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Program & Abstracts !nternational Conference FUTURE OF FOOD FACTORS October 3ra _ 4tn,2012 Jakarta lnternational Expo, Kemayoran Jakarta - Indonesia
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Sortheast Asian Food & Agricultural Science & Technology (SEAFAST) Center, Bogor Agricutturat University
Department of Food Science & Technology Bogor Agricultural University
IAFT tntenational Conference'Future
ai Food Factors,
Effect of Storage Tirne on Konji Made From Fermented W Grated Coconut Kernel
MariyatiBilang* Department of Food Science and Technology, Faculty of Agriculture, Hasanuddin University
Abstract
The waste of grated coconut kernel obtained from traditional palm oil croducer is usually used for fodder and other local foods. A few iocal foods found in scuth sulawesi districts, i.e. soppeng, Bone and wajo utilize this ',diaste as base material for making konji. The waste are preparec by spontaneous fermentation during two days and continued by seasoning, moulding, drying and storage for months as a side dishes. The treatment 60 cays storage of konji showed the storage infiuenced significantly the water :cntent, pH, protein and fat. The water content, free fatty acid, peroxide rndex and Totai Plate count of konji increased while the protein, fat, sugar and pH decreased. The decrease of fat and protein indicate that the microbes involved in fermentation process of konji and during storage they used fat and protein as source of nutrition for growth. Although some oarameters (the water content, acidity, free fatty acid, peroxide index and iotal Plate count) increased after 60 days storage, the konji are still safe to eat. 'Co rrespond ing a uthor: ma riyati_tekpert@ya hoo.com
91
Effec{ of
Sbr4e
Tinre on Konji Which Made From Fermented of Waste Coconut Kernel Grated Mariyati Bilang
Departement of
Fod
Science and Technology, Faculty of Agriculture, Hasanuddin University Jl. Perintis Kemerdekaan KM '10 Makassar, 90245 Email : mariyati_tekpert@yahoo.
com
ABSTRACT
The waste of cooonut kernel grated obtained from traditional palm oil producer is usually used for fodder and
oths lmal fmds. A few local food found in South Sulawesi district
(Soppeng, Bone and
Wajo) utilize this waste as base material for making konji. The waste are prepared by spontaneous fermentation during three days and continued by seasoning, moulding, drying and storage for months
as a reserve side dishes. The treatment 60 days storage of konji showed the storage influenced significantly the water content, pH, protein and fat. The water content, free fatty acid, peroxide index
and Total Plate Count of konji increased while the protein, fat, sugar and pH was decreased. The diminution of fat and protein indicate that the microbes involved in fermentation prooess of konji and during storage used fat and protein as sour@ of nutrition for growth, Although sonre parameters (the water content, acidity, free fatty acid, peroxide index and Total Plate Ccrunt) increased afta 60 days storage, the konji are still save to eat. Keywords :waste coconut kernel grated, fermentation, konji
Pengaruh Waktu Penyimpanan Terhadap Konji yang Terbuat dari Fermentasi Limbah Ampas Kelapa Mariyati Bilang Program Studi llmu dan Teknologi Pangan, Fakultas Pertanian Universitas Hasanuddin Jl. Perintis Kemerdekaan KM 10 Makassar, 90245 Email : m ari yati_tekpert@yahoo. com
ABSTRAK Ampas kelapa diperoleh dari pengdahan minyak kelapa tradisional biasanya hanya digunakan untuk pakan dan pangan lokal yang lain. Beberapa pangan lokal yang terdapat di kabupaten Sulawesi Selatan (Soppeng, Bone dan Wajo) menggunakan ampas kelapa sebagai bahan dasar konji. Ampas
kelapa difermentasi secara spontan, selama tiga hari dan dilanjutkan dengan pembaian bumbu, pencetakan, pengeringan dan penyimpanan selama beberapa bulan untuk cadangan lauk. Perlakuan
penyimpanan konji selama 60 hari memperlihatkan bahwa penyimpanan berpengaruh terhadap perubahan kadar air, pH, protein dan lemak. Kadar air, asam lemak bebas, bilangan peroksida dan angka lempeng total konji meningkat, sedangkan protein, lemak, gula, dan pH menurun. Penurunan lemak dan protein mengindikasikan bahwa mikroba yang terlibat selama fermentasi dan penyimpanan konji menggunakan lsnak dan protein sebagai sumber nutrisi untuk pertumbuhan. Walaupun beberapa
parameter (kadar air, keasaman, asam lemak bebas, bilangan peroksida dan angka lempeng total) meningkat setelah penyimpanan 60 hari, konji masih aman untuk dikonsumsi. Kata kunci : Ampas kelapa parut, fermentasi, konji INTRODUCTION Coconut (Cocos nucifera L.) is palm plant species that has multiple functions because all parts of the plant is usefull. Some regency in South Sulawesi (Soppeng, Bone, and Wajo) utilize comnut to produce edible oil. The waste of coconut pulp rejected from producer of comnut oil use by the resident as base material to produce other food ingredient as side dish named: Konji or kajompi, Semaji (in C_entral Java and Yogyakarta, Steinkraus, 1996). Coconut pulp containing
up to 23% crude protein (Derrick, 2005) and fiber content easy to digest (Maskiyah, 2006), and possibly the protein content in waste is still exist.
Konji and semaji made from coconut pulp (kernd) after squeeze the milk, the pulp (waste) is wrapped in banana ieaves and steamed for 30-60 minutes at 100 o C, steaming aims to inactivate vegetatlve cells just the remaining spores and vegetative bacteria to grow on waste coconut pulp after spontaneous fermentation for 2-3 days (Steinkraus , 1996). Fermentation is aims to transforme complex compounds into simpler compounds with the release of water molecules (Dhanang, 2008; Supriyati ef a/. 1999), After fermentation of waste coconut pulp, the flavor developed and continued by adding the spices (garlic and onion). There are a few similar products that konji called'tempe bongkrek". The difference of both producs is in the fermentation process, tempe bongkrek is fermentated using a
culture soy tempeh (Rhizopus digosporus) while fermentation konji spontaneous (natural). The addition of spices such as garlic and onion in the process of making konji intended to provide a pleasant aroma. lt is known that the active compounds of raw garlic (allicin), also autoclavaged garlic (allyl alcohol) serves as an antimicrobial (anti-yeast)( Kim ef a/. 2006), while onions are known to function as an antioxidant. The salts added are known to inhibit growth of spoilage microorganisms( proteol ytic mi crmrg ani snr) an d spor+form i ng. This study aims to determine the process of making konji obtained from information practiced in community include raw materials, fermentation process, storage time, and feasibility of consumption in terms of both nutritional and microbiological safety. METHODOLOGY Materials and Devices Raw materials used in this study was waste of grated coconut pulp and spices (onion, garlic and salt). The materials used for the analysis is 0.1 N NaOH, 30% NaOH, the indicator PP, H2S04, H2SO4 26.5o/o,2% H3BO3, 0:02 N HCl, chloroform, glacial acetic acid, saturated Kl,Kl20o/o, Na2S2O3 0.1 N, starch indicator, Pb-acetate solution, a soluiion of Luff-Schoorl, alcohol
and methand,, all the chemical produk ware Pro Analysis, Plate Count Agar (PCA). The Lab apparatus used in this study were pH meter, Khjeldhal apparatus, Erlenmeyer, volume 70o/o,
pipettes, analytical balance, oven, measlrring cup, stir bar, micro pipettes, desiccators, test iubes, petridishes, incubator, refrigaator, autoclave , laminar flow, the needle loop, Bunsen.
Method The study was based on results of preliminary research (data not shown) in onder to find the optimal time (hours) of konji fermentation. The optimum length fermentation of konji obtained and
adopted 72 hours which indicate by compact texture and good appearance of konji.
Seasoning (onion 0 2%, garlic 0'l%, sall 0 1%)
Moulding circular-shape form (diameter
1
r
5 cm)
Treatnents = control = storage 15 days = storage 30 days = storage 45 days = slorage 60 days
Figure 1 Flow chart of konji process Waste coconut pulp (1 Kg) steamed for 30 minutes, and fermented spontaneously for 3 days. After fermentation added red onion (0.2o/o), gadic (0.1 %), and salt (0.1 %) mixed and continued by moulding (diameter of
c
t
5 cm) and drying. The dry konji packed in plastic (LDPE) and stored at for 60 days. The observation was done by interval 15 days of 60 days storage.
+
10
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Analysis of physicochemical and Microbiological The quality analysis of physimchemical and microbiological of konji has done each 15 days. Analysis of physicochemical quality konji include fat (AOAC, 1995), protein (AOAC, 1g95), mcisture (AOAC, 't995), free fatty acid (Mehlenbacher, 1960 in Sudarmadji et al.,1997, peroxide (Sudarmadji ef a/. 1997), sugar reduction adopt the method of Luff Schoorl (Sudarmadji et al, 1997), acidity, and pH. Analysis
of
microbiological quality
of konji
adopted
the method of total plate count (TPC).
The data experiments were processed using cmrplete randomized block design with two replications. The ANOVA continued by performed further tests Least Significant difference (LSD).
RESULTS AND DISCUSS]ON
The results of physicochemical and microbiological analysis during storage 60 days showed that the storage affect fat, protein, moisture contents and pH of konji. However, free fatty acid, peroxide index, reducing sugar, acidity and TPC konji have not affected. Fat content of konji was significant decreased compared to the control. Fat decrease significantly after stoed 30 days to 60 days (39.12 a/o-36.77 %) respectively (Figure 2),The decreasing of fat in konji indicates the fat utilized by microbes (as a carbon source) for groMh. Genaally, the microbes found in high fat-containing substrates, in case of konji have the ability to produce lipolytic enzymes which can degrade the complex compounds of triglycerides (fats) into glycerol and fatty acids. Both of degradation results (glycerol and fatty acids) can be more easily utilized by microbes as a source of carbon and energy for growth because both are simple cornpounds, 50
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30
60
Storage time (days) Figure 2 Effect of storage time on fat of konji
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Storage time (days) Figure 3 Effect of storage time on protein of konji Protein of konli prduced before storage, was is 7% (Figure 3) and decreased significantly after
storage time. Konji protein started to decline significantly Io 5.82o/o after storage for 30 days and continued to decrease (4.uyo) after storage for 60 days, compared the control.
Decreasing of konji protein during storage indicated that the microbes is growth in konji, produced lipolityc and also proteolytic enzymes and the microbes continued to growth during the process and storage of konji. The fermentation (hydrolysis) of konji protein produced amino acids and released water molecule. Microbial protease is produced by mioobes are able to decipher the protein complex compounds into sirnpla compounds such as peptides and even prdein monorner, the amino acids. Amino acids are the major source of nitrogen for growth of micrmrganisms (Jay d a/. 2005) and
Amino acid used as
a source of
nitrogen by mictobes and fermented
or hydrolyzed into other
compounds, particulady acids (Fardiaz, 1992),
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Storage time (days)
Figure 4 Effect of storage time on moisture content of konji
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Storagetime (days) Figure 5 Effect of storage time on free fatty acids of konji Water content of konji increased during storage (Figure 4), it was positively correlated with diminution of fat and protein content during storage of konji. Fat and protein content of the product is hydrolyzed into simpler molecules and water. The fatty ester bonds of fat degraded to fatty acids, glycerd, and water while the peptide bonds of protein changes to amino acids and water. Storage did not give effect to the free fatty acid. Free fatty acid of kmji after 60 days (6.62%) did not differ significantly with control, which is 6.36% (Figure 5). Free fatty acid is one component of the causes of rancidity in konji. Products containing high fat easily oidized and become rancid, When the
fatty acids continued to hydrolyze is resulted free fatty acids that's responsible of rancid odor. ln the case of konji, the storage did not affect free fatty acid content, this phenomena could be explained that fatty acid rdease by microbial lipase during fermentation and specially during storage on konji was most directly use by microbes as source of carbon (energy) and only small fraction degraded into free fatty acids.
of
konji increased during 60 days of storage (Figure 6). Peroxide produced from further oxidation of free fatty acids. Storage did not affect the content of paoxide on konji. Oxidation of free fatty acid is accelerated mainly by the enzyme lipoksidases (Wnarno, 2002), high water content and acid (Shah, 2005), and due to the formation of prooxidant by an advanced of amino acid Peroxide
fermentation to acids (Fardiaz, 1992). Peroxide and free fatty acid contents on konji have linear
correlation because a small amount of fatty acid formed on konji is oxidized to peroxide.
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30
45
Storage time (days)) Figure 6 Effect of storage time on peroxide index of konji Reducing sugar of konji decreased after storage. However, the storage time did not affect significantly the reducing sugar of konji. Storage reduced sugar 2.98% to 1.39% after 60 days (Figure
7). The reduction of sugars during storage of konji is caused by the change of glucose to acid (Trisnawati, 2007) which indicates that the microbes grorirrth on konji used sugar and fat as the main source of carbon for growth.
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Storage time (days) Figure 7 Effect of storage time on reducing sugar of konji
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Treatment storage time did not have a significant influence on increase acidity of konji. Acidity of konji increased to 0.50% and 0.72o/o after 60 days storage (Figure S), The increasing of konji acidity is doe to change the glucose to acid gluconic during storage and the formation of acid from amino acids during famentation. 0.80
070
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60
Storage time (days)
Figure 8 Effect of storage time on acidity of konji Treatment of storage had
a significant influence on pH konji, before stor4e was 7,55
and
decline to pH 5.49 after 60 days of storage (Figure 9). The change of pH during storage was positively
correlate to increase of acidity of konji although acid produced by konji was not affect by storage duration. Hotrever, the acid produced during storage affect the increasing pH of kon1i.
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015304560 Storage time (days) Figure 9 Effect of stonage time on pH of konji Microbiological analysis showed the storage had influence on the TPC of konji. The TPC mntrol,
ie 5.9 log cfu/g and increased to 6.2 log cfr-/g after 60 days storage (Figure 10). ln this case the temperature storage (10'C) supported to inhibit the development the microbes in konji. Konji microbiological quality analysis results showed that 60 days storage of konji (6.2 log cfu /g) still save to consume. The safe limit recommended by POM No. 03726/B/SKl/ll/89 the number of microbes in food
is a 6 log cfu/g. Konji is a product that it to be cooking before consumption, it is assumed that further processing will reduce the number of microbes contained in konji.
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Storage time (days) Figure 10 Effect of storage time on total plate count of konji
CONCLUSION t?,
The microbes involved in the process of making konji are lipolytic and protedytic strains were capable to utilize fatty acids as a carbon source such as sugar, were amino acids as nitrogen sources. The results of physicochemical quality showed that konji significant changed after stored 30 days. Even
;thestored for 60 days, the nutrition value is still available for consumption (fat 36.770/o and protein 4.48Yo) and other parameters tested are still considered in the feasible to consume: Water content (18.37%), pH (5.48), free fatty acid (6.62%), peroxide index (6.25 meq/Kg), acidity (0.72o/o), reducing sugar (1.39%). The results of microbiological analysis of konji after stored 60 days explained in TPC
(6.2 log cfu/g)
is
feasible and safe
to
consume (accordance with standard
by POM No.
03726/8/SKrurU89), REFERENCES
AOAC. 1995. Official Methods of Andysis of the Associatiat of Official Analyticat Chemist, Association of Official Analytical Chemists, Washington, DC. Derrick. 2005. Protein in Calf Feed. Dhanang. 2008. Makanan Tradisional Terfermentasi. Fardiaz, Srikandi,, 1992. Mikrobiologi Pangan 1. Gramedia Pustaka Utama bekerja sama dengan PAU Pangan dan Gizi lPB, Jakarta. Jay, James M., Martin J. Loessner, David A. Golden, Modern food Microbiorogy 7th Kim, J. Wook., Choi J. Hmn, Kim Y-Smn and Kyung K.Hang,2006. Journal of Food Science. Vol71 No. 6 lFT. ,
Maskiyah, lra Mulyawati., Winda Haliza. 2006. Pemanfaatan Ampas Kelapa Limbah Pengolahan Minyak Kelapa Murni Menjadi Pakan. Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian, Bogor. Steinkraus, Keith H., 1996. Handbook of lndigenous Fermented Foods. CRC Press, New York.
Sudarmadji, Slamet., Bambang Haryono, Suhardi. 1997. Prosdur Andisa Bahan Makanan dan Pertanian. Liberty, Yogyakata. Supriyati, T. Pasaribu, H. hamid, A. Sinurat. 1999. Ferrnentasi Bungkil lnti sawit Secara Substrat Padat Menggunakan Asperg//us niger. JITV 3 (2) : 165-170. Syah, Andi Nur Alam., 2005. Virgin Cmonut Oil Minyak Penakluk Aneka Penyakit. Agromedia Pustaka, Jakarta. Trisnawati, Wayan., 2007. Preferensi Panelis
Prduk Sirup Buah Anggur Selama Penyimpanan.
Pengkajian Teknologi Pertanian, Bali. \A/inarno, F.G,, 2002. Kimia Pangan dan Gizi. Grmredia Pustaka Utama, Jakarta.
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Lampiran
8
LEMBAR HASIL PENILAIAN SEJAWAT SEBIDANG ATAU PEER REVIEW KARYA ILMIAH : PROSIDING Konji yang Terbuat Dari Fermentasi Limbah Ampas Kelapa
Judul Makalah
: Pengaruh waktu Penl,impanan Terhadap
Penuiis Makalah
:
Identitas Makalah
a. Judul
Dr.Ir. Mariyati Bilang, DEA
Frosiding
: International C mfrence Future Food Factors.
b. ISBN c. Tahun Terbit d. Penerbit e. Jumlah
Katecori Pubtikasi Makalah : tberi t/pada kategori yang tepat)
HasiI Penilaian Peer Review
aZ
Of
: October 2012 : Jakarta International Expo.
Kemayoran Jakarta Incionesia : 9 Halaman
Halaman
Prosiding Forum Ilmiah Intemasional .....
:
Komponen Yang Dinilai
a. Kelengkapan unsur isi buku (10%) b. Ruans linskup dan kedalaman nembahasan (30o/o c. I(ecukLrpan dan kemutahiran data/informasi dan
Nilai Maksimal Prosiding , i00 % 15 : 15 ,,/
onal
Nasional
Nilai Akhir Yang Diperoleh -/
14.25../
29% 28%
metodologi (30% d. Kelengkapan unsur dan kualitas penerbit (30%)
29
4.3 s
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Total: (100"/'
14,25
Makassar, l? / Reviewer
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