Efektivitas reduksi total bakteri pada edamame (Glycin max (L) Merill) hasil pengolahan minimal dengan ozon

Silvia Oktavia Nur, Yudiastuti and Rizza, Wijaya and Marcello, Syahputra Efektivitas reduksi total bakteri pada edamame (Glycin max (L) Merill) hasil pengolahan minimal dengan ozon. Juremi : Jurnal Riset Ekonomi.

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Abstract

The research objective was to determine the effectiveness of microorganisms inhibition of edamame by ozone water minimally process. Edamame's previous postharvest handling was done by washing using water with 75ppm of chlorine. Chlorine has an adverse effect on health and some edamame export destinations do not allow the use of chlorine as a disinfectant. The research method used is descriptive. The treatments in this research were ozonation time, which isthe time when edamame in water was induced by ozone gas and ozone contact time, which is the time when edamame in water was left to cool after the ozone gas induction process. The level of ozonation time treatment was 10 minutes and 15 minutes; Ozone contact time treatment levels were 0 minutes, 12 minutes, 18 minutes and 24 minutes. The significance test was conducted using the t-test. Based on the research results, ozone contact time affects not only decreases the odour of ozone gas in the product but also decreases the number of growing pathogenic microbes. The minimal result of microbes number in edamame after ozone minimally process was with an ozonation time of 15 minutes and an ozone contact time of 24 minutes with a value of 3.6 logs CFU/g which is lower done by chlorine washing

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