Kajian Dasar Mikrobiologi dan Protein Sambal Tempoyak : Inovasi Pengawetan Produk Lokal menuju Agroindustri Berkelanjutan
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Kata Kunci:
Durian, mikrobiologi, pengawet, protein, tempoyak
Abstrak
Local products have distinctive and original flavors from various regions. Bengkulu City is known for producing durian, which is commonly processed into products such as lempok, dodol, pancakes, curry, and chili sauce. Sambal tempoyak, a popular dish, is often stored for extended periods. However, the storage process typically involves refrigeration, which requires special handling when serving. Removing the tempoyak from cold storage can lead to contamination and a reduction in nutritional content due to repeated heating. Therefore, it is important to explore the addition of certain ingredients and determine optimal storage durations to preserve sambal tempoyak. The purpose of this study is to analyze the microbiology and protein levels in sambal tempoyak during storage. The research method used is a completely randomized design (CRD) with treatments at 0 days (A0), 2 days (A1), 4 days (A2), and 6 days (A3).The results of the study showed that the total plate count after 6 days remained within the SNI standard, which is less than 1x104. The protein content was consistent, with an increase in protein levels observed on the third day from 1.52% to 1.64%.The study recommends that sambal tempoyak can be stored for more than 6 days at room temperature. The addition of specific ingredients can act as natural preservatives, supporting the preservation of local products and contributing to a sustainable agroindustry.
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Referensi
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Arafah, E., Sari, S. R., Puteri, R. E., Sa’adah, R., Guttifera, & Prariska, D. (2020). Pendidikan Pengolahan Makanan Sehat Dan Bergizi Pada Istri Karyawan Pt. Pusri Palembang Ditengah Pandemi Covid-19. Jurnal Ilmiah Pengabdian Kepada Masyarakat, 4(2), 1–6.
Ardilla, Y. A., Anggreini, K. W., & Rahmani, T. P. D. (2022). The role of indigenous lactic acid Bacteria Genus Lactobacillus in the fermentation process of Durian (Durio zibethinus) for Tempoyak production. Berkala Ilmiah Biologi, 13(2), 42–52. https://doi.org/10.22146/bib.v13i2.4619
Aziz, N. A. A., & Jalil, A. M. M. (2019). Bioactive compounds, nutritional value, and potential health benefits of indigenous durian (Durio zibethinus Murr.): A review. Foods, 8(3). https://doi.org/10.3390/foods8030096
Baiturrahim, J. A. (2019). Analisis Masa Simpan Produk Sambal Tempoyak. 8(1), 50–57.
Haruminori, A., Angelia, N., & Purwaningtyas, A. (2018). Makanan Etnik Melayu: Tempoyak. Jurnal Antropologi: Isu-Isu Sosial Budaya, 19(2), 125. https://doi.org/10.25077/jaisb.v19.n2.p125-128.2017
Ikhwal A, Z., Lubis, S., & Ginting. (2014). Pengaruh Konsentrasi Pectin dan Lama Penyimpanan Terhadap Mutu Selai Nanas Lembaran. Skripsi. Universitas Sumatera Utara, Medan.
Jasminarni,.Evita, Novita, T. (2023). Identification of Morphological Characteristics of Local Durian. 7(1), 60–65.
Naila, H., Izwani, & Indani. (2019). MODIFIKASI RESEP SAMBAL TEMPOYAK DURIAN (Durio zibethinus Murr ) DENGAN PENAMBAHAN TERASI. Jurnal Ilmiah Mahasiswa Pendidikan Kesejahteraan Keluarga, 4(2), 31–38.
Ratna Sari, S., Baehaki, A., Dwita Lestari, S., Arafah, E., & Guttifera. (2021). Aktivitas Antibakteri Kitosan Monosakarida Kompleks sebagai Penghambat Bakteri Patogen pada Olahan Produk Perikanan. Jurnal Pengolahan Hasil Perikanan Indonesia, 23(3), 542–547. https://doi.org/10.17844/jphpi.v23i3.32717
Reli, R., Warsiki, E., & Rahayuningsih, M. (2017). Modifikasi Pengolahan Durian Fermentasi (Tempoyak) Dan Perbaikan Kemasan Untuk Mempertahankan Mutu Dan Memperpanjang Umur Simpan. Jurnal Teknologi Industri Pertanian, 27(1), 43–54. https://doi.org/10.24961/j.tek.ind.pert.2017.27.1.43
Sari, S, R., Susiana, Guttifera, Sa’daah, R. (2022). Aktivitas Antioksidan Kitosan dengan Kombinasi Gambir dan Glukosa Sebagai Pengawet Alami untuk Produk Olahan Perikanan. Jurnal FishtecH, 11(2), 83–88.
Sari, S, R., , Silsia, D., Tyas Suci, B., Laili Susanti, D., Studi Teknologi Industri Pertanian, P., Teknologi Pertanian, J., & Pertanian, F. (2023). Antioxidant Activity of Kolang Kaling (Arenga pinnata) Sheet Jam with effect addition Rosella Flowers (Hisbiscus sabdariffa L.) and Pectin. Seminar Nasional Pertanian Pesisir, 2(1), 61–71.
Sari, Selly Ratna, Guttifeta, Arafah, Elmeizy., Lestari, S, Sa’adah Raudhatus., S. M. (2024). Analisis antibakteri perusak makanan kitosan kombinasi gambir dan glukosa sebagai pengawet alami fungsional untuk makanan. Journal Perikanan Universitas Mataram, 14(1), 248–254. http://doi.org/10.29303/jp.v14i1.445
Sari, S R, Baehaki, A., & Lestari, S. D. (2019). Pemanfaatan Kitosan dengan Variasi Gula sebagai Potensi Pengawet Alami Makanan (Pengujian Bakteri Pseudomonas aeruginosa dan Bacillus subtilis). Prosiding Seminar Nasional II Hasil Litbangyasa Industri, 190–195. https://core.ac.uk/download/pdf/270229382.pdf
Sari, Selly Ratna. (2017). Profil Mutu Ikan Lele (Clarias Gariepinus) Asap yang Diberi Perlakuan Gambir (Uncaria gambir Roxb.). Jurnal Dinamika Penelitian Industri, 28(2), 101–111.
Sari, Selly Ratna, Arafah, E., Guttifera, G., Puteri, R. E. P., & Sa’adah, R. (2022). Penyuluhan Kelompok Petani dalam Budidaya dan Pengolahan Ikan Lele dengan Cara Pemberian Bumbu Alami di Kabupaten Banyuasin. Jurnal Nusantara Mengabdi, 2(1), 29–36. https://doi.org/10.35912/jnm.v2i1.799
Sari, Selly Ratna, Kanya, M. R., Rizki, R. R., Guttifera, G., & Riswandi, A. (2024). Modifikasi Kitosan Asap Cair Cocos Nucifera Sebagai Pengawet Alami Pangan (Antibakteri Staphylococcus aureus). Jurnal Perikanan Unram, 13(4), 951–957. https://doi.org/10.29303/jp.v13i4.645
Sari, Selly Ratna, & Pambayun, R. (2020). Selly Ratna Sari 1 , Guttifera 2 , Rindit Pambayun 3 ,. 1(1).
Sari, Selly Ratna, Wijaya, A., & Pambayuan, R. (2019). Profil Fisik Ikan Lele (Clarias gariepinus) Asap yang Diintroduksi Dengan Gambir (Uncaria gambir Roxb). Jurnal FishtecH, 8(1), 1–6. https://doi.org/10.36706/fishtech.v8i1.6623
Sulistyowati, E., Mujiharjo, S., Irnad, I., Susanti, A., & Phatonah, S. (2019). Physical And Organoleptic Characteristics Of Milk Caramel Candy With Durian Fruit (Durio zibethinus Murr) and Gerga Citrus (Citrus sp) JUICE. Jurnal Agroindustri, 9(2), 56–65. https://doi.org/10.31186/j.agroindustri.9.2.56-65
Wahyuningtyas, A. (2020). Kajian Sifat Fisik , Kimia , Dan Sensoris Sambal Tempoyak (DURIAN. September. https://doi.org/10.25077/jtpa.24.2.157-165.2020
Waryono, W. (2018). Inovasi Olahan Durian. INVOTEK: Jurnal Inovasi Vokasional Dan Teknologi, 18(2), 35–40. https://doi.org/10.24036/invotek.v18i2.272
Wijaya, S. (2019). Indonesian food culture mapping: A starter contribution to promote Indonesian culinary tourism. Journal of Ethnic Foods, 6(1), 1–10. https://doi.org/10.1186/s42779-019-0009-3
Yuniastri, R., Ismawati, I., & Putri, R. D. (2018). Mikroorganisme Dalam Pangan. Jurnal Pertanian Cemara, 15(2), 15–20. https://doi.org/10.24929/fp.v15i2.653
Anggadhania, L., Setiarto, R. H. B., Yusuf, D., Anshory, L., & Royyani, M. F. (2023). Exploring tempoyak, fermented durian paste, a traditional Indonesian indigenous fermented food: typical of Malay tribe. Journal of Ethnic Foods, 10(1). https://doi.org/10.1186/s42779-023-00206-2
Arafah, E., Sari, S. R., Puteri, R. E., Sa’adah, R., Guttifera, & Prariska, D. (2020). Pendidikan Pengolahan Makanan Sehat Dan Bergizi Pada Istri Karyawan Pt. Pusri Palembang Ditengah Pandemi Covid-19. Jurnal Ilmiah Pengabdian Kepada Masyarakat, 4(2), 1–6.
Ardilla, Y. A., Anggreini, K. W., & Rahmani, T. P. D. (2022). The role of indigenous lactic acid Bacteria Genus Lactobacillus in the fermentation process of Durian (Durio zibethinus) for Tempoyak production. Berkala Ilmiah Biologi, 13(2), 42–52. https://doi.org/10.22146/bib.v13i2.4619
Aziz, N. A. A., & Jalil, A. M. M. (2019). Bioactive compounds, nutritional value, and potential health benefits of indigenous durian (Durio zibethinus Murr.): A review. Foods, 8(3). https://doi.org/10.3390/foods8030096
Baiturrahim, J. A. (2019). Analisis Masa Simpan Produk Sambal Tempoyak. 8(1), 50–57.
Haruminori, A., Angelia, N., & Purwaningtyas, A. (2018). Makanan Etnik Melayu: Tempoyak. Jurnal Antropologi: Isu-Isu Sosial Budaya, 19(2), 125. https://doi.org/10.25077/jaisb.v19.n2.p125-128.2017
Ikhwal A, Z., Lubis, S., & Ginting. (2014). Pengaruh Konsentrasi Pectin dan Lama Penyimpanan Terhadap Mutu Selai Nanas Lembaran. Skripsi. Universitas Sumatera Utara, Medan.
Jasminarni,.Evita, Novita, T. (2023). Identification of Morphological Characteristics of Local Durian. 7(1), 60–65.
Naila, H., Izwani, & Indani. (2019). MODIFIKASI RESEP SAMBAL TEMPOYAK DURIAN (Durio zibethinus Murr ) DENGAN PENAMBAHAN TERASI. Jurnal Ilmiah Mahasiswa Pendidikan Kesejahteraan Keluarga, 4(2), 31–38.
Ratna Sari, S., Baehaki, A., Dwita Lestari, S., Arafah, E., & Guttifera. (2021). Aktivitas Antibakteri Kitosan Monosakarida Kompleks sebagai Penghambat Bakteri Patogen pada Olahan Produk Perikanan. Jurnal Pengolahan Hasil Perikanan Indonesia, 23(3), 542–547. https://doi.org/10.17844/jphpi.v23i3.32717
Reli, R., Warsiki, E., & Rahayuningsih, M. (2017). Modifikasi Pengolahan Durian Fermentasi (Tempoyak) Dan Perbaikan Kemasan Untuk Mempertahankan Mutu Dan Memperpanjang Umur Simpan. Jurnal Teknologi Industri Pertanian, 27(1), 43–54. https://doi.org/10.24961/j.tek.ind.pert.2017.27.1.43
Sari, S, R., Susiana, Guttifera, Sa’daah, R. (2022). Aktivitas Antioksidan Kitosan dengan Kombinasi Gambir dan Glukosa Sebagai Pengawet Alami untuk Produk Olahan Perikanan. Jurnal FishtecH, 11(2), 83–88.
Sari, S, R., , Silsia, D., Tyas Suci, B., Laili Susanti, D., Studi Teknologi Industri Pertanian, P., Teknologi Pertanian, J., & Pertanian, F. (2023). Antioxidant Activity of Kolang Kaling (Arenga pinnata) Sheet Jam with effect addition Rosella Flowers (Hisbiscus sabdariffa L.) and Pectin. Seminar Nasional Pertanian Pesisir, 2(1), 61–71.
Sari, Selly Ratna, Guttifeta, Arafah, Elmeizy., Lestari, S, Sa’adah Raudhatus., S. M. (2024). Analisis antibakteri perusak makanan kitosan kombinasi gambir dan glukosa sebagai pengawet alami fungsional untuk makanan. Journal Perikanan Universitas Mataram, 14(1), 248–254. http://doi.org/10.29303/jp.v14i1.445
Sari, S R, Baehaki, A., & Lestari, S. D. (2019). Pemanfaatan Kitosan dengan Variasi Gula sebagai Potensi Pengawet Alami Makanan (Pengujian Bakteri Pseudomonas aeruginosa dan Bacillus subtilis). Prosiding Seminar Nasional II Hasil Litbangyasa Industri, 190–195. https://core.ac.uk/download/pdf/270229382.pdf
Sari, Selly Ratna. (2017). Profil Mutu Ikan Lele (Clarias Gariepinus) Asap yang Diberi Perlakuan Gambir (Uncaria gambir Roxb.). Jurnal Dinamika Penelitian Industri, 28(2), 101–111.
Sari, Selly Ratna, Arafah, E., Guttifera, G., Puteri, R. E. P., & Sa’adah, R. (2022). Penyuluhan Kelompok Petani dalam Budidaya dan Pengolahan Ikan Lele dengan Cara Pemberian Bumbu Alami di Kabupaten Banyuasin. Jurnal Nusantara Mengabdi, 2(1), 29–36. https://doi.org/10.35912/jnm.v2i1.799
Sari, Selly Ratna, Kanya, M. R., Rizki, R. R., Guttifera, G., & Riswandi, A. (2024). Modifikasi Kitosan Asap Cair Cocos Nucifera Sebagai Pengawet Alami Pangan (Antibakteri Staphylococcus aureus). Jurnal Perikanan Unram, 13(4), 951–957. https://doi.org/10.29303/jp.v13i4.645
Sari, Selly Ratna, & Pambayun, R. (2020). Selly Ratna Sari 1 , Guttifera 2 , Rindit Pambayun 3 ,. 1(1).
Sari, Selly Ratna, Wijaya, A., & Pambayuan, R. (2019). Profil Fisik Ikan Lele (Clarias gariepinus) Asap yang Diintroduksi Dengan Gambir (Uncaria gambir Roxb). Jurnal FishtecH, 8(1), 1–6. https://doi.org/10.36706/fishtech.v8i1.6623
Sulistyowati, E., Mujiharjo, S., Irnad, I., Susanti, A., & Phatonah, S. (2019). Physical And Organoleptic Characteristics Of Milk Caramel Candy With Durian Fruit (Durio zibethinus Murr) and Gerga Citrus (Citrus sp) JUICE. Jurnal Agroindustri, 9(2), 56–65. https://doi.org/10.31186/j.agroindustri.9.2.56-65
Wahyuningtyas, A. (2020). Kajian Sifat Fisik , Kimia , Dan Sensoris Sambal Tempoyak (DURIAN. September. https://doi.org/10.25077/jtpa.24.2.157-165.2020
Waryono, W. (2018). Inovasi Olahan Durian. INVOTEK: Jurnal Inovasi Vokasional Dan Teknologi, 18(2), 35–40. https://doi.org/10.24036/invotek.v18i2.272
Wijaya, S. (2019). Indonesian food culture mapping: A starter contribution to promote Indonesian culinary tourism. Journal of Ethnic Foods, 6(1), 1–10. https://doi.org/10.1186/s42779-019-0009-3
Yuniastri, R., Ismawati, I., & Putri, R. D. (2018). Mikroorganisme Dalam Pangan. Jurnal Pertanian Cemara, 15(2), 15–20. https://doi.org/10.24929/fp.v15i2.653
Diterbitkan
2025-06-30
Bagaimana Mensitasi
Arafah, E., & Sari, S. (2025). Kajian Dasar Mikrobiologi dan Protein Sambal Tempoyak : Inovasi Pengawetan Produk Lokal menuju Agroindustri Berkelanjutan. Publikasi Penelitian Terapan Dan Kebijakan, 8(1), 32-38. https://doi.org/https://doi.org/10.46774/pptk.v8i1.633
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