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

Eva Fathul Karamah, Muhammad Zaki Zahirsyah, Rana Rezeki Najeges

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.

Keywords


Food quality; mesophyll-aerobic bacteria; ozonated water; ozone; tofu.

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References


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DOI: http://dx.doi.org/10.18517/ijaseit.11.3.13130

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