The study of process to extend shelf-life of radish (raphanus sativus Linn.) carving dyed
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This special project aimed to determine the appropriate procedure for extending carved dye radish (CDR) and study the type for coating CDR. From the results, radish was carved become to rose shape and immersed in peroxyacetic acid 0.08% and calcium choride 1.5% after that was immersed in food dye solution such as blue 0.01% 0.05% and pink 0.01% 0.05%. Then, CDR was coated in three types of coating namely xanthangum, gelatin and agar. From the result xanthangum has weight loss yield%, firmness and color value more than galatin and agar. CDR with blue 0.01% has weight loss yield% 3.24, firmness 3.12 N, color value L* 55.09±0.04, a* -20.52±0.07, b* -15.93±0.57 blue 0.05% has weight loss yield% 3.24, firmness 26.01 N color value L* 45.54±0.03, a* -25.70±0.20 b* -26.85±-0.29, pink 0.01% has weight loss yield%, 3.09, firmness 23.99 N, color value L* 55.03±0.11, a* 29.42±0.05, b* -0.39±0.24 and pink 0.05% has weight loss yield% 3.27, firmness 24.41 N, color value L* 45.08±0.07, a* 39.75±0.27, b* 0.30±0.16. The carved radish with blue and pink storage in plastic box stored in aluminum foil at 3-4 ๐C were during 5 days. Microorganism indicated that there were no more than 1×106 colonies per 1 g of sample.
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