Being living organs, fresh harvested fruits and vegetables remain metabolically active and undergo ripening and senescence processes. They needs oxygen to stay alive, which is vital for energy production through respiration process. Modified Atmosphere Packaging (MAP) technology utilises in-packaging equilibrium atmosphere, in which the relatively low oxygen and high carbondioxide concentration is achieved naturally inside the package as respiration occurs, which later on leads to a lower respiration rate. Low oxygen concentration could also be achieved by replacing some oxygen with nitrogen and/or application of oxygen scavenger inside in package, thus the respiration rate is reduced and the aging process is retarded. The use of packaging films of correct intermediary permiability to meet a desirable equilibrium modified atmosphere become a key to the succes of MAP. A new technique, so called Perforation-Mediated Modified Atmosphere Packaging (PM-MAP), by having microperforation in the plastic films is applied to correct the exchange of air during storage. Therefore Modified Atmosphere Packaging (MAP) technology offers advantages which leads to extension of the shelf life of fresh produces. Fresh and fresh-cut food industry utilise this advantages to meet the growing demand of convinient and fresh quality fruits and vegetables, in order to maintain freshness quality attributes and to extend the shelf life.
The fruits lemon pepper (Zanthoxylum acanthopodium DC.) are commonly used as flavouring in fresh form. Meanwhile, the lemon pepper fruits are perishable and easily attacked by fungi and loss its colour and fragrance. In this study, during a 4-week storage, the effects of drying temperature (40, 50, 60 and 70 oC) in a hot oven on water content, aroma and taste intensity of lemon pepper powder were evaluated. The initial average moisture content of fresh lemon pepper is 68,5 %. Among the four drying temperature that were used, 40 oC and 70 oC showed no significant different effect on water content, while 50 oC and 60 oC produced a lower water content. The intensity of the aroma and taste of lemon pepper decreases significantly with the increase of drying temperature. The moisture content, aroma and taste intensity were also decreased significantly during the experimental storage period (4 weeks). Our experiment has shown that lemon pepper powder dried at 40 oC has a lower water content and can maintain aroma and taste better than lemon pepper dried at 50–70 oC in a hot air oven. Therefore, the drying temperature of 40 oC is a better option for drying lemon pepper.
Naniarsik adalah bahan pangan berupa ikan ditambah beraneka bumbu, yang dengan cukup banyak air dididihkan dan dimasak dengan menggunakan api sedang secara konstan hingga bumbu meresap ke dalam ikan, dan meningggalkan cairan yang sangat sedikit. Bumbu yang ditambahkan terdiri dari beraneka rempah dan herbal, yang sebagian digiling halus, dicincang atau cukup dimemarkan. Selain menjadi penyedia zat gizi, bumbu naniarsik memiliki karakteristik fungsionalitas dalam menjaga kesehatan tubuh. Tulisan ini mengangkat potensi dari naniarsik sebagai pangan fungsional melalui penelusuran literatur terhadap rempah dan herbal yang digunakan sebagai bumbu naniarsik. Aspek-aspek fungsional yang terdata ternyata dapat menjaga dan meningkatkan sistem kekebalan tubuh ditambah dengan khasiat diantaranya seperti antioksidan, antiimflammatori, antivirus, dan anti mikroba. Di tengah pandemi saat ini, ketika obat yang dapat secara spesifik mematikan virus SARS-CoV-2 masih belum ditemukan, maka masyarakat perlu manjaga sistem immune tubuh sebagai suatu strategi untuk mencegah penyakit infeksi tersebut, berbarengan dengan tindakan-tindakan pencegahan secara fisik dan vaksinasi. Naniarsik merupakan salah satu jenis pangan lokal yang mudah diakses dan dipersiapkan dalam rangka membantu untuk tetap sehat.
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