KARAKTERISTIK KOMODITAS HASIL PERTANIAN:

KARAKTERISTIK
KOMODITAS HASIL PERTANIAN:
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Tujuan Matakuliah:
Mahasiswa mengetahui dan
memahami karakteristik bahan
hasil pertanian dan mengetahui
efek pengolahan terhadap
karakteristiknya.
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 terjadi
serangkaian perubahan biologis yg diawali dengan
terjadinya peningkatan respirasi dan proses
pembentukan etilen secara autokatalitis sehingga
beralihnya fase pertumbuhan menjadi tua dan buah
menjadi matang
 setelah panen periode klimaterik ini tetap
berlangsung
 Gol. Buah klimaterik : pepaya, mangga, pisang,
tomat dll.
 Non-Klimaterik = respirasi cenderung turun  tdk
terjadi peningkatan respirasi
 Gol. Non-klimaterik : jeruk, srawberry, timun,
blewah, melon, semangka

Pola Respirasi buah selama Fase Pengembangan
Rate
(Jml CO2)
fruit growth
respiration
climacteric
respiration
nonclimacteric
pertumbuhan
maturation
ripening senescence
Tanaman Sebagai bhn pangan
Akar
Batang
Daun
Bunga
Buah
Biji
Sayur dan Buah
Sayur dan buah  secara anatomi tdk dpt
dibedakan
 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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 Vitamins
 function as enzyme systems which facilitate
the metabolism
 Divided into two major groups (fat soluble
and wet soluble)
 Examples :
Vitamin A/ Retinol found in the orange and
yellow vegetables and green leafy
vegetables
Vit 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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 Enzymes
biological catalyst promote biochamical reaction
Hidrolase (lipase, invertase, tannase, etc)
oxidoreductase (peroxide, catalase, etc)
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
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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
FW = fresh weight
Crop
Starch
Protein
Vitamin A
Vitamin C
% FW
% FW
mg/100g FW
mg/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
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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
Cassava
Nutritional composition
Water
 Carbohydrates
 Proteins
 Lipids
 Ash
 Fiber

Cassava
AntiNutritional composition
Produk
Kadar HCN
(ppm)
Produk
Kadar HCN
(ppm)
Ubi kayu segar 88,3-416,3
utuh
Kulit kering jemur 264,3-321,5
Daging umbi
34,3-301,3
Kulit
364,2-814,7
Ubi utuh kering 51,7-63,7
oven
Daging ubi kering 23,7-31,3
oven
Ubi
kering 23,1-41,6
jemur
Daging
ubi 17,3-26,7
kering jemur
Kulit kering oven
666,8-1250
Limbah ubi kayu 240
kering (kulit dan
potongan
umbi
kecil)
Tuber – White Potato
Benefits of the Potato
Potato:
Antinutritional
Dalam umbi terdapat senyawa antinutrisi solanin
and 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 main
nutrient is starch (600-700 g/kg d.m.)
• Their protein content ranges from 80-120g/kg d.m., the protein is
deficient 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 present
as 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 Processing
All 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