Perubahan kandungan Vanilin selama proses pengolahan dan kinetika kemunduran mutu buah panili kering (Vanilla planifolia, Andrews)

ANGGORO, Prabha, Dr.Ir. Supriyadi, M.Sc

2008 | Tesis | S2 Ilmu dan Teknologi Pangan

Buah panili merupakan tanaman tropis bernilai ekonomis tinggi dan setelah mengalami proses pengolahan mengandung senyawa vanilin. Senyawa vanilin termasuk kelompok flovour aldehid yang mempunyai peranan penting dalam pemberian karakteristik rasa dan aroma pada makanan. Salah satu mutu buah panili kering ditentukan oleh kadar vanilin. Tujuan dari penelitian ini adalah mengevaluasi perubahan kandungan vanilin selama proses pengolahan dan kinetika kemunduran mutu buah panili kering. Pada penelitian ini dilakukan evaluasi dengan menentukan kadar air dan kadar vanilin pada tiap tahapan proses pengolahan. Penentuan kadar air dengan cara destilasi toluena dan analisa kadar vanilin mengunakan spechtometer. Kinetika kemunduran mutu buah panili kering ditentukan dengan menyimpan buah panili kering dengan suhu 20, 30, 40, 50 dan 60 oC. Kemudian setiap tujuh hari sekali ditentukan kadar vanilinnya. Kinetika penurunan kadar vanilin ditentukan dengan menggunakan pendekatan persamaan Arrhenius. Hasil penelitian menunjukkan bahwa buah panili selama proses pengolahan terjadi perubahan aktivitas air dan kadar vanilin, untuk buah panili kering umur 8-9 bulan kadar vanilin 1,75 % dengan aktivitas air 0,68 dan pada buah panili kering umur 7-8 bulan kadar vanilin 1,56 % dengan aktivitas air 0,70. Persamaan kinetika penurunan kadar vanilin buah panili kering umur 7 - 8 bulan selama penyimpanan adalah Y = -1417,1 X + 0,6542 dengan Ea = 2,8 Kal / mol K dan A = 1,924. Dan untuk buah panili kering berumur 8 - 9 bulan adalah Y = -2119,9 X + 3,0999 dengan Ea = 4,21 Kal / mol K dan nilai A = 22,2.

Vanilla is a tropical plant which has high economic value and after processing, it has compound named as vanillin. Compound of vanillin is a group of flovour aldehid which has important role in giving characteristic for flavour and aroma in food. One of dried vanillin quality is determined by its content. The objection of this research were to evaluate change of vanillin content during processing and kinetics process of quality reducing of dried vanilla pod. The evaluation were conducted by determining the content of water and vanillin on every step of its processing. Determination of the content of water was conducted with toluena distillation and the analysis of vanillin content was conducted by spectrometry method. The kinetics of quality reducing of dried vanilla was determined by storing dried vanilla pod at temperature of 20, 30, 40, 50 and 600 C. Every seven days, the vanillin content was determined. The kinetics of quality reducing of vanillin content was determined by using Arrhenius equation. The result showed that there was a change in water and vanillin content during processing, regardly, for 8-9 month dried vanilla pod showed 1,75% of vanillin content and 0,68 water activity, and for 7-8 month dried vanilla pod showed 1,56% vanillin content and 0,70 of water activity. The kinetics equation of reducing vanillin content of 7-8 month dried vanilla during storage was Y = 1417,1 X + 0,6542 with Ea = 2,8 Kal/mol K and A = 1,924. And for 8-9 month dried vanilla pod was Y = - 2119,9 X + 3,0999 with Ea = 4,21 Kal/mol K and A = 22,2.

Kata Kunci : Buah Panili,Proses Pengolahan,Kadar Vanilin,Kinetika Penurunan, vanilla, vanillin content, processing, kinetics of quality reducing