Hermianti, Wilsa
Balai Riset dan Standardisasi Industri Padang

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Pengaruh Beberapa Jenis Talas (Xanthosoma sp) dan Bahan Fortifikasi Pangan dalam Pembuatan Mie Hermianti, Wilsa; Silfia, Silfia
Jurnal Litbang Industri Vol 1, No 1 (2011)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (176.535 KB) | DOI: 10.24960/jli.v1i1.593.39-45

Abstract

Noodle is a food product processed from wheat flour is very popular among many people because it is easy and fast in the serving as well as glut so it is often used as a food substitute for rice. To anticipate and reduce dependence on wheat, the making of noodles can be replaced with crops such as taro tubers. Taro plant is one of the major crops among the various types of tubers in the tropics as a source of carbohydrate.There are 60 local varieties of taro reported in West Sumatra, but only three types of taro are easily found in the market. They are purple stems Colocasia esculenta, green stems Colocasia esculenta and kimpul taro (Xanthosoma sagittifolium). Research was carried out by combination of treatment type of taro and fortification materials (red sweet potatoes, carrots, and spinach) to enrich the nutrional and to vary the appearance of noodles. Organoleptic tests of the noodle produced including color, aroma, flavor, texture, and analysis of water content, ash content, protein, crude fiber, carbohydrates and fats as well as observations of the shelf life of the products based on water content and visual appearance for 3 months of storage. Research results indicate that the optimal results was the treatment of taro noodle from kimpul taro substitute with 50% flour and 7% additional material of spinach (T2P3). The taro noodles product had moisture content of 7.40%, 64.54% of carbohydrate, crude fiber of 2.71%, protein content of 11.81%, 11.19% of fat, calorific value of 405.5 calorie and organoleptic tests were preferred by panelists.ABSTRAKMie merupakan produk pangan hasil olahan tepung terigu yang sangat disukai berbagai kalangan masyarakat karena mudah dan cepat dalam penyajian serta mengenyangkan sehingga sering dijadikan sebagai makanan pengganti nasi. Untuk mengantisipasi dan mengurangi ketergantungan terhadap terigu dalam pembuatan mie dapat disubsitusi dengan tanaman umbi-umbian seperti talas. Tanaman talas adalah salah satu jenis tanaman utama diantara bermacam umbi-umbian di daerah tropis sebagai sumber karbohidrat. Tanaman talas juga banyak jenisnya, di Sumatera Barat dilaporkan ada 60 varietas lokal talas namun yang banyak ditemui di pasaran adalah dari jenis Colocasia esculenta batang ungu dan batang hijau serta kimpul (Xanthosoma sagittifolium). Penelitian dilakukan dengan perlakuan jenis talas dan bahan fortifikasi untuk memperkaya gizi dan variasi penampilan mie yakni penggunaan ubi jalar merah, wortel, dan bayam. Uji organoleptik terhadap mie yang dihasilkan meliputi warna, aroma, rasa dan tekstur dan analisis kadar air, kadar abu, protein, serat kasar, karbohidrat dan lemak serta pengamatan daya simpan yakni kadar air dan penampakan secara visual selama 3 bulan penyimpanan. Hasil penelitan menunjukkan bahwa perlakuan yang memberikan hasil optimal adalah pada perlakuan pembuatan mie dari talas kimpul dengan subsitusi terigu 50% dan bahan tambahan bayam 7% (T2P3) dengan kadar air produk mie talas 7,40%, karbohidrat 64,54%, serat kasar 2,71%, kadar protein 11,81%, lemak 11,19%, nilai kalori 405,5 kalori dan uji organoleptik disukai oleh panelis.
Pengaruh Natrium Metabisulfit dan Proses Mekanik Terhadap Kualitas Talas Blok Hermianti, Wilsa; Firdausni, Firdausni
Jurnal Litbang Industri Vol 3, No 1 (2013)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (471.028 KB) | DOI: 10.24960/jli.v3i1.618.31-38

Abstract

Kimpul Taro (Xanthosoma sagittifolium) contains high starch as non-rice carbohydrate source. Taro have itching  and  mucu caused by Calcium oxalate content. Its shelf life only 1- 2 weeks therefore, without treatment processing it would be difficult in transportation. There is absence  literature on taro block production. The research was done to decrease itching taste and mucus, simply in transportation and distribution,  so to lenghten of shelf life with processing treatments are soaking in 1% sodium chloride, soaking in 0,1% sodium metabisulphite, and its combination, and comparising processing of block taro between manual and mechanical press. The analysis was done on several parameters that influence to quality and shelf life of taro block such as water content, level of ash, starch, calcium oxalate, protein and sulphite residue, and organoleptic test by panelist. The result of research showed that soaking in solution of 0.1% sodium metabisulphite for 20 hours gave optimum result with content of calcium oxalate was 0.13%, residue of suphite was 1.39 mg/kg, level of ash 1.12%, 73,37% starch, protein 3.4%, and organoleptic test of colour and smell value of block taro were preferred by panelists and storage time for 8 months still in good condition. The making of  taro block with press mechanic systems had calcium oxalate content 0.065%, yield 21.38%, residue of sulphite 1.39 mg/kg, was able to decrease drying times for 7 hours with drying oven at 40 degC.ABSTRAKTalas kimpul (Xanthosoma sagittifolium) mengandung karbohidrat berupa pati yang cukup tinggi sehingga dapat berfungsi sebagai bahan pangan karbohidrat non beras. Talas menimbulkan rasa gatal dan berlendir yang disebabkan oleh kandungan kalsium oksalat. Umur simpan talas hanya 1-2 minggu. Oleh karena itu tanpa proses pengolahan akan menyulitkan dalam penyimpanan dan transportasi. Talas blok belum diproduksi, dan belum ada literatur yang menyatakan teknologi proses dan pengolahannya. Penelitian ini dilakukan  untuk mengurangi rasa gatal dan lendir, memudahkan dalam transportasi dan distribusi, serta untuk memperpanjang umur simpan dengan perlakuan perendaman dalam larutan garam 1%, larutan natrium metabisulfit 0,1%  dan kombinasi perendaman larutan garam 1% dengan  natrium metabisulfit 0,1%, kemudian membandingkan proses pembuatan talas blok secara manual dan mekanik. Analisis dilakukan terhadap kadar air, kadar abu, kadar pati, kalsium oksalat, protein dan sulfit tersisa serta uji organoleptik oleh panelis.  Hasil penelitian menunjukkan bahwa perendaman dalam larutan natrium metabisulfit selama 20 jam memberikan hasil yang optimum dengan   kadar kalsium oksalat 0,13%, sulfit tersisa 1,39 mg/kg, kadar abu 1,12%, kadar pati 73,37%, protein 3,4%, dan hasil uji organoleptik nilai warna dan aroma talas blok disukai panelis serta masa simpan 8 bulan masih dalam keadaan baik. Pembuatan talas blok dengan sistim mekanik menghasilkan kandungan kalsium oksalat 0,065%, rendemen 21,38%, sulfit tersisa 1,39 mg/kg, mampu menghemat waktu pengeringan selama 7 jam dengan oven suhu 40oC.
Penentuan Jumlah Bakteri Asam Laktat (BAL) dan Cemaran Mikroba Patogen Pada Yoghurt Bengkuang Selama Penyimpanan Diza, Yulia Helmi; Wahyuningsih, Tri; Hermianti, Wilsa
Jurnal Litbang Industri Vol 6, No 1 (2016)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (396.441 KB) | DOI: 10.24960/jli.v6i1.891.1-11

Abstract

One of the research result in order to diversify the processed jicama is jicama yoghurt with quality characteristics has largely met the quality requirements of SNI 2981: 2009 about yoghurt, but it is not known how long the jicama yoghurt can be stored with the availability of lactic acid bacteria alive eligible probiotic drink, namely a minimum of 106 colonies/g and there are no pathogenic microbial contamination Coliform and Salmonella that are safe for consumption. This research was conducted with the treatment of storage time of 0, 1, 2, 3 and 4 weeks at cold temperature (4°C). The yoghurt produced was tested a total value of lactic acid bacteria and pathogenic microbial contamination (Coliform and Salmonella). During storage was also tested total acid content, inulin and calcium, as well as organoleptic testing. Analysis of the various treatments showed the number of lactic acid bacteria that grow until week 3 (three) as much as 2.81 x 106 colonies/gram, or 6.4 log cycles, the yoghurt quality was still good and safe from contamination of pathogenic microbes that coliform <2 colonies/g and salmonella negative/100 ml. Decrease the number of lactic acid bacteria grow during storage of 2.38 x 108 colonies/gram at storage 0 weeks to 6.0 x 105 colonies/gram at 4 weeks of storage, or a decrease of 2.6 log cycle. During storage, the total acid tends to increase but still meet the quality requirements yoghurt, while the content of inulin and calcium tend to remain and organoleptic preferred by the panelists until the fourth week of storage.ABSTRAKSalah satu hasil penelitian dalam rangka diversifikasi olahan bengkuang adalah yoghurt bengkuang dengan karakteristik mutu telah memenuhi sebagian besar syarat mutu SNI 2981:2009 tentang yoghurt, namun belum diketahui berapa lama yoghurt bengkuang dapat disimpan dengan ketersediaan bakteri asam laktat hidup yang memenuhi syarat minuman fungsional, yakni  minimal 106 koloni/g dan tidak terdapat cemaran mikroba patogen Coliform dan Salmonella sehingga aman untuk dikonsumsi. Penelitian ini dilakukan dengan perlakuan lama penyimpanan 0, 1, 2 , 3 dan 4 minggu pada suhu dingin (4oC). Yoghurt yang dihasilkan diuji nilai total bakteri asam laktat dan cemaran mikroba patogen (Coliform dan Salmonella). Pengujian total asam, kandungan inulin dan kalsium, serta pengujian organoleptik juga dilakukan selama penyimpanan. Hasil analisis pada berbagai perlakuan menunjukkan jumlah bakteri asam laktat yang tumbuh sampai minggu ke-3 (tiga) masih memenuhi syarat yoghurt yang baik, yaitu sebanyak 2,81 x 106 koloni/g atau 6,4 siklus log dan aman dari cemaran mikroba patogen yaitu coliform <2 koloni/g dan salmonella negatif/100 ml. Jumlah bakteri asam laktat yang tumbuh mengalami penurunan selama penyimpanan dari 2,38 x 108 koloni/g pada penyimpanan 0 minggu menjadi 6,0 x 105 koloni/g pada penyimpanan 4 minggu, atau turun sebesar 2,6 siklus log. Total asam selama penyimpanan cenderung mengalami peningkatan tapi masih memenuhi syarat mutu yoghurt, sementara kandungan inulin dan kalsium cenderung tetap dan secara organoleptik disukai oleh panelis sampai penyimpanan minggu keempat.