Sterilisasi Komersial Cassava Chunk pada Kemasan Hermetis Standing Pouch dan Perubahan Sifat Fisikokimianya

People’s lifestyles nowdays tend to want healthy-practical food that is strongly supported by a healthy diet. Cassava as whole food is considered as a healthy food and has the potential to become rice substitute but needs an appropriate technology to facilitate food serving. In this research, ready-to-eat cassava products then called "cassava chunk" were made by applying canning technology using retort pouch packaging. The achieved value of the heat adequacy (F0) is very important in the canning process to ensure food safety. Therefore, this study aimed to produce cassava chunk product as a whole food, optimize the size and amount of brine in the sterilization process, determine the F0 value after blanching and non-blanching treatments, as well as to analyze the chemical characteristics of fresh cassava and cassava chunk. The sterilization was done by using a pressure cooker with a specially designed basket using hermetic retort pouch packaging. The initial characterizations showed that fresh cassava had a pH of 6.70 and 0.9 aw at 24.6°C. The addition of 20% (b/v) 1% brine solution in the sterilization process with 3 x 2.5 cm cassava chunk was the most preferred by the panelists. The sterilization process with blanching treatment before being packaged reached an F0 of 3.43 minutes, which was safe to consume, and with non-blanching treatment before being packaged reached an F0 of 2.73 minutes. The proximate analysis of cassava chunk showed an increase in the water content from 60.89% to 68.44%, the starch content increased from 74.43% to 80.41%, the soluble dietary fiber decreased from 6.78% to 3.34%, but the fat content decreased from 1.54% to 0.65%. Meanwhile, ash, protein, and insoluble dietary fiber did not show any significant differences after the sterilization. Sterilization technology could produce ready-to-eat cassava chunk as a whole food and was acceptable by 45 organoleptic panelists. Keywords: cassava chunk, whole food, proximate analysis, F

Alginate Lyase from Indonesian Bacillus megaterium S245 Shows Activities Toward Polymannuronate and Polyguluronate

Screening of alginate lyase producing bacteria associated with seaweed Sargassum crassifolium was carried out, and isolate S245, identified as Bacillus megaterium S245 was found to produce high alginate lyase activity. This research was conducted to evaluate activity of the alginate lyase enzyme at various pHs, temperatures and substrates. Polymannuronate and polyguluronate were used to evaluate substrate specificities. Alginate lyase activity was assayed by analysis of reducing sugar released using the 3,5 dinitrosalicylic acid (DNS) method. The research showed that the activity of alginate lyase was optimum at pH of 7.0 and  temperature of 45 0C. This enzyme was active for both polymannuronate and polyguluronate susbtrates. The Vmax and Km of this enzyme for polymannuronate and polyguluronate were 200 unit/ml/min and 79.8 mg/ml for polymannuronate substrate and 27.78 unit/ml/min and 13.17 mg/ml for polyguluronate substrate. This enzyme showed unique characteristic in working toward the two substrates

Sterilisasi Komersial Cassava Chunk pada Kemasan Hermetis Standing Pouch dan Perubahan Sifat Fisikokimianya

People’s lifestyles nowdays tend to want healthy-practical food that is strongly supported by a healthy diet. Cassava as whole food is considered as a healthy food and has the potential to become rice substitute but needs an appropriate technology to facilitate food serving. In this research, ready-to-eat cassava products then called "cassava chunk" were made by applying canning technology using retort pouch packaging. The achieved value of the heat adequacy (F0) is very important in the canning process to ensure food safety. Therefore, this study aimed to produce cassava chunk product as a whole food, optimize the size and amount of brine in the sterilization process, determine the F0 value after blanching and non-blanching treatments, as well as to analyze the chemical characteristics of fresh cassava and cassava chunk. The sterilization was done by using a pressure cooker with a specially designed basket using hermetic retort pouch packaging. The initial characterizations showed that fresh cassava had a pH of 6.70 and 0.9 aw at 24.6°C. The addition of 20% (b/v) 1% brine solution in the sterilization process with 3 x 2.5 cm cassava chunk was the most preferred by the panelists. The sterilization process with blanching treatment before being packaged reached an F0 of 3.43 minutes, which was safe to consume, and with non-blanching treatment before being packaged reached an F0 of 2.73 minutes. The proximate analysis of cassava chunk showed an increase in the water content from 60.89% to 68.44%, the starch content increased from 74.43% to 80.41%, the soluble dietary fiber decreased from 6.78% to 3.34%, but the fat content decreased from 1.54% to 0.65%. Meanwhile, ash, protein, and insoluble dietary fiber did not show any significant differences after the sterilization. Sterilization technology could produce ready-to-eat cassava chunk as a whole food and was acceptable by 45 organoleptic panelists.&#x0D; Keywords: cassava chunk, whole food, proximate analysis, F0</jats:p

The Pengaruh Pengolahan pada Sifat Fisis dan Kimia Singkong-Goreng Beku

Cassava (Manihot esculenta) can be used as the main source of carbohydrates besides rice. Although cassava has been widely used, the diversification of cassava islimited. Appropriate processing methods are needed so that the nutrition value of cassava can be maintained and safe for consumption. This study aimed to evaluate the nutrition value of frozen cassava fries through proximate, minerals, cyanide content, and trans fatty acids analysis and to assess the physical quality, such as color and texture. The best-frozen cassava fries processing methods obtained were steaming 100°C for 25 minutes and deep frying 180°C for 45 seconds. The results showed that color analysis L (tingkat kecerahan), a* (koordinat kromatisitas), and b* (koordinat kromatisitas), were 70.39±0.98, -2.11±0.72, and 28.06±1.06. The levels of protein, fat, and carbohydrates were 1.14±0.271 g/100g, 12.18±0.017 g/100g, dan 35.80±0.023 g/100g. The levels of Ca, Mg, and Fe were 274.047±7.42 mg/100g, 17.3±0.31 mg/100g, dan 4.59±0.26 mg/100g. The cyanide level decreased to 2.602±0.00 mg/kg from 75.458±0.00 mg/kg. In all frying treatments, trans fatty acids were not detected. In conclusion, frozen cassava fries have potential as a healthy diet component. &nbsp; Keywords: cassava, deep frying, frozen-fried cassav