EFFECTIVENESS OF SEVERAL WASHING LIQUIDS ON THE
EXTENDED SHELF LIFE OF CHERRY TOMATO (Solanum
lycopersicum var. cerasiforme)
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Institusion
Universitas Katolik Soegijapranata
Author
SANTOSA, THERESA LARASATI
Subject
Food Technology
Datestamp
2018-11-19 06:06:33
Abstract :
Cherry tomato is a fresh fruit that has a high nutritional content. The consumption of this fruit have been increasing steadily from year to year. Cherry tomato is usually consumed freshly without any prior processes. Cherry tomato is easily damaged, and there is a safety risk associated with the fresh consumption of this fruit. This study aims to determine the most effective washing liquid to minimize the damage and reduce safety risk of cherry tomatoes during storage at room temperature. The first stage of this research was the preparation of washing liquid, namely tap water, 100 ppm chlorine solution, acidic electrolyzed water, and basic electrolyzed water. The second stage was the washing of cherry tomatoes with each washing liquid for 5 minutes at 150 rpm. After washing, the cherry tomatoes from each treatment were weighed and packed using PET. The packaged cherry tomatoes were then stored in a room with a temperature of 25oC for 14 days. During the 14-day storage, weighed, color, texture, water content, total dissolved solids, total acid content, and direct plating were measured at the calyx part. The results of this study indicate that there is no significant difference between washing liquids in weight loss, color, texture, water content, total soluble solids, and total acid concentrations. However, cherry tomatoes washed with AEW (acidic electrolyzed water) showed a lower rate of decrease in terms of weight loss, texture, and moisture content. It is also shown that washing with AEW was effective in inhibiting the growth of microorganisms until day 4. Accordingly, it can be concluded that AEW can improve the safety of cherry tomatoes in term of microbiological spoilage.
Cherry tomato is a fresh fruit that has a high nutritional content. The consumption of this fruit have been increasing steadily from year to year. Cherry tomato is usually consumed freshly without any prior processes. Cherry tomato is easily damaged, and there is a safety risk associated with the fresh consumption of this fruit. This study aims to determine the most effective washing liquid to minimize the damage and reduce safety risk of cherry tomatoes during storage at room temperature. The first stage of this research was the preparation of washing liquid, namely tap water, 100 ppm chlorine solution, acidic electrolyzed water, and basic electrolyzed water. The second stage was the washing of cherry tomatoes with each washing liquid for 5 minutes at 150 rpm. After washing, the cherry tomatoes from each treatment were weighed and packed using PET. The packaged cherry tomatoes were then stored in a room with a temperature of 25oC for 14 days. During the 14-day storage, weighed, color, texture, water content, total dissolved solids, total acid content, and direct plating were measured at the calyx part. The results of this study indicate that there is no significant difference between washing liquids in weight loss, color, texture, water content, total soluble solids, and total acid concentrations. However, cherry tomatoes washed with AEW (acidic electrolyzed water) showed a lower rate of decrease in terms of weight loss, texture, and moisture content. It is also shown that washing with AEW was effective in inhibiting the growth of microorganisms until day 4. Accordingly, it can be concluded that AEW can improve the safety of cherry tomatoes in term of microbiological spoilage.
File :
14.I1.0022 THERESA LARASATI SANTOSA (4.1).COVER.pdf
14.I1.0022 THERESA LARASATI SANTOSA (4.1).BAB I.pdf
14.I1.0022 THERESA LARASATI SANTOSA (4.1).BAB II.pdf
14.I1.0022 THERESA LARASATI SANTOSA (4.1).BAB III.pdf
14.I1.0022 THERESA LARASATI SANTOSA (4.1).BAB IV.pdf
14.I1.0022 THERESA LARASATI SANTOSA (4.1).BAB V.pdf
14.I1.0022 THERESA LARASATI SANTOSA (4.1).DAPUS.pdf
14.I1.0022 THERESA LARASATI SANTOSA (4.1).LAMP.pdf
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