Article Sidebar

Download
PDF
Statistic
Read Counter : 97 Download : 91

Main Article Content

Abstract

Tomatoes are horticultural product widely grown in Indonesia and consumed by societies. They contain minerals, vitamins, and bioactive compounds beneficial for health. Unfortunately, tomatoes quickly decline in quality, causing their post-harvest shelf life to be short. One attempt to prevent the wastage of tomatoes is to process them into sauce products. To extend the stability of tomato sauce, food-grade preservatives such as citric acid need to be added. Furthermore, different packaging also affects the stability of tomato sauce. This study used citric acid with varying concentrations of 0.05%, 0.10% and 0.15%. The packaging used included Clear Glass Bottles, Dark Glass Bottles, Clear Plastic Bottles, and Dark Plastic Bottles. The tomato sauce was evaluated by room storage for 30 days to investigate the stability of water content, acidity level, and total microbes. Adding 0.15% citric acid may be considered in preserving tomato sauce with a difference in increasing water content of 1.7%, a difference in decreasing pH of 0.1, and a difference in increasing total microbes of 1.4 cfu/g. Using a dark glass bottle may better protect tomato sauce from quality degradation.

Keywords

Tomato Sauce Citric Acid Glass Bottle Plastic Bottle Stability

Article Details

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

How to Cite
Jimmy, J., & Yuniati, Y. (2023). Application of Citric Acid and Packaging Type Selection in Preserving Stability of Homemade Tomato Sauce: Application of Citric Acid and Packaging Type Selection in Preserving Stability of Homemade Tomato Sauce. Food Science and Technology Journal (Foodscitech), 6(2), 120-129. https://doi.org/10.25139/fst.v6i2.7387

References

  1. Alam, K., Ahmed, M., Akter, S., Islam, N., & Eun, J. B. (2009). Effect of carboxymethylcellulose and starch as thickening agents on the quality of tomato ketchup. Pakistan Journal of Nutrition, 8(8), 1144–1149.
  2. Ali, M. K., Sulistijowati, R., & Sutianto Pratama Suherman. (2022). Karakteristik Kimia dan Total Bakteri Saus Sambal dari Serbuk Ikan Cakalang (Katsuwonus pelamis) ASAP. Jambura Fish Processing Journal, 4(1), 37–45.
  3. Asasia, P. A. A., & Yuwono, S. S. (2018). Pengaruh Konsentrasi Tepung Maizena Dan Konsentrasi Asam Sitrat Terhadap Sifat Fisik, Kimia Dan Organoleptik Selai Mawar. Jurnal Pangan Dan Agroindustri, 6(1), 64–74.
  4. Astiti, N. M. A. G. R., Eryani, A. A. P., Yudiastari, N. M., & Semaryani, A. A. M. (2023). Pentingnya kemasan dalam kemasan dalam pemasaran produk. Surabaya: Scopindo Media Pustaka.
  5. Atencio, S., Verkempinck, S. H. E., Reineke, K., Hendrickx, M., & Van Loey, A. (2022). Heat and Light Stability of Pumpkin-Based Carotenoids in a Photosensitive Food: A Carotenoid-Coloured Beverage. Foods, 11(3), 1–17.
  6. Azabi, D., Ega, L., & Polnaya, F. J. (2023). Pengaruh penambahan sari Citrus microcarpa terhadap sifat fisiko kimia dan organoleptik jelly drink tomat apel (Lycopersicum pyriforme) The Effect of addition of Citrus microcarpa lemon juice against physicochemical and organoleptic properties of jelly dr. Agromix, 14(1), 39–47.
  7. Behera, B. C., Mishra, R., & Mohapatra, S. (2021). Microbial citric acid: Production, properties, application, and future perspectives. Food Frontiers, 2(1), 62–76. https://doi.org/10.1002/fft2.66
  8. BPOM. (2019). Peraturan Badan Pengawas Obat dan Makanan Nomor 13 Tahun 2019 Tentang Batas Maksimal Cemaran Mikroba Dalam Pangan Olahan.
  9. Burel, C., Kala, A., & Purevdorj-Gage, L. (2021). Impact of pH on citric acid antimicrobial activity against Gram-negative bacteria. Letters in Applied Microbiology, 72(3), 332–340. https://doi.org/10.1111/lam.13420
  10. Cahyadi, I. W. (2023). Analisis dan aspek kesehatan bahan tambahan pangan (2nd ed.). Jakarta: Bumi Aksara.
  11. Eliuz, E. A. E. (2020). Antimicrobial activity of citric acid against Escherichia coli, Staphylococcus aureus and Candida albicans as a sanitizer agent. Eurasian Journal of Forest Science, 8(3), 295–301. https://doi.org/10.31195/ejejfs.787021
  12. García-García, R., & Searle, S. S. (2015). Preservatives: Food Use. Encyclopedia of Food and Health, 505–509.
  13. Hadi, A. S. (2023). Khasiat Buah Tomat (Solanum lycopersicum) Berpotensi Sebagai Obat Berbagai Jenis Penyakit. Empiris: Journal of Progressive Science and Mathematics, 1(1), 7–15.
  14. Handayani, D., Halimatushadyah, E., & Krismayadi, K. (2023). Standarisasi Mutu Simplisia Rimpang Kunyit Dan Ekstrak Etanol Rimpang Kunyit (Curcuma longa Linn). Pharmacy Genius, 2(1), 43–59. https://doi.org/10.56359/pharmgen.v2i1.173
  15. Hernández-Carranza, P., Avila-Sosa, R., Vera-López, O., Navarro-Cruz, A. R., Ruíz-Espinosa, H., Ruiz-López, I. I., & Ochoa-Velasco, C. E. (2023). Uncovering the Role of Hormones in Enhancing Antioxidant Defense Systems in Stressed Tomato (Solanum lycopersicum) Plants. Plants, 12(20).
  16. Imelda, E., & Simina, J. (2023). Peningkatan Masa Simpan Produk Sambal Si Uda Dengan Peralihan Metode Pengemasan Produk. Jurnal Bakti Masyarakat Indonesia, 6(1), 220–225.
  17. Inneke, G., & Kristopo, H. (2023). The effect of potato starch and xanthan gum addition on cilantro sauce product development. IOP Conference Series: Earth and Environmental Science, 1169(1).
  18. Irianto, H. E., Susianti, A., Darmawan, M., & Syamdidi, S. (2017). Penggunaan Kappa-Karaginan Sebagai Bahan Penstabil Saus Tomat. Jurnal Penelitian Perikanan Indonesia, 11(4), 25.
  19. Jannah, R., Suryati, S., Masrullita, M., Sulhatun, S., Ishak, I., & Ulfa, R. (2023). Pembuatan Saus Cabai Menggunakan Bahan Pengawet Alami Kitosan. Chemical Engineering Journal Storage (CEJS), 3(1), 75. https://doi.org/10.29103/cejs.v3i1.9129
  20. Magalhães, D., Vilas-Boas, A. A., Teixeira, P., & Pintado, M. (2023). The lemon as a fruit is the one that is fully exploited because the fruit is mainly used for its juice, while the fleshier part of the fruit and the peel are particularly used in culinary applications. Foods, 12(5).
  21. Mulyani, S., Admadi, B., Budhiarta, A. A., & Diah Puspawati, G. (2015). Pengaruh Jenis Kemasan Dan Cara Penyimpanan Terhadap Mutu Minuman Kunyit Asam (Curcuma domestica Val. - Tamarindus indica L.). Seminar Nasional Sains Dan Teknologi (Senastek), 1–8.
  22. Narulitta, A. A., Sutopo, M. N., & Khumaira, A. (2023). Perhitungan Bakteri Coliform pada limbah cair Outlet dan Inlet untuk mengetahui pengaruh pengolahan limbah cair terhadap pencemaran lingkungan. Prosiding Seminar Nasional Penelitian Dan Pengabdian Kepada Masyarakat, 1, 48–55.
  23. Palai, N. I., Al Islamiyah, S., Nurhafnita, & Engelen, A. (2022). Karakterisasi Saus Tomat Bubuk Dengan Metode Pengeringan. Journal Of Agritech Science (JASc), 6(02), 89–96.
  24. Riupassa, H., & Allo, W. G. (2019). Analisis Konveksi Alami dan Paksa dengan Variasi Material. Jurnal Teknik Mesin, 8(1), 39–48.
  25. Rusu, O. R., Mangalagiu, I., Amăriucăi-Mantu, D., Teliban, G. C., Cojocaru, A., Burducea, M., … Stoleru, V. (2023). Interaction Effects of Cultivars and Nutrition on Quality and Yield of Tomato. Horticulturae, 9(5), 1–19.
  26. Saloko, S., Handito, D., Rahayu, N., Rahman, S., & Dwiani, A. (2019). Pengolahan Tomat Menjadi Saos Tomat. Jurnal Pendidikan Dan Pengabdian Masyarakat, 2(2), 204–208. https://doi.org/10.29303/jppm.v2i2.1104
  27. Siddiq, M., & Uebersax, M. A. (2018). Tomato Production, Processing, and Nutrition. Handbook of Vegetables and Vegetable Processing, II, 839–861.
  28. Smith, G. N., & Emmanuel, O. A. (2018). Quality attributes of homemade tomato sauce stored at different temperatures. African Journal of Food Science, 12(5), 97–103.
  29. Suryati, S., Masrullita, M., Meriatna, M., Sulahatun, S., ZA, N., & Ishak, I. (2022). Pelatihan Teknologi Pengolahan Saus Cabai Dan Keamananan Pangannya Untuk Masyarakat Desa Blang Pulo Kecamatan Muara Satu Kota Lhokseumawe. Jurnal Malikussaleh Mengabdi, 1(1), 26.
  30. Trissanthi, C. M., & Susanto, W. H. (2016). Influence of The Concentration of Citric Acid and Time Heating to The Chemical and Organoleptical Characteristic of The Cogongrass (Imperata Cylindrica) Syrup. Jurnal Pangan Dan Agroindustri, 4(1), 180–189.
  31. Wandira, A., Cindiansya, Rosmayati, J., Anandari, R. F., Naurah, S. A., & Fikayuniar, L. (2023). Menganalisis Pengujian Kadar Air Dari Berbagai Simplisia Bahan Alam Menggunakan Metode Gravimetri. Jurnal Ilmiah Wahana Pendidikan, 9(17), 190–193.
  32. Widyasari, R., Sulastri, Y., Zainuri, Z., Zaini, M. A., & Nofrida, R. (2019). Penerapan Teknologi Pengolahan Tomat Menjadi Produk Bernilai Ekonomi Di Desa Gumantar Kabupaten Lombok Utara. Jurnal Ilmiah Abdi Mas TPB Unram, 1(1).
  33. Wirawan, V., & Budianto, K. (2023). Agrarian Development in Indonesia: Post-Reformation Legal and Sociological Perspectives. Journal of Advanced Zoology, 44(3), 635–642.