Pengaruh Waktu Penyimpanan terhadap Karakteristik Makanan Tradisional “Jenang Saban”

Annisa Kusumaningrum • Dini Ariani • Yuniar Khasanah • Tri Wiyono
Journal article Jurnal Penelitian Teknologi Industri • June 2017 Indonesia

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(Bahasa Indonesia, 14 pages)


AbstactEFFECT OF STORAGE PERIOD TO CHARACTERISTICS OF FOOD TRADITIONAL “JENANG SABAN”. Jenang is one of the Indonesian traditional snack food that created by Javenese people. Generally Jenang is made from rice flour and sweet rice flour as a main raw material. However Jenang no-packaging that produced by Small and Medium Enterprise (SMe) in Rongkop subdistrict, Gunungkidul Regency have a short period of shelf life about 3 – 4 days where saved at room temperature. In this research, sugar addition more than 40% from original recipe and plastic packaging of 5x8 cm (pxl) with 40 micron thickness be able to improve shelf life of Jenang to 14 days. In 14 days storage period, changes of chemical characteristic i.e protein, water and fat were not significantly different (P > 0.05) whereas carbohydrate and ash were significantly different (P < 0.05) due to complex interaction between components within Jenang. In addition hardness texture properties of jenang where saved in 14 days of storage period was changed (P < 0.05). Radiance and air at storage room, and transparency of plastic packaging were some factors that effects colors changes (L* a* b*) of Jenang in 14 days of storage period.




Jurnal Penelitian Teknologi Industri

Jurnal Penelitian Teknologi Industri (JPTI) is a scientific journal that aims to publish the resu... see more