Processing Technology of Ketupat

Main Article Content

Isnaini Rahmadi

Abstract

Indonesia has a typical rice processing method as part of the nation’s culture, namely ketupat. Ketupat is typical food made of rice wrapped in diamond shaped-woven coconut leaves and boiled in water. This article reviewed the variety of processing ketupat as well as changes in ketupat during storage of ketupat according to the results of research and related references. Traditionally, ketupat is cooked in boiling water for 5 hours. This is considered inefficient in terms of cooking fuel and time required for cooking. The efforts of modifying ketupat cooking method have been done to shorten processing time, such as cooking ketupat in pressure cooker for 30 minutes. The development of ready-to-cook ketupat or quick-cooking product in attractive package becomes a promising opportunity. Quick-cooking ketupat was made by immersing ketupat in salt, steaming, freezing and drying. The package of quick-cooking ketupat was designed using HDPE plastics made square shape that requires boiling period for 30 minutes. Ingredients and the amount of rice, the size of coconut leaves, immersion process and cooking technic affected the texture of ketupat produced. Ketupat is normally stored for 2 days in room temperature and 4-7 day if it is refrigerated. Spoilage of ketupat is due to microbiological and physical changes during storage. Starch retrogradation and increase in RS III may occur when ketupat is stored at low temperature.

Article Details

Section
Articles

References

Ardhiyanti S.D., B. Kusbiantoro, A.B. Ahza, dan D.N. Faridah. 2017. Peluang Peningkatan Pati Resisten Tipe III pada Bahan Pangan dengan Metode Hidrotermal. Jurnal Iptek Tanaman Pangan. Vol. 12. Jun: 45-56.

Ashwar, B.A., A. Gani, I.A. Wani, A. Shah, F.A. Masoodi, and D.C. Saxena. 2016. Production of Resistant Starch from Rice by Dual Autoclaving Retrogradation Treatment: Invitro Digestibility, Thermal and Structural Characterization. Journal of Food Hydrocolloids. Vol 56. May: 108-117.

Badan Pengawas Obat dan Makanan. 2009. Peraturan Kepala Badan Pengawas Obat dan Makanan Republik Indonesia Nomor HK.00.06.1.52.4011 tentang Penetapan Batas Maksimum Cemaran Mikroba dan Kimia dalam Makanan. Jakarta: BPOM.

Badan Pusat Statistik. 2018. Rata-rata konsumsi per kapita seminggu beberapa macam bahan makanan penting, 2007-2017. https://www.bps.go.id/statictable/ 2014/ 09/08/950/rata-rata-konsumsi-per-kapita-seminggu-beberapa-macam-bahan-makanan-penting-2007-2017.html. [diakses 10 Desember 2018].

Darwis, R. 2017. Hukum Islam dalam Multikulturalis Pluralitas di Indonesia. Zawiyah: Jurnal Pemikiran Islam. Vol 3. Jul: 110-129.

Fadhilah E., dan A. Margawati. 2016. Analisis Keamanan Mikrobiologi dan Logam Berat (As) Ketupat Air Tanjung. Journal of Nutrition College. Vol. 5. Jul: 114-119.

Fauziah, K. N. 2016. Pengembangan produk ketupat cepat masak. Skripsi di Institut Pertanian Bogor, 46h.

Gavahian, M., Y. Chu, and A. Farahnaky. 2019. Effects of Ohmic and Microwave Cooking on Textural Softening and Physical Properties of Rice. Journal of Food Engineering. Vol. 243. Feb: 114–124.

He, M., C. Qiu, Z. Liao, C. Sui, and H. Corke. 2018. Impact of Cooking Conditions on the Properties of Rice: Combined Temperature and Cooking Time. International Journal of Biological Macromolecules. Vol. 117. May: 87-94.

Herawati H. 2011. Potensi Pengembangan Produk Pati Tahan Cerna sebagai Pangan Fungsional. Jurnal Penelitian dan Pengembangan Pertanian. Vol. 30. Mar: 31-39.

Hidayati, R., dan Ismawati, R. 2014. Peningkatan Kualitas Olahan Beras sebagai Makanan Pokok Melalui Penambahan Daun Kelor (Moringa oleifera). Jurnal Tata Boga. Vol 3. Oct: 205-211.

Istanto, F., T. Surti, dan A. D. Anggo. 2014. Pengaruh perbedaan tekanan padaikan mujair (Oreochromis mosambicus) presto dengan alat ”TTSR”( Tekanan Tinggi Suhu Rendah). Jurnal Pengolahan dan Bioteknologi Hasil Perikanan. Vol. 3. Okt: 39-44.

Juliano, B.O. 1992. Structure Chemistry and Function of the Rice Grain and its Fraction. Journal of Cereal Foods World. Vol. 37. Jan: 772–779.

Julianti, Elisa dan Mimi Nurminah. 2006. Teknologi Pengemasan. Medan: Universitas Sumatera Utara.

Juneja, V.K., C.E. Golden, A. Mishra, M.A. Harrison, T. Mohr, and M. Silverman. 2019. Predictive Model for Growth of Bacillus cereus during Cooling of Cooked Rice. International Journal of Food Microbiology. Vol. 290. Feb: 49-58.

Kamus Besar Bahasa Indonesia. 2019. Ketupat. https://kbbi.web.id/ketupat. [diakses 20 Februari 2019].

Kusnandar, F. 2010. Kimia Pangan Komponen Makro. Jakarta: Dian Rakyat.

Li, H., J. Yang, M. Gao, J. Wang, and B. Sun. 2019. Short Communication: Washing Rice before Cooking has no Large Effect on the Texture of Cooked Rice. Journal of Food Chemistry. Vol. 271. Jan: 388–392.

Li, H., S. Prakash, T.M. Nicholson, M.A. Fitzgerald, and R.G. Gilbert. 2016. Instrumental Measurement of Cooked Rice Texture by Dynamic Rheological Testing and its Relation to the Fine Structure of Rice Starch. Journal of Carbohydrate Polymers. Vol. 146. Aug: 253-263.

Lin, L., K. Guo, L. Zhang, C. Zhang, Q. Liu, and C. Wei. 2019. Effects of Molecular Compositions on Crystalline Structure and Functional Properties of Rice Starches with Different Amylopectin Extra-Long Chains. Journal of Food Hydrocolloids. Vol. 88. Mar: 137-145.

Maraseni, T.N., R.C. Deo, J. Qu, P. Gentle, and P.R. Neupane. 2018. An International Comparison of Rice Consumption Behaviours and Greenhouse Gas Emissions from Rice Production. Journal of Cleaner Production. Vol. 172. Jan: 2288-2300.

Rahayu, W.P. dan C.C. Nurwitri. 2012. Mikrobiologi Pangan. Bogor: IPB Press.

Rianti, A., A.E. Novenia, A. Christopher, D. Lestari, and E.K. Parassih. 2018. Ketupat as Traditional Food of Indonesian Culture. Journal of Ethnic Foods. Vol. 5. Mar: 4-9.

Rocca-Poliméni, R., D. Flick, and J. Vasseur. 2011. A Model of Heat and Mass Transfer inside a Pressure Cooker. Journal of Food Engineering. Vol. 107. Dec: 393-404.

Rubab, M., H.M. Shahbaz, A.N. Olaimat, and D.H. Oh. 2018. Biosensors for Rapid and Sensitive Detection of Staphylococcus aureus in Food. Journal of Biosensors and Bioelectronics. Vol. 105. May: 49–57.

Satoh, R., I. Tsuge, R. Tokuda, and R. Teshima. 2019. Analysis of the Distribution of Rice Allergens in Brown Rice Grains and of the Allergenicity of Products Containing Rice Bran. Journal of Food Chemistry. Vol. 276. Mar: 761-767.

Sugiyono, R. Pratiwi, dan D.N. Faridah. 2009. Modifikasi Pati Garut (Marantha arundinacea) dengan Perlakuan Siklus Pemanasan Suhu Tinggi-Pendinginan (Autoclaving-Cooling Cycling) untuk Menghasilkan Pati Resisten Tipe III. Jurnal Teknologi dan Industri Pangan. Vol. 20. No. 1: 17-24.

Syarief, Rizal dan Hariyadi Halid. 1993. Teknologi Penyimpanan Pangan. Jakarta: Arcan.

Tao, K., C. Li, W. Yu, R.G. Gilbert, and E. Li. 2018. How Amylose Molecular Fine Structure of Rice Starch Affects Functional Properties. Journal of Carbohydrate Polymers. Vol. 204. Jan: 24-31.

Tomita, H., M. Fukuoka, T. Takemori, and N. Sakai. 2019. Development of the Visualization and Quantification Method of the Rice Soaking Process by Using the Digital Microscope. Journal of Food Engineering. Vol. 243. Feb: 33-38.

United States Department of Agriculture. 2019. Grain: World Markets and Trade. Rice. https://apps.fas.usda.gov/psdonline/ circulars/grain-rice.pdf. [diakses 27 Februari 2019].

Wang, H., Y. Liu, L. Chen, X. Li, J. Wang, and F. Xie. 2018. Insights into the Multi-Scale Structure and Digestibility of Heat-Moisture Treated Rice Starch. Journal of Food Chemistry. Vol. 242. Mar: 323–329.

Wang, S, J. Wang, J. Yu, and S. Wang. 2016. Effect of Fatty Acids on Functional Properties of Normal Wheat and Waxy Wheat Starches: A Structural Basis. Journal of Food Chemistry. Vol. 190. Jan: 285–292.

Yu, L., S. Muralidharan, N.A. Lee, R. Lo, J.R. Stokes, M.A. Fitzgerald, and M.S. Turner. 2018. The Impact of Variable High Pressure Treatments and/or Cooking of Rice on Bacterial Populations after Storage using Culture-Independent Analysis. Journal of Food Control. Vol. 92. Oct: 232–239.

Yunita, M., Y. Hendrawan, dan R. Yulianingsih. 2015. Analisis Kuantitatif Mikrobiologi pada Makanan Penerbangan (Aerofood ACS) Garuda Indonesia berdasarkan TPC (Total Plate Count) dengan Metode Pour Plate. Jurnal Keteknikan Pertanian Tropis dan Biosistem. Vol. 3. Okt: 237-248.