Karakteristik Mutu Nugget Tempe Selama Penyimpanan dengan Edible Film Pati Talas dan Sari Kunyit (Curcuma domestica val.)

Kartika Ariyanti; Yurnalis; Rera Aga Salihat

doi:10.31933/fa6pxk38

Authors

Kartika Ariyanti Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Ekasakti, Padang Author
Yurnalis Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Ekasakti, Padang Author
Rera Aga Salihat Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Ekasakti, Padang Author

DOI:

https://doi.org/10.31933/fa6pxk38

Keywords:

Tempe Nugget, Edible Film, Taro Starch, Turmeric, Storage Time

Abstract

The purpose of the study was to determine the effect of storage time on the quality of tempeh nuggets with edible film packaging, taro starch and turmeric extract, and to find out how long the storage of tempeh nuggets resulted in damage. This study used a simple Completely Randomized Design (CRD) with 5 treatment levels and 3 replications. Observational data were analyzed using ANOVA and further test of DNMRT at 5% significance level. The treatment in this study was the storage time of tempeh nuggets with edible film packaging for 3, 6, 9, 12 and 15 days. The results showed that storage time had a significantly different effect on water content, ash content, protein content and fat content of tempe nuggets with edible film packaging. Storage of tempeh nuggets with edible film packaging was able to last up to day 12 (treatment D) with 13.93% water content, 1.95% ash content, 14.28% protein content, 18.62% fat content and organoleptic test values at The 12th day showed that the tempeh nuggets had begun to experience changes in taste and texture.

Downloads

Download data is not yet available.

References

Achmad Furqon, Iffan Maflahah & Askur Rahman. 2016. “Pengaruh Jenis Pengemas Dan Lama Penyimpanan Terhadap Mutu Produk Nugget Gembus.” Agrointek 10(2):71–75.

Anggorowati & Puspita Yuni. 2016. “Pengaruh Konsentrasi Tempe Dan Konsentrasi Bahan Pengisi Terhadap Karakteristik Nugget Terubuk (Saccharum Edule Hasskarl).” 147:11–40.

Chillo, S., S. Flores, M. Mastromatteo, A. Conte, Lía Gerschenson, and M. A. Del Nobile. 2008. “Influence of Glycerol and Chitosan on Tapioca Starch-Based Edible Film Properties.” Journal of Food Engineering 88(2):159–68.

Czerniewicz, Maria, Antoni Kruk, and Katarzyna Kieczewska. 2006. “Storage Stability of Raw Milk Subjected to Vibration.” Polish Journal of Food and Nutrition Sciences 15(1):65–70.

Dwi Agus Sutrisno, Sri Kumalaningsih & Arie Febrianto Mulyadi. 2015. “Studi Stabilitas Mutu Susu Segar Selama Pengangkutan Menggunakan Suhu Rendah Yang Layak Secara Teknis Dan Finansial (Kajian Suhu Dan Lama Waktu Pendinginan).” Jurnal Teknologi Pertanian 16(3):207–12.

Fadhil, Rahmad, Laboratorium Teknik, Pasca Dan, Panen Jurusan, Material Jurusan Fisika, Fakultas Matematika, And Pengetahuan Alam. 2021. “Karakteristik Edible Film Dengan Konsentrasi Gliserol Sebagai Plasticizer Berbasis Pati Umbi Talas.” 6(1):44–52.

García, Nancy L., Laura Ribba, Alain Dufresne, Mirta Aranguren, And Silvia Goyanes. 2011. “Effect Of Glycerol On The Morphology Of Nanocomposites Made From Thermoplastic Starch And Starch Nanocrystals.” Carbohydrate Polymers 84(1):203–10.

Goel, Ajay, Ajaikumar B. Kunnumakkara, And Bharat B. Aggarwal. 2008. “Curcumin As ‘Curecumin’: From Kitchen To Clinic.” Biochemical Pharmacology 75(4):787–809.

Harini, Noor, Mochammad Wachid, And Tyas Anugrah Hirgawati. 2020. “Kajian Penambahan Filtrat Kunyit Dan Tartrazin Pada Edible Film Berbasis Pati Talas Serta Aplikasinya Untuk Mempertahankan Mutu Dodol Substitusi Rumput Laut (Eucheuma Cottonii).” 34–46.

Herianto, Eko, Raswen Efendi, Yelmira Zalfiatri, Program Studi, Teknologi Hasil, Jurusan Teknologi Pertanian, Fakultas Pertanian, And Universitas Riau. 2018. “Pengaruh Lama Penyimpanan Terhadap Karakteristik Umbi Dahlia.” 5(1):1–11.

Murni, Mustika. 2014. “Pengaruh Penambahan Tepung Tempe Terhadap Kualitas Dan Citarasa Naget Ayam (The Effect Of Addition Tempeh Flour To The Quality And The Taste Chicken Nugget).” Berita Litbang Industri 3(2):117–23.

Nafi, Ahmad, Nurul Fitriyana Isnaini, And Desy Amita Putri. 2016. “Pembuatan Nugget Jamur Merang (Volvariella Volvaceae) Dengan Variasi Rasio Molef (Modified Legume Flour) Koro Kratok (Phaseolus Lunatus).” Prosiding Seminar Nasional Apta 231–37.

Nur Latifa, Nurhidajah, Muh Yusuf. 2010. “Stabilitas Antosianin Dan Aktivitas Antioksidan Tepung Beras Hitam Berdasarkan Jenis Kemasan Dan Lama Penyimpanan Anthocyanin Stability And Antioxidant Activity Of Black Rice Flour By Type Of Packaging And Storage Duration.” Angewandte Chemie International Edition. 9(02):27–40.

Nurud Diniyah, Ahmad Nafi, Zakiyatul Fachirah. 2015. “Karakteristik Nugget Yang Dibuat Dengan Variasi Rasio Jamur Merang (Volvariella Volvaceae) Dan Tepung Koro Pedang (Canavalia Ensiformis L.).” 09(1):1–12.

Pangesti, A. D., A. Rahim, And G. S. Hutomo. 2014. “Karakteristik Fisik , Mekanik Dan Sensoris Edible Film Dari Pati Talas Pada Berbagai Konsentrasi Asam Palmitat.” Jurnal Agrotekbis 2(6):604–10.

Putri Karunia Permatasari, Arintina Rahayuni. 2013. “Nugget Tempe Dengan Substitusi Ikan Mujair Sebagai Alternatif Makanan Sumber Protein, Serat, Dan Rendah Lemak.” 2(2):1–9.

Rasulu, Hamidin, Danar Praseptiangga, I. Made Joni, And Ari Handono Ramelan. 2020. “Introduction Test Edible Coating Fresh Fish Fillet Of Tuna And Smoked Fish Using Biopolymer Nanoparticle Chitosan Coconut Crab.” 194(Fanres 2019):173–80.

Raybaudi-Massilia, Rosa M., Jonathan Mosqueda-Melgar, And Olga Martín-Belloso. 2008. “Edible Alginate-Based Coating As Carrier Of Antimicrobials To Improve Shelf-Life And Safety Of Fresh-Cut Melon.” International Journal Of Food Microbiology 121(3):313–27.

Suhery, Wira Noviana, Deni Anggraini, And Novtafia Endri. 2015. “Pembuatan Dan Evaluasi Pati Talas (Colocasia Esculenta Schoot) Termodifikasi Dengan Bakteri Asam Laktat (Lactobacillus Sp).” Jurnal Sains Farmasi & Klinis.

Suppakul, P., J. Miltz, K. Sonneveld, And S. W. Bigger. 2003. “Active Packaging Technologieswith An Emphasis On Antimicrobial Concise Reviews In Food Science.” Journal Of Food Science 68(2):408–20.

Tarigan & Mestika Puspa Sari. 2019. “Analisis Mutu Fisik Nugget Dengan Variasi Formula Tempe Dan Bayam Hijau.”

Triyanto, E., B. W. H. .. Prasetiyono, And S. Mukodiningsih. 2013. “Pengaruh Bahan Pengemas Dan Lama Simpan Terhadap Kualitas Fisik Dan Kimia Wafer Pakan Komplit Berbasis Limbah Agroindustri.” Animal Agriculture 2(1):400–409.

Winarti, Christina, Miskiyah, And Widaningrum. 2012. “Teknologi Produksi Dan Aplikasi Pengemas.” J. Litbang Pert. 31(3):85–93.

Wulandari, Ayu, Rodiyani, And Ratna Dewi P. Sari. 2018. “Pengaruh Pemberian Ekstrak Kunyit (Curcuma Longa Linn) Dalam Mengatasi Dismenorea [Effect Of Turmeric Extract (Curcuma Longa Linn) In Reducing Dysmenorrhoea].” Majority 7(2):193–97