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INDONESIA
Jurnal Penelitian Pascapanen Pertanian
Published by Kementerian Pertanian
ISSN : 02161192     EISSN : 25414054     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Jurnal Penelitian Pascapanen Pertanian (J.Pascapanen) memuat artikel primer yang bersumber dari hasil penelitian pascapanen pertanian. Jurnal ini diterbitkan secara periodik dua kali dalam setahun oleh Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian, Badan Penelitian dan Pengembangan Pertanian.
Arjuna Subject : -
Articles 258 Documents
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PENGARUH PENAMBAHAN SARI CEMPEDAK TERHADAP UMUR SIMPAN DAN NUTRISI SARI BUAH NANAS (Effect of Addition Cempedak Juice For Shelf Life and Nutrition Pineapple Juice) Abdullah Bin Arif; Setyadjit Setyadjit; Irpan Badrul Jamal; Heny Herawati; Suyanti Suyanti
Jurnal Penelitian Pascapanen Pertanian Vol 11, No 1 (2014): 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.v11n1.2014.30-38

Abstract

Sari buah nanas merupakan sari buah yang digemari oleh masyarakat. Namun umur simpan sari buah nanas cukup singkat. Oleh karena itu dibutuhkan teknologi untuk memperpanjang umur simpan sari buah nanas. Penambahan sari cempedak pada sari buah nanas dapat memperbaiki umur simpan dan mutu sari buah nanas. Penelitian ini bertujuan untuk mempelajari pengaruh penambahan sari cempedak terhadap umur simpan dan kelayakan sari buah nanas. Bahan yang digunakan dalam penelitian ini yaitu buah nanas dan cempedak. Sari buah nanas dan nanas-cempedak disimpan pada suhu 15, 30 dan 450C selama 2 bulan. Pengamatan yang dilakukan terdiri atas vitamin C, total asam, total padatan terlarut, komponen flavor, rasa, aroma, warna dan kelayakan. Pendugaan umur simpan sari buah menggunakan metode Accelarated Shelf Life Test (ASLT). Hasil penelitian menunjukkan bahwa kandungan vitamin C, asam sorbat dan asetaldehida sari buah nanas cempedak lebih tinggi dibandingkan sari buah nanas. Umur simpan sari buah nanas-cempedak 41 hari lebih lama dibandingkan sari buah nanas. Sari buah nanas dan nanas-cempedak masih layak untuk dikonsumsi hingga 2 bulan.Kata kunci :Sari buah nanas, sari buah nanas-cempedak, umur simpan, nutrisiEnglish Version AbstractPineapple juice is a fruit juice that is favored by the people. The shelf life of pineapple juice is quite short. Therefore, it needs the technology to extend the shelf life of pineapple juice. The addition of cempedak juice at pineapple juice has expected to extend the shelf life and improve quality of pineapple juice. This research aimed to study the effect of the addition cempedak juice for shelf life of pineapple juice. The materials used in this research was the fruit of pineapple and Cempedak. Pineapple juice and pineapple- Cempedak were stored at the temperature of 15, 30 and 45 0C for 2 months. Observations were carried out on of vitamin C, total acid, total soluble solids, flavor compounds, taste, flavor, color and edibility. The estimation of shelf life for the juice used a method Accelarated Shelf Life Test (ASLT). The results showed that the content of vitamin C, sorbic acid and acetaldehyde pineapple-cempedak juice higher than pineapple juice. Shelf life of pineapple-cempedak juice was 41 days longer than pineapple juice. Pineapple juice and pineapple-cempedak juice was still fovorable for the consumption until 2 months.Keywords :pineapple juice, pineapple-cempedak mixed juice, shelf life, nutrition
OPTIMASI PROSES GELATINISASI BERDASARKAN RESPON SURFACE METHODOLOGY PADA PENCETAKAN BERAS ANALOG DENGAN MESIN TWIN ROLL Reni Juliana Gultom; Sutrisno Sutrisno; Slamet Budijanto
Jurnal Penelitian Pascapanen Pertanian Vol 11, No 2 (2014): 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.v11n2.2014.67-79

Abstract

Sumber karbohidrat lokal seperti singkong, jagung dan sagu aren dapat dijadikan beras analog mendukung program diversifikasi pangan. Penelitian ini bertujuan untuk pembuatan formula beras analog dan rekayasa proses untuk mendapatkan kondisi optimum proses gelatinisasi pada pencetakan beras analog menggunakan mesin twin roll. Optimasi proses menggunakan Respon Surface Methodology (RSM) dengan tiga variabel proses yaitu suhu (67 oC,72 oC,77 oC), kadar air (52%, 54%, 56%) dan waktu proses gelatinisasi (19’, 23’, 27’). Kondisi proses optimum diperoleh pada suhu 77oC pada kadar air 52% dan lama proses gelatinisasi pada saat pemasakan 20 menit. Mutu kekerasan beras analog masih kurang dari target maksimum yang diinginkan, sedangkan derajat gelatinisasi, kelarutan dalam air dan penyerapan air dan kecerahan telah mencapai target yang diinginkan. Analisis produk akhir menunjukkan bahwa beras analog yang dihasilkan memiliki kekerasan,derajat gelatinisasi, daya serap air, kelarutan dalam air dan kecerahan warna sebesar 2,14 kg, 50,99 %, 1,68 g/ml, 0,006 g/2 ml dan 70,37 dengan desirability 0,863.Kata kunci :pencetakan, gelatinisasi, mesin twin roll, beras analog, respon surface methodology 
OPTIMASI KOMPOSISI NUTRIEN UNTUK PEMBENTUKAN KOMPONEN CITARASA PADA FERMENTASI BIJI KAKAO ASALAN (Optimization of nutrient composition during fermentation on unfermented cocoa beans to enchance flavor components production) Hernani Hernani; Winda Haliza
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.v10n2.2013.71-82

Abstract

Pengolahan biji kakao tanpa melalui proses fermentasi biasanya disebut sebagai biji kakao asalan. Di Indonesia, petani masih jarang melakukan fermentasi karena harga jual biji fermentasi dan asalan, tidak jauh berbeda. Dengan melakukan fermentasi kembali pada biji kakao asalan menggunakan kultur mikroba sebagai nutrien diharapkan menghasilkan komponen citarasa sama seperti kakao yang difermentasi. Adapun tujuan dari penelitian adalah untuk mendapatkan komposisi substrat atau media tumbuh yang sesuai untuk aplikasi fermentasi biji kakao asalan sehingga akan diperoleh starter kultur mikroba aktif yang dapat menghasilkan karakter citarasa setara dengan biji kakao fermentasi. Metodologi yang digunakan secara response surface method (RSM) terhadap komposisi kultur media yang terdiri dari fruktosa, glukosa, sukrosa dan asam sitrat. Faktor perlakuan fruktosa (x1) dengan batasan 42-62 mg/g, glukosa (x2) 24-41 mg/g, sukrosa (x3) 21-32 mg/g dan asam sitrat (x4) 21-24 mg/g. Dalam setiap perlakuan digunakan 4 kg biji kakao asalan. Hasil respon terhadap senyawa citarasa yang teridentifikasi terdiri dari golongan senyawa pirazin (2,3,5,6 tetrametil pirazin, 2,5 dimetil pirazin), asam butanoat, 2-metoksi fenol, ?-oktalakton, asam lemak (asam palmitat, stearat, cis-vasenat dan 9,12 oktadesenoat). Hasil respon terhadap model senyawa citarasa memberikan signifikansi yang nyata pada senyawa 2,3,5,6 tetrametilpirazin, asam butanoat, 2-metoksi fenol dan ?-oktalakton dan tidak berbeda nyata pada 2, 5 dimetil pirazin.Kata kunci :Kakao, fermentasi, asalan (non fermentasi), citarasa, komposisi nutrienEnglish Version AbstractThe processing of cocoa beans whithout fermentation known as non fermented beans. Farmers rarely done fermentation, since the price of fermented and non fermented beans are not much different. By refermentation on unfermented cacao beans using microbes culture as a nutrient, it will be changed the flavor of unfermented cacao beans similar to fermented cacao beans. The present work was conducted to obtain a substrate suitable for long-term application of fermentation which is active microbial starter cultures for fermentation applications on non-fermented cocoa beans that can produce the equivalent character flavor cocoa fermentation. The methodology was used in the response surface method (RSM) on the composition of the culture media consisting of fructose, glucose, sucrose and citric acid. Fructose treatment factors (x1) with limits 42-62 mg/g, glucose (x2) 24-41 mg/g, sucrose (x3) 21-32 mg/g and citric acid (x4) 21-24 mg/g. For every traetment was used 4 kg unfermented cacao seed. The results of flavor response compounds were identified class of compounds, such as pyrazine groups (2,3,5,6 tetramethyl pyrazine, 2,5 dimethyl pyrazine), butanoic acid, 2-methoxy phenol, ?-octalactone, fatty acid (palmitic acid, stearic, cis-vacenic and 9.12 oktadecenoic). Response to the results of the model flavor compounds was gave significance to the compound of 2,3,5,6 tetramethylpirazine, butanoic acid, 2-methoxy-phenol and ?-octalactone and not significantly different at 2, 5 dimethyl pyrazine.Keywords : cacao, fermentation, non fermented, fragrance and flavor, nurient composition
PERUBAHAN KUALITAS BAWANG MERAH (Allium Ascalonicum L.) SELAMA PENYIMPANAN PADA TINGKAT KADAR AIR DAN SUHU YANG BERBEDA ((Allium ascalonicum l.) During Storage at Different Temperature and Water Content) A.Khairun Mutia; Y.Aris Purwanto; Lilik Pujantoro
Jurnal Penelitian Pascapanen Pertanian Vol 11, No 2 (2014): 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.v11n2.2014.108-115

Abstract

Bawang merah merupakan salah satu jenis komoditas yang menjadi kebutuhan masyarakat. Namun bawang merah sangat mudah mengalami perubahan mutu seperti susut bobot, perubahan volatile dan mengalami kerusakan karena memiliki kandungan air yang tinggi, sehingga diperlukan metode penyimpanan yang baik untuk mempertahankan kesegarannya selama penyimpanan. Salah satu cara untuk mempertahankan kesegaran dan kualitas bawang merah adalah menyimpan pada suhu rendah dengan tingkat kadar air tertentu. Adapun tujuan dari penelitian ini untuk mengetahui tingkat kadar air dan suhu penyimpanan yang mempertahankan mutu bawang merah konsumsi, serta pendugaan mutu bawang merah hingga penyimpanan 6 bulan. Bawang merah dikeringkan hingga kadar air mencapai 85% dan 80% kemudian dimasukkan kedalam kemasan rajut masing-masing sebanyak 2 kg dan dilakukan penyimpanan pada suhu 5°C dengan RH 65-70%, 10°C dengan RH 65-70% dan suhu ruang (25-30°C) dengan RH 52-88% selama 8 minggu. Dari hasil penelitian menunjukkan bahwa penyimpanan bawang merah yang terbaik pada kadar air 80% dengan suhu 5°C RH 65-70%, menghasilkan susut bobot 7,06%, kadar air 79,48%, kerusakan 0,37%, kekerasan 4,38 N, dan VRS 26,53 ?Eq/g. Berdasarkan pendugaan daya simpan, susut bawang merah hingga penyimpanan 6 bulan dengan penyimpanan pada suhu 5°C dengan kadar air 80% sebesar 21,466%.Kata kunci :bawang merah, suhu, kadar air, penyimpanan, kualitas.English Version AbstractShallot is one of the types of commodities into the needs of society. But shallots are very susceptible to changes in quality such as weight loss, changes in the volatile and damaged because it has a high water content, so it needed a good storage method for maintaining freshness during storage. One way to maintain the freshness and quality of shallot is storing at low temperatures with a certain level of water content. The aim of this study was to determine the level of water content and storage temperature to maintain the quality of shallot consumption, and shallot estimation quality until 6 months of storage. Shallots were dried to water content reached 85% and 80% and then inserted into the knited packaging each of 2 kg and then stored at 5°C with RH 65-70%, 10°C with RH 65-70% and room temperature (25-30°C) with RH 52-88% for 8 weeks. The result of the experiment showed that storage of shallot in water content of 80% at 5°C RH 65-70%, resulting in a weight loss of 7,06%, the water content of 79.48%, disorder 0,37%, hardness 4,18 N and VRS 26.53 ?Eq / g. Based on the estimation of shelf life, storage losses of shallot until 6 months with storage at 5 °C with water content of 80% of to 21.466%.Keywords :shallot, suhu, water content, storage, quality.
KARAKTERISTIK SIFAT FISIKO-KIMIA DAN THERMAL SERTA PENERIMA ORGANOLEPTIK KUE SAGON BERBASIS TEPUNG PISANG Achmat Sarifudin; Riyanti Ekafitri
Jurnal Penelitian Pascapanen Pertanian Vol 12, No 1 (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.v12n1.2015.27-34

Abstract

physical, chemical and thermal properties of the sagon cake as weparameter are physical properties including degree of whiteness and its sensory acceptability parameters. The design experimentriplicate measurements for each observation parameters. The obtcoconut grated 1:  2 were most favored by respondents.
PENGARUH NANOPARTIKEL ZINC OXIDE DAN ETILEN GLIKOL TERHADAP SIFAT FISIK DAN ANTIMIKROBA BIODEGRADABLE FOAM Risma Rahmatunisa; Evi Savitri Iriani; Nugraha Edhi Suyatma; Rizal Syarief
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.v12n2.2015.51-59

Abstract

Biodegradable foam packaging were made from tapioca, corn hominy, zinc oxide nanoparticles (ZnONP), and plasticizer ethyleneglicol (EG). Packaging materials were processed by thermopressing. The aim of research was to find out the effects of ZnONP andEG addition. The research design was a completely randomized factorial followed by Duncan test at α=5%. Two factors used in theresearch, namely ZnONP concentrationsat 0, 1, and 2 % and EG concentrations at 0 and 5%. The effects of ZnONP incorporation onphysical properties and antimicrobial activity of the trays were evaluated by analysis on their color parameters, moisture content, water absorption, density, crystallinity, morphological structure, thermal and antimicrobial activity. The best treatment was Z2P0 with 2% ZnONP and 0% EG, characteristics of biodegradable was L value 78.42, °hue value 91.88, moisture content 7.65%, water absorption59.65%, density 0.64g/cm³, crystallinity 38.3%, Tm 160.24°C, and reduced 1 log of Staphylococcus aureus colonies. The researchproved that the obtained biodegradable foam made from tapioca, corn hominy, ZnONP, and plasticizer EG has a potential to be used asantimicrobial packaging for food products.
PENGARUH KANDUNGAN AMILOSA TERHADAP KARAKTERISTIK FISIK DAN ORGANOLEPTIK NASI INSTAN prima luna; heti herawati; sri widowati; aditya bayu prianto
Jurnal Penelitian Pascapanen Pertanian Vol 12, No 1 (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.v12n1.2015.1-10

Abstract

Amilosa dan amilopektin merupakan komponen utama penyusun pati. Komasi, sehingga pengaruh kedua komponen tersebut menarik untuk dipelajamilosa dari tiga varietas padi dalam produksi nasi instan. Hasil penelitianerbeda nyata dengan waktu rehidrasi (p<0.0001). Perlakuan yang terbaik an dimasak dengan rice cooker. Waktu rehidrasi adalah 4 menit dan rendemeningkat dan elastisitas beras semakin rendah sehingga berpengaruh termembutuhkan air yang lebih banyak pada proses produksi nasi instan. Sesekstur nasinya lunak dan lengket, sedangkan beras dengan amilosa tinggi tenstan cenderung menyebabkan terjadinya peningkatan kadar amilosa sebeluandungan amilosa beras berkorelasi negatif dengan waktu rehidrasi (r ≤ memiliki pengaruh signifikan terhadap retrogradasi pati dan sifat tekstur nmengalami retrogradasi, sedangkan amilosa rendah lambat beretrogradasiehidrasi nasi instan semakin cepat.Kata kunci: beras, nasi instan, kandungan amilosa, karakteristik fisik
PENGARUH JENIS KEMASAN DAN TINGKAT KEMATANGAN TERHADAP KUALITAS BUAH JERUK SELAMA PENYIMPANAN Desy Nofriati; Nur Asni
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.v12n2.2015.88-92

Abstract

Packaging and maturity levels are considered to be two most important determinant factor that may affect of freshness the citrus duringstorage. The objective of the study to find out the best type of packaging and maturity levels to weights loss and damage of productduring storage. The experimental used randomized factorial design that the maturity levels as the first factor and type of packagingas the second factor and LSD analysis testing followed if there are significant differences among the treatment. The result indicatesthat type of package and the maturity levels affected of citrus quality during storage. The Packaging with the ventilated cardboard boxand plastic crate are the best packing in protecting for citrus fruit and than prolong it shelf life for 16 days of storage. The over maturityshowed the higher weight loss value than green maturity and the optimum maturity levels.
STUDI DEGREENING PADA JERUK CULTIVAR KEPROK MADU TERIGAS KALIMANTAN BARAT Renny Anggraini; Rokhani Hasbullah; Sutrisno Sutrisno
Jurnal Penelitian Pascapanen Pertanian Vol 12, No 1 (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.v12n1.2015.35-44

Abstract

Jeruk keprok madu Terigas pada saat umur panen masih berwarna kehijau-hijauan. Persepsi konsumen menganggap bahwa jeruk dengan warna hijau belum matang dan memiliki rasa yang asam, sehingga kulit jeruk berwarna kuning merata akan meningkatkan nilai estetika dan harga jeruk tersebut. Perlakuan pascapanen guna memperbaiki estetika buah jeruk dapat dilakukan dengan teknik penguningan (degreening) menggunakan gas etilen. Penelitian ini bertujuan untuk mengkaji konsentrasi etilen dan trigger time serta pengaruhnya var. chrysocarpa). Jeruk keprok madu Terigas didegreening dengan konsentrasi etilen 0, 1000, 1500, dan 2000 ppm dan trigger time 10, 20, dan 30 jam di dalam kotak karton yang dilapisi plastik LLDPE 0,06 mm. Hasil penelitian menunjukkan bahwa konsentrasi etilen dan trigger time keprok madu Terigas seperti kekerasan, total padatan terlarut, vitamin C, dan kadar air. Perlakuan terbaik yaitu konsentrasi etilen 1000 ppm dan trigger time 30 jam.
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.

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