Performance test of anion plasma technology to preserve protein food quality (case study: Tilapia and cow milk)

Anion plasma technology is widely applied as an antimicrobial, especially in integrated installations such as air purifiers. In this study, anion plasma was used as an antimicrobial in food to maintain its quality. This study mainly aims to determine the effect of preservation using plasma anion technology on food quality. Anion plasma is generated through a 12 VDC negative ion generator and placed in front of an axial fan in an enclosed space. Samples were treated for 5-15 hours for tilapia and 5-30 minutes for cow's milk. The experiment was carried out for seven days of storage at room temperature (25 - 33) for tilapia and cold temperature (5) for cow's milk, both for samples that were treated or not. The examined food quality parameters included pH, weight loss, organoleptic, microbial content, and protein. The results showed no change in pH, but there was a significant weight loss in the treated tilapia samples. The microbial reduction obtained was 0.34 log cfu/g tilapia (fish meat), and 0.73 log cfu/g cow's milk. Furthermore, the treated samples produced higher organoleptic quality and protein content than those not treated. In conclusion, anion plasma is a promising new preservation technology; therefore, further research should be carried out.