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Preliminary Study of Ozonated Water to Preserve the Quality of Tofu: The Effect of Exposure Time and Replacement of Ozonated Water

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@article{IJASEIT13130,
   author = {Eva Fathul Karamah and Muhammad Zaki Zahirsyah and Rana Rezeki Najeges},
   title = {Preliminary Study of Ozonated Water to Preserve the Quality of Tofu: The Effect of Exposure Time and Replacement of Ozonated Water},
   journal = {International Journal on Advanced Science, Engineering and Information Technology},
   volume = {11},
   number = {3},
   year = {2021},
   pages = {962--967},
   keywords = {Food quality; mesophyll-aerobic bacteria; ozonated water; ozone; tofu.},
   abstract = {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.},
   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=13130},
   doi = {10.18517/ijaseit.11.3.13130}
}

EndNote

%A Karamah, Eva Fathul
%A Zahirsyah, Muhammad Zaki
%A Najeges, Rana Rezeki
%D 2021
%T Preliminary Study of Ozonated Water to Preserve the Quality of Tofu: The Effect of Exposure Time and Replacement of Ozonated Water
%B 2021
%9 Food quality; mesophyll-aerobic bacteria; ozonated water; ozone; tofu.
%! Preliminary Study of Ozonated Water to Preserve the Quality of Tofu: The Effect of Exposure Time and Replacement of Ozonated Water
%K Food quality; mesophyll-aerobic bacteria; ozonated water; ozone; tofu.
%X 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.
%U http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=13130
%R doi:10.18517/ijaseit.11.3.13130
%J International Journal on Advanced Science, Engineering and Information Technology
%V 11
%N 3
%@ 2088-5334

IEEE

Eva Fathul Karamah,Muhammad Zaki Zahirsyah and Rana Rezeki Najeges,"Preliminary Study of Ozonated Water to Preserve the Quality of Tofu: The Effect of Exposure Time and Replacement of Ozonated Water," International Journal on Advanced Science, Engineering and Information Technology, vol. 11, no. 3, pp. 962-967, 2021. [Online]. Available: http://dx.doi.org/10.18517/ijaseit.11.3.13130.

RefMan/ProCite (RIS)

TY  - JOUR
AU  - Karamah, Eva Fathul
AU  - Zahirsyah, Muhammad Zaki
AU  - Najeges, Rana Rezeki
PY  - 2021
TI  - Preliminary Study of Ozonated Water to Preserve the Quality of Tofu: The Effect of Exposure Time and Replacement of Ozonated Water
JF  - International Journal on Advanced Science, Engineering and Information Technology; Vol. 11 (2021) No. 3
Y2  - 2021
SP  - 962
EP  - 967
SN  - 2088-5334
PB  - INSIGHT - Indonesian Society for Knowledge and Human Development
KW  - Food quality; mesophyll-aerobic bacteria; ozonated water; ozone; tofu.
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.
UR  - http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=13130
DO  - 10.18517/ijaseit.11.3.13130

RefWorks

RT Journal Article
ID 13130
A1 Karamah, Eva Fathul
A1 Zahirsyah, Muhammad Zaki
A1 Najeges, Rana Rezeki
T1 Preliminary Study of Ozonated Water to Preserve the Quality of Tofu: The Effect of Exposure Time and Replacement of Ozonated Water
JF International Journal on Advanced Science, Engineering and Information Technology
VO 11
IS 3
YR 2021
SP 962
OP 967
SN 2088-5334
PB INSIGHT - Indonesian Society for Knowledge and Human Development
K1 Food quality; mesophyll-aerobic bacteria; ozonated water; ozone; 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.
LK http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=13130
DO  - 10.18517/ijaseit.11.3.13130