Efektivitas Kemasan Standing Pouch Pasta Bawang Merah pada Penyimpanan Suhu Beku dan Suhu Ruang
Abstract
One of the most popular processed red onion alternatives is the shallot paste. As part of an intermediate product, it serves core spices from natural onions and ready to use. This study aims to obtain quality shallot paste in standing pouch packaging for freezing and room temperature storage through Total Plate Count (TPC), Total Acid and Water Content calculation and analysis of the product. In the preliminary test, the Extended Storage Studies (ESS) method was used to determine the feasibility of shelf life. The research method used is the standing pouch paste onion stored for 0, 4, 8, 12 days at room temperature and freezing temperature. The results of the ESS method showed that storage with freezing temperatures provided quality that did not change until storage was over 12 days, supported by the calculation of TPC 18 x 103 CFU / g which was still below the SNI threshold. Depletion of water content during storage of room temperature (86.81-81.5%) and freezing temperature (85.75-81.66%) and increase in Total Acid 11% of each storage temperature.
References
[2] Fitria, E. 2016. Teknik Pengeringan untuk Meningkatkan Mutu Bawang Merah (Allium cepa L) di Provinsi Aceh. URL: www.litbangpertanian.go,id Akses tanggal 17 Agustus 2018
[3] Abadi, F.R. 2014. Meningkatkan Nilai Tambah Bawang Merah. Kaltim Litbang.
[4] Permatasari, N.A., Yuliasih, I., dan Suryani, A. 2017. Proses Pembuatan Pasta Bawang Merah (Allium cepa var. aggregatum) dan Penentuan Umur Simpan Dalam Kemasan Gelas. Jurnal Teknologi Industri Pertanian. Vol. 27 No. 2, hal : 200-208.
[5] Rahmi, A.D., Dien, H.A., dan Kaparang, J,T. 2018. Mutu Mikrobiologi dan Kimia dari Produk Pasta (Intermediet Product) Penyedap Rasa Alami yang Disimpan pada Suhu Ruang dan Suhu Dingin. Jurnal Media Teknologi Hasil Perikanan. Vol.6 No. 2. pp: 238-243.
[6] Dien, H.A., Montolalu, R.I., Mentang, F., Mandang, A.S.K., Rahmi, A.D., and Berhimpon, S. 2018. Microbiological Studies of Semi-Preserved Natural Condimens Paste Stored in Refrigrator and Ambient Temperature. Journal of Physics. The 2nd International Joint Conference on Science and Technology (IJCST) 2017. IOP Publishing. Conference Series 953. Faculty of Fisheries and Marine Science. Sam Ratulangi University. Manado.
[7] Legowo, A.M., dan Nurwantoro. 2004. Analisis Pangan. Program Teknologi Hasil Ternak (Diktat Kuliah). Fakultas Peternakan. Universitas Diponegoro. Semarang
[8] Fajarwati, N.H., Parnanto, N.H.R., dan Manuhara, G.J. 2017. Pengaruh Konsentrasi Asam Sitrat dan Suhu Pengeringan Terhadap Karakteristik Fisik, Kimia dan Sensoris Manisan Kering Labu Siam (Sechium edule Sw.) dengan Pemanfaatan Pewarna Alami dari Ekstrak Rosela Ungu (Hibiscus sabdariffa L.). Jurnal Teknologi Hasil Pertanian, Vol. 10, No. 1. pp: 50-66.
