Eveline, Eveline and Puteri, Maria Dewi P. T. Gunawan and Yakhin, Lisa Amanda (2016) Enhancement And Preservation Of Natural Orange Juice Using Citrus Essential Oil. Bachelor thesis, Swiss German University.

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Abstract

Consumers are demanding for minimally processed, additive-free, high quality, fresh- like, and microbiologically safe foods. However, as food deterioration is the constant threat along the entire food chain, food preservation remains as necessary today as in the past. Several citrus essential oils, including sweet orange essential oil, lemon essential oil, and lime essential oil, were analyzed for their antimicrobial activity and applied directly in natural orange juice as a natural preservative. The antimicrobial activity of each citrus essential oil was assessed using broth macrodilution against Saccharomyces cerevisiae, Lactobacillus plantarum, and Aspergillus niger. Among all citrus essential oils tested, sweet orange essential oil with 0.10% concentration showed significant activity as an antimicrobial agent against microorganisms tested. Hence, it was chosen to be applied in natural orange juice. Shelf life analysis was conducted during 7 days of storage at 5 °C and 2 days of storage at 25 °C storage temperatures to observe the application of the selected citrus essential oil and concentration in the natural orange juice. Based on the results obtained, the addition of sweet orange essential oil with 0.10% concentration was not able to prolong the shelf life of the natural orange juice.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Orange Juice; Natural; Spoilage; Citrus Essential Oils; Preservative
Subjects:	T Technology > TP Chemical technology > TP368 Food processing and manufacture T Technology > TP Chemical technology > TP959 Citrus oils
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Astuti Kusumaningrum
Date Deposited:	02 Oct 2020 14:26
Last Modified:	02 Oct 2020 14:26
URI:	http://repository.sgu.ac.id/id/eprint/893

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