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Widaningrum Widaningrum
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PENGARUH SUHU PENGGORENGAN VAKUM DAN CARA PEMBUMBUAN TERHADAP KARAKTERISTIK KERIPIK WORTEL (Effect of vacuum frying temperature and various technique of flavoring on characteristics of carrot chips) Nurdi Setyawan; Widaningrum Widaningrum
Jurnal Penelitian Pascapanen Pertanian Vol 10, No 2 (2013): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v10n2.2013.104-112

Abstract

Sayuran merupakan bahan pangan yang mudah rusak. Penanganan pascapanen yang baik penting untuk menekan kerusakan, menjaga kualitas nutrisi dan keamanan sayuran. Perubahan gaya hidup konsumen yang menginginkan segala sesuatu yang serba cepat menuntut tersedianya bahan pangan siap santap (dalam bentuk snack) yang dapat langsung dikonsumsi. Teknologi pengolahan sayuran segar menjadi produk sayuran kering siap santap merupakan salah satu alternatifnya. Teknologi penggorengan dengan tekanan rendah memungkinkan mengolah komoditi sayuran menjadi hasil olahan berupa keripik (chip). Tujuan penelitian ini adalah untuk mengetahui pengaruh suhu penggorengan vakum dan cara pembumbuan terhadap karakteristik keripik wortel siap santap. Perlakuan yang diterapkan adalah (1) pembumbuan (basah dan kering) dan (2) suhu penggorengan (60-70oC, 70-80oC, dan 80-90oC). Rancangan penelitian adalah rancangan acak lengkap dengan 4 kali ulangan. Hasil penelitian menunjukkan bahwa kombinasi perlakuan pembumbuan basah dan suhu penggorengan vakum (60-70)°C menghasilkan produk keripik wortel yang paling baik dengan kadar protein (7,37 %), kadar FFA (0,47 %), vitamin A (302,25 ppm), dan kadar serat (8,77%). Hasil analisis organoleptik, produk keripik wortel dengan perlakuan pembumbuan basah dan suhu penggorengan vakum (60-70)°C paling disukai oleh panelis.Kata kunci :suhu, penggorengan vakum, bumbu, keripik wortelEnglish Version AbstractVegetables are perishable foodstuffs. Postharvest handling is essential to reduce damage, maintain safety and nutritional quality of vegetables. Changing in consumer lifestyles who want everything fast-paced demands the availability of food ready to eat (snacks) that can be eaten. Technology for processing fresh vegetable into dried vegetables products that ready to eat is one of the alternatives. Frying Technology with low pressure allows the processing of commodities into processed vegetables in the form of crisps (chips). The objective of the research was to determine the effect of vacuum frying temperature and technique of flavoring on the characteristics of carrots ready to eat. The treatments applied were (1) technique of flavoring (wet and dry) and (2) frying temperature (60-70°C, 70-80°C, and 80-90°C). The research used factorial completely randomized design with four replications. The results showed that combined treatment wet flavoring method and vacuum frying temperature (60-70)°C produced the best dried carrots with protein (7.37 %), FFA (0.47 %), vitamin A (302.248 ppm), and crude fiber (8.77 %). The results of organoleptic test showed that dried carrot products with wet flavoring method and vacuum frying temperature (60-70)°C most preferred by the panelists.Keywords : Temperature, vacuum frying, flavoring, carrot chips
EFIKASI CUKA KULIT PISANG DAN AIR KELAPA SEBAGAI PENGHAMBAT Listeria monocytogenes PADA DAGING AYAM Widaningrum Widaningrum; Miskiyah Miskiyah; Juniawati Juniawati
Jurnal Penelitian Pascapanen Pertanian Vol 12, No 2 (2015): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v12n2.2015.93-104

Abstract

Providing natural preservatives to increase the shelf life of chicken meat is a challenge, since the microbial contaminants problem has been a concern among many actors: government, business, consumers, and health practitioners. Acetic acid (known as vinegar) has properties as an antimicrobial, due to its ability to lower the pH and causing instability in the cell membrane of pathogenic bacteria. This paper aimed to assess the manufacture of vinegar from banana peel and coconut water as potentially natural preservative, and its application to determine the effect of microbial growth inhibition of Listeria monocytogenes in chicken meat. The study was designed using a randomized factorial design with 2 factors: 1. Types of vinegar (banana peel, coconut water, commercial acetic acid and commercial lactic acid) and 2. Storage temperature (room temperature and refrigerated temperature 5-7° C), each were repeated three times. Chicken meat that has been treated with acid soaking then stored at room temperature and cold temperatures. The results showed that banana peel and coconut water vinegar inhibit the growth of testing bacteria L. monocytogenes in chicken meat stored at room temperature more effective (5-6 log CFU/g) than the commercial acetic acid and commercial lactic acid (7-8 log CFU/g), for 24 hours storage. In chicken meat stored in cold temperatures, banana peel and coconut water vinegar had almost the same capabilities with commercial acetic acid (5.34 log CFU/g) on storage for 12 days. The most potential vinegar to be used in refrigerated temperature was banana peel vinegar.
STUDI PENERAPAN HACCP PADA PROSES PRODUKSI SARI BUAH APEL Widaningrum Widaningrum; Christina Winarti
JURNAL STANDARDISASI Vol 9, No 3 (2007): Vol. 9(3) 2007
Publisher : Badan Standardisasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31153/js.v9i3.683

Abstract

Of one among agriculture postharvest processing agroindustries in Indonesia is fruit juice agroindustry. Nowadays beverage industry in Indonesia has growth in a large number. Particular factor which support it is ingredients readiness especially many kinds of fruits, one among them are apple. The aim of this study is to assess the Hazard Analysis Critical Control Points (HACCP) system guidelines which is suitable for apple juice processing on small-medium enterprise scale in order to fulfill the requirement on Indonesian National Standard (SNI)for fruit juice. The arranging of HACCP plan is based on 7 principles and 12 steps of HACCP system guidelines. From HACCP study on raw materials of apple juice, has come 2 (two) materials being CCP, they are apple fruit and water. On apple juice processing, there are 5 (five) stages of process being CCP, they are grading, washing, straining to separate liquid from solid, boiling and packaging, meanwhile there are 3 (three) stages being CCP i.e. cutting of apple fruit manually (using knife), boiling (to get apple juice extract) and mixing the ingredients (sugar, caramel coloring and preservation). On this study, HACCP application has been succeeded due to its ability to reduce amount of total microbes either on every stage of apple juice processing or in its product. Production process had also fulfilled the requirements on SNI 01-3719-1995 for fruit juice which required that the product must contain maximum 2x102 colony/ml for total microbes, 50 colony/ml for molds, 50 colony/ml for yeast and < 3 APM/ml for E.coli. Therefore, applying HACCP system in apple juice processing is quite necessary to improve its quality and guarantee the safety of apple juice especially for direct consumption. HACCP application should be audited minimum every 4 (four) month by officially local Agriculture Government.
STUDI PENERAPAN HACCP (HAZARD ANALYSIS CRITICAL CONTROL POINT) PADA PROSES PENGOLAHAN MI SAGU Miskiyah Miskiyah; Widaningrum Widaningrum; Hetty Herawati
JURNAL STANDARDISASI Vol 8, No 1 (2006): Vol. 8(1) 2006
Publisher : Badan Standardisasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31153/js.v8i1.646

Abstract

Sago is one of local food at some regions in Indonesia. Processing technology of sago become noodle is one way to vary sago processing product. The main factor that effect sago noodle processing are quality, self life, andlimited marketing of sago noodle. Thus to make sago noodle assurance, HACCP plan is needed. This study purposes to assess the HACCP system guidelines which are suitable for processing of sago noodle base on 7 principles system guidelines. Result of the study shown that sago noodle processing have chemical hazard (heavy metal contamination, coloring and textures), and microbiological hazard (pathogens from operator such as Streptococcus; also water source such as Coliform and Shigella). As conclusion, HACCP system guidelines on sago noodle processing is very important to develop quality and safety assurance.
Co-Authors Christina Winarti Hetty Herawati Juniawati Juniawati Miskiyah Miskiyah Nurdi Setyawan