ISOTERM ADSORPSI SERTA PENDUGAAN UMUR SIMPAN TEPUNG POLONG-POLONGAN INDIGENOUS INDONESIA
DOI:
https://doi.org/10.21776/ub.jtp.2022.023.02.4Keywords:
Isoterm Adsorpsi; Jengkol; Kabau; Lamtoro; Petai; Tepung; Umur simpanAbstract
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.
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