Jurnal pangan nasional "terakreditasi" Kemeristekdikti dari Indonesian Food Technologists® - IFT

DOI: https://doi.org/10.17728/jatp.3296

Karakteristik Kimia dan Mikrobiologi Makanan Ringan Khas Pemalang Ogel-ogel

*Siti Susanti scopus  -  Program Studi Teknologi Pangan, Fakultas Peternakan dan Pertanian, Universitas Diponegoro, Semarang, Indonesia
Fahmi Arifan  -  Program Studi Teknik Rekayasa Kimia Industri, Departemen Teknologi Industri, Sekolah Vokasi, Universitas Diponegoro, Semarang, Indonesia
Murni Murni  -  Departemen Teknik Mesin, Fakultas Teknik, Universitas Diponegoro, Semarang, Indonesia
Ana Silviana  -  Fakultas Hukum, Universitas Diponegoro, Semarang, Indonesia

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Abstract

Penelitian ini bertujuan untuk mengetahui karakteristik kimia dan mikrobiologis sebagai dasar penentu kualitas produk makanan ringan ogel-ogel khas Pemalang agar sesuai dengan peraturan SNI 01-2886-2015. Ogel-ogel berbahan dasar tepung beras ketan yang dicampur dengan telur, keju, gula, dan garam. Selanjutnya adonan tersebut dicetak seperti ulat menggeliat dengan menggunakan ekstruder yang kemudian digoreng. Penelitian dilakukan secara deskriptif dengan parameter uji karakteristik kimia yaitu kadar karbohidrat, protein, lemak, air, abu, garam, logam berat, dan uji ketengikan serta mikrobiologi. Hasil penelitian menunjukkan bahwa ogel-ogel memiliki nilai ketengikan (nilai TBA) 2,16 mg MA/kg; kadar karbohidrat, protein, lemak, air, abu, dan garam masing-masing sebesar 44,75; 13,52; 39,42; 2,51; 0,08; dan 1,87%. Tidak ditemukan adanya kandungan logam berat pada ogel-ogel kecuali timah (10,56 mg/kg) dengan jumlah total mikroba sebanyak 0,87x104 CFU/g. Dapat disimpulkan bahwa secara umum mutu ogel-ogel ditinjau dari karakteristik mikrobiologi dan kimianya telah sesuai dengan Standar Nasional Indonesia tentang makanan ringan ekstrusi (SNI 01-2886-2015) kecuali kadar lemaknya yang masih tinggi. Perlu dipikirkan teknik produksi ogel-ogel dimasa yang akan datang supaya kadar lemaknya lebih rendah sehingga mutunya sesuai dengan SNI. 

Chemical and Microbiological Characteristic of Ogel-ogel Pemalang Typical Snack

Abstract

This study was aimed to get more insight the chemical and microbiological characteristics as a basis for determining the quality of ogel-ogel (snack products typical of Pemalang) to comply with SNI regulations 01-2886-2015. Ogel-ogel made from glutinous rice flour mixed with eggs, cheese, sugar and salt. That dough was molded like a stretched worm by using an extruder and then was fried. The study was conducted descriptively with chemical (carbohydrate, protein, fat, water, ash, salt, heavy metal, and rancidity test) and microbiology (total plate count-TPC) characteristic as the parameters. The results showed that ogel-ogel had a rancidity (TBA) value of 2.16 mg MA/kg; carbohydrate, protein, fat, moisture, ash and salt content of 44.75; 13.52; 39.42; 2.51; 0.08; and 1.87% respectively. No heavy metal content was found in ogel-ogel except lead (10.56 mg/kg) with a total amount of microbes of 0.87x104 CFU/g. It can be concluded that as general, the quality of ogel-ogel in the aspects of microbiological and chemical characteristics was in accordance with the Indonesian National Standard of extruded snacks (SNI 01-2886-2015) except for its high fat content. Further technique to produce ogel-ogel with low fat is necessary to be contemplated to fulfill the quality of ogel-ogel in accordance with SNI.

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Keywords: ogel-ogel; kimia; mikrobiologi; karakteristik; Pemalang; Indonesia; chemical; microbiological; characteristic

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Section: Catatan Penelitian (Research Note)
Language : ID
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