| Autor: |
Yaqubi, Ahmad Khalil, Astuti, Suryani Dyah, Zaidan, Andi Hamim, Purnobasuki, Hery, Kusumawati, Dwinda |
| Předmět: |
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| Zdroj: |
AIP Conference Proceedings; 2024, Vol. 3047 Issue 1, p1-10, 10p |
| Abstrakt: |
Washing food before eating can help remove dirt from the soil and microorganisms that can shorten a food's shelf life. The goal of this study is to see which washing treatment can extend the shelf life and which flavonoid content in bay leaf (Syzygium polyanthum) changes the least. Several washing procedures were used on a bay leaf, including washing with water at 3°C (Hydrocooling), 40°C (Heat Shock), and ozone exposure with flow times of 120 seconds, 240 seconds, 360 seconds, and 480 seconds. The samples were collected from bay leaf trees in Surabaya's Bubutan District. Organoleptic testing and mass loss are used to detect cell damage. The transition from organoleptic to non-organoleptic was accompanied by mass loss, which continued to diminish due to the evaporation process, which sought to balance the temperature of the leaf's system with the temperature of its surroundings. A Completely Randomized Design (CRD) technique was used to conduct the investigation. For three days, observations were done every 12 hours, and organoleptic and mass loss of leaves were noted. A UV-Vis spectrophotometer was used to measure flavonoid levels after three days. The results of mass loss and flavonoid content were analyzed using the One-Way ANOVA technique in the Statistical Package for The Social Sciences (SPSS). The analysis revealed that each treatment made a significant difference. According to mass loss measurements, the washing treatment with ozone water at a flow time of 120 seconds resulted in the smallest mass shrinkage of 55.38 percent. The levels of bay leaf flavonoid in different washing procedures resulted in significant changes in the test results. The levels of bay leaf flavonoid in different washing procedures resulted in significant changes in the test results. The highest level of bay leaf flavonoids was (10.139±0.089) mg QE/g after 360 seconds of ozone flow. As a result, the ozone-washing treatment is more effective in inhibiting cell damage and increasing the levels of flavonoids in bay leaves (Syzygium polyanthum). [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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