Kualitas selama Penyimpanan dan Umur Simpan Makanan Formula Cair Instan Berbahan Tepung Lele dan Tepung Daun Kelor

Abstract

Makanan formula cair instan berbahan tepung lele (Clarias gariepinus) dan tepung daun kelor (Moringa oleifera) memiliki kandungan gizi yang tinggi protein dan kalsium yang dapat dimanfaatkan sebagai makanan selingan untuk membantu meningkatkan status gizi penderita gizi kurang. Makanan formula cair dibuat dalam bentuk instan untuk memperpanjang umur simpan, namun selama penyimpanan makanan cair instan dapat mengalami penurunan kualitas yang berpengaruh terhadap menurunnya kandungan gizi. Penelitian ini bertujuan untuk mengamati perubahan kualitas selama 42 hari penyimpanan pada tiga suhu yang berbeda (25°C, 35°C and 40°C) serta pendugaan umur simpan makanan cair instan. Perubahan mutu dianalisis menggunakan parameter kritis (aktivitas air dan ketengikan) serta parameter pendukung (proksimat, kalsium, bioavailabilitas kalsium dan daya cerna protein). Umur simpan dihitung menggunakan metode Accelerated Shelf-Life Testing (ASLT) model Arrhenius. Hasil penelitian menunjukkan terdapat perubahan signifikan pada batas aman makanan formula cair instan untuk kadar air, kadar abu, lemak, kadar kalsium dan bioavailabilitas kalsium. Sensori (warna, rasa, aroma dan kekentalan) tidak menunjukkan adanya perubahan yang signifikan, namun kecerahan warna berubah signifikan selama penyimpanan. Hasil pendugaan umur simpan menunjukkan kualitas makanan formula cair instan dapat bertahan selama 70 hari berdasarkan parameter aktivitas air.

Formula instant liquid food containing catfish flour and moringa leaf powder has high protein and calcium which can be used as a snack to help improvement nutritonal status for malnourished patients. Liquid food was made in instant form to extend shelf-life, however the decreasing quality of instant liquid food can happen which affects the decrease of nutritional content. This research aimed to analyze quality due to storage period for 42 days at various temperature (25°C, 35°C and 40°C) and estimated shelf life of instant liquid food. Quality changes were analyzed using critical parameters (activity water and rancidity) and additional parameters (proximate, calcium, Ca bioavailability analysis and protein digestibility). Estimated of shelf life was analyzed using Arrhenius Accelerated Shelf-Life Testing model. The result showed that there were significant changes in water content, ash content, fat content, calcium level, calcium bioavailability during storage, but the changes that occur were still within safe limit. Sensory (color, taste, aroma and viscosity) did not show any significant changes, but the brightness of the color changed significantly during storage. The study showed that the storage time of formula instant liquid food containing catfish flour and Moringa leaf powder is about 70 days.