PENGARUH PENGEMASAN VAKUM TERHADAP SIFAT FISIK DAN KIMIA GROWOL SELAMA PENYIMPANAN PADA SUHU RUANG

PURBO CARITO, Dr. Ir. Supriyadi, M.Sc.; Dr. Ir. Tyas Utami, M.Sc.

2016 | Skripsi | S1 TEKNOLOGI PANGAN DAN HASIL PERTANIAN

Growol merupakan makanan tradisional khas Kulon Progo. Growol biasanya hanya bertahan selama tiga hingga empat hari dan kerusakan growol ditandai oleh tumbuhnya jamur. Pengemasan plastik vakum selama ini telah banyak dimanfaatkan untuk memperpanjang umur simpan bahan pangan dan mencegah pertumbuhan mikroba aerobik, termasuk jamur. Tujuan dari penelitian ini adalah mengetahui pengaruh pengemasan vakum terhadap sifat fisik dan kimia growol selama penyimpanan pada suhu ruang. Growol yang digunakan dalam penelitian ini diperoleh dari produsen growol di Dusun Tapen, Desa Hargomulyo, Kecamatan Kokap, Kabupaten Kulon Progo. Growol ukuran 9x6x3cm dalam kemasan plastik polipropilen dengan tebal 1ml dan ukuran 18x30cm dikemas vakum dengan variasi lama proses vakum (0, 5, 10, 20, dan 30 detik) dan disimpan selama 9 hari. Warna, kekerasan, kohesivitas, adhesivitas, aktivitas air, kadar air, nilai pH, total asam, gula reduksi, serta total yeast dan jamur diamati selama penyimpanan. Hasil menunjukkan bahwa lama proses vakum dan lama penyimpanan mengakibatkan derajat warna merah, biru, kecerahan, dan kohesivitas growol turun; kekerasan meningkat; sedangkan nilai aktivitas air relatif tetap. Adhesivitas growol pada penyimpanan 9 hari dengan lama waktu proses vakum 20 dan 30 detik berbeda secara nyata serta munculnya lendir pada permukaan growol diduga akibat aktivitas yeast. Nilai pH growol cenderung turun selama penyimpanan, sementara nilai total asam meningkat disertai kenaikan kadar gula reduksi. Pertumbuhan jamur dapat dihambat dengan pengemasan vakum. Secara umum, pengemasan secara vakum selama 10 detik dapat mempertahankan sifat growol selama 2 hari penyimpanan.

Growol is a kind of Kulon Progo�s traditional food. Growol is easy to deteriorate caused by moulds spreading. Growol is best consumed before 3 to 4 days. Vacuum packaging is already known to extend the shelf life of some foods by inhibition of aerobic microorganisms, include moulds. The aimed of this research was to study the effects of vacuum packaging on physical and chemical properties of growol during storage at ambient temperature. Growol was taken from the traditional producer at Dusun Tapen, Desa Hargomulyo, Kecamatan Kokap, Kabupaten Kulon Progo. Growol size 9x6x3cm in polypropylene with 1ml thick and size 18x30cm were vacuum packed on different vacuum degree (0, 5, 10, 20, and 30 seconds) and stored for 9 days. The colors, hardness, cohesiveness, adhesiveness, water activity, moisture contents, acidity, total acidity, reductive sugar, and total yeast and moulds was observed during storage. Results showed that vacuum packaging and storage affected physical and chemical properties of growol. The degree of redness, blueness, lightness, and cohesiveness of growol was decreased; hardness was increased; but water activity had no significantly different. Adhesiveness of growol were significantly different when stored in 9 days with vacuum processes for 20 and 30 seconds and there were slime on the surface of growol produced by yeast. Acidity, total acidity, and reductive sugar of growol was increased. Moulds were inhibited by vacuum packed and the availability were decreased by the increasing of vacuum duration. Properties of growol had no significantly different during two days storage on 10 seconds vacuuming process.

Kata Kunci : Growol, pengemasan vakum, penyimpanan, suhu ruang, sifat fisik dan kimia growol/ Growol, vacuum packaging, storage, ambient temperature, physical and chemical properties.