Pengaruh Suhu Penyimpanan terhadap Kualitas Sosis Kering Jamur Tiram Putih (Pleurotus ostreatus)

Susi Heryani; Tita Aviana; Ning Ima Arie Wardayanie; Reno Fitri Hasrini

doi:10.32765/wartaihp.v37i2.4300

Pengaruh Suhu Penyimpanan terhadap Kualitas Sosis Kering Jamur Tiram Putih (Pleurotus ostreatus)

Susi Heryani, Tita Aviana, Ning Ima Arie Wardayanie, Reno Fitri Hasrini

Abstract

ABSTRAK: Jamur tiram putih mempunyai kandungan gizi yang tinggi serta memiliki protein dan serat menyerupai daging. Namun jamur tiram putih mempunyai kadar air tinggi sehingga mudah rusak. Pengolahan jamur tiram putih menjadi sosis kering dan pengamatan kondisi penyimpanan terhadap kualitas sosis kering belum ada yang melakukan. Tujuan penelitian ini mempelajari pengaruh beberapa kondisi penyimpanan terhadap kualitas sosis kering jamur tiram putih. Sosis kering jamur tiram putih disimpan pada inkubator suhu 25, 35, 45, dan 55 ^oC. Sampel sosis kering jamur tiram putih dianalisis kadar air, asam lemak bebas (ALB) dan a_w setiap 14 hari sekali selama 56 hari. Suhu penyimpanan selama 56 hari mempengaruhi kadar air dan a_w sosis kering jamur tiram putih. Semakin tinggi suhu penyimpanan dan semakin lama penyimpanan maka kadar air makin rendah dan a_w makin rendah. Sedangkan waktu penyimpanan mempengaruhi ALB dan a_w. Semakin lama waktu penyimpanan maka ALB semakin tinggi dan a_w semakin turun. ALB tidak dipengaruhi suhu penyimpanan dan kadar air tidak dipengaruhi waktu simpan. Semua kondisi penyimpanan masih memenuhi syarat mutu SNI produk pangan kering.

Kata kunci: asam lemak bebas, a_w,jamur tiram putih, kadar air, sosis kering

ABSTRACT: White oyster mushrooms have high nutritional content and similar with meat. However, white oyster mushrooms have high water content so they are easily decay. Processing of white oyster mushrooms into dry sausages and observation of storage conditions on the quality of dry sausages has not been done. The aim of this study was to study the effect of several storage conditions on the quality of dry white oyster mushroom sausage for 56 days. Dried sausages were stored in incubators at 25, 35, 45, and 55 ^oC for 56 days. Samples of dried sausage were analyzed for water content, free fatty acids (FFA) and a_w every 14 days for 56 days. Storage temperature for 56 days affects the moisture content and a_w white oyster mushroom dry sausage. The higher the storage temperature and the longer the storage, the lower the water content and the lower the a_w. Meanwhile, the storage time affects ALB and a_w. The longer the storage time, the higher the ALB and the lower the a_w. ALB is not affected by storage temperature and moisture content is not affected by storage time. All storage conditions still qualify the Indonesian National Standard quality requirements for dry food products.

Keywords: free fatty acid, a_w white oyster mushroom, water content, dried sausage

Keywords

Jamur tiram putih; sosis kering; penyimpanan

Full Text:

PDF

References

Ambari, D.P, Anwar, F, & Damayanthi, E. (2014). Formulasi sosis analog sumber protein berbasis tempe dan jamur tiram sebagai pangan fungsional kaya serat pangan. Jurnal Gizi dan Pangan, 9(1): 65-72.

[AOAC] Association of Official Analytical Chemist. (2015). Official Method of Analysis of Associa¬tion of Official Analytical Chemist. Ed ke-14. AOAC Inc., Airlington.

[AOCS] American Oil Chemist’s Society. (2016). Official Methods and Recommended Practices of the AOCS. Ed ke-5. Champaign. Illinois (US): AOCS.

Asiah, N., Cempaka, L., & David, W. (2018). Panduan Praktis Pendugaan Umur Simpan Produk Pangan. UB Press. Penerbitan Universitas Bakrie, Jakarta.

Astuti, S., Setyani, S., Suharyono, & Nurreza, M. (2019). Pendugaan umur simpan tepung jamur tiram putih (Pleurotus ostreatus) pada kemasan plastik polietilen dengan metode akselerasi. Jurnal Penelitian Pertanian Terapan, 19 (2):95-108.

[BSN] Badan Standardisasi Nasional. (1996a). SNI 01-4031-1996. Keripik kentang. Jakarta.

[BSN] Badan Standardisasi Nasional. (1996b). SNI 01-4306-1996. Keripik singkong. Jakarta.

[BSN] Badan Standardisasi Nasional. (1996c). SNI 01-4307-1996. Kerupuk beras. Jakarta.

De Silva, D.D., Rapior, S., Fons, F., Bahkali, A.H., & Hyde, K.D. (2013). Medicinal mushrooms in supportive cancer therapies: an approach to anti-cancer effects and putative mechanismsof action. Fungal Diversity, 55: 1-35.

Fatmawati. (2017). Pertumbuhan jamur tiram putih (Pleurotus ostreatus) pada berbagai komposisi media tanam serbuk gergaji kayu dan serbuk sabut kelapa (cocopeat). Fakultas Sains dan Teknologi. UIN Alauddin Makassar.

Herlina, Darmawan, I., & Rusdianto A.S. (2015). Penggunaan tepung glukomanan umbi gembili (Dioscorea esculenta L.) sebagai bahan tambahan makanan pada pengolahan sosis daging ayam. Jurnal Agroteknologi, 9(2), 134-144.

Irawati, A., Warnoto, & Kususiyah. (2015). Pengaruh Pemberian jamur tiram putih (Pleurotus ostreatus) terhadap pH, DMA, susut masak dan uji organoleptik sosis daging ayam broiler. Jurnal Sain Peternakan Indonesia, 10, 2, 125-135.

Jesenak, M., Majtan, J., Rennerova, Z., Kyselovic, J., Banovcin, P., & Hrubisko, M. (2013). Immunomodulatory effect of pleuran (β-glucan from Pleurotus ostreatus) in children with recurrent respiratory tract infections. International Immunopharmacology, 15(2), 395–399.

Kalač, P. (2012). A review of chemical composition and nutritional value of wild-growing and cultivated mushrooms. Journal of the Science of Food and Agriculture, 93(2), 209–218.

Khan, M.A. (2010) Nutritional composition and Hypocholesterolemic effect of mushroom: Pleurotus sajor-caju and Pleurotus florida. LAP Lambert Academic publishing Gmbh &co. KG: Saarbrucken, Germany 1-11.

Kim, J.T., Kim, M.J., Jhune, C.S., Shin, P.G., Oh, Y.L., Yoo, Y.B., et al. (2014). Comparison of amino acid and free amino acid contents between cap and stipe in Flammulina velutipes and Pleurotus ostreatus. Journal of Mushroom, 12 (4), 341-349.

Kusnandar, F., Adawiyah D.R., & M. Fitria. (2010). Pendugaan umur simpan produk biskuit dengan metode akselerasi berdasarkan pendekatan kadar air kritis. Jurnal Teknologi dan Industri Pangan, 21(2), 97-104.

Laksono, R.A. (2019). Uji daya hasil jamur tiram putih (Pleurotus ostreatus) akibat aplikasi jenis nutrisi alternatif dengan pendekatan bioklimatik di kabupaten Karawang. Jurnal Kultivasi, 18(3), 942-951.

Mataragas, M., Rantsiou, K., Alessandria, V., & Cocolin, L. (2015).

Estimating the non-thermal inactivation of Listeria monocytogenes in fermented sausages relative to temperature, pH and water activity. Meat Science, 100, 171–178.

Mitra, P., Khatua, S., & Acharya, K. (2013). Free radical scavenging and NOS activation properties of water soluble crude polysaccharides from Pleurotus ostreatus. Asian Journal of Pharmaceutical and Clinical Research, 6(3): 67-70.

Nasution, J. (2016). Kandungan karbohidrat dan protein jamur tiram putih (Pleurotus ostreatus) pada media tanam serbuk kayu kemiri (Aleurites moluccana) dan serbuk kayu campuran. Jurnal Eksakta, 1, 38-41.

Prisilia, F.H., Yhulia Praptiningsih, Y., & Riska Rian Fauziah, R.R. (2017). Karakteristik sosis berbahan baku campuran jamur tiram putih (Pleurotus ostreatus) dan otak sapi. Jurnal Agroteknologi, 11 (2), 117-127.

Priyanto, A. D., & Djajati, S. (2020). Formulasi sosis dari kerang hijau dan tepung tempe dengan variasi konsentrasi air dan agar-alginat. Jurnal Pangan dan Agroindustri, 7(4), 1-11.

Puspitasari, E., Sutan, S. M., & Lastriyanto, A. (2020). Pendugaan Umur Simpan Keripik Kelapa (Cocos nucifera L.) Menggunakan Metode Accelerated Shelf-Life Testing (ASLT) Model Pendekatan Persamaan Arrhenius. Jurnal Keteknikan Pertanian Tropis dan Biosistem, 8(1), 36-45.

Putri, A.I., Hervelly, D.S., & I. S. Nurminabari. (2016). Pendugaan Umur Simpan Keripik Tempe yang Dikemas dengan Berbagai Jenis Kemasan dan Disimpan pada Suhu Penyimpanan Berbeda. Skripsi, Fakultas Teknik, Universitas Pasundan.

Silva, S., Martin, S., Karmali, A., & Rosa, E. (2012) Production, purification and characterization of polysaccharides from Pleurotus ostreatus with antitumor activity. The Journal of the Science of Food and Agriculture, 92: 1826-1832.

Tan, C.H., Ariffin, A. A., Ghazali, H. M., Tan, C.P., Kuntom, A., & Choo, A. C.Y. (2017). Changes in oxidation indices and minor components of low free fatty acid and freshly extracted crude palm oils under two different storage conditions. Journal of Food Science and Technology, 54(7), 1757–1764.

Vamanu, E. (2012). In Vitro antimicrobial and antioxidant activities of ethanolic extract of lyophilized mycelium of Pleurotus ostreatus PQMZ91109. Molecules, 17: 3653-3671.

Waraho, T., McClements, D. J., & Decker, E. A. (2011). Impact of free fatty acid concentration and structure on lipid oxidation in oil-in-water emulsions. Food Chemistry, 129(3), 854–859.

Wardhani, SMD. 2016. Pengaruh Suhu Dan Waktu Penyimpanan Terhadap Pertumbuhan Bakteri Staphylococcus aureus Pada Makanan Sosis Siap Santap di Medan. Program Studi S2 Ilmu Kesehatan Masyarakat Fakultas Kesehatan Masyarakat Universitas Sumatera Utara.

Widodo, R., Panjaitan, T. W. S., & Yuwono, I. (2015). Karakterisasi bakso kering kaya protein dari marine beef dengan substitusi tepung suweg. HEURISTIC: Jurnal Teknik Industri, 12(02).

Winarno, F. G. (1992). Kimia Pangan dan Gizi. Jakarta: PT. Gramedia Pustaka Utama.

Wulandari, A., S. Waluyo, & D.D. Novita. (2013). Prediksi umur simpan kerupuk kemplang dalam kemasan plastik polipropilen beberapa ketebalan. Jurnal Teknik Pertanian Lampung, 2(2), 105- 114.

Zhang, Y.X., Dai, L., Kong, X.W., & Chen, L. (2012). Characeterization and in vitro antioxidant activities of polysaccharides from Pleurotus ostreatus. International Journal of Biological Macromolecules, 51(3): 259-265.

DOI: http://dx.doi.org/10.32765/wartaihp.v37i2.4300