STUDY ON STORAGE METHOD OF INSTANT LEDOK
I KETUT SUTER1, I MADE ANOM SUTRISNA WIJAYA 2 dan NI MADE YUSA 1
1
Traditional Cousine Research Center, Udayana University, Jl.PB.Sudirman, Denpasar, Bali.
1,2
Faculty of Agriculture Technology Udayana University, Bukit Jimbaran, Badung, Bali. Phone/Fax. (0361) 701801
Correspondence Author : E-mail: suter_ketut@yahoo.co.id ABSTRACT
Ledok is a traditional food from Nusa Penida, Bali, in form of non-rice porridge. The main ingredients of ledok were corn and cassava, and other ingredients were peanut, red bean and spinach. These ingredients are locally available. Instant ledok is a product developed from ledok traditional. The study was conducted in order to find out the storage method of instant ledok. Experiments was conducted by Random Block Design, with six storage methods and replicated three times. The storage methods were: (1)Package by polyprophylene, ingredients and spices were mixed. (2)Package by polyphropylene, ingredients and spices were not mixed. (3) Package by polyethylene, ingredients and spices were mixed (4) Package by polyethylene, ingredients and spices were not mixed. (5) Package by aluminium foil, ingredients and spices were mixed (6) Package by aluminium foil, ingredients and spices were not mixed. Instant ledok were storage four months in room temperature. The characteristics of instant ledok observed were sensory characteristic and its nutrient contents. The result of the study showed that after four months storage, the best storage method was package by polyethylene and all of ingredients of instant ledok were mixed together.
Key words : Instant ledok, polyprophylene, polyethylene and aluminium foil
INTRODUCTION
Ledok is one of traditional food from Nusa Penida, Klungkung regency which
uses corn and cassava as main ingredient without using rice. Others ingredient such as long bean, read bean and kemangi are used as additional ingredient. Instant ledok is product developed from ledok traditional. Study to improve the nutritive value instant
ledok added with white tuna (tenggiri) has reported by Sugitha, et al. (2007) and added with seaweed and mackerel has reported by Suter, et al. (2011).
MATERIALS AND METHODS Materials
The ledok materials consisted of white corn, yellow cassava, red bean, peanuts, spinach, kemangi, salam leaf, onion, chilli, salt, lime, and mackerel. The materials for analysis consisted of H2SO4, NaOH, tablet Kjeldhal, boric acid, HCL, alcohol, petroleum
benzene, methyl red, and methyl blue, PP, PE and AF.
Design Experiment and Formulation
Experiments was conducted by randomized block design, with six storage methods as a treatment and replicated three times. The storage methods were: (1)Package by polyprophylene, ingredients and spices were mixed (PP1). (2)Package by polyphropylene, ingredients and spices were not mixed (PP2). (3) Package by polyethylene, ingredients and spices were mixed (PE1) (4) Package by polyethylene, ingredients and spices were not mixed (PE2). (5) Package by aluminium foil, ingredients and spices were mixed (AF1), (6) Package by aluminium foil, ingredients and spices were not mixed (AF2). Instant ledok were storage four months in room temperature
The formulation of raw materials was white corn (110 g), cassava (55 g), red bean (55 g), peanuts (55 g), spinach (9,0 g), kemangi (3,0 g), salam leaf (5,0 g), lengkuas (5,0 g ), water (4 x total weight of raw materials), salt (1 g), spices (15 g), and mackerel (30 g) (Suter, et al., 2011)
Experimental Steps
a. Preparation and Storage of instant ledok
The preparation of instant ledok included: 1) yellow cassava was firstly pealed, then washed and chopped into size of 0,5 x 0,5 x 0.2 cm. Then the chopped cassava was steamed at 100 oC for 35 minutes and finally after cooling the steamed cassava was dried at 70oC in oven dryer; 2) Peanuts and red beans was boiled at 100oC, and then dried at 70oC in oven dryer. The ratio of peanuts or red bean and water used in boiling was 1:3; 3) White corn was boiled at 100oC, for 37 minutes and then dried at 70oC in oven dryer. The ratio of white corn and water used in boiling was 1:3; 4) Spinach, kemangi and salam leaf blanched at 85oC for 5 minutes, and then continued by drying at 70oC in oven dryer until dried; 5) Lengkuas was minced and then dried in oven drier at 70oC until dried. Mackerel was steamed at 100 oC, and then dried in oven drier at 70oC until dried. Preparation for spices involved the activities as follows: firstly the raw materials of spices such as onion, red chili, salt, and lime were weighed as formulation, and then blended using mixer. The blended spices were dried into the oven drier at 70oC until dried. Finnaly, all of materials weight as formulation, mix together and than package as treatments. The instant ledok storage in room temperature for four months.
b. Analysis
The analysis performed into the instant ledok included: 1) Sensory analysis (color, aroma, taste, texture, and overall preference) using Hedonik Test (Larmond, 1977) and 2) Analysis of nutrition fact (carbohydrate, protein, fat, ash, and water content) using the
RESULTS AND DISCUSSION
1. Fresh Instan Ledok
The nutrition fact of ready to serve instant ledok before storage (fresh) was water 79,60 %, ash 0,74 %, protein, 3,17 %, fat 3,85 %, carbohydrate 12,64 %, crude fiber 3,43 %, vitamin C 21,15 mg/100 g, and Iodine 0,26 mg/kg. The results of sensory test was : color 4,93 (neither like nor dislike), aroma 4,53 (neither like nor dislike), taste 5,40 (like slightly), texture 5,47 (like slightly) and overall preference 5,13 (like slightly). Instant ledok ready to eat and instan ledok during storage (Fig. 1)
2. Instan Ledok After Four Months Storage a. Nutrition fact of instant ledok.
The nutrition fact of ready to serve instant ledok was tabulated at Table 1. It can be seen from Table 1 that the kind of packaging materials and storage method of instant
ledok were not significantly affecting the water, ash, protein, fat, carbohydrate, crude fiber and iodine content, however, significantly affecting the vitamin C content. Instant
ledok PP2 had the highest vitamin C (32,00 mg/100 g), however, instant ledok PP1 had the lowest vitamin C (19,59 mg/100g).This might be caused by the deteroration of vitamin C in spices.
Table 1. Nutrition fact of instan ledok after four months storage
Treatm ent Water (%) Ash (%) Protein (%) Fat (%) Carbohydr ate (%) Crude fiber (%) Vitamin C (mg/100 g) Iodine mg/kg
PP1 75,85 a 0,84 a 4,26 a 3,34 a 15,73a 6,61 a 19,59 c 0,29 a PP2 74,91 a 0,91 a 4,80 a 3,18 a 16,21 a 5,72 a 32,00 a 0,26a PE1 76,94 a 0,90 a 3,25 a 2,95 a 15,96 a 6,49 a 31,60 a 0,29a PE2 75,55 a 0,81 a 4,17 a 3,18 a 16,29 a 7,03 a 29,91 ab 0,33a AF1 74,96 a 0,85 a 3,00 a 3,15 a 18,05 a 6,73 a 28,17 ab 0,28a AF2 75,05 a 0,87 a 3,69 a 3,42 a 16,99 a 4,84 a 26,51 b 0,25a
b. Sensory characteristics of instant ledok
The sensory characteristics of ready to serve instant ledok was tabulated at Table 2. It can be seen from the Table 2 that the kind of packaging materials and storage method of instant ledok were not significantly affecting the preference on color, aroma, taste, texture, and overall preference. That is mean all of the instant ledok acceptable with score range 4,2 – 4,4 (neither like nor dislike).
Table 2. Sensory characteristics of instant ledok after four months storage
Treatments Color Aroma Texture Taste Over all
preference
PP1 4,73a 4,07 a 4,27a 3,93 a 4,33a
PE1 4,67a 4,13 a 4,47a 4,07 a 4,27a
PE2 4,67a 4,00 a 4,53a 4,33 a 4,40a
AF1 4,60a 4,20 a 4,27a 4,00 a 4,20a
AF2 4,93a 3,67 a 4,53a 3,80 a 4,40a
*) Score 1 = dislike very much; 2 = dislike moderately; 3 = dislike slightly; 4 = neither like nor dislike; 5 = like slightly; 6 = like moderately and 7 = like very much.
Figure 1. Instant ledok ready to eat and instan ledok during storage
CONCLUSION
The results of the study showed that after four months storage the best storage method is package by polyethylene, ingredients and spices were mixed (PE1) and instant
ledok promise to consume.
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