APLIKASI EDIBLE COATING BIONANOKOMPOSIT UNTUK PRODUK PEMPEK PADA PENYIMPANAN SUHU RUANG
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Published
12 June 2019
Keywords:
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bionanocomposite, garlic extract, pempek, room storage, zink oxide
Abstract
Edible packaging is a relatively new technology for food preservation, many research on edible coat-ing had been conducted and it proved to prolong storage life and to improve the quality of food products. The main objective of this research was to investigate the shelf-life of pempek coated with edible bionanocomposite made from cassava starch, zinc oxide nanoparticles (ZnO-NPs) and garlic extract. Bionanocomposite edible coating Z3B20 (containing ZnO-NPs 3% and garlic extract 20%) and Z3B30 (ZnO-NPs 3% and garlic extract 20%) were applied on pempek products. The parameters observed were total microbes, total Staphylococcus aureus, texture, total volatile nitrogen (TVN), moisture content, pH during storage at room temperature for 0, 6, 24 and 48 hours. The results showed that the total microbe numbers increased during the storage. Pempek coated with Z3B20 has a total microbes of 6.00 log CFU/g which was lower than that of control (6.99 log CFU/g). Meanwhile pempek coated with Z3B30 has Staphylococcus aureus counts of 2.93 log CFU/g which was lower than the control (4.05 log CFU/g) and pempek coated with Z3B30 stored for 48 hours (3.64 log CFU/g). The TVN values increased during storage from 17.33 mg/100 g to 18.94 mg/100 g while those in Z2B30 and Z3B30 decreased to 14.80 mg/100 g in Z3B30, respectively. The hardness increased during storage from 9.93 N in control, to 10.01 N in Z2B30 and 13.15 N in Z3B30, respectively. All coated pempeks after storage up to 48 hours had higher moisture contents. On the other hand, the pHs decreased for all samples during storage. Based on the total microbe numbers and TVN values, it can be concluded that the coated pempek stored for 24-hour or less were acceptable for consumption.
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Pratama M, Warsiki E, Haditjaroko L. 2016. Kinerja label untuk memprediksi umur simpan pempek pada berbagai kondisi penyimpanan. J Teknol Industri Pertanian 26: 321-332.
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Songsaeng S, Sophanodora P, Kaewsrithong J, Ohshima T. 2010. Effect of different storage conditions on quality of white-scar oyster (Cras-sostrea belcheri). Int Food Res J 17: 491-500.
Sulieman HMA, Bari LOA, Hafiz MA. 2012. Determi-nation of quality and shelf life of three marine fishes (coral trout, greasy grouper and red mouthed bream) based on total volatile nitrogen test (TVN). Int J Livest Res 2: 227-235
Valero A, Pérez-Rodríguez F, Carrasco E, Fuentes-Alventosa JM, García-Gimeno RM, Zurera G. 2009. Modelling the growth boundaries of Sta-phylococcus aureus: Effect of temperature, pH and water activity. Int J Food Microbiol 133: 186-194. DOI: 10.1016/j.ijfoodmicro.2009.05. 023
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Warsiki E, Rahayuningsih M, Haditjaroko L, Pratama M. 2015. Kemasan berindikator sebagai pe-mantau kualitas pempek. Prosiding Seminar Hasil-Hasil PPM IPB 1: 192-200.
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Amegovu AK, Sserunjogi ML, Ogwok P, Makokha V. 2012. Nucleotide degradation products, total volatile basic nitrogen, sensory and microbiolo-gycal quality of nile perch (Latesniloticus) fillets under chilled storage. J Microbiol Biotech Food Sci 2: 653-666.
Andiyana Y, Suyatma NE, Suliantari. 2016. Physico-mechanical properties of starch-based nano-composite film incorporated with hydrothermally synthesized zinc oxide nanoparticles. Mater Sci Forum 872: 162-167
Arabi F, Imandar M, Negahdary M, Noughabi MT, Akbari-dastjerdi H, Fazilati M. 2012. Investiga-tion anti-bacterial effect of xinc oxide nanoparti-cles upon life of Listeria monocytogenes. Ann Biol Res 3: 3679-3685.
[AOAC] Association of Official Analytical Chemist. 2005. Official method of analysis of official ana-lytical of chemist. The Association of Official Analytical Chemist, Inc. Arlington.
Baehaki A, Nopianti R, Wati LT. 2019. Pengaruh hidrolisat kolagen dari kulit ikan patin (Panga-sius pangasius) terhadap umur simpan pempek ikan gabus (Channa striata). J Agroind Halal 5: 67-74.
[BAM] Bacteriological Analytical Manual. 2001. BAM: Aerobic Plate Count. https://www.fda.gov /food/foodscienceresearch/laboratorymethods/ucm2006949.htm [19 April 2018].
[BAM] Bacteriological Analytical Manual. 2016. BAM: Staphylococcus aureus. https://www.epa. gov/sites/production/files/2015-07/documents/fd a-bam-appendix1.pdf [19 April 2018].
Castro P, Millan R, Penedo JC, Sanjuan E. 2012. Effect of storage conditioning on total volatile base nitrogen determinations in fish muscle ex-tracts. J Aquat Food Prod T 21: 519-523. DOI: 10.1080/10498850.2011.610917.
Espitia PJP, Soares ND, Teófilo RF, dos Reis Coim-bra JS, Vitor DM, Batista RA, Ferreira SO, de Andrade NJ, Medeiros EAA. 2013. Physical–mechanical and antimicrobial properties of na-nocomposite films with pediocin and ZnO nano-particles. Carbohyd Polym 94: 199-208. DOI: 10.1016/j.carbpol.2013.01.003.
Farajzadeh F, Motamedzadegan A, Shahidi S. 2016. The effect of chitosan-gelatin coating on the quality of shrimp (Litopenaeus vannamei) under refrigerated condition. Food Control 67: 163-170. DOI: 10.1016/j.foodcont.2016.02.040.
Fields ML. 1979. Foundamentals of Food Microbio-logy. 625. New York: Mc. Graw Hill Book Co.
Garcia NL, Ribbon L, Dufresne A, Aranguren M, Go-yanes S. 2011. Effect of glycerol on the mor-phology of nanocomposites made from thermo-plastic starch and starch nanocrystals. Carbo-hyd Polym 84: 203-210. DOI: 10.1016/j.carbpol. 2010.11.024.
Hadi HNSS, Suyatma NE, Syarief R. 2014. Aplikasi kitosan dengan penambahan ekstrak bawang putih sebagai pengawet dan pelapis edible bak-so sapi. J Sains Terapan 4: 35-45.
Indiarto R, Nurhadi B, Subroto E. 2012. Kajian karakteristik tekstur (Texture profil analysis) dan organoleptik daging ayam asap berbasis tekno-logi asap cair tempurung kelapa. J Teknol Hasil Pertanian 5: 106-116.
Jha SK, Sethi S, Srivatav M, Dubey AK, Sharma RR, Samuel DVK, Singh AK. 2010. Firmness characteristics of mango hybrids under ambient storage. J Food Eng 97: 208-212. DOI: 10.101 6/j.jfoodeng.2009.10.011.
Jiang M, Liu S, Wang Y. 2011. Effects of antimicro-bial coating from catfish skin gelatin on quality and shelf life of fresh white shrimp (Penaeus vannamei). J Food Sci 76: 204-209. DOI: 10.11 11/j.1750-3841.2011.02056.x.
Jinadasa BKKK. 2014. Determination of quality of marine fishes based on total volatile base nitro-gen test (TVB-N). Nat Sci 12: 106-111.
Karneta R, Rejo A, Priyanto G, Pambayun R. 2013. Difusivitas panas dan umur simpan pempek lenjer. J Keteknikan Pertanian 1: 131-141. DOI: 10.19028/jtep.01.1.131-141.
O’Mahony JA, Lucey JA, McSweeney PL. 2005. Chymosin-mediated proteolysis, calcium solu-bilization, and texture development during the ripening of cheddar cheese. J Dairy Sci 88: 3101-3114. DOI: 10.3168/jds.S0022-0302(05)7 2992-1.
Petkova V, Obreshkova D, Vodenicharov E, Hadjie-va B, Koleva N, Petkova E, Dimitrov M. 2013. Essential amino acids-review of some of the contemporary analytical methods for detection. Word J Pharm Pharm Sci 2: 658-666.
Pratama M, Warsiki E, Haditjaroko L. 2015. Identifi-cation of phenol red as Staphylococcus aureus indicator label. Proceeding of Int. Conference on Adaptive and Intelligent Agroindustry. Bogor, 3-4 Agustus 2015. 206-209.
Pratama M, Warsiki E, Haditjaroko L. 2016. Kinerja label untuk memprediksi umur simpan pempek pada berbagai kondisi penyimpanan. J Teknol Industri Pertanian 26: 321-332.
Rosdiana. 2002. Pengaruh Penyimpanan dan Pe-masakan terhadap Mutu Gizi dan Organoleptik Empek-Empek. [Tesis]. Bogor: Fakultas Tekno-logi Pertanian, Institut Pertanian Bogor.
Rathore A, Pradhan MK. 2017. Hybrid cellulose bio-nanocomposites from banana and jute fibre - a review of preparation, properties and applica-tions. Mater Today-Proc 4: 3942-3951. DOI: 10. 1016/j.matpr.2017.02.294.
Sari RP, Wulandari ST, Wardhani DH. 2013. Penga-ruh penambahan ekstrak bawang putih (Allium sativum) terhadap karakteristik edible film pati ganyong (Canna edulis Kerr). J Teknol Kimia Industri 2: 82-87.
Sembiring WB. 2011. Penggunaan Kitosan sebagai Pembentukan Gel dan Edible Coating serta Pe-ngaruh Penyimpanan Suhu Ruang terhadap mutu dan Daya Awet Empek-Empek. [Skripsi]. Bogor: Fakultas Teknologi Pertanian, Institut Pertanian Bogor.
Sirelkhatim A, Mahmud S, Seeni A, Kaus NHM, Ann LC, Bakhori SKM, Hasan H, Mohamad D. 2015. Review on zinc oxide nanoparticles: antibacte-rial activity and toxicity mechanism. Nano-Micro Lett 7: 219-242. DOI: 10.1007/s40820-015-0040-x.
Songsaeng S, Sophanodora P, Kaewsrithong J, Ohshima T. 2010. Effect of different storage conditions on quality of white-scar oyster (Cras-sostrea belcheri). Int Food Res J 17: 491-500.
Sulieman HMA, Bari LOA, Hafiz MA. 2012. Determi-nation of quality and shelf life of three marine fishes (coral trout, greasy grouper and red mouthed bream) based on total volatile nitrogen test (TVN). Int J Livest Res 2: 227-235
Valero A, Pérez-Rodríguez F, Carrasco E, Fuentes-Alventosa JM, García-Gimeno RM, Zurera G. 2009. Modelling the growth boundaries of Sta-phylococcus aureus: Effect of temperature, pH and water activity. Int J Food Microbiol 133: 186-194. DOI: 10.1016/j.ijfoodmicro.2009.05. 023
Warsiki E, Sunarti TC, Nurmala L. 2013. Kemasan antimikrob untuk memperpanjang umur simpan bakso ikan. J Ilmu Pertanian Indonesia 18: 125-131.
Warsiki E, Rahayuningsih M, Haditjaroko L, Pratama M. 2015. Kemasan berindikator sebagai pe-mantau kualitas pempek. Prosiding Seminar Hasil-Hasil PPM IPB 1: 192-200.
Yunita M, Hendrawan Y, Yulianingsih R. 2015. Ana-lisis kuantitatif mikrobiologi pada makanan pe-nerbangan (aerofood ACS) Garuda Indonesia berdasarkan TPC (Total Plate Count) dengan metode pour plate. J Keteknikan Pertanian Trop Biosis 3: 237-248.
Authors
MouliaM. N., SyariefR., SuyatmaN. E., IrianiE. S., & KusumaningrumH. D. (2019). APLIKASI EDIBLE COATING BIONANOKOMPOSIT UNTUK PRODUK PEMPEK PADA PENYIMPANAN SUHU RUANG. Jurnal Teknologi Dan Industri Pangan, 30(1), 11-19. https://doi.org/10.6066/jtip.2019.30.1.11
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