Open AccessOptimization of gaseous ozone application in reducing total amount of microorganism in Muntok white pepper
Author(s) -
Hayu Lesya Putri,
Gerri Utama,
Robi Andoyo
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/443/1/012088
Subject(s) - pepper , hand sanitizer , ozone , postharvest , microorganism , chemistry , food science , environmental science , pulp and paper industry , horticulture , biology , bacteria , engineering , genetics , organic chemistry
Muntok white pepper with export quality has a high economic value. One of the standard quality required for white pepper is total microorganism (TPC). However, Muntok white pepper produced from traditional postharvest method contains high number of total microorganism, thus not fulfilled the standard quality required. Ozone is a potent oxidant that is trusted to be an effective antimicrobial sanitizer for water, food, and food processing surfaces. In the current research, Responsese Surface Modelling (RSM) was employed to investigate the optimum condition of ozonation, consist of: ozone flowrate (1 – 4 L/minute) and exposure time (10 – 40 minutes) with 5 minutes of ozone input in each treatment. The responsese obtained is the maximum reduction of total microorganism (TPC) followed by the validation of the optimum condition of ozonation The use of low flowrate with long ozone exposure time will deliver the lowest TPC value. The application of ozone at the condition of 1 L/min flowrate in 10.85 minutes of exposure time has resulted the TPC value of 4.6 × 10 2 – 4.95 × 10 2 CFU/g with the highest validity level of 85.11%