Analisis Lama Masa Simpan Lumpi Comel di Suhu Ruang Berdasakan Metode Extended Storage Study dan Angka Lempeng Total Bakteri
Keywords:
ngka lempeng total bakteri, extended storage study, lumpi comel, olahan pisang, uji organoleptikAbstract
Lumpia pisang cokelat meleleh (Lumpi Comel) merupakan jajanan pisang yang sedang diminati oleh masyarakat di Kota Palopo. Akan tetapi, lamam masa simpan jajanan lumpi comel pada suhu ruang yang aman untuk dikonsumsi belum pernah diteliti sebelumnya. Penelitian ini bertujuan untuk menganalisis lama masa simpan lumpi comel berdasarkan Extended Storage Study dan angka lempeng total mikroba. Penelitian ini merupakan penelitian deskriptif kualitatif. Sampel lumpi comel yang akan diuji disimpan pada suhu ruang dengan variasi waktu 0, 1, 2, dan 3 hari. Metode Extended Storage Study dilaksanakan dengan pemberian kuesioner tingkat kesukaan terhadap 30 orang pelanggan. Parameter tingkat kesukaan yang diuji adalah tampilan, rasa, aroma, dan tekstur lumpi comel. Angka lempeng total bakteri dilaksanakan dengan menginokulasi sampel pada medium nutrient agar dan diinkubasi selama 24-48 jam pada suhu ruang. Hasil penelitian menunjukkan bahwa tingkat kesukaan pelanggan pada parameter tampilan dan rasa menurun seiring bertambahnya lama masa simpan, parameter rasa mengalami peningkatan hingga hari kedua, dan tekstur menurun pada hari ketiga. Angka lempeng total bakteri juga mengalami peningkatan seiring dengan bertambahnya lama masa simpan, yaitu dari 101 menjadi 106 pada hari ketiga. Hasil tersebut menunjukkan bahwa pada lama penyimpanan lumpi comel pada suhu ruang adalah maksimal 2 hari.
Downloads
References
J. D. Floros and V. Gnanasekharan, "Shelf Life Prediction of Packaged Foods: Chemical, Physical, and Nutritional Aspects, G. (Ed.) Biological, Chlaralambous Elvesier Publ. London, 1993.
A. H. Julyaningsih, A. B. Tawali, and I. M. Hamdani, "Penentuan umur simpan metode accelarated shelf-life testing (ASLT) pada konsentrat ikan gabus (Ophiocepahlus striatus) dalam kapsul," AgriTechno: Jurnal Teknologi Pertanian, vol. 17, no. 1, pp. 28-36, 2024.
D. Lamusu, "Uji Organoleptik Jalangkote Ubi Jalar Ungu (Ipomoea batatas L..) sebagai Upaya Diversifikasi Pangan," Jurnal Pengolahan Pangan, vol. 3, No. 1, pp. 9-15, 2018.
A. I. Pangestika and M. Srimiati, "Pemanfaatan Kulit Pisang Kepok (Musa paradisiaca) dalam pembuatan Bolu Kukus," NutriSains: Jurnal Gizi, Pangan dan Aplikasinya, vol. 4, no. 1, pp.39-50, 2020.
K. Sangur, "Uji Organoleptik dan Kimia Selai Berbahan Dasar Kulit Pisang Tongkat Langit (Musa troglodytarum L.)," Biopendix, vol. 7, no. 1, pp. 26-38, 2020.
D. R. Yuniarti, A. Solikhin, and M. Fera, "Uji Organoleptik Tepung Ampas tahu dengan Variasi Lama Pengeringan," Jurnal Ilmiah Gizi dan Kesehatan," vol. 2, no. 1, pp. 11-17, 2020.
S. R. Masnur, Patang, and A. Sukainah, "Pengaruh Jenis Kemasan dan Lama Penyimpanan terhadap Kualitas Dangke," Jurnal Pendidikan Teknologi Pertanian, vol. 7, no. 1, pp. 53-66, 2021.
T. Aryani, I. A. U., Mu'awanah, and A. B. Widyantara, "Kajian Fitokimia dan Proksimat Tepung Kulit Pisang Musa sapientum dan Uji Organoleptiknya pada Donat," Gizi Indonesia, vol. 43, no. 1, pp. 1-10, 2020.
A. Valero, E. Carrasco, R. M. GarciaGimeno, "Principle and metodologies for determination of shelf-life in foods," Trends in Vital Food and Control Engineering, pp. 2-43, 2012.
L. Ningrum, "How the Panelists Votes Chicken Ballotine with Analog Chicken Turkey and Duck,"International Journal of Innovative Science and Research Technology, 2017.
Badan Standarisasi Nasional, "SNI 7388:2009-Batasan maksimum cemaran mikroba dalam Pangan, 2009.
N. Harahap, F. Anni, and H. Rahmi, "Pengaruh Umur Simpan terhadap Kualitas Panggelong dari Sipirok Kabupaten Tapanuli Selatan Sumatera Utara dengan Kemasan yang Berbeda, Jurnal Universitas Negeri Padang, 2017.
M. W. Sari and H. A. N. Anisa, "Pendugaan Masa Simpan Tahu dengan Penambahan Antioksidan Ekstrak Kulit Pisang," Pasundan Food Technology Journal, vol. 8, no. 1, pp. 1-5, 2021.
Almasari and Indria, "Higiene Perorangan Penjamah Makanan di Kantin SDN Model serta Dampaknya terhadap Angka Lempeng Total (ALT) pada makanan," Jurnal Kesehatan lingkungan, vol. 11, no. 3, 2019.
N. Y. Sari, J. Widodo, and S. Wahyuni, "Inovasi Produk Olahan Pisang pada Usaha Home Industry King's Banana Jember," Jurnal Pendidikan Ekonomi, vol. 15, no. 2, pp. 328-333, 2021.
P. Harianti and Mustaufik, "Evaluasi Mutu Gula Kelapa Kristal (Gula Semut) di Kawasan Industri Gula Kelapa Kabupaten Banyumas," Jurnal Agroteknologi, vol. 5, no. 1, pp. 48-61, 2020.
W. Y. Sulastri, "Pengaruh Desain Produk, Merek, dan Varian rasa Keripik Warasiko terhadap Minat Beli Konsumen pada Masyarakat Kelurahan Mautapaga Kec. Ende Timur, Kab. Ende NTT," Skripsi, UIN Mataram, 2022.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 Andini Cahar, Eka Pratiwi Tenriawaru, Eva Sohriati
This work is licensed under a Creative Commons Attribution 4.0 International License.
In submitting the manuscript to the journal, the authors certify that:
- They are authorized by their co-authors to enter into these arrangements.
- The work described has not been formally published before, except in the form of an abstract or as part of a published lecture, review, thesis, or overlay journal.
- That it is not under consideration for publication elsewhere,
- That its publication has been approved by all the author(s) and by the responsible authorities – tacitly or explicitly – of the institutes where the work has been carried out.
- They secure the right to reproduce any material that has already been published or copyrighted elsewhere.
- They agree to the following license and copyright agreement.
License and Copyright Agreement
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 Creative Commons Attribution License (CC BY 4.0) that allows others to share the work with an acknowledgment 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 acknowledgment 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.
