnye Lyan Resources

Performance test of the biomass furnace for bed dryer using various of agriculture wastes

Waste from plantation products has the potential to be used as an alternative fuel. Corn drying needs to be done to increase the selling price of the product and shelf life. One of the drying technologies is to use a bed dryer with the heat source coming from a biomass-fueled furnace. This study aims to determine the rate of heat transfer and analyze the efficiency of the furnace. This study was conducted at the Food and Postharvest Engineering Laboratory of FTP UGM as a tool design site, PT. Raja Pengering as a tool fabrication site, and in the Sukolilo Pati area as a tool testing site. The method used is direct testing with two variations of treatment, namely when the furnace is without a load and when the furnace is with a load. Variations of biomass fuel were carried out with teak wood, corn cobs, and rice husks of 10 kg each with one replication during the no-load furnace test. The main equipment used is a furnace with a vertical tube bank-type heat exchanger and an axial blower. The test results show the value of the heat transfer coefficient when the furnace is without a load of 142.59 W/m2.K, when the furnace is with a load of 138.74 W/m2.K. The coefficient of the furnace with the load is smaller because there is a load on the bed dryer so that the speed of air flowing in the tube bank is restrained. The heat transfer rates with wood, cob, and husk fuel are 22.5; 22; and 4.7 kW, respectively. The total energy of the furnace during combustion using wood, cob, and husk fuels were 83484.7; 33718.37; and 16125 kJ, respectively. The efficiency obtained with wood, cob, and husk fuels was 44.17; 32.67; and 11.65 , respectively. The husks do not match the furnace design. The performance of the furnace with a load is that the average exit temperature of the furnace is 67.69°C with an efficiency of 68.87% . Based on the results, the appropriate fuel is wood because it has a high calorific value so which produces an optimum temperature. © Published under licence by IOP Publishing Ltd