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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(4): 1316-1326
DOI: https://doi.org/10.20546/ijcmas.2018.704.147


Effectiveness of Aloe Vera and Lemon Juices Concentration in Reducing Formalin Content in Tofu Sumedang
C. Daniela, H. Rusmarilin* and H. Sinaga
Department of Food Science, Faculty of Agriculture, University of Sumatera Utara, Medan, Indonesia
*Corresponding author
Abstract:

This study aims to determine effects of concentration and immersion duration of aloe vera and lemon juices in reducing formalin in the tofu soaked with the 5% formalin. This research was experimentally conducted by two Completely Randomized Designs. Firstly, the factorial design with two factors comprising the concentration comparison of aloe vera and lemon juices at 100%:0%, 80%:20%, 60%:40%, 40%:60%, 20%:80 %, 0%:100% and immersion time for 30, 60, and 90 minutes was employed. Secondly, the non-factorial design was treated during 0, 3, 6, and 9 days. The sample possessing the highest potential in decreasing formalin was tested regarding storage period. The result showed that the ratio of aloe vera and lemon juices and immersion time had the significant effects on formalin content, protein content, and total microbe. The formalin level, protein content, and total microbe soaked in the 5% formalin resulted in respectively 84.214 mg/kg, 3.8%, and 0.000 logCFU/ml. The best treatment in reducing formalin was the 100% aloe vera juice with the 90-minute immersion. The sample was subsequently stored for 3, 6, and 9 days. The longer the storage was, the more microbes increased. Aloe vera juice was more effective in reducing the formalin content than lemon juice.


Keywords: Aloe vera juices, Formalin, Lemon juices, Tofu
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How to cite this article:

Daniela, C., H. Rusmarilin and Sinaga, H. 2018. Effectiveness of Aloe Vera and Lemon Juices Concentration in Reducing Formalin Content in Tofu Sumedang.Int.J.Curr.Microbiol.App.Sci. 7(4): 1316-1326. doi: https://doi.org/10.20546/ijcmas.2018.704.147