EFFECT OF OZONATION DURATION AND STORAGE TEMPERATURE VARIATIONS ON THE CHARACTERISTICS OF CARROT (DAUCUS CAROTA L.)

• Main Author: Zuhra Daulay, Latiefah
• Format: Final Project
• Language: Indonesia
• Subjects: Pertanian dan teknologi berkaitan
• Online Access: https://digilib.itb.ac.id/gdl/view/68012
• Institution: Institut Teknologi Bandung

Carrots are the most popular vegetable in 2020 when compared to several other vegetables (radish, kidney beans, cauliflower, string beans, etc.). The high content of carrots such as -carotene which is effective as a source of natural antioxidants, dietary fiber, tocopherol, ascorbic acid, and -tocopherol in it makes carrots more popular, plus the price is affordable so that carrot production increases from time to time. time. However, carrots generally can only survive a maximum of one week in the control treatment. In addition, ozone is known as a strong oxidant and possibly as a disinfectant that can kill pathogenic microorganisms such as bacteria, viruses, and fungi. This study aims to determine the effect of ozonation time (0, 5, 10, and 15 minutes) with variations in storage temperature (22°C and 8°C) on the characteristics of carrots (Daucus carrota L.), and to determine the best combination of treatments at age. save. carrot (Daucus carrota L.). This study used a completely randomized design (CRD) with two tests and three times in a row, and data collection was carried out on days 0, 3, 6, 9, 12, and 15. Ozonization was carried out using a Leka ozonizer type OZ3000, pH testing conducted with a Mettler Toledo pH meter, TPT test with refractometer, color test using Konica Minolta Chroma Meter CR-410, vitamin C test using iodimetric titration method, microbiological analysis test using Total Plate Count (TPC) method with NA and EMB media, and testing acceptance by consumers using the hedonic scoring method. The results of the optimization of the time of ozonation showed that the best time of ozonation was 15 minutes, which could increase 91.12% of microbial colonies. Total APC of carrots with ozonation treatment of 0 I-xii minutes, 5 minutes, 10 minutes and 15 minutes, respectively, was 9.01 CFU/cm2; 5.98 CFU/cm2; 4.6 CFU/cm2; and a duration of 15 minutes 0.8 CFU/cm2. The results of the research on the physicochemical properties of carrots showed that the percentage of milk at room temperature and cold temperature were 41.001% and 17.847%, respectively. The water content is 95.055% and 91.231%. The brix value at room temperature is 2.3% - 3.9% and at chiller temperature is 2.3% - 3.3%. While the carrot hardness test was 10.72 kg/cm2 at room temperature and 13.71 kg/cm2 at cold temperature. The content of vitamin C showed a value of 5.61 mg/100 gram sample and cold temperature 8.12 mg/100 gram sample. Hedonic testing of the overall appearance, color, and texture was well received by consumers until the 14th day of storage. In the color test, the CCI value at room temperature was higher than the CCI at cold temperature. On the 15th day of anaerobic microbiological testing, the room temperature reached 17.3x108 CFU/mL and the cold temperature was 2.9x108 CFU/mL. Furthermore, the total aerobic microbes on the 15th day at room temperature reached 10.6x108 CFU/mL, while at cold temperatures it was 16.9x107 CFU/mL. Based on all the tests carried out, the best combination of treatments for the shelf life of carrots (Daucus carrota L.) was the time of ozonation for 15 minutes and storage at cold temperatures (8oC).