TY - JOUR
T1 - Preliminary Study of Ozonated Water to Preserve the Quality of Tofu
T2 - The Effect of Exposure Time and Replacement of Ozonated Water
AU - Karamah, Eva Fathul
AU - Zahirsyah, Muhammad Zaki
AU - Najeges, Rana Rezeki
N1 - Funding Information:
We are grateful for the Department of Chemical Engineering Universitas Indonesia's support by providing Intensification Process Laboratory. This research was also supported by Hibah PUTI Q1Q2, with series number NKB-0296/UN2.R3.1/HKP.05.00/2019.
Funding Information:
ACKNOWLEDGMENT We are grateful for the Department of Chemical Engineering Universitas Indonesia's support by providing Intensification Process Laboratory. This research was also supported by Hibah PUTI Q1Q2, with series number NKB-0296/UN2.R3.1/HKP.05.00/2019.
Publisher Copyright:
© 2021. All Rights Reserved.
PY - 2021
Y1 - 2021
N2 - Tofu is a very popular source of vegetable protein in Indonesia. However, tofu is a very perishable food type because its water content is also very high and high in protein. Ozonated water is one of many solutions to preserve the quality of tofu. Ozone is an anti-microbial agent and is already recognized as safe to be contacted with food. This research aims to see the effect of exposure time and replacement of ozonated water in preserving tofu's quality. The quality parameters that are observed in this research are total mesophilic aerobic bacteria (TMAB), pH, and protein level. The tofu is exposed to ozonated water (0.32 mg O3/L) for 40, 80, and 120 minutes. For water replacement, tofu is exposed to ozonated water (0.32 mg O3/L) for 120 minutes, and the water replacement occurred every 40 and 60 minutes (unreplaced water is observed as well). One hundred twenty minutes exposure can disinfect 51% TMAB and suppress the rate of change in pH and protein level in tofu. Moreover, water replacement every 40 minutes can disinfect 96% TMAB and suppress the rate of change of pH and protein level. This research shows that replacing ozonated water every 40 minutes is the most effective treatment among others in preserving the quality of tofu.
AB - Tofu is a very popular source of vegetable protein in Indonesia. However, tofu is a very perishable food type because its water content is also very high and high in protein. Ozonated water is one of many solutions to preserve the quality of tofu. Ozone is an anti-microbial agent and is already recognized as safe to be contacted with food. This research aims to see the effect of exposure time and replacement of ozonated water in preserving tofu's quality. The quality parameters that are observed in this research are total mesophilic aerobic bacteria (TMAB), pH, and protein level. The tofu is exposed to ozonated water (0.32 mg O3/L) for 40, 80, and 120 minutes. For water replacement, tofu is exposed to ozonated water (0.32 mg O3/L) for 120 minutes, and the water replacement occurred every 40 and 60 minutes (unreplaced water is observed as well). One hundred twenty minutes exposure can disinfect 51% TMAB and suppress the rate of change in pH and protein level in tofu. Moreover, water replacement every 40 minutes can disinfect 96% TMAB and suppress the rate of change of pH and protein level. This research shows that replacing ozonated water every 40 minutes is the most effective treatment among others in preserving the quality of tofu.
KW - Food quality
KW - mesophyll-aerobic bacteria
KW - ozonated water
KW - ozone
KW - tofu
UR - http://www.scopus.com/inward/record.url?scp=85110986250&partnerID=8YFLogxK
U2 - 10.18517/IJASEIT.11.3.13130
DO - 10.18517/IJASEIT.11.3.13130
M3 - Article
AN - SCOPUS:85110986250
SN - 2088-5334
VL - 11
SP - 962
EP - 967
JO - International Journal on Advanced Science, Engineering and Information Technology
JF - International Journal on Advanced Science, Engineering and Information Technology
IS - 3
ER -
