Proceeding of 2013 International Seminar on Climate Change and Food Security ISCCFS 2013
Palembang, South Sumatra -Indonesia, 24-25 October,2013
139
3.5. Total Microbe TPC
The highest value of total microbes at initial shelf life was found in treatment combination of formulation 1 and 95
C with magnitude 9.1x10
4
coloniesgram, whereas the lowest total microbes was found in treatment combination of formulation 4 and 75
C with magnitude 1.0x10
4
coloniesgram. Results of total microbes analysis at 24 hours storage from several treatment combinations had indicated some deterioration,
especially at pempek formulation containing higher fish flesh content with exception of formulation 4 that had relatively good quality due to TPC content with magnitude of 7.2 x 10
5
coloniesgram. All treatments at 30, 42 and 48 hours storage time had TPC values of 10
6
coloniesgram, 10
7
coloniesgram and 10
8
to 10
9
coloniesigram, respectively.The effect of formulation, temperature and shelf life on the change of TPC of pempek during storage was described by the following model :
Y = 1,528 – 0,096 X
1
+ 0,035 X
2
+ 0,092 X
3
R
2
= 0,989......................................................... 7 The numbers of aerobic microorganism on food material can be determined from its TPC concentration
in which the numbers of bacteria, fungi and yeast were increased during storage. Microbes growth during storage was due to availability of organic components especially protein, carbohydrate and water within
pempek. Microbes growth within food will produce several metabolites or byproduct which are associated with deterioration characteristics. Based on the standard from Dirjen POM No.03726BSKVII1989, the
maximum limit for microbes or TPC within food, fish and fish products was 10
6
coloniesgram Dirjen POM, 1989. The maximum limit of microbes number for products made of fresh fish was 10
6
coloniesgram and it is still organoleptically acceptable up to 10
8
coloniesgram although mucous had already been developed on products Kaba, 2006.,Amegovu
et al
, 2012.
4. Conclusion
1. Higher addition of tapioca flour produced higher values of texture elasticity, pH and color of pempek,
but produced lower values of total volatile nitrogen TVN and total microbes TPC. Higher temperature at pempek center point produced higher values of texture, pH, color and total microbes, but produced
relatively the same value of total volatile nitrogen TVN. Longer storage time produced lower values of texture elasticity, pH and color of pempek, but produced higher values of total volatile nitrogen TVN
and total microbes TPC.
2. Deterioration mechanism of pempek lenjer during storage was initiated by the change of textural
characteristics, mucous formation on surface of pempek, color change, decrease of pH as well as microbes availability, especially fungi and khamir.
3. The shelf life of pempek can be predicted by model that relating formulation and temperature, total volatile nitrogen, total microbes, pH, color and texture. Maximum shelf life of pempek was 30 hours.
5. Recommendation
1. Further research is needed to prolong the shelf life of pempek with packaging. 2. Pempek quality standard is required in order to maintain consistent quality.
6. References
1 Amegovu, A. K., M. Luyima., P. Ogwok., V. Makokha. 2012. Nucleotide Degradation Products, Total Volatile Basic Nitrogen, Sensory and Microbiologycal Quality of Nile Perch Latesniloticus Fillets Under Chilled Storage.
J. Microbiol, Biotech and Food Sci. 22 : 653-666. 2 AOAC. 1990. Official Methods of Analysis Association of Official Analytical Chemist.Inc.Virginia.US
3 Astawan, M., M.Wahyuni.,J.Santoso, danS.Sarifah. 1996. The Utilization of Gouramy Fish Osphronemusgoramy Lac In making Fish Gel. BulTekdanIndustripangan.VII1 : 9-15.
4 Castro, P., R. Millan., J.C. Penedo., E. Sanjuan. 2012. Effect of Storage Conditioning on Total Volatile Base Nitrogen Determinations in Fish Muscle Extracts. J. Aquatic Food Product Tech. 215 : 519-523
5 Dirjen POM. 1989. LampiranSuratKeputusanDirjen POM No 03726BSKVII1989 Tentang Batas MaksimumMikrobaDalamMakanan.DalamKomunikasiSingkat. BulTeknoldanIndPangan 62 : 106-110.
6 Haryadi. 1995. Kimia danTeknologiPati. Program PascaSarjanaUniversitasGadjahMada. Yogyakarta.
Proceeding of 2013 International Seminar on Climate Change and Food Security ISCCFS 2013
Palembang, South Sumatra -Indonesia, 24-25 October,2013
140
7 Huang,L., and L.S. Liu. 2009. Simultaneous Determination of Thermal Conductivity and Thermal Diffusivity of Food and Agricultural Materials Using a Transient Plane-Source Method.J Food Engin. 95: 179-185.
8 Jaczynski, J., and J.W. Park. 2002. Temperature Predicting During Thermal Processing of Surimi Seafood. J Food Engin and PhyProperties 341.
9 Kaba,N. 2006. The Determination of Technology and Storage Period of Surimi Production From Anchovy Engraulisencrasicholus L. Turkish Journal of Fisheris and Aquatic Sciences 6: 29-35.
10 Kang, G.H., Yang.,Yeon.J., and Moon. 2007. Gel Color and Texture of Surimi-like Pork from Muscles at Different Rigor States Post-mortem. Asian-Aust. J. Anim. Sci 20 7 : 1127-1134.
11 Karneta, R. 2010. AnalisisKelayakanEkonomidanOptimasiFormulasiPempekLenjerSkalaIndustri.J Pembangunan Manusia. 43: 264-274.
12 Opaku, A., L.G. Tabil., B. Crear., and M.D. Shaw. 2006. Thermal Conductivity and Thermal Diffusivity of Timothy Hay. Can BiosysEngin. 48: 31-37.
13 Silalahi, F.R. dan A. Tambunan. 2005. PengukuranDifusivitasTermaldanSifatDielektrikPadaFrekuensi Radio dariAndaliman. BulAgriEng Bearing. 1 2: 55-61.
14 Soekarto. 1990. Dasar-Dasar Pengawasan dan Standarisasi Mutu Barang. Pusat Antar Universitas Pangan dan Gizi Institut Pertanian Bogor. Bogor.
15 Sun. 2006. Thermal Food Processing; New Technologies and Quality Issues edited. CRC Taylor and Francis Group. New York.
16 Wang, P.A., B.Vang., A.M. Pedersen., I. Martinez., R.L. Olsen. 2011. Post-Mortem Degradation of Myosin Heavy Chain in Intact Fish Muscle : Effects of pH and Enzyme Inhibitors.J.FoodChemis. 1243; 1090-1095.
Proceeding of 2013 International Seminar on Climate Change and Food Security ISCCFS 2013
Palembang, South Sumatra -Indonesia, 24-25 October,2013
141
Effect of Foaming Agents On Pandan Leaf Powder Characteristics Processed by Foam Mat Drying Method
Prima Septika Dewi
1+
, Agus Wijaya
1
and Gatot Priyanto
1
1
Department of Agricultural Technology, Faculty of Agriculture, University of Sriwijaya.
Abstract.
The objective of this study was to determine the effects of foaming agents addition using foam mat drying method on pandan leaf powder characteristic. Two factors were investigate, namely kinds od
foaming agens egg white albumin and carboxy methylcellulose and their concentration 3 and 7 ww and 0.25 and 0.75 ww for albumin and carboxy methylcellulose, respectively. Three paramaters were
observed in this research, including moisture content, wettability and dispersibility. The result showed that concentration of foaming agents showed significant effects on moisture content, wettability and dispersibility
of pandan leaf powder. In other words, the increase in foaming agent concentration resulted in powder with lower moisture content and wettability, and higher dispersibility.
Keywords:
Pandan leaf powder, foam mat drying, foaming agents.
1. Background
