PENGARUH PROSES CRISPING PADA KUALITAS KESEGARAN TESPONG (Oenanthe javanica D. C) SELAMA MASA PENYIMPANAN
Water loss by transpiration causes withering in tespong (water celeries). Crisping can be considered to maintain the availability of water in tespong. The crisping is a process of diffusing water into vegetables through a soaking process by employing the mechanism of opening and closing of stomata a...
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| Format: | Article |
| Language: | English |
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Universitas Trunojoyo Madura
2023-05-01
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| Series: | Agrointek |
| Subjects: | |
| Online Access: | https://journal.trunojoyo.ac.id/agrointek/article/view/13192 |
| _version_ | 1797752417832402944 |
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| author | Muhammad Gilang Ramadhan Sudaryanto Zain Sarifah Nurjanah Abdullah Md Zain Roshita Ibrahim Asri Widyasanti |
| author_facet | Muhammad Gilang Ramadhan Sudaryanto Zain Sarifah Nurjanah Abdullah Md Zain Roshita Ibrahim Asri Widyasanti |
| author_sort | Muhammad Gilang Ramadhan |
| collection | DOAJ |
| description | Water loss by transpiration causes withering in tespong (water celeries). Crisping can be considered to maintain the availability of water in tespong. The crisping is a process of diffusing water into vegetables through a soaking process by employing the mechanism of opening and closing of stomata and other natural openings which is influenced by surrounding temperature. The purpose of this study was to determine the effect of temperature and soaking time on the crisping process in maintaining the freshness quality of tespong. Tespong samples were immersed at 30°C and 40°C soaking temperatures for 3, 5, 7, and 10 minutes of soaking time, followed by a cooling process in cold storage at 5±2 °C for 16 hours before being stored in a chiller at 8±2°C for 4 days. Tespong’s weight loss, moisture content, color, and texture were observed during the storage time. As a control treatment, 2 groups of tespong were prepared. Control 1 was placed directly in a chiller with a temperature of 5±2°C whereas control 2 was in a laboratory room. The results showed that crisping treatment with 30°C soaking temperatures and 3 minutes soaking time gave better results in maintaining tespong’s freshness where weight loss, moisture content, L, a*, b*, and texture were -5.67%, 89.36%, 52.40, -14.54, 23.84, and 388.44 g/d, respectively. |
| first_indexed | 2024-03-12T17:03:06Z |
| format | Article |
| id | doaj.art-87f14d24e2ab4c238700933f5355b2b5 |
| institution | Directory Open Access Journal |
| issn | 1907-8056 2527-5410 |
| language | English |
| last_indexed | 2024-03-12T17:03:06Z |
| publishDate | 2023-05-01 |
| publisher | Universitas Trunojoyo Madura |
| record_format | Article |
| series | Agrointek |
| spelling | doaj.art-87f14d24e2ab4c238700933f5355b2b52023-08-07T08:12:28ZengUniversitas Trunojoyo MaduraAgrointek1907-80562527-54102023-05-0117225726710.21107/agrointek.v17i2.131926502PENGARUH PROSES CRISPING PADA KUALITAS KESEGARAN TESPONG (Oenanthe javanica D. C) SELAMA MASA PENYIMPANANMuhammad Gilang Ramadhan0Sudaryanto Zain1Sarifah Nurjanah2Abdullah Md Zain3Roshita Ibrahim4Asri Widyasanti5Program Studi Agroindustri, Jurusan Agroindustri, Politeknik Negeri SubangProgram Studi Teknik Pertanian, Fakultas Teknologi Industri Pertanian, Universitas PadjadjaranProgram Studi Teknik Pertanian, Fakultas Teknologi Industri Pertanian, Universitas PadjadjaranProgram Studi Agroteknologi, Fakulti Perikanan dan Sains Makanan, Universiti Malaysia TerengganuChemical Engineering Technology Program, Faculty of Engineering Technology, University Malaysia PerlisProgram Studi Teknik Pertanian, Fakultas Teknologi Industri Pertanian, Universitas PadjadjaranWater loss by transpiration causes withering in tespong (water celeries). Crisping can be considered to maintain the availability of water in tespong. The crisping is a process of diffusing water into vegetables through a soaking process by employing the mechanism of opening and closing of stomata and other natural openings which is influenced by surrounding temperature. The purpose of this study was to determine the effect of temperature and soaking time on the crisping process in maintaining the freshness quality of tespong. Tespong samples were immersed at 30°C and 40°C soaking temperatures for 3, 5, 7, and 10 minutes of soaking time, followed by a cooling process in cold storage at 5±2 °C for 16 hours before being stored in a chiller at 8±2°C for 4 days. Tespong’s weight loss, moisture content, color, and texture were observed during the storage time. As a control treatment, 2 groups of tespong were prepared. Control 1 was placed directly in a chiller with a temperature of 5±2°C whereas control 2 was in a laboratory room. The results showed that crisping treatment with 30°C soaking temperatures and 3 minutes soaking time gave better results in maintaining tespong’s freshness where weight loss, moisture content, L, a*, b*, and texture were -5.67%, 89.36%, 52.40, -14.54, 23.84, and 388.44 g/d, respectively.https://journal.trunojoyo.ac.id/agrointek/article/view/13192transpirationwater celerywater diffusionpostharvestcrisping |
| spellingShingle | Muhammad Gilang Ramadhan Sudaryanto Zain Sarifah Nurjanah Abdullah Md Zain Roshita Ibrahim Asri Widyasanti PENGARUH PROSES CRISPING PADA KUALITAS KESEGARAN TESPONG (Oenanthe javanica D. C) SELAMA MASA PENYIMPANAN Agrointek transpiration water celery water diffusion postharvest crisping |
| title | PENGARUH PROSES CRISPING PADA KUALITAS KESEGARAN TESPONG (Oenanthe javanica D. C) SELAMA MASA PENYIMPANAN |
| title_full | PENGARUH PROSES CRISPING PADA KUALITAS KESEGARAN TESPONG (Oenanthe javanica D. C) SELAMA MASA PENYIMPANAN |
| title_fullStr | PENGARUH PROSES CRISPING PADA KUALITAS KESEGARAN TESPONG (Oenanthe javanica D. C) SELAMA MASA PENYIMPANAN |
| title_full_unstemmed | PENGARUH PROSES CRISPING PADA KUALITAS KESEGARAN TESPONG (Oenanthe javanica D. C) SELAMA MASA PENYIMPANAN |
| title_short | PENGARUH PROSES CRISPING PADA KUALITAS KESEGARAN TESPONG (Oenanthe javanica D. C) SELAMA MASA PENYIMPANAN |
| title_sort | pengaruh proses crisping pada kualitas kesegaran tespong oenanthe javanica d c selama masa penyimpanan |
| topic | transpiration water celery water diffusion postharvest crisping |
| url | https://journal.trunojoyo.ac.id/agrointek/article/view/13192 |
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