The influence of ozone dosage, exposure time and contact temperature of ozone in controlling food quality (case study: Tofu)

Eva Fathul Karamah, Rana Rezeki Najeges, Muhammad Zaki Zahirsyah

Research output: Contribution to journalConference articlepeer-review

Abstract

Tofu is one of the common foods consumed by the people of Indonesia, therefore to be classified as safe and feasible to be consumed, certain quality standard is needed. This research is about the effect of the dose of ozone in the ozonated water as well as the exposure time and contact temperature of ozone in controlling quality of Tofu. The quality standard of Tofu is detected from the decrease in the number of Escherichia coli bacteria and total aerobic mesophyll bacteria, the increase of the pH value to the decrease in the amount of protein in Tofu. The study was conducted by testing the productivity of ozonator, testing the ozone solubility in water, and storing Tofu in the ozonated water. 50 gram of Tofu was carried out for 40, 80, 120 minutes at 8°C, 37°C incubator temperature, and room temperature (25°C) with ozone dosage variation and storage in refrigerator temperature (8°C) for 7 days. The result shows that the highest ozone dosage (0.28 mg/L) can eliminate bacteria up to 1 log cfu/g. The best temperature to store tofu in ozonated water is the lowest amongst all, which is 8°C. The longer the tofu being exposed with ozone; the higher number of bacteria will be eliminated.

Original languageEnglish
Article number012117
JournalIOP Conference Series: Materials Science and Engineering
Volume509
Issue number1
DOIs
Publication statusPublished - 3 May 2019
Event13th Joint Conference on Chemistry, JCC 2018 - Semarang, Indonesia
Duration: 7 Sep 20188 Sep 2018

Keywords

  • Aerobic Mesophilic
  • Bacteria
  • Escherichia coli
  • Ozonated Water
  • Tofu

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