Analisis Mutu Keripik Tempe Berdasarkan Cara Perekatan dan Ketebalan Pengemas Selama Penyimpanan
Downloads
Keripik tempe adalah salah satu makanan khas di Indonesia. Tujuan penelitian ini yaitu: mengetahui pengaruh cara perekatan dan ketebalan pengemas terhadap mutu keripik tempe, dan mengetahui umur simpan keripik tempe berdasarkan cara perekatan pengemas dan ketebalan pengemas. Faktor yang diteliti yaitu, cara perekatan: stapler, lilin, dan sealer, jenis pengemas: plastik polipropilen 0,07 mm dan plastik polipropilen 0,04 mm, dan lama penyimpanan: 10 hari, 20 hari, dan 30 hari. Hasil penelitian menunjukkan bahwa keripik tempe dengan kemasan plastik polipropilen 0,07 mm dan perekat sealer memiliki mutu paling baik. Selama penyimpanan terjadi peningkatan kadar air, kadar asam lemak bebas, dan kadar peroksida serta terjadi penurunan semua variabel sensorik, tetapi keripik tempe kemasan plastik polipropilen 0,07 mm dengan perekat sealer mampu mempertahankan mutu keripik tempe sampai hari ke-30, sedangkan perlakuan lainnya hanya mampu sampai hari ke-20.
Aguilar, C. N. & Carvajal-Millan, E. (2019). Applied Food Science and Engineering with Industrial Applications. Toronto: Apple Academic Press.
Alkarkhi, A. F. M. & Alqaraghuli, W. A. A. (2019). Easy Statistics for Food Science with R. London: Academic Press.
Barus, T., Wati, L., Melani, Suwanto, A., & Yogiara. (2017). Diversity of Protease-Producing Bacillus spp. From Fresh Indonesian Tempeh Based on 16S rRNA Gene Sequence. Hayati Journal of Biosciences, 24(1), 35-40, doi.org/10.1016/j.hjb.2017.05.001, https://www.sciencedirect.com/science/article/pii/S1978301916300390
Bernaldo de Quirós, A.R., Cardama, A.L., Sendón, R., & Ibarra, V.G. (2019). Food Contamination by Packaging: Migration of Chemicals from Food Contact Materials. Berlin: Walter de Gruyter GmbH.
Cirillo, G., Kozlowski, M. A., & Spizzirri, U.G. (2018). Composites Materials for Food Packaging. New Jersey: Scrivener Publishing LLC.
Duan, C., Fang, Y., Sun, J., Li, Z., Wang, Q., Bai, J., Peng, H., Liang, J., & Gao, Z. (2020). Effects of Fast Food Packaging Plasticizers and Their Metabolites on Steroid Hormone Synthesis in H295R Cells. Science of The Total Environment, 726(15), 138500, doi.org/10.1016/j.scitotenv.2020.138500, https://www.sciencedirect.com/science/article/pii/S0048969720320131
Erkan, S. B., Gürler, H. N., Bilgin, D. G., Germec, M., & Turhan, I. (2020). Production and Characterization of Tempehs from Different Sources of Legume by Rhizopus Oligosporus. LWT-Food Science and Technology, 119(2), 108880, doi.org/10.1016/j.lwt.2019.108880, https://www.sciencedirect.com/science/article/pii/S0023643819312228
Fiorino, M., Barone, C., Barone, M., Mason, M., & Bhagat, A. (2019). Quality Systems in the Food Industry. Switzerland: Springer International Publishing.
Furqon, A. A. Q., Maflahah, I., & Rahman, A. (2016). Pengaruh Jenis Pengemas dan Lama Penyimpanan Terhadap Mutu Produk Nugget Gembus. Agrointek, 10(2), 71-76, https://doaj.org/article/294d2fe43f7c44c69175a460ede316c1
Grumezescu, A. M. & Holban, A. M. (2018). Food Packaging and Preservation. London: Academic Press.
Herawati, E. R. N., Nurhayati, R., Angwar, M., & Wakhida, V. (2017). Pendugaan Umur Simpan Keripik Pisang Salut Cokelat "Purbarasa" Kemasan Polipropilen berdasarkan Angka TBA dengan Metode Aslt Model Arrhenius. Reaktor. 17(3), 118-125, doi: 10.14710/reaktor.17.3.118-125, https://doaj.org/article/e66b292c21414f3690fe8747b41f8a13
Hollowood, T., Hort, J., & Kemp, S.E. (2018). Descriptive Analysis in Sensory Evaluation. New Jersey: John Wiley & Sons.
Huang, L., Huang, Z., Zhang, Y., Zhou, S., Hu, W., & Dong, M. (2019). Impact of Tempeh Flour on the Rheology of Wheat Flour Dough and Bread Staling. LWT-Food Science and Technology, 111(8), 694-702, doi.org/10.1016/j.lwt.2019.04.004, https://www.sciencedirect.com/science/article/pii/S0023643819303007
Jariyah, Mulyani T. S., Sudaryati, H. P., & Rekapangan, S. (2015). Pengembangan Usaha Kelompok Perajin Tempe di Kecamatan Candi Kabupaten Sidoarjo. Jurnal Teknologi Pangan, 8(2), doi: 10.33005/jtp.v8i2.456, https://doaj.org/article/a0fd57f6666244d7b498e7ae07483d98
Kurniawati, S., Lestiani, D. D., Damastuti, E., & Santoso, M. (2019). The Selenium Content of Tempeh in Indonesia and its Potential Contribution to the Dietary Selenium Requirements for Adults. Journal of Food Composition and Analysis, 82(9), 103222, doi.org/10.1016/j.jfca.2019.05.005, https://www.sciencedirect.com/science/article/abs/pii/S0889157518304915
Marcus, J. B. (2019). Aging, Nutrition and Taste: Nutrition, Food Science and Culinary Perspectives for Aging Tastefully. London: Academic Press.
Meilgaard, M. C., Civille, G. V., & Carr, B.T. (2016). Sensory Evaluation Techniques. Boca Raton: CRC Press.
Mindarti, L. I. (2016). Peningkatan Daya Saing UMKM Perempuan melalui Comparative Advantage: Study pada UMKM "Keripik Tempe Rohani" di Sentra Keripik Sanan, Kota Malang. Kafa'ah: Journal of Gender Studies, 6(1), 1-12, doi: 10.15548/jk.v6i1.135, https://doaj.org/article/c150ff40ca6049f2983f54bd5b288128
Nielsen, S. S. (2017). Food Analysis Laboratory Manual. Switzerland: Springer International Publishing.
Piergiovanni, L. & Limbo, S. (2016). Food Packaging Materials. New York: Springer International Publishing.
Roreng, M. K., Sarungallo, Z. L., Murtiningrum, M., Santoso, B., & Latumahina, R. M. M. (2016). Mutu Mikrobiologis Drupa Buah Merah (Pandanus conoideus Lamk.) pada Berbagai Jenis Kemasan selama Penyimpanan. Agrointek, 10(2), 93-99, https://doaj.org/article/0cfb0dd7661e4b858d50c2c7a25baff0
Sari, H. M., Yosephin, B., & Haya, M. (2019). Variasi Pengolahan Daya Terima dan Kandungan Zat Gizi Keripik Tempe Rasa Bawang. AcTion: Aceh Nutrition Journal, 4(1), 1-6, doi: 10.30867/action.v4i1.108, https://doaj.org/article/7347b97999ef4a4187bb982d06a2c7ea
Shockey, K. K., & Shockey, C. (2019). Miso, Tempeh, Natto & Other Tasty Ferments: A Step-by-Step Guide to Fermenting Grains and Beans. North Adams: Storey Publishing, LLC.
Shurtleff, W. & Aoyagi, A. (2001), The Book of Tempeh. California: Ten Speed Press.
Singh, P., Wani, A. A., & Langowski, H. C. (2017). Food Packaging Materials: Testing & Quality Assurance. Boca Raton: CRC Press.
Warsiki, E. & Damanik, M. R. (2012). Perubahan Mutu dan Umur Simpan Sup Daun Torbangun (Colues Amboinicus Lour) dalam Kemasan. Jurnal Gizi dan Pangan, 7(1), https://doaj.org/article/07286f996041473b9f65dead9f94fa80.
Wijayanti, N. & Purwantiningrum, I. (2016). Peningkatan Efisiensi dan Kapasitas Produksi pada Proses Pengolahan Sambel Pecel, Keripik Tempe dan Keripik Singkong. Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, 7(3), doi: 10.35891/tp.v7i3.518, https://doaj.org/article/c199432b512f4644b2f03889094fcd0a
Zhong, J. & Wang, X. (2019). Evaluation Technologies for Food Quality. Cambridge: Woodhead Publishing.
Copyright (c) 2020 CHEESA: Chemical Engineering Research Articles
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
With the receipt of the article by CHEESA Editorial Board and the decision to be published, the copyright regarding the article will be transferred to CHEESA Journal.
CHEESA has the right to multiply and distribute the article and every author is not allowed to publish the same article that was published in this journal.
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Under the following terms:
Attribution ” You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
NonCommercial ” You may not use the material for commercial purposes.
ShareAlike ” If you remix, transform, or build upon the material, you must distribute your contributions under the same license as the original.
