National Academy of Agricultural Sciences (NAAS)
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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 2018: 95.39 NAAS RATING 2020: 5.38 |
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.
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