Nugraheni, Suminar Diyah and Prof. Dr. Ir. Harijono,, M.App.Sc and Agustin Krisna Wardani,, STP.,M.Si., PhD (2022) Pengendalian Pencoklatan Enzimatis Pada Jamur Kancing (Agaricus bisporus) Segar Menggunakan Kombinasi Larutan dan Rekayasa Kemasan. Magister thesis, Universitas Brawijaya.
Abstract
Jamur kancing (Agaricus bisporus) atau dengan nama dagang champignon merupakan salah satu jenis jamur yang dibudidayakan di Indonesia. Jamur ini digemari karena kandungan nutrisi yang lengkap, rasanya yang enak, dan kandungan senyawa bioaktif yang berguna bagi kesehatan. Kualitas jamur kancing ditentukan oleh warna, tekstur, kebersihan, kematangan serta rasa. Parameter kualitas ini akan mulai menurun 3-4 hari setelah panen. Salah satu parameter yang mudah menurun selama penyimpanan adalah warna. Selama penyimpanan, jamur akan mudah berubah warna menjadi kecoklatan. Perubahan warna kecoklatan yang terjadi pada jamur kancing diduga karena aktivitas enzim polifenol oksidase (PPO) yang mengkatalisis perubahan polifenol. Penggunaan larutan pemucat berupa campuran senyawa asidulan seperti asam sitrat, senyawa pengkelat seperti ethylene diamine tetraacetic acid (EDTA) serta senyawa antioksidan telah banyak dilaporkan dapat menghambat aktivitas enzim polifenol oksidase (PPO) termasuk pada jamur kancing segar. Metode penghambatan aktivitas PPO selain secara kimia juga dapat dilakukan secara fisik. Secara fisik dilakukan dengan pengaturan suhu (suhu tinggi maupun rendah), rekayasa kemasan, pelapisan (coating), penggunaan tekanan tinggi, dan radiasi. Kombinasi dua metode penghambatan, fisik dan kimia, secara bersamaan juga telah banyak dilakukan. Penelitian dilakukan 2 tahap. Tahap 1 adalah menentukan konsentrasi optimum asam sitrat dan EDTA sedangkan tahap 2 adalah mengkombinasikan konsentrasi optimum yang didapat dari penelitian tahap 1 dengan berbagai metode pengemasan. Tujuan penelitian ini adalah: a) melakukan optimasi kosentrasi larutan asam sitrat dan EDTA untuk pre-treatment dengan menggunakan Response Surface Methodology (RSM). Hasil kombinasi larutan terbaik yang diperoleh selanjutnya ditambahkan natrium metabisulfit 50 ppm, b) mengevaluasi perubahan kualitas warna jamur kancing segar hasil pre-treatment yang dikombinasikan dengan rekayasa kemasan selama penyimpanan. Penelitian tahap 1 dilakukan dengan menggunakan rancangan optimasi menggunakan Response Surface Methodology (RSM). Variabel yang diujikan adalah kombinasi konsentrasi asam sitrat dan EDTA terhadap respon kulaitas fisik jamur kancing selama penyimpanan yaitu warna, tekstur, susut bobot, dan kadar air. Hasil optimasi yang diperoleh kemudian dilakukan validasi yang selanjutnya kombinasi konsentrasi yang diperoleh digunakan pada penelitian tahap 2. Penelitian tahap 2 disusun menggunakan Rancangan Acak Kelompok (RAK) dengan 2 faktor yaitu metode perendaman (kondisi vakum dan tanpa vakum) dikombinasikan dengan metode kemasan termodifikasi yaitu: 1) PVC + absorben, 2) LDPE + absorben + tanpa vakum, 3) LDPE + absorben + vakum, 4) Kontrol (tanpa kemasan) sehingga diperoleh 4 kombinasi perlakuan dan masing-masing perlakuan diulang sebanyak 3 kali. Perlakuan impregnasi vakum memberikan pengaruh signifikan pada parameter warna dengan nilai BI sebesar 54,49, tekstur sebesar 18,61 N, aktivitas enzim sebesar 0,55 uni/mg bb, dan aktivitas antioksidan dengan nilai IC50 sebesar 16,78. Perlakuan pengemasan dengan sistem vakum memberikan pengaruh terbaik pada sifat fisik jamur kancing selama penyimpanan yaitu nilai BI sebesar 46,03 (V1K3), tekstur sebesar 22,1 N (V1K3), kadar air sebesar 93,61% (V0K3), dan susut bobot sebesar 56,12% (V0K3). Sedangkan pada sifat kimia, memberikan pengaruh terbaik pada aktivitas enzim yaitu sebesar 0,5 unit/mg bb (V1K3).
English Abstract
Button mushroom (Agaricus bisporus) or the trade name champignon is one type of mushroom that is cultivated in Indonesia. This mushroom is popular because of its complete nutritional content, good taste, and bioactive compounds that are useful for health. The quality of button mushrooms is determined by color, texture, cleanliness, maturity, and taste. These quality parameters will begin to decline 3-4 days after harvest. One parameter that is easily degraded during storage is color. During storage, mushrooms will easily turn brown. The brownish discoloration that occurs in button mushrooms is thought to be due to the activity of the polyphenol oxidase (PPO) enzyme which catalyzes the change in polyphenols. The use of bleaching solutions in the form of a mixture of acidulant compounds such as citric acid, chelating compounds such as ethylene diamine tetraacetic acid (EDTA), and antioxidant compounds have been reported to inhibit the activity of polyphenol oxidase (PPO) enzymes, including in fresh button mushrooms. The method of inhibiting PPO activity in addition to the chemical can also be done physically. Physically, it is done by setting temperature (high or low temperature), packaging engineering, coating, using high pressure, and radiation. The combination of two inhibition methods, physical and chemical, simultaneously has also been widely used. The research was conducted in 2 stages. Stage 1 is to determine the optimum concentration of citric acid and EDTA while stage 2 is to combine the optimum concentration obtained from the research in stage 1 with various packaging methods. The aims of this study were: a) to optimize the concentration of citric acid and EDTA solutions for pre-treatment using Response Surface Methodology (RSM). The results of the best solution combination obtained were then added with 50 ppm sodium metabisulfite, b) evaluated the color quality changes of fresh button mushrooms from pre-treatment combined with packaging engineering during storage. Stage 1, research was conducted using an optimization design using Response Surface Methodology (RSM). The variables tested were the combination of the concentration of citric acid and EDTA on the physical quality response of button mushrooms during storage, namely color, texture, weight loss, and water content. The optimization results obtained were then validated and then the combination of concentrations obtained was used in the research phase 2. Stage 2, research was arranged using a Randomized Block Design (RAK) with 2 factors, namely the immersion method (vacuum and no vacuum) combined with the modified packaging method, namely: 1) PVC + absorbent, 2) LDPE + absorbent + without vacuum, 3) LDPE + absorbent + vacuum, 4) Control (without packaging) so that 4 treatment combinations were obtained and each treatment was repeated 3 times. The vacuum impregnation treatment gave a significant effect on color parameters with a BI value of 54.49, texture of 18.61 N, enzyme activity of 0.55 uni/mg bw, and antioxidant activity with an IC50 value of 16.78. Packaging treatment with a vacuum system has the best effect on the physical properties of button mushrooms during storage was BI value of 46.03 (V1K3), texture of 22.1 N (V1K3), moisture content of 93.61% (V0K3), and weight loss of 56.12% (V0K3 ). Meanwhile, the chemical properties gave the best effect on enzyme activity, which was 0.5 units/mg bw (V1K3).
| Item Type: | Thesis (Magister) |
|---|---|
| Identification Number: | 0422100040 |
| Uncontrolled Keywords: | button mushroom, citric acid, EDTA, sodium metabisulfite, polyphenol oxidase enzyme, modified packaging |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | S2/S3 > Magister Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 15 Aug 2023 02:40 |
| Last Modified: | 15 Aug 2023 02:40 |
| URI: | http://repository.ub.ac.id/id/eprint/202445 |
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