OPTIMASI PROSES PEMANASAN OHMIC TERHADAP PERUBAHAN WARNA DAN TOTAL MIKROBA SARI BUAH MANGROVE (SONNERATIA CASEOLARIS)

erika arisetiana dewi, Erni Murtini Sofia, Anang Lastriyanto

Abstract


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

 

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 bacteria 


Keywords


Central Composite Design; Juice Mangrove; Ohmic; Optimalisasi

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DOI: http://dx.doi.org/10.21776/ub.jtp.2017.018.01.7

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