Pembuatan dan Pendugaan Lama Simpan Bubuk Asam Sunti dalam Kemasan dengan Metode Sorpsi
Abstract
Abstract
Asam sunti is a typical seasoning Aceh cuisine made by processed belimbing wiluh (Averhoa bilimbi. L) in the form of semi-wet. Making asam sunti in powder form as well as other spices such as pepper, turmeric, and ginger others is expected to simplify and expand the asam sunti market as spice. The aim of this research were to make asam sunti powder, to analyze the effect of packing type on the change of water content of asam sunti powder, and to the estimation of shelf life of asam sunti powder in the packaging. Preparation of asam sunti powder was carried out by drieying a semi-wet asam sunti at temperature 70°C for 12 hours. Dried asam sunti was blended and sieved (80 mesh). Measurement of isotherm sorption properties was done using the salts of NaOH (6.9%), NaBr (56%), NaNO2 (64%), NaCl (75.3%), and KCl (83.6%) to regulate the humidity. The packaging tested for asam sunti powder storage was aluminum foil, HDPE and PP. Critical water content to a determine of shelf life of asam sunti powder at 21.26% with powder conditions starting to clot and not accepted by consumers. The estimation of shelf life of asam sunti powder with sorption method for aluminum foil, PP and HDPE packaging were 541.81, 506.83 and 369.24 days at 75% RH storage respectively, while RH of 83% was 364.12, 337.50 and 245.88 days. These results indicate that the best packaging for asam sunti powder was aluminum foil.
Abstrak
Asam sunti merupakan bumbu khas masakan aceh yang terbuat dari olahan belimbing wuluh dalam bentuk semi basah. Membuat asam sunti dalam bentuk bubuk seperti halnya bumbu lain yaitu lada, kunyit, jahe bubuk, dan yang lainnya diharapkan memudahkan dan memperluas pasar asam sunti sebagai bumbu masakan. Penelitian ini bertujuan menganalisa pengaruh jenis kemasan terhadap perubahan kadar air asam sunti bubuk dan pendugaan umur simpan asam sunti bubuk dalam kemasan. Pembuatan asam sunti bubuk dilakukan dengan pengeringan suhu 70oC selama 12 jam. Asam sunti kering diblender dan diayak (80 mesh). Pengukuran sifat sorpsi isotermis dilakukan menggunakan garam NaOH (6.9%), NaBr (56%), NaNO2 (64%), NaCl (75.3%), dan KCl (83.6%) untuk mengatur kelembaban. Kemasan yang diuji untuk penyimpanan adalah aluminium foil, HDPE dan PP. Kadar air kritis sebagai penentu umur simpan pada nilai 21.26% dengan kondisi bubuk mulai menggumpal dan tidak disukai konsumen. Pendugaan umur simpan asam sunti bubuk dengan metode sorpsi untuk kemasan aluminium foil, HDPE dan PP berturutturut adalah 541.81, 506.83 dan 369.24 hari pada penyimpanan RH 75%, sedang pada penyimpanan RH 83% berturut-turut 364.12, 337.50 dan 245.88 hari. Hasil ini menunjukkan bahwa kemasan yang terbaik untuk menyimpan asam sunti bubuk adalah jenis aluminium foil.
References
[ASTM] American Society for Testing and Materials (US). 1993. Standard test method for water vapor transmission rate through plastic film and sheeting using a modulated infrared sensor. Annual book of American Standard Testing Methods D1249 - 90.
Budijanto, S., A.B. Sitanggang, B.E. Silalahi Murdiah dan W. 2010. Penentuan Umur Simpan Seasoning Menggunakan Metode Accelerated Shelf-Life Testing (ASLT) dengan Pendekatan Kadar Air Kritis. Jurnal Teknologi Pertanian Vol.11 (2): 71-77.
Hayati, R. 2002. Kajian Penggaraman dan Pengeringan Belimbing Wuluh (Averrhoa bilimbi L.) dalam Pembuatan Asam Sunti dari Aceh (Tesis). Bogor: Fakultas Teknologi Pertanian, Institut Pertanian Bogor.
Irhami. 2012. Kajian Penanganan Pasca Panen Belimbing Wuluh (Averrhoa bilimbi L.) Sebagai Bahan Baku Asam Sunti Menggunakan
Pengeringan Kabut (Sray Dryer). (Tesis). Bogor: Fakultas Teknologi Pertanian. Institut Pertanian Bogor.
Kusnandar, F., Adawiyah D.R., Fitria M. 2010. Pendugaan Umur Simpan Produk Biskuit Dengan Metode Akselerasi Berdasarkan Pendekatan Kadar air Kritis. Jurnal Teknologi dan Industri Pangan. (XX1):117-122.
Labuza, T.P. 1980‘a’. Enthalphy Entrophy Compensation on Food Reaction. Journal Food Technol. 34(2):67
Labuza, T.P. 1982‘b’. Shelf Life Dating of Foods. Food
and Nutrition Press Inc., Westport, Connecticut.
Labuza, T.P. 1984‘c’. Moisture Sorption: Practical Aspects of Isotherm Measurement and Use. American Association of Cereal Chemistry. St.
Paul, Minniesota
Mustafidah, C. dan S.B. Widjanarko. 2015. Umur Simpan Minuman Serbuk Berserat Dari Tepung Porang (Amorpophallus oncophillus) Dan
Karagenan Melalui Pendekatan Kadar Air Kritis. Jurnal Pangan dan Agroindustri Vol.3 (2): 650-660.
Mosquera, L.H., G. Moraga dan N.M. Navarreta. 2012. Critical Water activity and critical water content of freeze-dried strawberry powder as affected by maltodextrin and arabic gum. Journal Food
Research International ScienceDirect (47) 201-206.
Rahayu, W.P., M. Arapah, E. Diah. 2015. Penentuan Waktu Kadaluwarsa dan Model Sorpsi Istermis Biji san Bubuk Lada Hitam (Piper Ningrum L). Jurnal Teknologi dan Industri Pangan 16(1): 31-38.
Sahin, S. dan S.G. Sumnu. 2006. Water Activity and Sorption Properties of Foods. In S Sahin and G Sumnu (Eds), Physical Properties offoods. 193-226. Springer Science Business Media, New York.
Sembirlng, B.S., Tatang Hidayat. 2012 Perubahan Mutu Lada Hijau Kering selama Penyimpanan pada Tiga Macam Kemasan dan Tingkat Suhu.
Jurnal Penelitian Tanaman Industri, 18(3): 115-124
Wijaya, M.A.S., K. Suter dan N.M. Yusa. 2014.
Karakteristik isotermis Air dan Umur Simpan Ledok Instan. Jurnal AGRITECH (vol 34): 29 – 35.
Authors
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors submitting manuscripts should understand and agree that copyright of manuscripts of the article shall be assigned/transferred to Jurnal Keteknikan Pertanian. This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License (CC BY-SA) where Authors and Readers can copy and redistribute the material in any medium or format, as well as remix, transform, and build upon the material for any purpose, but they must give appropriate credit (cite to the article or content), provide a link to the license, and indicate if changes were made. If you remix, transform, or build upon the material, you must distribute your contributions under the same license as the original.