BibTeX
@article{IJASEIT13103,
author = {Aprilia Ayuning Putri and Rais Salsa Muhammad and Eva Fathul Karamah},
title = {Bacterial Disinfection Using Ozone Gas to Extent Spinach’s Shelf Life: The Effect of Dosage, Duration, and Spraying Frequency},
journal = {International Journal on Advanced Science, Engineering and Information Technology},
volume = {12},
number = {3},
year = {2022},
pages = {1037--1046},
keywords = {Bacterial disinfection; ozone gas; preservation; shelf life; spinach.},
abstract = {Spinach (Amaranthus tricolor) is one type of leafy vegetable famous as a nutrition source in Indonesia. However, it has short shelf life due to bacterial activity, which requires an alternative preservation solution besides drying. Ozone can be used as a disinfectant that is not harmful to humans and has been applied in food and agricultural product preservation. Ozone gas spraying reduces bacterial growth so that quality degradation due to decay can be slowed. In this research, spinach is preserved by spraying ozone gas to the extent of its shelf life. Spinach is ozonated with ozone gas at various dosages of 30.72 mg/hr, 48.60 mg/hr, and 80.16 mg/hr, with the spraying frequency of once, twice, and 3 times for 15 minutes. Ozone gas spraying duration is also variated: 2 minutes, 3 minutes, and 6 minutes. Then, the sample is stored for 7 days to see the change of its characteristic. The best quality during storage is shown by spinach treated with ozonation at a dosage of 48.60 mg/hr; 6 minutes; and the frequency of 3 times. In addition to variations in duration, dosage, and frequency, the same ozone exposure with different combination of duration-frequency and duration-dosage were also observed to evaluate the optimum ozone treatment for preserving spinach, and it was found that longest duration-least frequency and moderate duration-moderate dosage are preferred in maintaining the quality of spinach during storage.},
issn = {2088-5334},
publisher = {INSIGHT - Indonesian Society for Knowledge and Human Development},
url = {http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=13103},
doi = {10.18517/ijaseit.12.3.13103}
}
EndNote
%A Putri, Aprilia Ayuning
%A Muhammad, Rais Salsa
%A Karamah, Eva Fathul
%D 2022
%T Bacterial Disinfection Using Ozone Gas to Extent Spinach’s Shelf Life: The Effect of Dosage, Duration, and Spraying Frequency
%B 2022
%9 Bacterial disinfection; ozone gas; preservation; shelf life; spinach.
%! Bacterial Disinfection Using Ozone Gas to Extent Spinach’s Shelf Life: The Effect of Dosage, Duration, and Spraying Frequency
%K Bacterial disinfection; ozone gas; preservation; shelf life; spinach.
%X Spinach (Amaranthus tricolor) is one type of leafy vegetable famous as a nutrition source in Indonesia. However, it has short shelf life due to bacterial activity, which requires an alternative preservation solution besides drying. Ozone can be used as a disinfectant that is not harmful to humans and has been applied in food and agricultural product preservation. Ozone gas spraying reduces bacterial growth so that quality degradation due to decay can be slowed. In this research, spinach is preserved by spraying ozone gas to the extent of its shelf life. Spinach is ozonated with ozone gas at various dosages of 30.72 mg/hr, 48.60 mg/hr, and 80.16 mg/hr, with the spraying frequency of once, twice, and 3 times for 15 minutes. Ozone gas spraying duration is also variated: 2 minutes, 3 minutes, and 6 minutes. Then, the sample is stored for 7 days to see the change of its characteristic. The best quality during storage is shown by spinach treated with ozonation at a dosage of 48.60 mg/hr; 6 minutes; and the frequency of 3 times. In addition to variations in duration, dosage, and frequency, the same ozone exposure with different combination of duration-frequency and duration-dosage were also observed to evaluate the optimum ozone treatment for preserving spinach, and it was found that longest duration-least frequency and moderate duration-moderate dosage are preferred in maintaining the quality of spinach during storage.
%U http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=13103
%R doi:10.18517/ijaseit.12.3.13103
%J International Journal on Advanced Science, Engineering and Information Technology
%V 12
%N 3
%@ 2088-5334
IEEE
Aprilia Ayuning Putri,Rais Salsa Muhammad and Eva Fathul Karamah,"Bacterial Disinfection Using Ozone Gas to Extent Spinach’s Shelf Life: The Effect of Dosage, Duration, and Spraying Frequency," International Journal on Advanced Science, Engineering and Information Technology, vol. 12, no. 3, pp. 1037-1046, 2022. [Online]. Available: http://dx.doi.org/10.18517/ijaseit.12.3.13103.
RefMan/ProCite (RIS)
TY - JOUR
AU - Putri, Aprilia Ayuning
AU - Muhammad, Rais Salsa
AU - Karamah, Eva Fathul
PY - 2022
TI - Bacterial Disinfection Using Ozone Gas to Extent Spinach’s Shelf Life: The Effect of Dosage, Duration, and Spraying Frequency
JF - International Journal on Advanced Science, Engineering and Information Technology; Vol. 12 (2022) No. 3
Y2 - 2022
SP - 1037
EP - 1046
SN - 2088-5334
PB - INSIGHT - Indonesian Society for Knowledge and Human Development
KW - Bacterial disinfection; ozone gas; preservation; shelf life; spinach.
N2 - Spinach (Amaranthus tricolor) is one type of leafy vegetable famous as a nutrition source in Indonesia. However, it has short shelf life due to bacterial activity, which requires an alternative preservation solution besides drying. Ozone can be used as a disinfectant that is not harmful to humans and has been applied in food and agricultural product preservation. Ozone gas spraying reduces bacterial growth so that quality degradation due to decay can be slowed. In this research, spinach is preserved by spraying ozone gas to the extent of its shelf life. Spinach is ozonated with ozone gas at various dosages of 30.72 mg/hr, 48.60 mg/hr, and 80.16 mg/hr, with the spraying frequency of once, twice, and 3 times for 15 minutes. Ozone gas spraying duration is also variated: 2 minutes, 3 minutes, and 6 minutes. Then, the sample is stored for 7 days to see the change of its characteristic. The best quality during storage is shown by spinach treated with ozonation at a dosage of 48.60 mg/hr; 6 minutes; and the frequency of 3 times. In addition to variations in duration, dosage, and frequency, the same ozone exposure with different combination of duration-frequency and duration-dosage were also observed to evaluate the optimum ozone treatment for preserving spinach, and it was found that longest duration-least frequency and moderate duration-moderate dosage are preferred in maintaining the quality of spinach during storage.
UR - http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=13103
DO - 10.18517/ijaseit.12.3.13103
RefWorks
RT Journal Article
ID 13103
A1 Putri, Aprilia Ayuning
A1 Muhammad, Rais Salsa
A1 Karamah, Eva Fathul
T1 Bacterial Disinfection Using Ozone Gas to Extent Spinach’s Shelf Life: The Effect of Dosage, Duration, and Spraying Frequency
JF International Journal on Advanced Science, Engineering and Information Technology
VO 12
IS 3
YR 2022
SP 1037
OP 1046
SN 2088-5334
PB INSIGHT - Indonesian Society for Knowledge and Human Development
K1 Bacterial disinfection; ozone gas; preservation; shelf life; spinach.
AB Spinach (Amaranthus tricolor) is one type of leafy vegetable famous as a nutrition source in Indonesia. However, it has short shelf life due to bacterial activity, which requires an alternative preservation solution besides drying. Ozone can be used as a disinfectant that is not harmful to humans and has been applied in food and agricultural product preservation. Ozone gas spraying reduces bacterial growth so that quality degradation due to decay can be slowed. In this research, spinach is preserved by spraying ozone gas to the extent of its shelf life. Spinach is ozonated with ozone gas at various dosages of 30.72 mg/hr, 48.60 mg/hr, and 80.16 mg/hr, with the spraying frequency of once, twice, and 3 times for 15 minutes. Ozone gas spraying duration is also variated: 2 minutes, 3 minutes, and 6 minutes. Then, the sample is stored for 7 days to see the change of its characteristic. The best quality during storage is shown by spinach treated with ozonation at a dosage of 48.60 mg/hr; 6 minutes; and the frequency of 3 times. In addition to variations in duration, dosage, and frequency, the same ozone exposure with different combination of duration-frequency and duration-dosage were also observed to evaluate the optimum ozone treatment for preserving spinach, and it was found that longest duration-least frequency and moderate duration-moderate dosage are preferred in maintaining the quality of spinach during storage.
LK http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=13103
DO - 10.18517/ijaseit.12.3.13103
