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All Journal Jurnal Teknologi Pertanian Indonesian Food and Nutrition Progress
Andriati Ningrum
Universitas Gadjah Mada
Agriculture, Biological Sciences & Forestry Computer Science & IT

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ISOTERM ADSORPSI SERTA PENDUGAAN UMUR SIMPAN TEPUNG POLONG-POLONGAN INDIGENOUS INDONESIA Rosiana Khoirunnissa; Andriati Ningrum; Aprilia Fitriani; Supriyadi Supriyadi
Jurnal Teknologi Pertanian Vol. 23 No. 2 (2022)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (379.653 KB) | DOI: 10.21776/ub.jtp.2022.023.02.4

Abstract

            Kabau, Jengkol, Petai dan Lamtoro merupakan komoditas polong-polongan indigenous Indonesia yang telah banyak dibudidayakan dan dikonsumsi sejak zaman dahulu, berkembang lama dan dikenal masyarakat di suatu daerah tertentu di Indonesia. Banyaknya kandungan gizi pada komoditas ini sehingga dapat dimanfaatkan menjadi produk baru seperti tepung. Tepung merupakan salah satu produk dengan kadar air rendah sehingga dapat bertahan lama apabila disimpan pada suhu ruang. Namun, tepung merupakan bahan pangan yang mempunyai kemampuan menyerap dan melepaskan sebagian air selama penyimpanan yang dapat menyebabkan terjadinya perubahan mutu tepung. Oleh sebab itu, penelitian ini bertujuan untuk menentukan permodelan kurva ISL yang tepat serta pendugaan umur simpan pada tepung Kabau, Jengkol, Petai dan Lamtoro dengan proses perebusan sebagai pengolahan pendahuluan. Ruang lingkup pengujian yaitu penentuan kadar air setimbang dengan menggunakan metode gravimetri statis. Penentuan model dan ketepatan kurva ISL, serta perhitungan pendugaan umur simpan sampel menggunakan persamaan Labuza (1982). Hasil penelitian menunjukkan bahwa GAB merupakan permodelan kurva yang hampir tepat dalam menggambarkan pola penyerapan uap air sampel. Perhitungan pendugaan umur simpan sampel bahan segar memiliki umur simpan lebih panjang dibandingkan sampel dengan perebusan. Hasil penelitian ini dapat digunakan sebagai acuan untuk pengembangan produk awetan dari keempat komoditas yang digunakan. Pembuatan produk awetan dapat memudahkan konsumen untuk tetap mengkonsumsi komoditas ini ketika terjadi kelangkaan bahan.                                                                                                      Kabau, Jengkol, Petai and Lamtoro are indigenous Indonesian legume commodities have been widely cultivated and consumed since ancient times, have been growing for a long time and are known to the public in certain areas. The high nutritional content of this commodity can be process to a new product such as flour. Flour is a product with low moisture content so it can last a long time when stored at room temperature. However, flour is a product that has the ability to absorb and release moisture content during storage which can cause changes in flour quality. Therefore, this study aims to determine the appropriate ISL curve modelling and estimate the shelf life of Kabau, Jengkol, Petai and Lamtoro flours by pre-boiled processing. The scope of the test is to determine the equilibrium moisture content using the oven method. Determination of the model and the accuracy of the ISL curve and the calculation of the estimated shelf life of the sample using the Labuza equation (1982). The results showed that GAB is a curve model that almost accurately describes the sample's water vapour absorption pattern. Calculation of the estimated shelf life of samples with fresh ingredients has a longer shelf life than samples with pre-boiled treatment. The results of this study can be used as a reference for the development of preserved products from the four commodities used. The manufacture of preserved products can make it easier for consumers to continue to consume this commodity when there is a shortage of materials.
Effect of Temperature Storage on Chemical Properties of Lokio Leaves (Allium chinense G Don) Dianita Kumalasari; Supriyadi Supriyadi; Andriati Ningrum
Indonesian Food and Nutrition Progress Vol 19, No 2 (2022)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.72535

Abstract

Lokio (Allium chinense G Don) is widely used as seasoning in cooking because it contains amino acids that contribute to taste. Lokio is easily damaged during physical and chemical storage, affecting its quality. The study aims to determine the chemical changes of lokio leaves during storage. This study used a randomized design group with 3 temperature treatments, namely room temperature (30 ⁰C), air conditioning (20 ⁰C), and refrigerator (10 ⁰C). Weight loss was tested using a digital scale, color was tested using a chromameter, water content was tested using thermogravimetry, fat using Soxhlet, protein using Kjeldal, and ash using a muffle furnace. Reducing sugars were tested using the DNS method, amino acids using HPLC, and volatile compounds using GC MS Headspace. The data was analyzed using ANOVA then continued with Duncan test if the treatment has a significant difference (p < 0.05). In the room temperature treatment, the best treatment was obtained for 2 days of storage, AC storage for 4 days, and refrigerator temperature for 14 days of storage. Of all the best treatments for each storage temperature, the best treatment was obtained in the storage treatment using AC temperature (20 ⁰C) for 4 days. The treatment found that Lokio has a water content of 92.247%, fat of 2.47%, protein of 19.05%, ash of 14.20%, carbohydrates of 64.28%, and reducing sugar of 11.24 mg/ml. The major volatile compound content of the total storage is trimethyl sulfide and glutamic acid is the most amino acid in lokio leaves.
Co-Authors Aprilia Fitriani Dianita Kumalasari Rosiana Khoirunnissa Supriyadi Supriyadi