PENGARUH PASCA PEMANASAN DAN PENYINARAN ULTRAVIOLET TERHADAP PENYIMPANAN TAPAI PISANG

Nico Syahputra, Gatot Priyanto, Agus Wijaya

Abstract


Tujuan penelitian ini untuk membandingkan dua metode pemanasan, penyimpanan yang tepat dan perubahan mutu tapai pisang selama penyimpanan. Ragi yang digunakan pada pembuatan tapai pisang dibeli dari pasar tradisional di Kota Palembang. Penelitian dan pengujian laboratorium dilaksanakan di Laboratorium Kimia Hasil Pertanian dan Laboratorium Mikrobiologi Hasil Pertanian, jurusan Teknologi Pertanian, Fakultas Pertanian, kampus Universitas Sriwijaya di Indralaya.  Kegiatan penelitian dilaksanakan dari bulan Oktober 2013 sampai Juli 2014.Rancangan yang digunakan pada penelitian ini adalah Rancangan Acak Kelompok (RAK) Faktorial dengan 2 (dua) tahap, 3 (tiga) kali ulangan.  Tahap pertama memiliki 2 perlakuan, yaitu  jenis metode pemanasan  (A1 : Oven; A2 : Ultraviolet 30 watt), dan lama pemanasan (B1 : 0 menit; B2 : 15 menit; B3 : 30 menit).    Parameter yang diuji meliputi angka lempeng total, total Saccharomyces cerevisiae, Hasil penelitian menunjukkan bahwa perbedaan yang nyata dan perbedaan yang tidak nyata.. Perlakuan terbaik diperoleh pada  kombinasi perlakuan pemanasan oven selama 15 menit.


Full Text:

PDF

References


Ahmad. S., Perviez. M.A., Chatha. Z.A., Thompson.A.K. 2006. Improvement of Banana Quality in Relation to Storage Humidity, Temperature and Fruit Length. Intl. J. Agri. Biol. 1560 8530/2006/08–3–377–380.

Aurore G, Parfait B, Fahrasmane L. 2009. Bananas, raw materials for making processed food products. J. Trends Food Sci. Technol. 20: 78 -91.

Ashoor, S. H., and Zent, J. B. 1984. Maillard browning of common aminoacids and sugars. J. Food Sci. 49: 1206–1207.

Azmi, A., Hasan,M., Mel, M., Ngoh, C. 2010. Ragi tapai and Saccharomyces cerevisiae as potential coculture in viscous fermentation medium for ethanol production. Afri. J. Biotechnol. 9(42): 7122-7127.

Badan Pusat Statistik Republik Indonesia. 2010. Produksi Buah-buahan Menurut Provinsi (Ton). http://www.bps.go.id/aboutus.php?pub=1&pubs=47. Diakses pada tanggal 6 Februari 2013.

Balai Pengkajian Teknologi Pertanian Kalimantan Timur. 2011. Kementrian Pertanian.

Chen, L., U.L. Opara. 2013. Texture measurement approaches in fresh and Processed food – A review. Food Research International 51 (2013) 823-835.

Chiang, Y.W., Chye, F. Y. And Mohd Ismail, A. 2006. Microbial Diversity and Proximate Composition of Tapai, A Sabah’s Fermented Beverage. Malay. J. Microcrobiol. 2(19): 1-6.

Cronk, T.C., K.H. Steinkraus., L.R. Hackler., and L.R. Mattick. 1977. Indonesian Tapai Ketan Fermentation. Appl. Environ. Microbiol. 33: 1067-1073.

Djien, K.S. 1972. Tapai Fermentation. Appl. Microbiol. 23(5): 976-978.

Eksteen. G.J and Truter. A.B. 1989. Transport simulation test with avocados and bananas in controlled atmosphere containers. South African Avocado Growers’ Association Yearbook 1989. 12:26-32.

Faridah, D.N., Kusumaningrum. H.D., Wulandari, N., dan Indrasti, D. 2006. Analisa Laboratorium. Departemen Ilmu dan Teknologi Pangan IPB. Bogor.

Gandjar, I. 2003. Tapai from Cassava and Cereals. International Simposium and Wokshop on Insight into the World of Indigenous Fermented foods Technology Development and food Safety, Kasetsart University, (August. 2003).

Gomez, A. dan Gomez, K. 1995. Prosedur Statistik untuk Penelitian. Edisi Kedua. UI Press. Jakarta.

Hicks. A. 2002. Minimum Packaging Technology for Processed Foods: Environmental Considerations. AU J.T. 6(2): 89-94 (Oct. 2002).

Kays, J.S., 1991. Softening. Postharvest Pysiology of Perishable Plant Product. Van Nastrand Reinhold Avi , NY, USA.

Kementrian Pertanian. 2012. Direktorat Budidaya dan Pasca Panen Buah. http://ditbuah.hortikultura.deptan.go.id/detailskim.php?id=39.

Kementrian Riset dan Teknologi. 2000. Bidang Pendayagunaan dan Pemasyarakatan Ilmu Pengetahuan dan Teknologi. Teknologi Tepat Guna Pengolahan Pangan.

Kofli.N.T. and Siti Hajar.M.D., 2010. Idenfication of Microorganism from Ragi for Bioethanol Production by API Kit. J. Appl. Sci. 10(21): 2751-2753, 2010. ISSN 1812-5654.

Ko, S.D. 1972. Tapai Fermentation. App. Microbiol. 23:976-978.

Law, S. V., Abu Bakar, F., Mat Hashim, D. and Abdul Hamid, A. 2011. Mini Review Popular fermented foods and beverages in Southeast Asia. Intl. Food Res. J. 18: 475-484.

Madigan, M.T., Martinko, J.M. and Parker, J. 2003. Brock Biology of Microorganisms. Tenth edition. Prentice Hall, New Jersey.

Marsh. K and Bugusu. B. 2007. Food Packaging—Roles, Materials,and Environmental Issues. J. Food Sci. 72(3): 39-55.

Maskan, A., Kaya, S. And Maskan, M. 2002. Hot air and sun drying of grape leather (pestil). J. Food Eng. : 54 (1): 81-88.

Mudjajanto. E. S. dan Kustiyah. L. 2006. Membuat Aneka Olahan Pisang. PT AgroMedia Pustaka. Jakarta.

Pal, A., Labuza, T.P., and Diez- Gonzales, F. 2009. Safety-based shelf life model for frankfurters based on time to detect listeria monocytogenes with initial inoculum below detection limit. J. Food Prot. 72 (9): 1878-1884.

Palou, E., López-Malo, A., Barbosa-Cánovas, G. V., Welti-Chanes, J., and Swanson, B. G. 1999. Polyphenoloxidase Activity and Color of Blanched and High Hydrostatic Pressure Treated Banana Puree. J. Food Sci. 64 (1): 42-45.

Park, S.I., Kodi Halli and Zhao. 2005. Nutritional, Sensory, and Psychemical Properties of Vitamin E- and Mineral Fortified fresh. Cut Apples by use of vacuum impregnstion. J. Food Sci. 70(9): 493-593.

Poerwadarminta.W.I.S. 2011. Kamus Umum Bahasa Indonesia. Balai Pustaka. Jakarta.

Ratti, C. 2001. Hot air and freeze-drying of high-value foods: a review. J. Food. Eng. 49: 311-319.

Ray, B. 2004. Fundamental Food Microbiology. Third Edition. CRC Press, Boca Raton, 608 pp.

Rijk. R and Veraart. R. 2010. Global Legislation for Food Packaging Material. WILEY-VCH Verlag GmbH & Co. KgaA. Weinheim. Germany. ISBN: 978-3-527-31912-1.

Russell, N.J. and Gould, G.W. 2003. Food preservatives. Second edition. Kluwer Academic, New York. 380 pp.

Saono, S., R.R. Hull and B. Dhamcharee. 1986 A Concise Handbook of Indigenous Fermented Foods in the ASCA Countries . Indonesian Institute of Sciences, Jakarta, Indonesia.

Sharma, G.P., Verma, R.C. and Pathare, P. 2005. Mathematical modelling of infrared radiation thin layer drying of onion slices. J. Food Eng. 71 (3): 282-286.

Siti Hajar, MD, Noorhisam, T.K and Nurina, A. Short Technical Communication Yeast identification from domestik ragi for food by PCR method. Intl. Food Res. J. 19(2): 775-777.

Stanbury, P.F., Whitaker, A. and Hall, S.J. 1995. Principles of Fermentation Technology. Second ed. Elsevier Science Ltd., Massachusetts.

Steinkraus, K.H. 1997. Classification of fermented foods: worldwide review of household fermentation techniques. Food Control 8: 311-317.

Sudarmadji, S., B, Haryono dan Suhardi. 2007. Analisa Bahan Makanan dan Pertanian, Liberty. Yogyakarta.


Refbacks

  • There are currently no refbacks.