Reduksi kadar aflatoksin B1 (AFB1) pada pengolahan kacang garing melalui optimasi perendaman, pemanasan, dan penekanan

ANSORI, Muhammad, Prof.Dr.Ir. Sri Raharjo, MSc

2004 | Tesis | S2 Ilmu dan Teknologi Pangan

Penelitian ini dimaksudkan untuk mempelajari kemampuan reduksi kadar AFB1 ngolahan kacang garing berlemak rendah, dan pengolahan modifikasi dengan dari pe larutan EOW (Electrolyzed Oxidizing Water). Penelitian dilakukan dengan menjalankan modifikasi pengolahan kacang garing berlemak rendah, yang terdiri atas rangkaian tahap : perendaman kacang tanah kupas kulit pada larutan kapur, pengeringan kacang tanah, separasi minyak dengan penekanan hidraulik, perendaman cake kacang dengan larutan NaCl (2%) dan larutan EOW, dan pematangan cake kacang dengan pengovenan. Kadar AFB1 yang tereduksi selama pengolahan diukur pada awal dan pasca tahap-tahap pengolahan, dengan uji ELISA (Enzyme-linked immunosorbent assay). Hasil penelitian menunjukkan bahwa pengolahan kacang garing berlemak rendah (dengan larutan NaCl 2 %) mampu mereduksi kadar AFB1 secara akumulatif sebesar 57%. Modifikasi dan optimasi pengolahan kacang garing berlemak rendah dengan larutan EOW mampu memperbaiki kemampuan reduksi AFB1 akumulatif dari pengolahan tersebut menjadi 94%. Kondisi optimal tersebut dicapai pada nilai pH larutan EOW 3,28 (1067,8 mV), suhu perendaman 36,4 0C, dan tekanan 0,68 atm. Berdasarkan analisa Infra-Red spectroscopy dan analisa kandungan klorin bebas, diyakini senyawa HOCl dalam larutan NaCl dan larutan EOW adalah yang mendegradasi AFB1 pada tahap rekonstitusi bentuk cake kacang. Berdasarkan uji sensoris dan uji warna, modifikasi pengolahan kacang garing berlemak rendah dengan larutan EOW tidak berpengaruh nyata terhadap penurunan mutu dari produk kacang garing.

This research was aimed to learn reducing ability of the rate of AFB1 from low fat peanut processing, and that processing of modification with the EOW (Electrolyzed roasted Oxidizing Water) solution. Research conducted by running low fat roasted peanut processing modification, which consisted of phase sequence : peanut soaking in the CaCO3 solution, peanut drying, oil peanut separation with the hydraulics emphasis, form reconstitution of peanut cake with soaking the peanut in NaCl (2%) solution or EOW solution, and peanut cake roasting. Reducing AFB1 rate during processing, measured in the early and after of processing phase with the ELISA (Enzyme-Linked Immunosorbent assay). The result showed that the low fat roasted peanut processing (with NaCl 2% solution) reduced the rate of AFB1 accumulatively about 57%. Modification and optimization of low fat roasted peanut processing with the EOW solution improved the accumulative reducing ability of AFB1 from that processing become 94%. The optimal condition reached at value of pH of EOW solution about 3.28 (1067.8 mV), temperature at 36.4 0C, and pressure at 0.68 atm. Pursuant of Infra-Red spectroscopy analysis and of free chlorine analysis, believed that HOCl compound in NaCl and EOW solution was degraded AFB1 on the peanut cake form reconstitution phase. Pursuant of sensory test and colour test, modification of low fat roasted peanut processing with the EOW solution do not have an effect on the quality degradation of roasted peanut product.

Kata Kunci : Pengolahan Pangan,Kacang Garing,Reduksi Kadar AFB1, Aflatoxin B1 (AFB1), Reducing the AFB1, Roasted Peanut Processing, EOW (Electrolyzed Oxidizing Water)