PRE DESIGN OF A PACKAGING FACTORY WITH ULTRASONICATION-BASED SANITATION SYSTEMS: INFLUENCE OF ULTRASONICATION AND STORAGE TEMPERATURE ON SHELF LIFE AND QUALITY OF CHERRY TOMATOES (LYCOPERSICON ESCULENTUM VAR. CERASIFORME)

• Main Author: Amalia Putri, Vidya
• Format: Final Project
• Language: Indonesia
• Subjects: Teknologi
• Online Access: https://digilib.itb.ac.id/gdl/view/74099
• Institution: Institut Teknologi Bandung

Ultrasonication has several advantages such as being environmentally friendly for the product, safe acoustic waves, and non-toxic. The use of ultrasonication can reduce spoilage microorganisms in fruits and vegetables. This study aims to determine the optimal time needed to perform ultrasonication on cherry tomatoes, determine the shelf life of cherry tomatoes, and determine the effect of storage temperature on the quality of cherry tomatoes after being given ultrasonic treatment based on microbial tests, hedonik quality, hardness, color, vitamin C content, and weight loss. The stages of the research test started with optimizing the duration of ultrasonication (10, 20, and 30 minutes) then testing several parameters on cherry tomatoes during their storage period which were stored at two different temperatures, namely 130C and 220C. The study used a completely randomized design with two stages of testing (ultrasonication test with storage at 130C and storage at 220C) and three repetitions. Observations were made on days 0, 5, 10, and 15. The results showed that the substance was ultrasonicated during 30 minutes was able to reduce mesophilic, coliform, and mold & yeast aerobic microbes. Cherry tomatoes treated with ultrasonication and stored at 130C had better characteristics than those stored at 220C.