KARAKTERISTIKKOMODITAS HASIL PERTANIAN:

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Mahasiswa mengetahui dan

memahami karakteristik bahan

hasil pertanian dan mengetahui

efek pengolahan terhadap

karakteristiknya.

Tujuan Matakuliah:

Komoditas Hortikultura

• Karakteristik buah dan sayur

• Perubahan karakteristik akibat proses pananganaan dan pengolahan

Komoditas ubi-ubian

• Karakteriistik umum ubi-ubian

• Perubahan karakteristik akibat proses

Komoditas serealia dan kacang-kacangan

• Karakteristik umum serealia dan kacang-kacangan

• Perubahan karakteristik akibat proses

Komoditas rempah-rempah

- Karakteristik umum rempah-rempah

- Perubahan karakteristik akibat proses

Horticultural Commodity

Fruit

◦ Climacteric

◦ Non climacteric

Vegetable

◦ Non climacteric

Flower

◦ Non climacteric

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Klimaterik = suatu periode auto stimulation terjadiserangkaian perubahan biologis yg diawali denganterjadinya peningkatan respirasi dan prosespembentukan etilen secara autokatalitis sehinggaberalihnya fase pertumbuhan menjadi tua dan buahmenjadi matang

setelah panen periode klimaterik ini tetapberlangsung

Gol. Buah klimaterik : pepaya, mangga, pisang, tomat dll.

Non-Klimaterik = respirasi cenderung turun tdkterjadi peningkatan respirasi

Gol. Non-klimaterik : jeruk, srawberry, timun, blewah, melon, semangka

maturation

ripening senescence

fruit growth

respiration

climacteric

respiration

nonclimacteric

Rate

(Jml CO2)

Pola Respirasi buah selama Fase Pengembangan

pertumbuhan

Tanaman Sebagai bhn pangan

Akar Batang Daun Bunga Buah Biji

Sayur dan Buah

Sayur dan buah secara anatomi tdk dptdibedakan

Dibedakan berdasarkan penggunaannya :

- Sayur biasa dimakan bersama makanan utama

(nasi)

-Buah sebagai dessert ( dimakan segar )

BUAH = bagian tanaman hasil

perkawinan putik dan benangsari

mrpk tempat biji

mempunyai rasa manis asam,

warna dan aroma yang khas

SAYURAN = bagian tanaman

(akar, daun, buah, biji, batang )

umumnya tanaman yang umurnya

relatif pendek

tdk berasa manis, warna dan tekstur

yang beragam

tomat, terong , timun, cabe secara anatomi adalah

buah tetapi digolongkan sebagai sayuran

Buah dan sayur sangat beragam tergantung dari

tempat tumbuh dan iklim

Setelah dipanen buah dan sayur akan menjadi rusak

bila tidak dilakukan penanganan yang tepat

Penanganan pasca panen dapat :

- mengurangi tk kerusakan (daya simpan meningkat)

- meningkatkan kualitas hasil panen

Chemical Composition

Water

More than 70 %

Affect perishability of commodity

Affect physical characteristics of product

Decreasing of moisture content leading to softening of plant tissue, wrinkle and lack of shape

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Carbohydrates

Represent more than 90 % of dry matter

Sugar

such as glucose, fructose, maltose and sucrose, all

share the following characteristics :

- supply energy for nutrition

- readily fermented by ……

- may used as a preservative

- on heating they darken colour ..

- combine with … to give dark colour as …

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Starches- supply energy in nutrition

- firming of plant tissues

Pectin and carbohydrates gums- in colloidal solution contribute to viscosity

- in solution with sugar and acid are the basis of jelly

Cellulose and hemicellulose- act primarily as supporting structures

- insoluble in cold and hot water

- not digested, not yield energy

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Mineral Substances

0,6 – 1,80 % ( K, Na, Ca, Mg, Fe, Mn, Al, P, Cl, S)

salt of organic acid

complex organic combination (chlorophyll, lecithin, etc)

Ca and P essential for calcium fixation (Ca/P) : 0,7 for adults and 1,0 for children

vegetable rich in P and Ca : green bean, cabbage and onion

fruit rich in P and Ca : pears, lemon, oranges

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Vitaminsfunction as enzyme systems which facilitate

the metabolismDivided into two major groups (fat soluble

and wet soluble)Examples :Vitamin A/ Retinol found in the orange and

yellow vegetables and green leafy vegetablesVit C / ascorbic acid and Vit E favours the

absorption of iron and easily destroyed by oxidation at high temp.

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Organic acids

such as citric acid, malic acid, tartaric acid,

etc

these acids gives some function :

1. Fruit tartness and flavour

2. Slow down bacterial spoilage

3. Influence the colour of food

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Pigment

sources of colour

classified into four major groups :

Chlorophylls

- oil soluble, bound to protein molecules

- C alone is highly unstable (acid pH)

- C changes becoming pheophytin (on heating), can be protected by addition alkali to the cooking or canning water

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Carotenoids

- fat soluble

- fairly resistant to heat, change in pH and

water leaching

- very sensitive to oxidation

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Flavonoids- water soluble

1. Anthocyanin

shifting of color with pH

violet/blue in alkaline or metal ions

red in acid media

2. Anthoxanthin

pH sensitives

deeper yellow (in pH >8) and

whiter yellow (in pH <6)

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Enzymesbiological catalyst promote biochamical reaction

Hidrolase (lipase, invertase, tannase, etc)

oxidoreductase (peroxide, catalase, etc)

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Some properties :

control the reaction associated of ripening

responsible for changing of flavor, color, texture and nutritional properties

activity of enzyme is characterized by an optimal temp and pH

Fresh- Kerusakan yg bisa

terjadi ?

- cara mencegah?

Minimally

processes- Faktor-faktor

penyebab kerusakan?

- Cara mencegah atau

mengatasi?

Fully processed

food- Faktor-faktor yang

mempengaruhi mutu?

- Cara

mempertahankan

mutu dan mencegah

kerusakannya ?

Ubi-ubian/roots/tubers

Nutritional aspects of root and tuber crops

Crop Starch% FW

Protein% FW

Vitamin Amg/100g FW

Vitamin Cmg/100g FW

Cassava 27-36 0.5-2.0 17 50

Potato 13-16 2.0 Trace 31

Sweet potato 18-28 1.0-2.5 900 35

Yam 18-25 2.5 117 24

Aroids 19-21 2.0 0-42 9

FW = fresh weight

Jenis ubi-ubian di

Indonesia• Talas• Singkong• Ubi Jalar• Iles-iles• Ganyong• Garut

Sweet potato tubers

Sweet Potato – Ipomoea batatas

Sweet potato

Nutritional composition

Water 60-70%

Carbohydrates 18-22%

Proteins 0,6 – 0,8%

Lipids 0,1 – 0,3%

Ash 0,7 – 0,9 %

Fiber 2 – 3 %

Sweet potato-contain the highest sugar and

thiamin content as well as vitamin A, riboflavin,

niacin, vitamin C and mineral (Fe, K, Na)

Roots/ tubers

Anti nutritional composition

Tripsin inhibitor

Oligosakarida – penyebab flatulensi

- gas H2 dan CO2

Sweet Potato - Processing

Komponen spesifik :

β karoten, vitamin E, vitamin C,

vitamin B6, kalium, zat besi dan

serat kasar, tidak mengandung

lemak dan rendah natrium.

Manihot or Cassava –

Manihot esculenta

Water

Carbohydrates

Proteins

Lipids

Ash

Fiber

Cassava

Nutritional composition

Produk Kadar HCN (ppm)

Produk Kadar HCN (ppm)

Ubi kayu segarutuh

88,3-416,3 Kulit kering jemur 264,3-321,5

Daging umbi 34,3-301,3 Ubi utuh keringoven

51,7-63,7

Kulit 364,2-814,7 Daging ubi keringoven

23,7-31,3

Ubi keringjemur

23,1-41,6 Kulit kering oven 666,8-1250

Daging ubikering jemur

17,3-26,7 Limbah ubi kayukering (kulit danpotongan umbikecil)

240

CassavaAntiNutritional composition

Tuber – White Potato

Benefits of the Potato

Potato:

Antinutritional

Dalam umbi terdapat senyawa antinutrisi solaninand chaconin

Secara umum senyawa alkaloid pada kentang disebut Solanin

Konsentrasi bervariasi tergantung beberapa kondisi yaitu suhu, dan kelembaban, kualitas tanah, jenis pupuk, faktor stres pada tanaman (e.g. Serangan serangga, kerusakan karena mekanis dan sinar)

Keberadaan magnesium dalam tanah akan meningkatkan senyawa alkaloid, sedangkan molybdenum dalam tanah akan menurunkan konsentrasi alkaloidnya .

Glycoalkaloids of potatoes

(Solanum tuberosum, Solanaceae)

Produksi kentang adalah keempat terbesar diantara tanaman pangan seluruh dunia.

Senyawa toksik glikoalkaloid terdapat pada semua jenis kentang Solanum tuberosum, dan juga pada sebagian besar spesies famili Solanaceae.

Alkaloid ini disebut sebagai steroid glycoalkaloids (SGA), or pseudoalkaloids,

Diklasifikasikan juga sebagai glukosida karena memiliki ikatan glukosida pada molekulnya.

Pada bagian parenkim pati pada umbi kentang terdapat sekitar 1% of solanin

Glikoalkaloid adalah senyawa yang termostable, sehingga tidak dapat dihilangkan dengan pemasakan, penggorangan atau pengeringan dan hanya rusak pada suhu diatas 300°C. Tetapi proses pemanasan dengan perebusan akan menyebabkan alkaloid terlarut dalam air.

Solanin – dalam ubi kentang segar berkulit konsentrasi solanin adalah lebih dari 100 mg/kg. Batas yang dapat dikonsumsi untuk alkaloid adalah 200 mg/kg. Tetapi pada kadar 150 mg/kg, akan timbul rasa pahit sehingga umumnya tidak dikonsumsi..

Glycoalkaloids terdapat dalam 1.5 mm ketebalan kulit.

Konjac/porang/iles-iles

Glucomannan Terdapat senyawa glucomannan yang

merupakan serat pangan yang dapat diperoleh dari Amorphophallus konjac (Devil's Tongue).

Glukomannan digunakan sebagai as a hunger suppressant karena memberikan rasa kenyang dengan dihasilkannya larutan yang sangat kental dalam lambung, hal ini juga mencegah penyerapan nutrient pada makanan.

1 gram polisakarida yang mudah larut ini dapat menyerap 200 ml air, sehingga dapat digunakan sebagai absorbent (pada diapers atau napkins)

Serealia/Grains

Grass Fruits/Cereals

What are Grains??

Bran 5% of kernel

High fiber and mineral ash

Contains some fat

Endosperm 83% of kernel

High starch

Contains protein

Very low vitamin, mineral, and fat content

Germ 2-3% of kernel

Rich in fat, protein, ash, and vitamins

Tiny embrio that will grow into a new plant

Nutrients in Grains

Endosperm: karbohidrat kompleks, protein dan

sejumlah kecil vitamin dan mineral.

Bran: tinggi serat, vitamin B dan mineral

Germ: Vitamin B dan E, besi, zinc, and beberapa

mineral, protein dan sejumlah lemak jenuh.

Cereal grains

Karakteristik:

• Cereal grains are essentially carbohydrate concentrates, the mainnutrient is starch (600-700 g/kg d.m.)

• Their protein content ranges from 80-120g/kg d.m., the protein isdeficient in certain essential amino acids, like lysine and methionine

• The germ contains more oil

• The lipid content of wheat, barley, rye and oats is 10-30 g/kg,sorghum, maize and oats 30-60g/kg d.m.

• The fibre content depends on the presence of husks and hulls(barley, oats, rice: 50-200g/kg d.m.). Naked grains contains less fibre(wheat, corn, rye: 23-30g/kg d.m.)

• High phosphorus content in the aleuronic layer, but it is presentas poorly digestible phytic acid

•They are good sources of vitamin E and thiamine (B1)

Whole Grains

Cereal grains with endosperm, germ, and bran present in same relative proportions as found in nature

Whole grain consumption associated with reduced risk of ◦ Cancer

◦ Cardiovascular heart disease

◦ Diabetes

◦ Obesity

Grain ProcessingAll grains must be processed, and

this begins with removal of the

outer husk.

•Whole Grain

•The entire edible grain kernel

is used, the resulting product

contains most of the kernel’s

original nutrients. Examples:

whole wheat flour, whole-grain

cereals

When the bran and germ are

removed, many nutrients are lost.

Examples include white bread and

most breakfast cereals. When this

happens, the grain products are

enriched and fortified.

•Enrichment: a process in which

some nutrients lost as a result of

processing are added back to the

product.

•Fortified: a process of adding 10%

or more of the Daily Value for a

specific nutrient to a product.

Grain Processing

Most grains are low in some essential amino acids. To get a complete protein, it is necessary to also eat something else, such as a legume.

White flour, corn starch, white rice: just the endosperm, with the bran and germ removed.

Brown rice, whole wheat flower, popcorn = the whole grain including bran and germ.

◦ It contains much more protein and other nutrients than the endosperm alone.

◦ But, it spoils faster due to fats in the germ, and bread made with whole flower doesn’t rise as well.

Barley

Like all grains, barley was originally toasted or eaten as a porridge. But,

very early, people learned how to make beer from barley. Laws

regulating beer are found in the Code of Hammurabi (about 1790 BC,

Babylonian Empire).

◦ Most water is contaminated with microorganisms that cause disease,

especially before people knew about microorganisms.

◦ Making beer sterilizes the water: it was much safer and healthier to

drink beer than water. Also the reason for coffee and tea