Wdr 2 Karakteristik Komoditas Hsl Pert

8/12/2019 Wdr 2 Karakteristik Komoditas Hsl Pert

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KARAKTERISTIK

KOMODITAS HASIL PERTANIAN:

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Mahasiswa mengetahui danmemahami karakteristik bahan

hasil pertanian dan mengetahui

efek pengolahan terhadapkarakteristiknya.

Tujuan Matakuliah:


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Komoditas Hortikultura

Karakteristik buah dan sayur

Perubahan karakteristik akibat proses pananganaan danpengolahan

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


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Horticultural Commodity

Fruit

Climacteric

Non climacteric

Vegetable

Non climacteric

Flower Non climacteric

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Klimaterik= suatu periode auto stimulationterjadiserangkaian perubahan biologis yg diawali denganterjadinya peningkatan respirasi dan proses

pembentukan 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


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maturation

ripeningsenescence

fruit growth

respiration

climacteric

respirationnonclimacteric

Rate

(Jml CO2)

Pola Respirasi buah selama Fase Pengembangan

pertumbuhan


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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 )


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BUAH = bagian tanaman hasilperkawinan 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 umurnyarelatif pendek

tdk berasa manis, warna dan teksturyang beragam


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tomat, terong , timun, cabe secara anatomi adalahbuah tetapi digolongkan sebagai sayuran

Buah dan sayur sangat beragam tergantung daritempat 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


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Chemical Composition

Water

More than 70 %

Affect perishability of commodity Affect physical characteristics of

product

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

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Carbohydrates

Represent more than 90 % of dry matter

Sugarsuch 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 thebasis 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

0,61,80 % ( 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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Vitamins

function as enzyme systems which facilitatethe metabolismDivided into two major groups (fat soluble

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

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

absorption of iron and easily destroyed byoxidation 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 colourclassified into four major groups :

Chlorophylls

- oil soluble, bound to protein molecules- C alone is highly unstable (acid pH)

- C changes becoming pheophytin (onheating), can be protected by addition alkalito the cooking or canning water

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Flavonoids

- water soluble1. Anthocyanin shifting of color with pH violet/blue in alkaline or

metal ions red in acid media2. Anthoxanthin pH sensitives

deeper yellow (in pH >8)and whiter yellow (in pH


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Enzymesbiological catalyst promote biochamical reactionHidrolase (lipase, invertase, tannase, etc)oxidoreductase (peroxide, catalase, etc)

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Some properties :

control the reactionassociated of ripening

responsible for changing offlavor, color, texture andnutritional properties

activity of enzyme ischaracterized by an optimaltemp and pH


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Fresh- Kerusakan yg bisaterjadi ?

- cara mencegah?


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Minimally

processes- Faktor-faktor

penyebab kerusakan?

- Cara mencegah ataumengatasi?


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Fully processedfood- Faktor-faktor yang

mempengaruhi mutu?- Caramempertahankan

mutu dan mencegahkerusakannya ?


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Ubi-ubian/roots/tubers


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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


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Jenis ubi-ubian di

Indonesia

Talas Singkong Ubi Jalar Iles-iles

Ganyong Garut


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Sweet potato tubers


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Sweet PotatoIpomoea batatas


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Sweet potato

Nutritional composition

Water 60-70%

Carbohydrates 18-22%

Proteins 0,60,8% Lipids 0,10,3%

Ash 0,70,9 %

Fiber 23 %Sweet potato-contain the highest sugar and

thiamin content as well as vitamin A, riboflavin,

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


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Roots/ tubers

Anti nutritional composition

Tripsin inhibitor

Oligosakaridapenyebab flatulensi

- gas H2 dan CO2


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Sweet Potato - Processing

Komponen spesifik : karoten, vitamin E, vitamin C,

vitamin B6, kalium, zat besi dan

serat kasar, tidak mengandung

lemak dan rendah natrium.


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Manihot or Cassava

Manihot esculenta


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Water

Carbohydrates

Proteins Lipids

Ash

Fiber

Cassava

Nutritional composition


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Produk Kadar HCNppm) Produk Kadar HCNppm)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 kering

jemur

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

Daging ubikering jemur

17,3-26,7 Limbah ubi kayu

kering (kulit dan

potongan umbikecil)

240

CassavaAntiNutritional composition


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TuberWhite Potato


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Benefits of the Potato


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Potato:

Antinutritional

Dalam umbi terdapat senyawa antinutrisi solaninand chaconin

Secara umum senyawa alkaloid pada kentangdisebut Solanin

Konsentrasi bervariasi tergantung beberapakondisi yaitu suhu, dan kelembaban, kualitas tanah,

jenis pupuk, faktor stres pada tanaman (e.g.Serangan serangga, kerusakan karena mekanis dansinar)

Keberadaan magnesium dalam tanah akanmeningkatkan senyawa alkaloid, sedangkanmolybdenum dalam tanah akan menurunkankonsentrasi alkaloidnya .


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Glycoalkaloids of potatoes

(Solanum tuberosum, Solanaceae)

Produksi kentang adalah keempat terbesar diantara tanamanpangan seluruh dunia.

Senyawa toksik glikoalkaloid terdapat pada semua jenis kentangSolanum tuberosum, dan juga pada sebagian besar spesies familiSolanaceae.

Alkaloid ini disebut sebagai steroid glycoalkaloids (SGA), orpseudoalkaloids,

Diklasifikasikan juga sebagai glukosida karena memiliki ikatan

glukosida pada molekulnya.


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Pada bagian parenkim pati pada umbi kentang terdapatsekitar 1% of solanin

Glikoalkaloid adalah senyawa yang termostable, sehinggatidak dapat dihilangkan dengan pemasakan,penggorangan atau pengeringan dan hanya rusak padasuhu diatas 300C. Tetapi proses pemanasan denganperebusan akan menyebabkan alkaloid terlarut dalam

air. Solanin dalam ubi kentang segar berkulit konsentrasi

solanin adalah lebih dari 100 mg/kg. Batas yang dapatdikonsumsi untuk alkaloid adalah 200 mg/kg. Tetapi

pada kadar 150 mg/kg, akan timbul rasa pahit sehinggaumumnya tidak dikonsumsi..

Glycoalkaloids terdapat dalam 1.5 mm ketebalan kulit.


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Konjac/porang/iles-iles


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Glucomannan

Terdapat senyawa glucomannan yangmerupakan serat pangan yang dapat diperoleh dariAmorphophallus konjac(Devil's Tongue). Glukomannan digunakan sebagai as a hunger

suppressant karena memberikan rasa kenyangdengan dihasilkannya larutan yang sangat kentaldalam lambung, hal ini juga mencegah penyerapannutrient pada makanan.

1 gram polisakarida yang mudah larut ini dapat

menyerap 200 ml air, sehingga dapat digunakansebagai absorbent (pada diapers atau napkins)


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Serealia/Grains


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Grass Fruits/Cereals


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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, andfat content

Germ 2-3% of kernel

Rich in fat, protein, ash, andvitamins

Tiny embrio that will growinto a new plant


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Nutrients in Grains

Endosperm: karbohidrat kompleks, protein dansejumlah kecil vitamin dan mineral.

Bran: tinggi serat, vitamin B dan mineralGerm: Vitamin B dan E, besi, zinc, and beberapa

mineral, protein dan sejumlah lemak jenuh.

C l i


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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)


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Whole Grains

Cereal grains with endosperm, germ, and branpresent in same relative proportions as found innature

Whole grain consumption associated withreduced risk of Cancer

Cardiovascular heart disease Diabetes

Obesity


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Grain ProcessingAll grains must be processed, andthis begins with removal of theouter husk.

Whole Grain

The entire edible grain kernelis used, the resulting productcontains most of the kernels

original nutrients. Examples:whole wheat flour, whole-graincereals

When the bran and germ areremoved, many nutrients are lost.Examples include white bread andmost breakfast cereals. When thishappens, the grain products are

enriched and fortified.

Enrichment: a process in whichsome nutrients lost as a result ofprocessing are added back to theproduct.

Fortified: a process of adding 10%or more of the Daily Value for aspecific nutrient to a product.

Grain Processing


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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: justthe endosperm, with the bran and germremoved.

Brown rice, whole wheat flower, popcorn= the whole grain including bran andgerm. 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 wholeflower doesnt rise as well.

Barley


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Barley

Like all grains, barley was originally toasted or eaten as a porridge. But,very early, people learned how to make beer from barley. Lawsregulating 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 todrink beer than water. Also the reason for coffee and tea

Wdr 2 Karakteristik Komoditas Hsl Pert

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