OPTIMASI PROSES PEMANASAN OHMIC TERHADAP PERUBAHAN WARNA DAN TOTAL MIKROBA SARI BUAH MANGROVE (SONNERATIA CASEOLARIS)
DOI:
https://doi.org/10.21776/ub.jtp.2017.018.01.7Keywords:
Central Composite Design, Juice Mangrove, Ohmic, OptimalisasiAbstract
ABSTRAK
Metode pemanasan pada pengolahan sari buah umumnya menggunakan pemanasan konvesional yang menyebabkan perubahan gizi dan sensori. Pemanasan ohmic merupakan alternatif untuk mempertahankan mutu dan meminimalkan kerusakan produk pangan. Penelitian ini bertujuan untuk memperoleh kondisi pemanasan ohmic yang optimal untuk meminimalkan perubahan warna dan menurunkan total mikroba sari buah mangrove. Optimasi dilakukan dengan metode Respons Surface Method (RSM) menggunakan rancangan Central Composite Design (CCD) dengan variabel bebas yaitu suhu dan waktu pemanasan dan respon yang diamati perubahan warna dan total mikroba. Respon perubahan warna mengikuti persamaan model kuadratik Y = +15.10 + 4.30A + 0.95B + 0.75AB + 2.98A2 + 0.96B2 dengan R2 0.9912, dan respon total mikroba Y = +120 – 27.37A – 33.41B + 10AB + 35A2 + 15B2 dengan R2 0.9811. Titik optimum suhu pemanasan 63.15 oC dan waktu pemanasan selama 62.87 detik dengan nilai desirability 0.951, respon perubahan warna 14.62 dan respon total mikroba 1.1 x 102 koloni/ml. Tingkat ketepatan hasil verifikasi respon dengan prediksi optimum adalah 96.25% untuk respon warna, dan 99.16% untuk respon total mikroba. Hasil uji lanjut sari buah mangrove dengan pemanasan ohmic memiliki kandungan vitamin C 27.66 mg/100 ml, L* 71.9 ± 0.50, -a -6.4 ± 4.50, +b 32.8 ± 1.60, ΔE 6.2 ± 7.45, dan total mikroba 1.2 × 102 koloni/ml. Nilai pH 3.00-3.06, viskositas 30-35 Cp, total padatan terlarut 17% Brix, kadar total gula 18.21% dan tidak menunjukkan adanya cemaran bakteri coliform dan E.Coli
Â
ABSTRACT
Heating method for fruit extract processing generally use conventional heating that cause the change of nutrient and sensory. Ohmic heating become an alternative to maintain quality and minimize failure of food product. The aim of this study is knowing optimal condition of ohmic heating to minimize discoloration and decrease total microbe in mangrove fruit extract. The optimization used Response Surface Method (RSM) with Central Composite Design (CCD), dependent variables consist of temperature and heating time. The color changing response followed quadratic model equation Y = +15.10 + 4.30A + 0.95B + 0.75AB + 2.98A2 + 0.96B2 with R2 0.9912, and total microbe Y = +120 – 27.37A – 33.41B + 10AB + 35A2 + 15B2 with R2 0.9811. The optimum heating temperature is 63.15 oC and heating time 62.87 seconds with desirability value 0.951, discoloration response 14.62 and total microbe response 1.1 x 102 colony/ml. The accuracy level between response verification result and optimum prediction was 96.25% for color response and 99.16% for total microbe response. Result of continued test (Tukey test) for mangrove fruit extract with ohmic heating were vitamin C content 27.66 mg/100 ml, L* 71.9±0.50, -a -6.4 ± 4.50, +b 32.8 ± 1.60, ΔE 6.2 ± 7.45 and total microbe 1.2 × 102 colony/ml. pH value 3.00-3.06, viscosity 30–35 Cp, total solid dissolved 17% Brix, total sugar content 18.21%, and showed there was no coliform and E. coli bacteriaÂ
References
Achir, N, Mayer, C, D, Hadjal, T, Madani, K, Pain, J, P, Dornier, M. 2016. Pasteurization of citrus juices with ohmic heating to preserve the carotenoid profile. Innovative Food Science & Emerging Tech-
nologies. 33:397-404
Aguayo, I, A, Brunton, N, Rai, D, K, Balagueró, E, Hossain, M, B, Valverde, J. 2014. Polyacetylene levels in carrot juice, effect of pH and thermal processing. Food Chemistry. 152:370-377
Akkarachaneeyakorn, S, Tinrat, S. 2015. Effects of types and amounts of stabilizers on physical and sensory characteristics of cloudy ready-to-drink mulberry fruit juice. Food. Sci. Nutr. 3(3):213-220
Alaix, D, L, Carbone, V, I. 2011. An improvement of the response surface method. Structural Safety. 33(2):165-172
Alberti, O, C, Halpin, R, M, Whyte, P, Lyng, J, G, Noci, F. 2015. Study of the suitability of the central composite design to predict the inactivation kinetics by pulsed electric fields (PEF) in Escherichia coli, Staphylococcus aureus and Pseudomonas fluorescens in milk. Food and Bioproducts Processing. 95:313-322
Arthey, D, Ashurst, PR. 2001. Fruit Processing: Nutrition, Products, and Quality Management. Aspen Publishers, Maryland
Baderan, D, W, K, Hamidun, M, S, Lamangandjo, C, Retnowati, Y. 2015. Diversifikasi produk olahan buah mangrove sebagai sumber pangan alternatif masyarakat pesisir Toroseaje, Kabupaten Pohuwato, Provinsi Gorontalo. Pros. Sem. Nas. Masy. Biodiv. Indon. 1(2):347-351
Burnaz, N, A, Küçük, M, Akar, Z. 2017. An on-line HPLC system for detection of antioxidant compounds in some plant extracts by comparing three different methods. Journal of Chromatography B. 1052:66-72
Darvishi, H, Khostaghaza, M, H, Najafi, G. 2013. Ohmic heating of pomegranate juice: electrical conductivity and pH change. Journal of the Saudi Society of Agricultural Sciences. 12(2):101-108
Engelhart, S, E, Horton, B, P, Roberts, D, H, Bryant, C, L, Corbett, D, R. 2007. Mangrove pollen of Indonesia and its suitability as a sea-level indicator. Marine Geology. 242(1-3):65-81
Fachruddien, L. 2002. Cara Membuat Sirup dan Sari Buah. Penebar Swadaya, Jakarta
Fante, L, Noreña, C, P, Z. 2012. Enzyme inactivation kinetics and colour changes in Garlic (Allium sativum L.) blanched under different conditions. Journal of Food Engineering. 108(3):436-443
Fernandes, S, D, S, Ribeiro, C, A, S, de Jesus Raposo, M, F, de Morais, R, M, S, C, de Morais, A, M, M, B. 2011. Polyphenol oxidase activity and colour changes of ‘starking’ apple cubes coated with alginate and dehydrated with air. Food and Nutrition Sciences. 2:451-457
Février, H, Le Quéré, J, M, Le Bail, G, Guyot, S. 2016. Polyphenol profile, PPO activity and pH variation in relation to colour changes in a series of red-fleshed apple juices. LWT - Food Science and Technology. 1-10
Filho, Z, A, Telis, V, R, N, de Oliveira, E, B, Coimbra, J, S, D, R, Telis-Romero, J. 2011. Rheology and fluid dynamics properties of sugarcane juice. Biochemical Engineering Journal. 53(3):260-265
Friess, D, A. 2016. Mangrove forests. Current Biology. 26(16):R746-R748
Guo, Q, Sun, D, W, Cheng, J, H, Han, Z. 2017. Microwave processing techniques and their recent applications in the food in- dustry. Trends in Food Science & Technology. Inpress
Hastuti, S, Ulya, M, Sunhaji, M. 2017. Peningkatan nilai guna buah mangrove Sonneratia caseolaris. Dilihat 5 Januari 2017. <http://pertanian.trunojoyo.ac.id/semnas/wp-content/uploads/PENINGKATAN-NILAI-GUNA-BUAH-MANGROVE-SONNERATIA-CASEOLARIS.pdf>
Hendayana, G. 2010. Kimia Pemisahan: Metode Kromatografi dan Elektroforesis Modern. Remaja Rosdakarya, Bandung
Hernandez, E, Chen, C, S, Shaw, P, E, Carter, R, D, Barros, S. 1992. Ultrafiltration of orange juice: effect on soluble solids, suspended solids, and aroma. J. Agric. Food Chem. 40(6):986-988
Icier, F. 2012. ‘Ohmic Heating of Fluid Foods’. Dalam Cullen PJ, Tiwari BK, Valdramidis, V. Novel Thermal and Non-Thermal Technologies for Fluid Foods. Else- vier, London
Ilman, M, Dargusch, P, Dart, P, Onrizal. 2016. A historical analysis of the drivers of loss and degradation of Indonesia’s mangroves. Land Use Policy. 54:448-459
Jaeger, H, Roth, A, Toepfl, S, Holzhauser, T, Engel, K, H, Knorr, D, Vogel, R, F, Bandick, N, Kulling, S, Heinz, V, Steinberg, P. 2016. Opinion on the use of ohmic heating for the treatment of foods. Trends in Food Science & Technology. 55:84-97
Jumaidin, R, Sapuan, S, M, Jawaid, M, Ishak, M, R, Sahari, J. 2017. Thermal, mechanical, and physical properties of seaweed/sugar palm fibre reinforced thermoplastic sugar palm starch/agar hybrid composites. International Journal of Biological Macromolecules. 97:606-615
Jung, A, K, Nam, C, W, Woo, S, H, Park, J, M. 2016. Response surface method for optimization of phenolic compounds production by lignin pyrolysis. Journal of Analytical and Applied Pyrolysis. 120:409-415
Kementerian Lingkungan Hidup dan Kehutanan. 2014. Statistik Kementerian Lingkungan Hidup dan Kehutanan Tahun 2014. Kementerian Lingkungan Hidup dan Kehutanan, Jakarta
Khairani, C, Andi, D. 2007. Petunjuk Teknis: Pengolahan Buah-buahan. Balai Pengkaji Teknologi Pertanian, Palu
kim, J, U, Ghafoor, K, Ahn, J, Shin, S, Lee, S, H, Shahbaz, H, M, Shin, H, H, Kim, S, Park, J. 2016. Kinetic modeling and characterization of a diffusion-based time-temperature indicator (TTI) for monitoring microbial quality of non-pasteurized angelica juice. LWT-Food Science and Technology. 67:143-150
Kuo, F, J, Sheng, C, T, Ting, C, H. 2008. Evaluation of ultrasonic propagation to measure sugar content and viscosity of reconstituted orange juice. Journal of Food Engineering. 86(1):84-90
Labropoulos, A, E, Varzakas, T, H. 2016. Rheological studies of physical soy protein gels. Nutrition and Food Science. 4(Special Issue 2):18-25
Lawless, HT, Heymann, H. 1998. Sensory Evaluation of Food. International Thomson Publishing, New York
Lee, J, Y, Kim, S, S, Kang, D, H. 2015. Effect of pH for inactivation of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in orange juice by ohmic heating. LWT-Food Science and Technology. 62(1):83-88
Leiter, A, Mailander, J, Wefers, D, Bunzel, M, Gaukel, V. 2017. Influence of acid hydrolysis and dialysis of k-carrageenan on its ice recrystallization inhibition activity. Journal of Food Engineering.
:26-35
Lenth, R, V. 2009. Response-surface methods in R, using rsm. JSTATSOFT. 32(7):1-17
Llamas, N, E, Di Nezio, M, S, Band, B, S, F. 2011. Flow-injection spectrophotometric method with on-line photodegradation for determination of ascorbic acid and total sugars in fruit juices. Journal of Food Composition and Analysis. 24(1):127-130
Lopes, R, P, Mota, M, J, Delgadillo, I, Saraiva, J, A. 2016. Pasteurization: effect on sensory quality and nutrient composition. Encyclopedia of Food and Health. 246-263
Magerramov, M, A, Abdulagatov, A, I, Azizov, N, D, Abdulagatov, I, M. 2007. Effect of temperature, concentration, and pressure on the viscosity of pomegranate and pear juice concentrates. Journal of Food Engineering. 80(2):476-489
Medina, I. 2012. Determination of diffusion coefficients for supercritical fluids. Journal of Chromatography A. 1250:124-140
Mondal, S, Cassano, A, Conidi, C, Sirshendu De. 2016. Modeling of gel layer transport during ultrafiltration of fruit juice with non-Newtonian fluid rheology. Food and Bioproducts Processing. 100:72-84
Myers, RH, Mery, DC, Cook, CMA. 2009. Response Surface Methodology, Process and Product Optimization Using Designed Experiments 3th Edition. John Wiley & Sons, Hoboken
Nelson, DL, Cox, MM. 2005. Principles of Biochemistry 4th Edition. Freeman and Company, New York
Nerin, C, Aznar, M, Carrizo, D. 2016. Food contamination during food process. Trends In Food Science & Technology. 48: 63-68
Nielsen, SS. 1999. Food Analysis Second Edition. Aspen Publishers, Maryland
Pataro, G, Donsì, G, Ferrari, G. 2011. Aseptic processing of apricots in syrup by means of a continuous pilot scale ohmic unit. LWT - Food Science and Technology. 44(6):1546-1554
Prince, P, A. 1969. The determination of suspended solids in mixed juice. Proceeding of the south African Sugar Tecnologist Association. 141-14
Priyono, A, Ilminingtyas, D, Mohson, Yuliani, MS, Hakim, TL. 2010. Beragam Produk Olahan Berbahan Dasar Mangrove. Kesemat, Semarang
Pujimulyani, D. 2012. Teknologi Pengolahan Sayur-Sayuran dan Buah-Buahan. Graha Ilmu, Yogjakarta
Repin, N, Cui, S, W, Goff, H, D. 2016. Impact of dietary fibre on in vitro digestibility of modified tapioca starch: viscosity effect. Bioactive Carbohydrates and Dietary Fibre. 1-10
Ribeiro, D, S, Henrique, S, M, B, Oliveira, L, S, Macedo, G, A, Fleuri, L, F. 2010. Enzymes in juice processing: a review. International Journal of Food Science and Technology. 45(4):635–641
Ruan, XYR, Chen, P, Doona, C, Taub, I. 2000. ‘Ohmic Heating’. Dalam Henry, CJK, Chapman, C. The Nutrition Handbook for Food Processors. Woodhead Publishing Limited, Cambridge
Saberian, H, Esfahani, Z, H, Gavlighi, H, A, Barzegar, M. 2017. Optimization of pectin extraction from orange juice waste assisted by ohmic heating. Chemical Engineering and Processing: Process Intensification. 117:154-161
Saldo, J, Jacobo, A, S, Gervilla, R, Guamis, B, Sagués, A, X, R. 2009. Use of ultra-high-pressure homogenization to pre-serve apple juice without heat damage. High Pressure Research: An International Journal. 29(1):52–56
Sandhu, K.S, S., Kuldip S, Minhas dan Sidhu, J.S. 2012. Handbook of Fruits and Fruit Processing. Second Edition. John Wiley & Sons Ltd. Hoboken. 29: 490-530.
Sandilyan, S, Kathiresan, K. 2014. Decline of mangroves-a threat of heavy metal poisoning in asia. Ocean & Coastal Management. 102:161-168
Santomaso, A, C, Baggio, R, Zorzi, F, Salviulo, G, Realdon, N, Franceschinis, E. 2017. Sugars with different thickening power in high shear granulation. Powder Technology. 317:391-399
Santoso, B. 2012. Regulasi dan implementasi rehabilitasi hutan mangrove. Prosiding Seminar Nasional Mangrove, Semarang, pp.27-38
Sarkis, J, R, Jaeschke, D, P, Tessaro, I, C, Marczak, L, D, F. 2013. Effects of ohmic and conventional heating on anthocyanin degradation during the processing of blueberry pulp. LWT - Food Science and Technology. 51(1):79-85
Sosia, Yudasakti, P., Rahmadhani, T. Dan Nainggolan, M. 2014. Mangrove: Siak dan Kepulauan Meranti. Energi Mega Persada, Kesemat. Semarang.
Stanley, NF. 1990. Carrageenans, Food Gels. El- sevier, Maine
Sudarmadji, S, Haryono, B, Suhardi. 1997. Prosedur Analisa untuk Bahan Makanan dan Pertanian Edisi 4. Liberty,Yogyakarta
Sumarlan, S, H, Liani, S, D, A, Yulianingsih, R, Indriani, D, W. 2014. Pengaruh tegangan dan frekuensi terhadap karakteristik dan penurunan jumlah mikroorganisme sari buah belimbing (Averrhoa carambola L) menggunakan pulsed electric field (PEF). Jurnal Teknologi Pertanian. 15(1): 47-58
Susanto, W, H, Setyohadi, B, R. 2011. Pengaruh varietas apel (Malus sylvestris) dan lama fermentasi oleh khamir Saccharomyces cerivisiae sebagai perlakuan pra-pengolahan terhadap karakteristik sirup. Jurnal Teknologi Pertanian. 12:135-142
Sun, H, Kawamura, S, Himoto, J, I, Itoh, K, Wada, T, Kimura, T. 2008. Effects of ohmic heating on microbial counts and denaturation of proteins in milk. J-STAGE. 14(2):117–123
Turner, A, N, Friedrich, L, M, Danyluk, M, D. 2016. Influence of temperature differential between tomatoes and postharvest water on Salmonella Internalization. Journal of Food Protection. 79(6):922-928
Vimalashanmugam, K, Viruthagiri, T. 2012. Response surface methodology optimization of process parameters for xylanase production by Aspergillus fumigatus in SSF using central composite design. IJERA. 2(6):277-287
Wang, W, C, Sastry, S, K. 2002. Effects of moderate electrothermal treatments on juice yield from cellular tissue. Innovative Food Science and Emerging Technologies. 3(4):371–377
Xu, G, Zhang, H, Zou, Q, Jin, Y. 2017. Predicting and analyzing interaction of the thermal cloaking performance through response surface method. International Journal of Heat and Mass Transfer. 109:746-754
Yildiz, H, Bozkurt, H, Icier, F. 2008. Ohmic and conventional heating of pomegranate juice: effects on rheology, color, and total phenolics. Food. Sci. Technol. Int. 15:503-512
Zhao, Y, Wang, Y, Jiang, Z, T, Li, R. 2017. Screening and evaluation of active compounds in polyphenol mixtures by HPLC coupled with chemical methodology and its application. Food Chemistry. 227:187-193
Zhu, C, Liu, X. 2013. Optimization of extraction process of crude polysaccharides from pomegranate peel by response surface methodology. Carbohydrate Polymers. 92(2):1197–1202
Downloads
Published
Issue
Section
License
Authors who publish with this journal agree to the following terms:- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal