Penanganan Pascapanen Penyimpanan Bawang Merah (Allium ascalonicum L) : Review

Bawang merah (Allium ascalonicum L.) merupakan salah satu komoditas hortikultura yang bernilai ekonomis tinggi dan sangat penting untuk konsumsi rumah tangga maupun kebutuhan lainnya. Kebutuhan yang tidak terputus membutuhkan ketersedian stock yang menjamin dengan kualitas yang baik. Cara penyimpanan yang tepat dan baik sangat mempengaruhi ketersediaan stock. Masalah utama bawang merah yang sering menyebabkan  fluktuasi harga yang tinggi di pasaran adalah merupakan tanaman musiman sehingga produksinya tidak merata losses yang mencapai 20-40% akibat penanganan pascapanen yang kurang tepat. Selain itu bawang merah  mudah rusak sehingga waktu penyimpanan pendek. Penurunan kualitas bawang merah terutama akibat tumbuhnya tunas dan terjadinya kebusukan. Tingkat kehilangan terutama terjadi pada proses pengeringan dan penyimpanan. Penyimpanan bawang merah bertujuan untuk mencegah terjadinya kerusakan yang dapat memepngaruhi mutu bawang merah dan mengendalikan persediaan bawang merah secara kontinyu, sehingga akan mencegah fluktuasi harg

Kajian Pembuatan Mie Basah Dari Tepung Ubi Jalar Putih Di Sumatera Utara

Assessment on Wet Noodles Processing From White Sweet Potato Flour in North Sumatera was conducted from August 2013 to February 2014. The objective of the assessment was to discover a fermentation technology to produce the optimum rendement and best quality of white sweet potato flour which can be utilized for producing wet noodles. The Fermentation treatment was carried out as follows 1) without fermentation; 2) using a starter Bimo-CF for fermentation; 3) using tape yeast for fermentation; 4) using bread yeast/fermipan for fermentation process; and as control compared with wheat flour. This assessment using a Complete Random Design with 3 times repetition. The result of the assessment showed that rendement and colour of white sweet potato flours using tape yeast in the process of fermentation gave high rendement (28,80%) with good bright colour. Fermentation Technology using tape yeast also gave high protein ( 4,61%) and these result was higher than wheat flour’s protein (1,74%). The results of statistical test showed that wet noodles produced from white potato flour with fermented or unfermented composited with wheat have a lower value and significantly different from the control. Wet noodles produced from mixed of white sweet potato flour with tape yeast fermentation with wheat flour have color, aroma, texture and appearance less favored by the panelists, also gave almost similar result of wet noodle control treatment’s organoleptic value. Financially business processing wet noodle composite white sweet potato and wheat flour gives a relative high advantage compared with wheat flour processing business 100%. Key Words : Assessment, flour, white sweet potatoes, wet noodles, North Sumatr