Masa simpan tempe dalam pengemas edible film tapioka termodifikasi [Shelf life of tempe wrapped by modified-tapioca edible film]
DOI:
https://doi.org/10.23960/jtihp.v26i1.45-55
Abstract View: 1334
Keywords:
edible film tapioka termodifikasi, tempeh, masa simpan, ArrheniusAbstract
Edible film made up of modified tapioca was used to wrap tempeh and its shelf life estimation was determined. The edible films must be capable of evenly aerating and maintaining moisture without causing condensation in order mycelium to be able to grow and produce high-quality tempeh. The experiment was carried out in completely randomized design with two main factors of storage temperature and time. An accelerated shelf life test at 17oC, 27oC, and 37oC with an Arrhenius model was used to calculate the shelf life, and water content was used as quality parameter indicator. The result showed that modified-tapioca based edible film made from fermentation of tapioca by Saccharomyces cerevisiae was characterized as having elongation of 11.40 %, tensile strength of 408.37 MPa, thickness of 0.88 mm and WVTR of 12.60 g/m2/h. Rate constant of water content decrease in edible film wrapped tempeh based on Arrhenius model was 0.3832 % day-1 and Ea was 10.296 kkal/gmol, while that of in PP-plastic wrapped tempeh was 0.3831% day-1 and Ea was 9.998 kkal/gmol. The shelf life of edible film wrapped tempeh was 9.39 days at 27oC, 5.18 days at 27oC, and 2.96 days at 37oC, while shelf life of PP-plastic wrapped tempeh was 8.64 days at 17oC, 4.85 days at 27 oC, and 2.82 days at 37oC. Therefore, it can be concluded that modified tapioca based edible film increased the shelf life of tempeh.
Downloads
References
Franco, M. J., Martin, A. A., Bonfim, L. F., Caetano, J., Linde, G. A., & Dragunski, D. C. (2017). Effect of plasticizer and modified starch on biodegradable films for strawberry protection. Journal of Food Processing and Preservation, 41(4), 1–9. https://doi.org/10.1111/jfpp.13063
Handoyo, T., & Morita, N. (2006). Structural and functional properties of fermented soybean (tempeh) by using rhizopus oligosporus. International Journal of Food Properties, 9(2), 347–355. https://doi.org/10.1080/10942910500224746
Herawati, H. (2008). Penentuan umur simpan pada produk pangan. Jurnal Litbang Pertanian, 27(4), 124–130.
Jacoeb, A. M., Nugraha, R.-, & Dia utari, S. P. sri. (2014). Pembuatan edible film dari pati buah lindur dengan penambahan gliserol dan karaginan. Jurnal Pengolahan Hasil Perikanan Indonesia, 17(1), 14–21. https://doi.org/10.17844/jphpi.v17i1.8132
Jurus, A. M., & Sundberg, W. J. (1976). Penetration of rhizopus oligosporus into soybeans in tempeh. Applied and Environmental Microbiology, 32(2), 284–287. https://doi.org/10.1128/aem.32.2.284-287.1976
Kumar Raghav, N. A. & M. S. (2016). Edible coating of fruits and vegetables: a review. Edible Coating of Fruits and Vegetables: A Review, I(I), 188–204. https://www.researchgate.net/publication/331298687_EDIBLE_COATING_OF_FRUITS_AND_VEGETABLES_A_REVIEW
Kusnandar, F., & Adawiyah, D. R. (2010). Pendugaan umur simpan biskuit dengan metode akselerasi berdasarkan pendekatan kadar air kritis [Accelerated shelf-life testing of biscuits using a critical moisture content approach]. Jurnal Teknologi Dan Industri Pangan, XXI(2), 1–6.
Kustyawati, M. E., Pratama, F., Saputra, D., & Wijaya, A. (2018). Viability of molds and bacteria in tempeh processed with supercritical carbon dioxides during storage. International Journal of Food Science, 2018. https://doi.org/10.1155/2018/8591015
Kustyawati, M. E., Sari, M., & Haryati, T. (2013). Effect of fermentation using saccharomyces cerevisiae on the biochemical properties tapioca. Agritech, 33(3), 281–287.
Kustyawati, M., F. Pratama, D. Saputra, dan A. Wijaya. (2020). Shelf life of tempeh processed with sub supercritical CO2. Slovak Journal of Food Science, 14(2020),351-357. https://doi.org/10.5219/1247
Moreno, M. R. F., Leisner, J. J., Tee, L. K., Ley, C., Radu, S., Rusul, G., Vancanneyt, M., & De Vuyst, L. (2002). Microbial analysis of Malaysian tempeh, and characterization of two bacteriocins produced by isolates of Enterococcus faecium. Journal of Applied Microbiology, 92(1), 147–157. https://doi.org/10.1046/j.1365-2672.2002.01509.x
Musaddad, D. (2011). Penetapan parameter mutu kritis untuk menentukan umur simpan kubis bunga Fresh-cut. Jurnal Agribisnis dan Pengembangan Wilayah, 3(1),46-55.
Muslikhah, S., Anam, C., Andriani, M. M., Teknologi, J., Pertanian, H., & Pertanian, F. (2013). Penyimpanan tempe dengan metode modifikasi atmosfer (modified atmosphere) untuk mempertahankan kualitas dan daya simpan tempe storage by a method of modification atmosphere (modified atmosphere) to maintaining quality and shelf life. Jurnal Teknosains Pangan, 2(3). www.ilmupangan.fp.uns.ac.id
Pérez S, E. E. (2017). Native and modified starches as matrix for edible films and covers. Nutrition & Food Science International Journal, 3(3). https://doi.org/10.19080/nfsij.2017.03.555615
Downloads
Published
How to Cite
Issue
Section
License
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work
Jurnal Teknologi & Industri Hasil Pertanian is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
.png)
