Pengaruh Konsentrasi Natrium Klorida dan Lama Fermentasi pada Mutu Fisikokimia, Mikrobiologi, dan Sensori Kimchi Rebung

Ade Chandra Iwansyah, Luthfiara Ghiyats Patiya, Hervelly Hervelly

Abstract


Abstrak

Indonesia adalah negara dengan keanekaragaman hayati kedua terbesar di dunia. Banyak di antaranya merupakan tumbuhan yang bersifat fungsional dan memiliki manfaat untuk kesehatan manusia, salah satunya yaitu rebung. Perendaman dan perebusan merupakan cara umum yanng sering digunakan untuk pengolahan rebung sehingga rebung memiliki daya simpan yang rendah. Pengolahan lanjutan diperlukan untuk mempertahankan daya simpan rebung sebagai pangan fungsional, terutama melalui cara fermentasi. Tujuan penelitian ini adalah mempelajari efek konsentrasi garam dan lama fermentasi terhadap mutu fisiko-kimia, total bakteri asam laktat, dan organoleptik kimchi rebung (Deandrocalamus asper). Desain eksperimental dengan rancangan acak kelompok (RAK) dengan pola faktorial. Faktor kesatu (α) yaitu konsentrasi garam (3%, 5% dan 7%) dan yang kedua (β) yaitu lama waktu fermentasi (2 hari, 4 hari dan 6 hari) dengan tiga kali pengulangan. Karakteristik fisikokimia, total bakteri asam laktat dan organoleptik dari kimchi rebung dianalisis. Berdasarkan hasil penelitian didapatkan bahwa terdapatnya pengaruh konsentrasi garam, lama fermentasi serta interaksi keduanya terhadap kadar pH, serat kasar, dan daya terima rasa kimchi rebung. Total bakteri asam laktat rebung dan persen kadar air dipengaruhi dengan baik oleh konsentrasi garam, sedangkan kadar abu, lemak, protein, warna, aroma dan tekstur kimchi rebung dipengaruhi oleh lama fermentasi.

Kata kunci: bakteri asam laktat, fermentasi, karakteristik kimia, kimchi, rebung

 

Abstract

Indonesia has abundant natural resources. Various types of plants can grow well and have properties that are beneficial to human health. One of the plants that grow well in Indonesia is bamboo shoots. Bamboo shoots has been being processed by soaking and boiling only, but the shelf life of bamboo shoots is still very low. Further processing to extend the shelf life of bamboo shoots as food and functional food should be done through fermentation. This study aims to determine the effect of salt concentration and fermentation time in physicochemical, microbial characteristics, and organoleptic of bamboo shoot kimchi (Dendrocalamus asper). The experimental design was a factorial randomized block design (RBD). The first factor (α) was salt concentration (3%, 5% and 7%) and the second factor (β) was duration of fermentation (2 days, 4 days and 6 days) with three times replication. Physicochemical characteristics, total lactic acid bacteria, and organoleptic of bamboo shoot kimchi were analyzed. The results showed that the concentration of salt, the duration of fermentation, and its interaction influenced pH value, crude fiber, and the taste of bamboo shoots kimchi. The salt concentration affected the moisture content and total lactic acid bacteria of bamboo shoots, meanwhile ash content, fat, protein, color, aroma, and texture of bamboo shoot kimchi influenced by fermentation time.

Keywords: bamboo shoots, fermentation, kimchi, lactic acid bacteria, physicochemical


Keywords


bakteri asam laktat; fermentasi; karakteristik kimia; kimchi; rebung; bamboo shoots; fermentation; lactic acid bacteria; physicochemical

Full Text:

PDF

References


Agustina, Y., Kartika, R., & Panggabean, A. S. (2015). Pengaruh variasi waktu fermentasi terhadap kadar laktosa, lemak, pH dan keasaman pada susu sapi yang difermentasi menjadi yogurt. Jurnal Kimia Mulawarman, 12(2), 97–100.

Andarwulan, N., Kusnandar, F., & Herawati, D. (2011). Analisis Pangan. Jakarta: Dian Rakyat.

AOAC. (1995). Official Method of Analysis of the Association of Official Analytical of Chemist (16th ed.). Washington DC: Association of Official Analytical Chemists.

AOAC. (1999). Official Method of Analysis of the Association of Official Analytical of Chemist (16th ed.). Washington DC: Association of Official Analytical Chemists.

AOAC. (2007). Official Method of Analysis of the Association of Official Analytical of Chemist (18th ed.). Washington DC: Association of Official Analytical Chemists.

Apriyantono, A. (1989). Analisis Pangan. Bogor: IPB Press.

Badan Standardisasi Nasional. SNI 01-2891-1992 Cara Uji Makanan dan Minuman (1992).

Buckle, K. A., Edwards, R. A., Fleet, G. H., & Wotton, M. (2009). Ilmu Pangan. (H. Purnomo & Adiano, Eds.). Jakarta: UI Press.

Darmawan. (1987). Beberapa Prosedur Pengujian Sianida. Bogor: IPB Press.

FAO. (1998). The Living Marine Resources of the Western Central Pacific. In K. E. Carpenter & V. H. Niem (Eds.), FAO Species Identification Guide for Fishery Purposes. Roma: Food and Agriculture Organization of the United Nations.

Fardiaz, S. (1992). Mikrobiologi Pangan 1. Jakarta: Gramedia Pustaka Utama.

Handoko, A. (2003). Budi Daya Bambu Rebung. Yogyakarta: Kanisius.

Hariyanto. (2017). Kandungan Klorofil In Vivo Sawi Jabung Selama Proses Pengolahan dan Penyimpanan Sayur Asin. In Seminar Nasional MIPA Universitas Indonesia. Jakarta.

Hu, Y., Ge, C., Yuan, W., Zhu, R., Zhang, W., Du, L., & Xue, J. (2010). Characterization of fermented black soybean natto inoculated with Bacillus natto during fermentation. Journal of the Science of Food and Agriculture, 90(7), 1194–1202. https://doi.org/10.1002/jsfa.3947

Kim, M., & Chun, J. (2005). Bacterial community structure in kimchi, a Korean fermented vegetable food, as revealed by 16S rRNA gene analysis. International Journal of Food Microbiology, 103(1), 91–96. https://doi.org/10.1016/j.ijfoodmicro.2004.11.030

Kusnandar, F. (2011). Kimia Pangan dan Komponen Makro. Jakarta: Dian Rakyat.

Leasa, H., & Matdoan, M. N. (2015). Pengaruh lama fermentasi terhadap total asam cuka aren (Arenga pinnata Merr.). BIOPENDIX : Jurnal Biologi, Pendidikan Dan Terapan, 1(2), 140–145.

Lee, S. H., Jung, J. Y., & Jeon, C. O. (2015). Source tracking and succession of kimchi lactic acid bacteria during fermentation. Journal of Food Science, 80(8), M1871–M1877. https://doi.org/10.1111/1750-3841.12948

Lee, W.-C., & Huang, C.-T. (2000). Modeling of ethanol fermentation using Zymomonas mobilis ATCC 10988 grown on the media containing glucose and fructose. Biochemical Engineering Journal, 4(3), 217–227. https://doi.org/10.1016/S1369-703X(99)00051-0

Lestari, C., Suhaidi, I., & Ridwansyah. (2017). Pengaruh konsentrasi larutan garam dan suhu fermentasi terhadap mutu kimchi lobak. Jurnal Rekayasa Pangan Dan Pertanian, 5(1), 34–41.

Ni, K., Wang, Y., Cai, Y., & Pang, H. (2015). Natural lactic acid bacteria population and silage fermentation of whole-crop wheat. Asian-Australasian Journal of Animal Sciences, 28(8), 1123–1132. https://doi.org/10.5713/ajas.14.0955

Nurhayati, Nelwida, & Berliana, S. (2014). Perubahan kandungan protein dan serat kasar kulit nanas yang difermentasi dengan plain yoghurt. Jurnal Ilmiah Ilmu-Ilmu Peternakan, 17(1), 31–38.

Ramdan, M., Effendi, S., & Heverlly, D. S. (2007). Pengaruh konsentrasi air tajin dan lama fermentasi terhadap karakteristik sayur asin sawi jabung (Brassica juncea.L). Skripsi. Jurusan Teknologi Pangan. Fakultas Teknik. Universitas Pasundan.

Sadek, N. F., Wibowo, M., & Kusumaningtyas, A. (2009). Pengaruh Konsentrasi Garam dan Penambahan Sumber Karbohidrat Terhadap Mutu Organoleptik Produk Sawi Asin. Bogor.

Saskia, R., Pato, U., & Rahmayuni. (2017). Pengaruh konsentrasi garam terhadap kadar HCN dan penilaian sensori pikel rebung. Jurnal Online Mahasiswa Fakultas Pertanian Universitas Riau, 4(1), 1–11.

Straadt, I. K., Thybo, A. K., & Bertram, H. C. (2008). NaCl-induced changes in structure and water mobility in potato tissue as determined by CLSM and LF-NMR. LWT - Food Science and Technology, 41(8), 1493–1500. https://doi.org/10.1016/j.lwt.2007.09.007

Sudarmadji, S., & Haryono, B. (2010). prosedur Analisa untuk Bahan Makanan dan Pertanian. Yogyakarta: Liberty.

Thingom, P., & Chhetry, G. K. N. (2011). Nutritional analysis of fermented soybean (Hawaijar). Assam University Journal of Science and Technology, 7(1), 96–100.

Udomsil, N., Rodtong, S., Tanasupawat, S., & Yongsawatdigul, J. (2010). Proteinase-producing halophilic lactic acid bacteria isolated from fish sauce fermentation and their ability to produce volatile compounds. International Journal of Food Microbiology, 141(3), 186–194. https://doi.org/10.1016/j.ijfoodmicro.2010.05.016

Umam, M. F., Utami, R., & Widowati, E. (2012). Kajian karakteristik minuman sinbiotik pisang kepok (Musa paradisiaca forma typical) dengan menggunakan starter Lactobacillus acidophillus IFO 13951 dan Bifidobacterium longum ATCC 15707. Jurnal Technosains Pangan, 1(1), 2–11.

Walianingsih, E. J., Jambe, A. A. G. N. A., & Permana, D. G. M. (2016). Pengaruh lama fermentasi kedelai terhadap karakteristik sere kedele. Iteepa: Jurnal Ilmu Dan Teknologi Pangan, 6(1), 1–9.

Winarno, F. G. (1992). Rebung Teknologi Produksi dan Pengolahan. Jakarta: Pustaka Sinar Harapan.

World Food Programme. (2017). Fokus khusus: Tren konsumsi dan produksi buah dan sayur. Buletin Pemantauan Ketahanan Pangan Indonesia, 8, 1–24.

Wulan, I. C. (2004). Pengaruh Konsentrasi Garam dan Lama Fermentasi Terhadap Sifat Kimia dan Organoleptik Pikel Wortel (Daucus carota L). Skripsi. Universitas Lampung. Lampung.

Xiong, T., Li, X., Guan, Q., Peng, F., & Xie, M. (2014). Starter culture fermentation of Chinese sauerkraut: Growth, acidification and metabolic analyses. Food Control, 41, 122–127. https://doi.org/10.1016/j.foodcont.2013.12.033

Yang, H. J., Park, S. M., Pak, V., Chung, K. R., & Kwon, D. Y. (2011). Fermented Soybean Products and Their Bioactive Compounds. In Soybean and Health. London: InTech. https://doi.org/10.5772/10670

Yenrina, R. (2015). Metode Analisis Bahan Pangan dan Komponen Bioaktif. Padang: Andalas University Press.

Zhao, C.-C., & Eun, J.-B. (2018). Influence of ultrasound application and NaCl concentrations on brining kinetics and textural properties of Chinese cabbage. Ultrasonics Sonochemistry, 49, 137–144. https://doi.org/10.1016/j.ultsonch.2018.07.039




https://doi.org/10.21776/ub.industria.2019.008.03.7

Refbacks

  • There are currently no refbacks.