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All Journal Jurnal Teknologi Pangan dan Industri Perkebunan
Khilyatun Nisak, Yunita
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Agriculture, Biological Sciences & Forestry

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Pengaruh Jenis Kemasan Terhadap Karakteristik Kimia Tempe Kedelai Khilyatun Nisak, Yunita; Azizah, Aqqidatul; Amania, Lailatul
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 5 No 1 (2025)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v5i1.1781

Abstract

Tempeh is a traditional food made from fermented soybeans with the help of Rhizopus sp., which is rich in protein. Tempeh packaging refers to the material used to wrap and protect tempeh, ensuring that its quality and safety are maintained. This study aims to determine the effect of different types of tempeh packaging on pH levels, total acid content, and tempeh protein. The study involved six treatments: plastic packaging, young banana leaf packaging, old banana leaf packaging, turmeric leaf packaging, teak leaf packaging, and taro leaf packaging. The results indicate that tempeh in plastic packaging had the lowest pH of 7.2, while the highest total acid content was found in tempeh packaged with old banana leaves (0.42). In protein testing, tempeh packaged with teak leaves, taro leaves, and young banana leaves produced a bright purple color, while tempeh in old banana leaf and turmeric leaf packaging produced a pale purple color. Tempeh in plastic packaging showed a purplish-blue color.
Pengaruh Konsentrasi Natrium Metabisulfit Terhadap WarThe Effect of Sodium Metabisulfite Concentration on the Color of Champignon Mushrooms in Pouch Packaging on the Color of Champignon Mushrooms in Pouch Packaginga Jamur Champignon Pada Kemasan Pouch Khilyatun Nisak, Yunita; Trilistyadi, Affandi
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 5 No 2 (2025)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v5i2.1808

Abstract

Champignon mushrooms (Agaricus bisporus) are highly perishable due to their highwater content and rapid respiration rate, which accelerates browning reactions. One method to maintain their quality is by applying sodium metabisulfite (Na₂S₂O₅). This study aimed to investigate the effect of different concentrations of sodium metabisulfite on the color of champignon mushrooms. The research was conducted using a Completely Randomized Design (CRD) with one factor and four treatment levels: 0.1%, 0.15%, 0.2%, and 0.25%. Data were analyzed using one-way ANOVA in Minitab with a 95% confidence interval (α = 0.05). The results showed that sodium metabisulfite had a significant effect on brightness (L*) and yellowness (b*) values. The best treatment was observed at the 0.25% concentration, which produced the brightest mushroom color with a brightness value (L*) of 98.54, a redness value (a*) of 1.2, and a yellowness value (b*) of 6.74.
Co-Authors Amania, Lailatul Azizah, Aqqidatul Trilistyadi, Affandi