Anggarapuri, Randy Yulidar (2017) Analisis Perubahan Kualitas Sirup Jeruk Baby Java Pada Tahapan Proses Produksi Dan Pendugaan Umur Simpan Skala Pilot Plant. Magister thesis, Universitas Brawijaya.
Abstract
Produksi buah jeruk di Indonesia saat ini mengalami kenaikan dengan adanya upaya dari pemerintah mengembangkan potensi ekonomi buah jeruk dari petani kecil hingga skala industry (Rizal, dkk., 2011). Berdasarkan data dari Kementerian Pertanian (2015), Indonesia berada di peringkat 10 penghasil utama buah jeruk di dunia. Produksi buah jeruk tahun 2014 sebesar 2.243.837 ton dengan luas lahan mencapai 43.170 ha dengan rata-rata kenaikan produksi 4,13 %/tahun. Salah satu lokasi budidaya tanaman jeruk berada di desa Selorejo, kecamatan Dau, kabupaten Malang dengan luas lahan ± 400 Ha dan hasil produksi mencapai 12.000 ton/tahun. Jeruk yang dibudidayakan diantaranya yaitu varietas jeruk manis (Citrus sinensis) atau sering dikenal sebagai jeruk baby java (Pemerintah Kabupaten Malang, 2014). Jeruk disortir berdasarkan kenampakan luar, yaitu grade A, grade B, dan grade C. Bahan baku yang digunakan dalam penelitian ini yaitu jeruk grade C dikarenakan harga lebih rendah tetapi ketersediaannya cukup tinggi, yaitu ± 25% dari panen keseluruhan. Jeruk baby java kualitas subgrade tersebut diproduksi menjadi sirup untuk memberikan nilai tambah daripada dijual secara langsung. Adapun aspek yang harus dipenuhi dalam produksi sirup diantaranya sanitasi untuk menghindari terjadi kontaminasi, baik kimia maupun mikrobiologi. Aspek lain yaitu masa simpan yang menunjukkan jangka waktu produk layak dikonsumsi. Penelitian dilakukan dengan dua tahapan penelitian, yaitu tahapan penelitian pertama adalah pengujian efektivitas stasiun proses mengurangi kontaminasi mikroba. Pengujian dilakukan dengan mengambil sampel sirup pada setiap akhir stasiun proses kemudian dilakukan analisa fisik, kimia, dan mikrobiologi. Tahapan penelitian kedua dilakukan dengan menguji masa simpan sirup akhir. Sampel diambil dari produk akhir yang disimpan pada berbagai suhu simpan (350 C, 400 C, 450 C). Pengujian dilakukan 3 kali perulangan dengan metode Accelerated Shelf Life Time (ASLT) dan dioptimalkan dengan persamaan Arrhenius. Hasil penelitian tahap pertama didapatkan bahwa kontaminasi mikroba pada tiap stasiun proses mengalami fluktuasi. Stasiun proses pertama yaitu preparasi dapat secara efektif menurunkan kontaminasi mikroba. Sari jeruk yang didapatkan dari jeruk tanpa melewati stasiun preparasi diketahui terdapat kontaminasi mikroba sebesar 9,87x102 CFU/ml, sedangkan sari jeruk dari jeruk yang melewati stasiun preparasi tidak ditemukan kontaminasi mikroba. Stasiun proses kedua yaitu ekstraksi terjadi peningkatan kontaminasi mikroba menjadi 90,00x102 CFU/ml, dan pada stasiun proses ketiga yaitu sterilisasi dan pembotolan tidak ditemukan kontaminasi mikroba. Tahap penelitian kedua yaitu pendugaan masa simpan didapatkan bahwa parameter pH memiliki nilai energi aktivasi paling rendah, yaitu 467,46. Oleh karena itu, parameter pH dijadikan sebagai parameter kunci pendugaan masa simpan sirup jeruk. Hasil pendugaan diperoleh masa simpan yang dipengaruhi oleh suhu penyimpanan, yaitu 42 hari pada penyimpanan suhu 7 0C, 40 hari pada penyimpanan suhu 25 0C, dan 39 hari pada penyimpanan suhu 35 0C.
English Abstract
Production of citrus fruit in Indonesia has been increasing recently by the effort of government in developing economic potential of citrus fruit starting from small-scale farmers to industrial scale (Rizal, et. al., 2011). Based on data of Agriculture Ministry (2015), Indonesia was on the top 10th rank of citrus producers in the world. Citrus fruit production in 2014 was 2,243,837 tons with 43,170 ha cultivation land area. The production has increased from 2010 to 2014 with average 4.13% per year. Selorejo, Dau district, Malang regency, was one of citrus plantation with total area of cultivation reaches ± 400 Ha with 12,000 tons / year citrus production. One of oranges variety was sweet orange (Citrus sinensis), as known as baby java orange (Malang Regency Government, 2014). Sortation of oranges fruit is based on appearance, consist of grade A, grade B, and grade C. Raw material used in this research was grade C oranges fruit due to their low price but having high availability, ± 25% of whole harvest yield. This fruit was produced into syrup to increase added value rather than sold in market directly. Some aspects that must be fulfilled in syrup production included sanitation that cause contamination, such as microbiological contamination. Another aspect was shelf life that indicates safe period of product to be consumed. The study was conducted in two stages of research, first stage is testing the effectiveness of each station process to reduce microbial contaminant. Syrup samples from each process station was taken then tested of total plate number. The second stage of research was conducted by testing the shelf life of syrup. The final product of orange syrup was stored at various storage temperatures (350 C, 400 C, 450 C). Testing was done 3 times repetition using Accelerated Shelf Life Time (ASLT) method and was optimized using Arrhenius equation. Results showed the fluctuation of microbial contaminant in each process station. The first process station was preparation can effectively reduce microbial contamination. Orange extract obtained from oranges without preparation was known contain microbial contamination of 9.87x102 CFU/ml, while there was not found microbial contamination in the orange juice with preparation. The second station process, which was extraction, showed that microbial contamination increased to 90,00x102 CFU/ml. The third process station, which was sterilization and bottling, were not found microbial contamination. Predicting of shelf life, showed that pH had lowest activation energy value, that was 467.46. Therefore, pH was used as key parameter in estimating shelf life of orange syrup. Estimating results showed that shelf life obtained by storage temperature, 42 days at storage temperature of 7 0C, 40 days at 25 0C storage temperature, and 39 days at storage temperature of 35 0C.
| Item Type: | Thesis (Magister) |
|---|---|
| Identification Number: | TES/664.804 304/ANG/a/2017/041801059 |
| Uncontrolled Keywords: | CITRUS JUICE INDUSTRY, CITEUS FRUITS - STORAGE, CITRUS FRUITS - PACKING, PILOT PLANTS |
| Subjects: | 600 Technology (Applied sciences) > 664 Food technology > 664.8 Fruits and vegetables > 664.804 Specific fruits and groups of fruits |
| Divisions: | S2/S3 > Magister Teknik Industri Pertanian, Fakultas Teknologi Pertanian |
| Depositing User: | Nur Cholis |
| Date Deposited: | 11 Apr 2018 06:31 |
| Last Modified: | 21 Oct 2021 00:50 |
| URI: | http://repository.ub.ac.id/id/eprint/9354 |
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2. BAB I.pdf Download (104kB) | Preview |
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1.a. Cover.pdf Download (388kB) | Preview |
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