Physical, Chemical, and Sensory Characteristics of Frozen Salted Edamame During Storage at Room Temperature


Winda Amilia, Andi Eko Wiyono, Dhifa Ferzia, Andrew Setiawan Rusdianto, Ida Bagus Suryaningrat, Nidya Shara Mahardika, Bertung Suryadarma


Abstract


Edamame soybeans are a superior product in Jember Regency. Edamame has the advantage of protein, calcium and iron content. In general, edamame soybeans are a perishable food commodity that must be processed immediately. One of the processed edamame products is frozen salted edamame which is a practical ready-to-eat snack. Frozen salted edamame has attracted the interest of the people of Jember and people outside the city. This product is popular with people outside the city, so they often buy it to take home as a souvenir from Jember Regency. Uncontrolled environmental conditions during the trip with sudden temperature changes without cold storage cause the potential for physical damage or deterioration of quality in frozen salted edamame. Therefore, further observations are needed to determine changes in the quality of frozen salted edamame products during the trip without cold storage at room temperature storage. The purpose of this study was to determine the effect of room temperature storage time on physical quality, chemical quality, and organoleptic quality of frozen salted edamame products. The design of this study used a completely randomized design with a single factor, namely five treatments for different durations (0 hours, 12 hours, 24 hours, 36 hours, and 48 hours after removed from the freezer). The analyzes carried out in this study were the test of texture, color, pH, total dissolved solids, total acid, antioxidant activity, moisture content, and organoleptics. The results showed that the frozen salted edamame product decreased during storage time at room temperature. Based on the results of research, the duration of storage for frozen salted edamame products at room temperature has an effect on the value of color, pH, total dissolved solids, total acid, and water content, but does not affect the texture and antioxidant activity. The quality of the product also decreased in color, taste, aroma, and texture attributes.

Full Text:

PDF

References


AOAC. 1995. Official Methods of Analysis of Association of Official Analytical Chemist. AOAC International. Virginia USA.

Association of Official Analitical Chemist (AOAC). 2005. Official Methods of Analysis. Washington: Benjamin Franklin Station.

Ahmad, U., E. Darmawati dan N. R. Refilia. 2014. Kajian Metode Pelilinan Terhadap Umur Simpan Buah Manggis (Garcinia Mangostana) Semi-Cutting dalam Penyimpanan Dingin. Jurnal Ilmu Pertanian Indonesia. 19(2):104-110.

Ariyantini, M. D., Fauzi, M., & Jayus, J. 2018. Inaktivasi Enzim Protease Pada Puree Edamame (Glycine Max) Menggunakan Teknik Pulsed Electric Field (Pef). Jurnal Agroteknologi, 11(02), 164-171.

Asgar, A., & Rahayu, S. T. 2014. Pengaruh suhu penyimpanan dan waktu pengkondisian untuk mempertahankan kualitas kentang kultivar Margahayu. Berita Biologi, 13(3), 283-293.

Dwika, R. T., Ceningsih, T., & Sasongko, S. B. 2012. Pengaruh Suhu dan Laju Alir Udara Pengering Pada Pengeringan Karaginan Menggunakan Teknologi Spray Dryer. Jurnal Teknologi Kimia dan Industri. 1(1):298-304.

Buckle, K. A. Edwars R.A, Fleet G.H, dan Wooton M. 2009. Ilmu Pangan. Penerjemah; Purnomo, Hari dan Adiono. Jakarta: UI. Press. Terjemahan dari Food Science. 380 hal.

Clydesdale, F. M., dan F. J. Francis. 1976. Pigments dalam O. R. Fennema. Principles of Food Science. Marcel Dekker Inc, New York.

Calligaris. S, Falcone P and Anese M. 2002. Color Changes Of Tomato Purees During Storange At Freezing Temperature. J. Food Sci, 67(6) : 2432-2435.

Farikha, I. N., Anam, C., & Widowati, E. (2013). Pengaruh jenis dan konsentrasi bahan penstabil alami terhadap karakteristik fisikokimia sari buah naga merah (Hylocereus polyrhizus) selama penyimpanan. Jurnal Teknosains Pangan, 2(1).

Fardiaz, S., 1992. Mikrobiologi Pangan I. Gramedia Pustaka Utama,Jakarta

Fiskelova M, Silhar S, Marecek J, Francakova H. 2008. Extraction of Carrot (Daucus carota L.) Carotenes under Different Conditions. Journal Food Sciene 26(4): 268-274.

Grace, Y., A. Siagian, dan S. Etti. 2016. Daya Terima Bubur Bayi Instan dengan Penambahan Umbi Bit (beta vulgaris l) serta Kandungan Zat Gizi.

Herawati, H. 2008. Penentuan Umur Simpan Pada Produk Pangan.Prosiding Jurnal Litbang Pertanian. Hlm. 124-130.

Histifarina, D., D. Musaddad, dan E. Murtiningsih. 2004. Teknik Pengeringan dalam Oven untuk Irisan Wortel Kering Bermutu. Balai Penelitian Tanaman Sayuran. Jurnal Hortikultura 14(2):107-112.

Legowo. 2005. Pengaruh Blanching terhadap Sifat Sensoris dan Kadar Provitamin Tepung Labu Kuning. Skripsi. Fakultas Teknologi Pertanian Universitas Gadjah Mada Yogyakarta.

Lestari, C. dan I. Suhaidi. 2017. Pengaruh Konsentrasi Larutan Garam Dan Suhu Fermentasi Terhadap Mutu Kimchi Lobak. Ilmu Dan Teknologi Pangan. 5(1):34–41.

Martinez-Romero, D., Castillo, S., & Valero, D. 2003. Quality control in frozen vegetables. Handbook of vegetable preservation and processing, 283-290.

Muchtadi, T. R. 2018. Jenis dan Varietas Holtikultura. Repository. ut. ac. id.

Nguyen, N. dan Leblanc, G. (2001). Corporate Image and Corporate Reputation in Customers’ Retention Decision in Services. Jurnal retail dan jasa. 8(4): 227 – 236.

Pavlova, V., Stamatovska, V., Necinova, L., & Nakov, G. 2013. Storage impact on the quality of raspberry and peach jams. (November 2015), 1– 4.

Fitriani, S. 2008. Pengaruh Suhu dan Lama Pengeringan Terhadap Beberapa Mutu Manisan Belimbing Wuluh (Averrhoa bilimbi L.) Kering. Jurnal. Riau: Sagu. 7(1):32-37.

Safriani, N., Novita, M., Sulaiman, I., & Ratino, W. (2014). Pengemasan Manisan Kolang-Kaling Basah (Arenga pinnata L.) dengan Bahan Kemas Plastik dan Botol Kaca pada Penyimpanan Suhu Ruang. Rona Teknik Pertanian, 7(1), 31-44.

Sekretariat Kabinet Republik Indonesia. 2014. Kedelai Jember tembus Pasar Internasional melalui https://setkab.go.id/ [Diakses pada 15 Februari 2020].

Suryanto, E. dan Wehantouw, F. 2009. Aktivitas Penangkap Radikal Bebas dari Ekstrak Fenolik Daun Sukun (Artocarpus altilis F.). Chem. Prog, 2(1).

Sumarmono Juni. 2012. Pengukuran Keempukan daging dengan penetrometer. Laboratorium Teknologi Hasil Ternak, Fakultas Peternakan UNSOED Purwokerto.

Soekarto, S.T. B., Haryono dan Suhadi. 1997. Analisa Makanan dan Hasil Pertanian. Bhratara Karya Aksara. Jakarta.

SNI 01-3546. 2004. TSS Gravimetri. Standar Nasional Indonesia.Jakarta.

Widati, F. dan I. M. Hidayat. 2012. Kedelai Sayur ( Glycine Max L . Merill ). Bandung, Jawa Barat: Balai Penelitian Tanaman Sayuran.

Winarno, F. G. 2002. Fisiologi Lepas Panen Produk Hortikultura. Bogor: MBRIO Press.

Yam KL dan Papadakis SE. 2004. A simple digital imaging method for measuring and analyzing color of food surfaces. J. Food Eng. 61:137– 142.

Mendoza, F., P. Dejmek dan J. M. Aguilera. 2007. Color And Texture Analysis In Classification Of Commercial Potato Chips. J. Food ResearchInternational40(9): 1146– 1154.




DOI: https://doi.org/10.46676/ij-fanres.v2i1.20

Refbacks

  • There are currently no refbacks.


E-ISSN : 2722-4066

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.