karakteristik komoditas hasil pertanian...glukomannan digunakan sebagai as a hunger suppressant...
TRANSCRIPT
KARAKTERISTIKKOMODITAS HASIL PERTANIAN:
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Mahasiswa mengetahui dan
memahami karakteristik bahan
hasil pertanian dan mengetahui
efek pengolahan terhadap
karakteristiknya.
Tujuan Matakuliah:
Komoditas Hortikultura
• Karakteristik buah dan sayur
• Perubahan karakteristik akibat proses pananganaan dan pengolahan
Komoditas ubi-ubian
• Karakteriistik umum ubi-ubian
• Perubahan karakteristik akibat proses
Komoditas serealia dan kacang-kacangan
• Karakteristik umum serealia dan kacang-kacangan
• Perubahan karakteristik akibat proses
Komoditas rempah-rempah
- Karakteristik umum rempah-rempah
- Perubahan karakteristik akibat proses
Horticultural Commodity
Fruit
◦ Climacteric
◦ Non climacteric
Vegetable
◦ Non climacteric
Flower
◦ Non climacteric
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Klimaterik = suatu periode auto stimulation terjadiserangkaian perubahan biologis yg diawali denganterjadinya peningkatan respirasi dan prosespembentukan etilen secara autokatalitis sehinggaberalihnya fase pertumbuhan menjadi tua dan buahmenjadi matang
setelah panen periode klimaterik ini tetapberlangsung
Gol. Buah klimaterik : pepaya, mangga, pisang, tomat dll.
Non-Klimaterik = respirasi cenderung turun tdkterjadi peningkatan respirasi
Gol. Non-klimaterik : jeruk, srawberry, timun, blewah, melon, semangka
maturation
ripening senescence
fruit growth
respiration
climacteric
respiration
nonclimacteric
Rate
(Jml CO2)
Pola Respirasi buah selama Fase Pengembangan
pertumbuhan
Tanaman Sebagai bhn pangan
Akar Batang Daun Bunga Buah Biji
Sayur dan Buah
Sayur dan buah secara anatomi tdk dptdibedakan
Dibedakan berdasarkan penggunaannya :
- Sayur biasa dimakan bersama makanan utama
(nasi)
-Buah sebagai dessert ( dimakan segar )
BUAH = bagian tanaman hasil
perkawinan putik dan benangsari
mrpk tempat biji
mempunyai rasa manis asam,
warna dan aroma yang khas
SAYURAN = bagian tanaman
(akar, daun, buah, biji, batang )
umumnya tanaman yang umurnya
relatif pendek
tdk berasa manis, warna dan tekstur
yang beragam
tomat, terong , timun, cabe secara anatomi adalah
buah tetapi digolongkan sebagai sayuran
Buah dan sayur sangat beragam tergantung dari
tempat tumbuh dan iklim
Setelah dipanen buah dan sayur akan menjadi rusak
bila tidak dilakukan penanganan yang tepat
Penanganan pasca panen dapat :
- mengurangi tk kerusakan (daya simpan meningkat)
- meningkatkan kualitas hasil panen
Chemical Composition
Water
More than 70 %
Affect perishability of commodity
Affect physical characteristics of product
Decreasing of moisture content leading to softening of plant tissue, wrinkle and lack of shape
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Carbohydrates
Represent more than 90 % of dry matter
Sugar
such as glucose, fructose, maltose and sucrose, all
share the following characteristics :
- supply energy for nutrition
- readily fermented by ……
- may used as a preservative
- on heating they darken colour ..
- combine with … to give dark colour as …
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Starches- supply energy in nutrition
- firming of plant tissues
Pectin and carbohydrates gums- in colloidal solution contribute to viscosity
- in solution with sugar and acid are the basis of jelly
Cellulose and hemicellulose- act primarily as supporting structures
- insoluble in cold and hot water
- not digested, not yield energy
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Mineral Substances
0,6 – 1,80 % ( K, Na, Ca, Mg, Fe, Mn, Al, P, Cl, S)
salt of organic acid
complex organic combination (chlorophyll, lecithin, etc)
Ca and P essential for calcium fixation (Ca/P) : 0,7 for adults and 1,0 for children
vegetable rich in P and Ca : green bean, cabbage and onion
fruit rich in P and Ca : pears, lemon, oranges
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Vitaminsfunction as enzyme systems which facilitate
the metabolismDivided into two major groups (fat soluble
and wet soluble)Examples :Vitamin A/ Retinol found in the orange and
yellow vegetables and green leafy vegetablesVit C / ascorbic acid and Vit E favours the
absorption of iron and easily destroyed by oxidation at high temp.
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Organic acids
such as citric acid, malic acid, tartaric acid,
etc
these acids gives some function :
1. Fruit tartness and flavour
2. Slow down bacterial spoilage
3. Influence the colour of food
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Pigment
sources of colour
classified into four major groups :
Chlorophylls
- oil soluble, bound to protein molecules
- C alone is highly unstable (acid pH)
- C changes becoming pheophytin (on heating), can be protected by addition alkali to the cooking or canning water
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Carotenoids
- fat soluble
- fairly resistant to heat, change in pH and
water leaching
- very sensitive to oxidation
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Flavonoids- water soluble
1. Anthocyanin
shifting of color with pH
violet/blue in alkaline or metal ions
red in acid media
2. Anthoxanthin
pH sensitives
deeper yellow (in pH >8) and
whiter yellow (in pH <6)
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Enzymesbiological catalyst promote biochamical reaction
Hidrolase (lipase, invertase, tannase, etc)
oxidoreductase (peroxide, catalase, etc)
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Some properties :
control the reaction associated of ripening
responsible for changing of flavor, color, texture and nutritional properties
activity of enzyme is characterized by an optimal temp and pH
Fresh- Kerusakan yg bisa
terjadi ?
- cara mencegah?
Minimally
processes- Faktor-faktor
penyebab kerusakan?
- Cara mencegah atau
mengatasi?
Fully processed
food- Faktor-faktor yang
mempengaruhi mutu?
- Cara
mempertahankan
mutu dan mencegah
kerusakannya ?
Ubi-ubian/roots/tubers
Nutritional aspects of root and tuber crops
Crop Starch% FW
Protein% FW
Vitamin Amg/100g FW
Vitamin Cmg/100g FW
Cassava 27-36 0.5-2.0 17 50
Potato 13-16 2.0 Trace 31
Sweet potato 18-28 1.0-2.5 900 35
Yam 18-25 2.5 117 24
Aroids 19-21 2.0 0-42 9
FW = fresh weight
Jenis ubi-ubian di
Indonesia• Talas• Singkong• Ubi Jalar• Iles-iles• Ganyong• Garut
Sweet potato tubers
Sweet Potato – Ipomoea batatas
Sweet potato
Nutritional composition
Water 60-70%
Carbohydrates 18-22%
Proteins 0,6 – 0,8%
Lipids 0,1 – 0,3%
Ash 0,7 – 0,9 %
Fiber 2 – 3 %
Sweet potato-contain the highest sugar and
thiamin content as well as vitamin A, riboflavin,
niacin, vitamin C and mineral (Fe, K, Na)
Roots/ tubers
Anti nutritional composition
Tripsin inhibitor
Oligosakarida – penyebab flatulensi
- gas H2 dan CO2
Sweet Potato - Processing
Komponen spesifik :
β karoten, vitamin E, vitamin C,
vitamin B6, kalium, zat besi dan
serat kasar, tidak mengandung
lemak dan rendah natrium.
Manihot or Cassava –
Manihot esculenta
Water
Carbohydrates
Proteins
Lipids
Ash
Fiber
Cassava
Nutritional composition
Produk Kadar HCN (ppm)
Produk Kadar HCN (ppm)
Ubi kayu segarutuh
88,3-416,3 Kulit kering jemur 264,3-321,5
Daging umbi 34,3-301,3 Ubi utuh keringoven
51,7-63,7
Kulit 364,2-814,7 Daging ubi keringoven
23,7-31,3
Ubi keringjemur
23,1-41,6 Kulit kering oven 666,8-1250
Daging ubikering jemur
17,3-26,7 Limbah ubi kayukering (kulit danpotongan umbikecil)
240
CassavaAntiNutritional composition
Tuber – White Potato
Benefits of the Potato
Potato:
Antinutritional
Dalam umbi terdapat senyawa antinutrisi solaninand chaconin
Secara umum senyawa alkaloid pada kentang disebut Solanin
Konsentrasi bervariasi tergantung beberapa kondisi yaitu suhu, dan kelembaban, kualitas tanah, jenis pupuk, faktor stres pada tanaman (e.g. Serangan serangga, kerusakan karena mekanis dan sinar)
Keberadaan magnesium dalam tanah akan meningkatkan senyawa alkaloid, sedangkan molybdenum dalam tanah akan menurunkan konsentrasi alkaloidnya .
Glycoalkaloids of potatoes
(Solanum tuberosum, Solanaceae)
Produksi kentang adalah keempat terbesar diantara tanaman pangan seluruh dunia.
Senyawa toksik glikoalkaloid terdapat pada semua jenis kentang Solanum tuberosum, dan juga pada sebagian besar spesies famili Solanaceae.
Alkaloid ini disebut sebagai steroid glycoalkaloids (SGA), or pseudoalkaloids,
Diklasifikasikan juga sebagai glukosida karena memiliki ikatan glukosida pada molekulnya.
Pada bagian parenkim pati pada umbi kentang terdapat sekitar 1% of solanin
Glikoalkaloid adalah senyawa yang termostable, sehingga tidak dapat dihilangkan dengan pemasakan, penggorangan atau pengeringan dan hanya rusak pada suhu diatas 300°C. Tetapi proses pemanasan dengan perebusan akan menyebabkan alkaloid terlarut dalam air.
Solanin – dalam ubi kentang segar berkulit konsentrasi solanin adalah lebih dari 100 mg/kg. Batas yang dapat dikonsumsi untuk alkaloid adalah 200 mg/kg. Tetapi pada kadar 150 mg/kg, akan timbul rasa pahit sehingga umumnya tidak dikonsumsi..
Glycoalkaloids terdapat dalam 1.5 mm ketebalan kulit.
Konjac/porang/iles-iles
Glucomannan Terdapat senyawa glucomannan yang
merupakan serat pangan yang dapat diperoleh dari Amorphophallus konjac (Devil's Tongue).
Glukomannan digunakan sebagai as a hunger suppressant karena memberikan rasa kenyang dengan dihasilkannya larutan yang sangat kental dalam lambung, hal ini juga mencegah penyerapan nutrient pada makanan.
1 gram polisakarida yang mudah larut ini dapat menyerap 200 ml air, sehingga dapat digunakan sebagai absorbent (pada diapers atau napkins)
Serealia/Grains
Grass Fruits/Cereals
What are Grains??
Bran 5% of kernel
High fiber and mineral ash
Contains some fat
Endosperm 83% of kernel
High starch
Contains protein
Very low vitamin, mineral, and fat content
Germ 2-3% of kernel
Rich in fat, protein, ash, and vitamins
Tiny embrio that will grow into a new plant
Nutrients in Grains
Endosperm: karbohidrat kompleks, protein dan
sejumlah kecil vitamin dan mineral.
Bran: tinggi serat, vitamin B dan mineral
Germ: Vitamin B dan E, besi, zinc, and beberapa
mineral, protein dan sejumlah lemak jenuh.
Cereal grains
Karakteristik:
• Cereal grains are essentially carbohydrate concentrates, the mainnutrient is starch (600-700 g/kg d.m.)
• Their protein content ranges from 80-120g/kg d.m., the protein isdeficient in certain essential amino acids, like lysine and methionine
• The germ contains more oil
• The lipid content of wheat, barley, rye and oats is 10-30 g/kg,sorghum, maize and oats 30-60g/kg d.m.
• The fibre content depends on the presence of husks and hulls(barley, oats, rice: 50-200g/kg d.m.). Naked grains contains less fibre(wheat, corn, rye: 23-30g/kg d.m.)
• High phosphorus content in the aleuronic layer, but it is presentas poorly digestible phytic acid
•They are good sources of vitamin E and thiamine (B1)
Whole Grains
Cereal grains with endosperm, germ, and bran present in same relative proportions as found in nature
Whole grain consumption associated with reduced risk of ◦ Cancer
◦ Cardiovascular heart disease
◦ Diabetes
◦ Obesity
Grain ProcessingAll grains must be processed, and
this begins with removal of the
outer husk.
•Whole Grain
•The entire edible grain kernel
is used, the resulting product
contains most of the kernel’s
original nutrients. Examples:
whole wheat flour, whole-grain
cereals
When the bran and germ are
removed, many nutrients are lost.
Examples include white bread and
most breakfast cereals. When this
happens, the grain products are
enriched and fortified.
•Enrichment: a process in which
some nutrients lost as a result of
processing are added back to the
product.
•Fortified: a process of adding 10%
or more of the Daily Value for a
specific nutrient to a product.
Grain Processing
Most grains are low in some essential amino acids. To get a complete protein, it is necessary to also eat something else, such as a legume.
White flour, corn starch, white rice: just the endosperm, with the bran and germ removed.
Brown rice, whole wheat flower, popcorn = the whole grain including bran and germ.
◦ It contains much more protein and other nutrients than the endosperm alone.
◦ But, it spoils faster due to fats in the germ, and bread made with whole flower doesn’t rise as well.
Barley
Like all grains, barley was originally toasted or eaten as a porridge. But,
very early, people learned how to make beer from barley. Laws
regulating beer are found in the Code of Hammurabi (about 1790 BC,
Babylonian Empire).
◦ Most water is contaminated with microorganisms that cause disease,
especially before people knew about microorganisms.
◦ Making beer sterilizes the water: it was much safer and healthier to
drink beer than water. Also the reason for coffee and tea