Pengaruh Waktu Penyimpanan terhadap Karakteristik Makanan Tradisional “Jenang Saban”

Annisa Kusumaningrum, Dini Ariani, Yuniar Khasanah, Tri Wiyono



EFFECT OF STORAGE PERIOD TO CHARACTERISTICS  OF FOOD TRADITIONAL “JENANG SABAN”. Jenang is one of the Indonesian traditional snack food that created by Javenese people. Generally Jenang is made from rice flour and sweet rice flour as a main raw material. However Jenang no-packaging that produced by Small and Medium Enterprise (SMe) in Rongkop subdistrict, Gunungkidul Regency  have a short period of shelf life about 3 – 4 days where saved at room temperature. In this research, sugar addition more than 40% from original recipe and plastic packaging of 5x8 cm (pxl) with 40 micron thickness be able to improve shelf life of Jenang to 14 days. In 14 days storage period, changes of chemical characteristic i.e protein, water and fat were not significantly different (P > 0.05) whereas carbohydrate and ash were significantly different (P < 0.05) due to complex interaction between components within Jenang. In addition hardness texture properties of jenang where saved in 14 days of storage period was changed (P < 0.05). Radiance and air at storage room, and transparency of plastic packaging were some factors that effects colors changes (L* a* b*) of Jenang in 14 days of storage period.

Keywords :  Jenang, traditional food, Gunungkidul, chemical, texture



Jenang adalah makanan tradisional hasil kreatifitas masyarakat Jawa Indonesia yang umumnya terbuat dari tepung ketan dan tepung beras. Salah satu kendala umum dari kelompok usaha  makanan tradisional jenang di kecamatan Rongkop Kabupaten Gunungkidul adalah daya simpan produk yang pendek, yaitu sekitar 3 – 4  hari pada suhu ruang dengan pengemas plastik transparan terbuka. Penambahan gula sebanyak 40% dari resep asli dengan pengemas plastic tertutup  ukuran 5 x 8 cm dan tebal 40 micron  mampu meningkatkan umur simpan jenang sampai 14 hari. Pada masa penyimpanan selama 14 hari di suhu ruang, karakteristik kimia jenang yang meliputi perubahan  kadar protein, air dan lemak tidak mengalami perbedaan yang signifikan (P > 0.05). Sebaliknya, perubahan kadar karbohidrat dan abu mengalami perbedaan yang signifikan (P < 0.05) selama penyimpanan yang diakibatkan interaksi yang kompleks antar komponen dalam produk jenang. Pada karakteristik fisik, jenang mengalami perubahan tekstur (P < 0.05) yang lebih keras. Sinar pada ruang penyimpanan, udara dan transparasi kemasan plastik pembungkus produk merupakan beberapa faktor yang mempengaruhi perubahan warna (L* a* b*) Jenang pada masa penyimpanan selama 14 hari.

Kata Kunci: Jenang; Makanan tradisional; Gunungkidul;  karakteristik  kimia;  tekstur

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