PRATAMA, NITA (2018) THE DESINFECTION EFFECTIVENESS OF SEVERAL WASHING SOLUTIONS AND THEIR EFFECTS ON QUALITY OF LETTUCE (Lactuca sativa L.) DURING STORAGE. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.
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Abstract
Vegetables, including lettuce has good nutrition and contribute to a balanced nutrition for humans body. Lettuce is raw food vegetable that can used to be eaten in fresh or without any prior processing. Washing lettuce using tap water only removes the soil and dirt that sticks to the lettuce, but not microbiological contaminants. The use of chlorine water is a common method to sanitize the vegetables. Chlorine water, however, can be carcinogenic if applied in excessively. Carcinogenic properties are caused by the chlor sourced from chlorine forming trihalomethane compounds which cause asthma, skin diseases, toxic effects, trigger bladder cancer. As a safer alternative for chlorine water, electrolyzed water is being developed as a sanitizer for vegetable. This study aims to determine the desinfection effectiveness of several types of liquid sanitizers in eliminating microbiological contaminants, such as coliform. Four sanitizers were used, namely electrolyzed acidic water (EAW), electrolyzed reduces water (ERW), Ca(ClO)2, and tap water as a control. The experiment was carried out in two stages, namely the chemical test to determine the characteristics of the washing solution and physical, chemical, microbiological analysis of lettuce after soaked and store at the refrigeration temperature. Physical tests include texture and color, chemical tests include water content measurements, and the microbiological test was carried out by total plate count (TPC) method. The pH value with ORP is inversely. If the pH value increases, the ORP value decreases. Low pH in EAW produces HOCl which has stronger sanitation. The ORP value with DO is also inversely. If the ORP value increases, the DO value decreases. DO value is influenced by the amount of dissolved oxygen. Physical appearance of lettuce is affected by packaging and storage temperature. Texture of lettuce change due to the shift of protopectin compounds from water insoluble to water soluble form. Color changes in lettuce are not significant from day to day or between washing solutions. Only few parts experience browning. Browning is caused by browning reactions by phenols exposed to oxygen. Moisture levels decreased due to evaporation of water from lettuce to the environment. Air pressure is lower than inside lettuce pressure. EAW inhibited the growth of microorganisms longer than other sanitizers because of HOCl and Cl2 ion in it. The conclusion of this research is EAW can be use as washing disinfectant for lettuce.
| Item Type: | Thesis (Other) |
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| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > 664 Food technology > Food storage |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | Mr Lucius Oentoeng |
| Date Deposited: | 16 Apr 2019 09:54 |
| Last Modified: | 03 Jun 2021 02:11 |
| URI: | http://repository.unika.ac.id/id/eprint/18885 |
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