Study on Storage Method of Instant Ledok.
STUDY ON STORAGE METHOD OF INSTANT LEDOK
I KETUT SUTER1, I MADE ANOM SUTRISNA WIJAYA 2 dan NI MADE YUSA 1
Traditional Cousine Research Center, Udayana University, Jl.PB.Sudirman, Denpasar,
Bali.
1
1,2
Faculty of Agriculture Technology Udayana University, Bukit Jimbaran, Badung, Bali.
Phone/Fax. (0361) 701801
Correspondence Author : E-mail: suter_ketut@yahoo.co.id
ABSTRACT
Ledok is a traditional food from Nusa Penida, Bali, in form of non-rice porridge.
The main ingredients of ledok were corn and cassava, and other ingredients were peanut,
red bean and spinach. These ingredients are locally available. Instant ledok is a product
developed from ledok traditional. The study was conducted in order to find out the
storage method of instant ledok. Experiments was conducted by Random Block Design,
with six storage methods and replicated three times. The storage methods were:
(1)Package by polyprophylene, ingredients and spices were mixed. (2)Package by
polyphropylene, ingredients and spices were not mixed. (3) Package by polyethylene,
ingredients and spices were mixed (4) Package by polyethylene, ingredients and spices
were not mixed. (5) Package by aluminium foil, ingredients and spices were mixed (6)
Package by aluminium foil, ingredients and spices were not mixed. Instant ledok were
storage four months in room temperature. The characteristics of instant ledok observed
were sensory characteristic and its nutrient contents. The result of the study showed that
after four months storage, the best storage method was package by polyethylene and all
of ingredients of instant ledok were mixed together.
Key words : Instant ledok, polyprophylene, polyethylene and aluminium foil
INTRODUCTION
Ledok is one of traditional food from Nusa Penida, Klungkung regency which
uses corn and cassava as main ingredient without using rice. Others ingredient such as
long bean, read bean and kemangi are used as additional ingredient. Instant ledok is
product developed from ledok traditional. Study to improve the nutritive value instant
ledok added with white tuna (tenggiri) has reported by Sugitha, et al. (2007) and added
with seaweed and mackerel has reported by Suter, et al. (2011).
Packaging is intended to preserve food against spoilage and contamination and
extend its shelf life (Vaclavik, 1998 and Morris, et al., 2004,). Three kinds of packaging
materials include polyprophylene (PP), polyethylene (PE) and aluminium foil (AF)
common used in food (Syarief, et al., 1989), but if its used to packed instant ledok, the
effect of its packaging materials to instant ledok during storage did not known yet. The
aim of this study is to find out the kind of packaging materials and storage method of
instant ledok.
1
MATERIALS AND METHODS
Materials
The ledok materials consisted of white corn, yellow cassava, red bean, peanuts,
spinach, kemangi, salam leaf, onion, chilli, salt, lime, and mackerel. The materials for
analysis consisted of H 2 SO 4 , NaOH, tablet Kjeldhal, boric acid, HCL, alcohol, petroleum
benzene, methyl red, and methyl blue, PP, PE and AF.
Design Experiment and Formulation
Experiments was conducted by randomized block design, with six storage
methods as a treatment and replicated three times. The storage methods were: (1)Package
by polyprophylene, ingredients and spices were mixed (PP1). (2)Package by
polyphropylene, ingredients and spices were not mixed (PP2). (3) Package by
polyethylene, ingredients and spices were mixed (PE1) (4) Package by polyethylene,
ingredients and spices were not mixed (PE2). (5) Package by aluminium foil, ingredients
and spices were mixed (AF1), (6) Package by aluminium foil, ingredients and spices
were not mixed (AF2). Instant ledok were storage four months in room temperature
The formulation of raw materials was white corn (110 g), cassava (55 g), red bean
(55 g), peanuts (55 g), spinach (9,0 g), kemangi (3,0 g), salam leaf (5,0 g), lengkuas (5,0
g ), water (4 x total weight of raw materials), salt (1 g), spices (15 g), and mackerel (30 g)
(Suter, et al., 2011)
Experimental Steps
a. Preparation and Storage of instant ledok
The preparation of instant ledok included: 1) yellow cassava was firstly pealed,
then washed and chopped into size of 0,5 x 0,5 x 0.2 cm. Then the chopped cassava was
steamed at 100 oC for 35 minutes and finally after cooling the steamed cassava was dried
at 70oC in oven dryer; 2) Peanuts and red beans was boiled at 100oC, and then dried at
70oC in oven dryer. The ratio of peanuts or red bean and water used in boiling was 1:3; 3)
White corn was boiled at 100oC, for 37 minutes and then dried at 70oC in oven dryer. The
ratio of white corn and water used in boiling was 1:3; 4) Spinach, kemangi and salam leaf
blanched at 85oC for 5 minutes, and then continued by drying at 70oC in oven dryer until
dried; 5) Lengkuas was minced and then dried in oven drier at 70oC until dried. Mackerel
was steamed at 100 oC, and then dried in oven drier at 70oC until dried. Preparation for
spices involved the activities as follows: firstly the raw materials of spices such as onion,
red chili, salt, and lime were weighed as formulation, and then blended using mixer. The
blended spices were dried into the oven drier at 70oC until dried. Finnaly, all of materials
weight as formulation, mix together and than package as treatments. The instant ledok
storage in room temperature for four months.
b. Analysis
The analysis performed into the instant ledok included: 1) Sensory analysis (color, aroma,
taste, texture, and overall preference) using Hedonik Test (Larmond, 1977) and 2)
Analysis of nutrition fact (carbohydrate, protein, fat, ash, and water content) using the
Proxymate analysis methods ( Apriyantono, et al., 1989). Crude fiber using hydrolysis
method (Slamet Sudarmadji, et al., 1984), Iodine using spectrophotometer methods and
vitamin C using iodine titration method (Jacobs, 1962)
2
RESULTS AND DISCUSSION
1. Fresh Instan Ledok
The nutrition fact of ready to serve instant ledok before storage (fresh) was water
79,60 %, ash 0,74 %, protein, 3,17 %, fat 3,85 %, carbohydrate 12,64 %, crude fiber
3,43 %, vitamin C 21,15 mg/100 g, and Iodine 0,26 mg/kg. The results of sensory test
was : color 4,93 (neither like nor dislike), aroma 4,53 (neither like nor dislike), taste 5,40
(like slightly), texture 5,47 (like slightly) and overall preference 5,13 (like slightly).
Instant ledok ready to eat and instan ledok during storage (Fig. 1)
2. Instan Ledok After Four Months Storage
a. Nutrition fact of instant ledok.
The nutrition fact of ready to serve instant ledok was tabulated at Table 1. It can
be seen from Table 1 that the kind of packaging materials and storage method of instant
ledok were not significantly affecting the water, ash, protein, fat, carbohydrate, crude
fiber and iodine content, however, significantly affecting the vitamin C content. Instant
ledok PP2 had the highest vitamin C (32,00 mg/100 g), however, instant ledok PP1 had
the lowest vitamin C (19,59 mg/100g).This might be caused by the deteroration of
vitamin C in spices.
Table 1. Nutrition fact of instan ledok after four months storage
Treatm
ent
PP1
PP2
PE1
PE2
AF1
AF2
Water
(%)
Ash
(%)
75,85 a
74,91 a
76,94 a
75,55 a
74,96 a
75,05 a
0,84 a
0,91 a
0,90 a
0,81 a
0,85 a
0,87 a
Protein
(%)
4,26 a
4,80 a
3,25 a
4,17 a
3,00 a
3,69 a
Fat
(%)
3,34 a
3,18 a
2,95 a
3,18 a
3,15 a
3,42 a
Carbohydr
ate
(%)
15,73a
16,21 a
15,96 a
16,29 a
18,05 a
16,99 a
Crude
fiber
(%)
6,61 a
5,72 a
6,49 a
7,03 a
6,73 a
4,84 a
Vitamin
C
(mg/100
g)
19,59 c
32,00 a
31,60 a
29,91 ab
28,17 ab
26,51 b
b. Sensory characteristics of instant ledok
The sensory characteristics of ready to serve instant ledok was tabulated at Table
2. It can be seen from the Table 2 that the kind of packaging materials and storage
method of instant ledok were not significantly affecting the preference on color, aroma,
taste, texture, and overall preference. That is mean all of the instant ledok acceptable
with score range 4,2 – 4,4 (neither like nor dislike).
Table 2. Sensory characteristics of instant ledok after four months storage
Treatments
PP1
PP2
Color
4,73a
4,60a
Aroma
4,07 a
4,07 a
Texture
4,27a
4,27a
Taste
3,93 a
4,07 a
Over all
preference
4,33a
4,20a
3
Iodine
mg/kg
0,29 a
0,26a
0,29a
0,33a
0,28a
0,25a
PE1
PE2
AF1
AF2
4,67a
4,67a
4,60a
4,93a
4,13 a
4,00 a
4,20 a
3,67 a
4,47a
4,53a
4,27a
4,53a
4,07 a
4,33 a
4,00 a
3,80 a
4,27a
4,40a
4,20a
4,40a
*) Score 1 = dislike very much; 2 = dislike moderately; 3 = dislike slightly; 4 = neither
like nor dislike; 5 = like slightly; 6 = like moderately and 7 = like very much.
Figure 1. Instant ledok ready to eat and instan ledok during storage
CONCLUSION
The results of the study showed that after four months storage the best storage
method is package by polyethylene, ingredients and spices were mixed (PE1) and instant
ledok promise to consume.
REFERENCES
Apriyantono, A., Fardiaz, D., Puspitasari,N.L., Sadarnawati daN Budiyanto,S. 1989.
Petunjuk Laboratorium Analisis Pangan. Departemen Pendidikan dan
Kebudayaan Direktorat Jendral Pendidikan Tinggi, Pusat Antar Universitas
Pangan dan Gizi Institut Pertanian Bogor, Bogor.
Jacobs, M. 1962. The Chemicals Analysis of Foods and Food Products. 3rd Edition. D.
Van Nostrand Company, Inc. New York.
Larmond, E. 1977. Laboratory Methods for Sensory Evaluation of Food. Research
Branch, Canada Departement of Agriculture.
Morris, A., A. Barnett and Burrows, O.J. 2004. Food Spoilage, Packaging and
Storagehttp://www.paho.org/English/CFNI/cfni-caj37No304-art-4.pdf., Juli 2009
4
Syarief, R., Sassya Santausa dan St. Isyana Budiwati. ? . Teknologi Pengemasan Pangan.
Laboratorium Rekayasa Pangan, PAU Pangan dan Gizi Institut Pertanian Bogor,
Bogor.
Slamet Sudarmadji, Bambang Haryono dan Suhardi. 1984. Prosedur Analisa Untuk
Bahan Makanan dan Pertanian. Liberty, Yogyakarta.
Sugitha, I M., Suter, I K. dan Kencana Putra, I N. 2007. Diversifikasi Pangan Berbasis
Ubi jalar, Jagung Dan Sagu Untuk Peningkatan Pendapatan Dan Pemberdayaan
Gender di Bali. Pusat Kajian Makanan Tradisional Universitas Udayana,
Jimbaran –Bali.
Suter, I K., Anom Sutrisna W, I M., dan Yusa, Ni M. 2011. Formulasi Ledok Instan
Yang Ditambahkan Ikan Tongkol dan Rumput Laut. J. Teknol. dan Industri
pangan 22 (2) : 190 - 198
Vaclavik, V.A. 1998. Essentials of Food Science. A Chapman & Hall Food Science
Book, Marryland.
5
I KETUT SUTER1, I MADE ANOM SUTRISNA WIJAYA 2 dan NI MADE YUSA 1
Traditional Cousine Research Center, Udayana University, Jl.PB.Sudirman, Denpasar,
Bali.
1
1,2
Faculty of Agriculture Technology Udayana University, Bukit Jimbaran, Badung, Bali.
Phone/Fax. (0361) 701801
Correspondence Author : E-mail: suter_ketut@yahoo.co.id
ABSTRACT
Ledok is a traditional food from Nusa Penida, Bali, in form of non-rice porridge.
The main ingredients of ledok were corn and cassava, and other ingredients were peanut,
red bean and spinach. These ingredients are locally available. Instant ledok is a product
developed from ledok traditional. The study was conducted in order to find out the
storage method of instant ledok. Experiments was conducted by Random Block Design,
with six storage methods and replicated three times. The storage methods were:
(1)Package by polyprophylene, ingredients and spices were mixed. (2)Package by
polyphropylene, ingredients and spices were not mixed. (3) Package by polyethylene,
ingredients and spices were mixed (4) Package by polyethylene, ingredients and spices
were not mixed. (5) Package by aluminium foil, ingredients and spices were mixed (6)
Package by aluminium foil, ingredients and spices were not mixed. Instant ledok were
storage four months in room temperature. The characteristics of instant ledok observed
were sensory characteristic and its nutrient contents. The result of the study showed that
after four months storage, the best storage method was package by polyethylene and all
of ingredients of instant ledok were mixed together.
Key words : Instant ledok, polyprophylene, polyethylene and aluminium foil
INTRODUCTION
Ledok is one of traditional food from Nusa Penida, Klungkung regency which
uses corn and cassava as main ingredient without using rice. Others ingredient such as
long bean, read bean and kemangi are used as additional ingredient. Instant ledok is
product developed from ledok traditional. Study to improve the nutritive value instant
ledok added with white tuna (tenggiri) has reported by Sugitha, et al. (2007) and added
with seaweed and mackerel has reported by Suter, et al. (2011).
Packaging is intended to preserve food against spoilage and contamination and
extend its shelf life (Vaclavik, 1998 and Morris, et al., 2004,). Three kinds of packaging
materials include polyprophylene (PP), polyethylene (PE) and aluminium foil (AF)
common used in food (Syarief, et al., 1989), but if its used to packed instant ledok, the
effect of its packaging materials to instant ledok during storage did not known yet. The
aim of this study is to find out the kind of packaging materials and storage method of
instant ledok.
1
MATERIALS AND METHODS
Materials
The ledok materials consisted of white corn, yellow cassava, red bean, peanuts,
spinach, kemangi, salam leaf, onion, chilli, salt, lime, and mackerel. The materials for
analysis consisted of H 2 SO 4 , NaOH, tablet Kjeldhal, boric acid, HCL, alcohol, petroleum
benzene, methyl red, and methyl blue, PP, PE and AF.
Design Experiment and Formulation
Experiments was conducted by randomized block design, with six storage
methods as a treatment and replicated three times. The storage methods were: (1)Package
by polyprophylene, ingredients and spices were mixed (PP1). (2)Package by
polyphropylene, ingredients and spices were not mixed (PP2). (3) Package by
polyethylene, ingredients and spices were mixed (PE1) (4) Package by polyethylene,
ingredients and spices were not mixed (PE2). (5) Package by aluminium foil, ingredients
and spices were mixed (AF1), (6) Package by aluminium foil, ingredients and spices
were not mixed (AF2). Instant ledok were storage four months in room temperature
The formulation of raw materials was white corn (110 g), cassava (55 g), red bean
(55 g), peanuts (55 g), spinach (9,0 g), kemangi (3,0 g), salam leaf (5,0 g), lengkuas (5,0
g ), water (4 x total weight of raw materials), salt (1 g), spices (15 g), and mackerel (30 g)
(Suter, et al., 2011)
Experimental Steps
a. Preparation and Storage of instant ledok
The preparation of instant ledok included: 1) yellow cassava was firstly pealed,
then washed and chopped into size of 0,5 x 0,5 x 0.2 cm. Then the chopped cassava was
steamed at 100 oC for 35 minutes and finally after cooling the steamed cassava was dried
at 70oC in oven dryer; 2) Peanuts and red beans was boiled at 100oC, and then dried at
70oC in oven dryer. The ratio of peanuts or red bean and water used in boiling was 1:3; 3)
White corn was boiled at 100oC, for 37 minutes and then dried at 70oC in oven dryer. The
ratio of white corn and water used in boiling was 1:3; 4) Spinach, kemangi and salam leaf
blanched at 85oC for 5 minutes, and then continued by drying at 70oC in oven dryer until
dried; 5) Lengkuas was minced and then dried in oven drier at 70oC until dried. Mackerel
was steamed at 100 oC, and then dried in oven drier at 70oC until dried. Preparation for
spices involved the activities as follows: firstly the raw materials of spices such as onion,
red chili, salt, and lime were weighed as formulation, and then blended using mixer. The
blended spices were dried into the oven drier at 70oC until dried. Finnaly, all of materials
weight as formulation, mix together and than package as treatments. The instant ledok
storage in room temperature for four months.
b. Analysis
The analysis performed into the instant ledok included: 1) Sensory analysis (color, aroma,
taste, texture, and overall preference) using Hedonik Test (Larmond, 1977) and 2)
Analysis of nutrition fact (carbohydrate, protein, fat, ash, and water content) using the
Proxymate analysis methods ( Apriyantono, et al., 1989). Crude fiber using hydrolysis
method (Slamet Sudarmadji, et al., 1984), Iodine using spectrophotometer methods and
vitamin C using iodine titration method (Jacobs, 1962)
2
RESULTS AND DISCUSSION
1. Fresh Instan Ledok
The nutrition fact of ready to serve instant ledok before storage (fresh) was water
79,60 %, ash 0,74 %, protein, 3,17 %, fat 3,85 %, carbohydrate 12,64 %, crude fiber
3,43 %, vitamin C 21,15 mg/100 g, and Iodine 0,26 mg/kg. The results of sensory test
was : color 4,93 (neither like nor dislike), aroma 4,53 (neither like nor dislike), taste 5,40
(like slightly), texture 5,47 (like slightly) and overall preference 5,13 (like slightly).
Instant ledok ready to eat and instan ledok during storage (Fig. 1)
2. Instan Ledok After Four Months Storage
a. Nutrition fact of instant ledok.
The nutrition fact of ready to serve instant ledok was tabulated at Table 1. It can
be seen from Table 1 that the kind of packaging materials and storage method of instant
ledok were not significantly affecting the water, ash, protein, fat, carbohydrate, crude
fiber and iodine content, however, significantly affecting the vitamin C content. Instant
ledok PP2 had the highest vitamin C (32,00 mg/100 g), however, instant ledok PP1 had
the lowest vitamin C (19,59 mg/100g).This might be caused by the deteroration of
vitamin C in spices.
Table 1. Nutrition fact of instan ledok after four months storage
Treatm
ent
PP1
PP2
PE1
PE2
AF1
AF2
Water
(%)
Ash
(%)
75,85 a
74,91 a
76,94 a
75,55 a
74,96 a
75,05 a
0,84 a
0,91 a
0,90 a
0,81 a
0,85 a
0,87 a
Protein
(%)
4,26 a
4,80 a
3,25 a
4,17 a
3,00 a
3,69 a
Fat
(%)
3,34 a
3,18 a
2,95 a
3,18 a
3,15 a
3,42 a
Carbohydr
ate
(%)
15,73a
16,21 a
15,96 a
16,29 a
18,05 a
16,99 a
Crude
fiber
(%)
6,61 a
5,72 a
6,49 a
7,03 a
6,73 a
4,84 a
Vitamin
C
(mg/100
g)
19,59 c
32,00 a
31,60 a
29,91 ab
28,17 ab
26,51 b
b. Sensory characteristics of instant ledok
The sensory characteristics of ready to serve instant ledok was tabulated at Table
2. It can be seen from the Table 2 that the kind of packaging materials and storage
method of instant ledok were not significantly affecting the preference on color, aroma,
taste, texture, and overall preference. That is mean all of the instant ledok acceptable
with score range 4,2 – 4,4 (neither like nor dislike).
Table 2. Sensory characteristics of instant ledok after four months storage
Treatments
PP1
PP2
Color
4,73a
4,60a
Aroma
4,07 a
4,07 a
Texture
4,27a
4,27a
Taste
3,93 a
4,07 a
Over all
preference
4,33a
4,20a
3
Iodine
mg/kg
0,29 a
0,26a
0,29a
0,33a
0,28a
0,25a
PE1
PE2
AF1
AF2
4,67a
4,67a
4,60a
4,93a
4,13 a
4,00 a
4,20 a
3,67 a
4,47a
4,53a
4,27a
4,53a
4,07 a
4,33 a
4,00 a
3,80 a
4,27a
4,40a
4,20a
4,40a
*) Score 1 = dislike very much; 2 = dislike moderately; 3 = dislike slightly; 4 = neither
like nor dislike; 5 = like slightly; 6 = like moderately and 7 = like very much.
Figure 1. Instant ledok ready to eat and instan ledok during storage
CONCLUSION
The results of the study showed that after four months storage the best storage
method is package by polyethylene, ingredients and spices were mixed (PE1) and instant
ledok promise to consume.
REFERENCES
Apriyantono, A., Fardiaz, D., Puspitasari,N.L., Sadarnawati daN Budiyanto,S. 1989.
Petunjuk Laboratorium Analisis Pangan. Departemen Pendidikan dan
Kebudayaan Direktorat Jendral Pendidikan Tinggi, Pusat Antar Universitas
Pangan dan Gizi Institut Pertanian Bogor, Bogor.
Jacobs, M. 1962. The Chemicals Analysis of Foods and Food Products. 3rd Edition. D.
Van Nostrand Company, Inc. New York.
Larmond, E. 1977. Laboratory Methods for Sensory Evaluation of Food. Research
Branch, Canada Departement of Agriculture.
Morris, A., A. Barnett and Burrows, O.J. 2004. Food Spoilage, Packaging and
Storagehttp://www.paho.org/English/CFNI/cfni-caj37No304-art-4.pdf., Juli 2009
4
Syarief, R., Sassya Santausa dan St. Isyana Budiwati. ? . Teknologi Pengemasan Pangan.
Laboratorium Rekayasa Pangan, PAU Pangan dan Gizi Institut Pertanian Bogor,
Bogor.
Slamet Sudarmadji, Bambang Haryono dan Suhardi. 1984. Prosedur Analisa Untuk
Bahan Makanan dan Pertanian. Liberty, Yogyakarta.
Sugitha, I M., Suter, I K. dan Kencana Putra, I N. 2007. Diversifikasi Pangan Berbasis
Ubi jalar, Jagung Dan Sagu Untuk Peningkatan Pendapatan Dan Pemberdayaan
Gender di Bali. Pusat Kajian Makanan Tradisional Universitas Udayana,
Jimbaran –Bali.
Suter, I K., Anom Sutrisna W, I M., dan Yusa, Ni M. 2011. Formulasi Ledok Instan
Yang Ditambahkan Ikan Tongkol dan Rumput Laut. J. Teknol. dan Industri
pangan 22 (2) : 190 - 198
Vaclavik, V.A. 1998. Essentials of Food Science. A Chapman & Hall Food Science
Book, Marryland.
5