Irradiation technology is one of the alternative technologies that can be used to improve the hygienic quality of food, including various food based on vegetables. Research has been conducted to determine the effect of irradiation on the level of microbial contamination of various food based on vegetables e.g. carrots, celery and mushrooms food.  Assorted vegetables that have been cleaned dried by sun drying for 4 days weighed and then packed with plastic packaging polyethylene (PE) laminates, and then put in a carton box of a certain size. Various dried vegetables were then irradiated with a dose of 5 kGy and 7.5 kGy at doses rate 9 kGy/hour, and control (0 kGy) as a comparison . The results showed that a dose of 5-7,5 kGy irradiation is effective enough to reduce the level of microbial contamination dried vegetables 1-4 log cycle and on the irradiation dose levels of microbial contamination can meet the requirements of SNI . Thus , irradiation can improve the hygienic quality of various vegetable in order to improve the competitiveness of various dried vegetables commerciallyABSTRAKTeknologi iradiasi merupakan salah satu teknologi alternatif yang dapat digunakan untuk meningkatkan kualitas higienik bahan pangan, termasuk bahan pangan berbasis aneka sayur. Telah dilakukan penelitian untuk mengetahui pengaruh iradiasi terhadap tingkat cemaran mikroba bahan pangan berbasis aneka sayur (wortel, seledri dan jamur pangan).  Aneka sayuran yang telah dibersihkan dikeringkan dengan pengeringan sinar matahari selama 4 hari lalu ditimbang dan dikemas dengan pengemas plastik polietilen (PE), dan selanjutnya dimasukkan ke dalam kotak karton dengan ukuran tertentu.  Aneka sayur kering tersebut selanjutnya diiradiasi dengan dosis 5 kGy dan 7.5 kGy dengan laju dosis 9 kGy/jam, dan kontrol (0 kGy) sebagai pembanding. Hasil penelitian menunjukkan bahwa dosis iradiasi 5-7,5 kGy cukup efektif untuk menurunkan tingkat cemaran mikroba aneka sayur kering 1-4 log cycle dan pada dosis iradiasi tersebut tingkat cemaran mikroba dapat memenuhi persyaratan SNI. Dengan demikian, iradiasi dapat meningkatkan kualitas higienik aneka sayur kering dalam rangka meningkatkan daya saing aneka sayur kering secara komersial. Kata kunci : aneka sayur, iradiasi, kualitas higienik, cemaran mikroba

The improvement of Bangka’s white pepper quality in term of microbial contamination and physicochemical parameters has been done using gamma irradiation. Pepper samples were irradiated using gamma rays with dose of 2 to 10 kGy, and 0 kGy as unirradiated (control). The Harwell dosimeter was used to determine the absorbed dose. To evaluate the storage effect on the Bangka’s white pepper quality, the optimum irradiation dose of 8 kGy was used and peppers were then kept at room temperature (27°C) for 3, 6, 9 and 12 months. The results showed that unirradiated sample was contaminated by bacteria and mold, both of them with concentration of 103 up to 104, while there was no contamination of yeast, E. coli and Salmonella. The physicochemical properties such as light berries, dark-colored berries, moisture, piperine and essential oil contents were 1.7, 0.7, 11, 5.5 and 2.8 (w/w), respectively. Gamma irradiation with dose of 2, 4, 6, 8 and 10 kGy reduced the number of bacteria to 3.5x101, 2.5x101, less than 10, less than 10 and 1.5x101 cfu/g, respectively. While for mold, irradiation from 2 up to 10 kGy reduce the number of molds to become less than 10 cfu/g. From the dose evaluation, irradiation dose of 8 kGy was selected to evaluate the effect of storage time. It was found that storage time up to 12 months, unirradiated sample still showed contamination of bacteria from 103 up to 104 cfu/g, while the irradiated pepper showed the contamination less than 10 cfu/g. The effect of storage time on physicochemical properties showed that there is no significant change for both unirradiated and irradiated pepper even after kept for 12 months. Piperine and essential oil contents of unirradiated pepper were 5.45 and 2.4%, respectively. Irradiated pepper showed slightly higher piperine content compared to un-irradiated. It can be concluded that gamma irradiation with a dose of 8 kGy is effective to improve the quality of Bangka’s white pepper while maintaining its bioactive substances (piperine and essential oil) and other physicochemical properties as well.

Algae merah (Rhodophyceae) adalah tumbuhan tingkat rendah yang tidak dapat dibedakan antarabagian akar, batang, dan daun. Pemanfaatan algae merah pasca panen dikeringkan dan diolah sebagai bahanmakanan tambahan, sayuran, dan obat tradisional, serta dapat memenuhi kebutuhan bahan baku industrimakanan, kosmetik, farmasi dan kedokteran. Kebutuhan algae merah sangat banyak sehingga dibutuhkankualitas algae merah yang memenuhi Standar Nasional Indonesia. Penelitian ini bertujuan untuk mengetahuikualitas algae merah (Rhodophyceae) kering yang dilakukan dengan iradiasi gamma, untuk mengetahuipertumbuhan bakteri Coliform, Staphylococcus spp, dan bakteri Aerob serta kadar karaginan. Algae merahkering didapat dari Nusa Dua Bali, yang memiliki tiga varietas berbeda. Analisis populasi bakteri denganmenggunakan metode Angka Lempeng Total (ALT), sedangkan kadar karaginan dilakukan metode ekstraksidengan air panas (80o-95oC) dalam suasana basa selama 6 jam sampai terjadi bubur, disaring dengan filter aidselulosa, dan diendapkan dengan alkohol, disaring kembali dan dioven pada suhu 50oC selama 12 jam,dilakukan penimbangan terhadap karaginan. Hasil penelitian menunjukkan bahwa algae merah kering tidakterdapat pertumbuhan bakteri Coliform, Staphylococcus spp dan bakteri Aerob. Kadar karaginan yangdiperoleh dari ketiga varietas algae merah kering masing-masing memenuhi Standarisasi Nasional Indonesiaminimal 25%. Kualitas algae merah kering setelah iradiasi gamma ternyata memberikan mutu yang baik danmasih aman untuk dikonsumsi.

Research has been carried out on seaweed-based irradiated functional food ingredients (carrageenan and alginate). This research aimed to determine and analyze the effect of irradiation on the Physico-chemical and microbiological quality of seaweed-based food ingredients. Sample preparation was carried out by preparing carrageenan and alginate flour, then packaged and irradiated with gamma rays at doses of 3, 5, and 7 kGy (0 kGy as control). Samples were stored at room temperature immediately after irradiation and then tested for Physico-chemical properties (moisture content, pH, water activity (aw), protein content, ash content, and viscosity) and microbiological properties (total aerobic microbes, total coliform, total molds and yeast). The results showed that the radiation dose of 3-7 kGy was effectively improved the hygienic quality of seaweed-based functional food (carrageenan and alginate) and optimum at a dose of 5-7 kGy, without changing the water content, pH, and aw. Meanwhile, the viscosity of the material increases with increasing radiation dose.

PENGARUH IRADIASI TERHADAP KUALITAS FUNGSIONAL ANEKA SAYUR KERING SKALA SEMI-PILOT.  Teknologi iradiasi merupakan salah satu teknologi pilihan unggul dalam penanganan pascapanen aneka sayur. Tujuan penelitian ini untuk mengetahui pengaruh iradiasi dosis sedang terhadap kualitas nilai fungsional bahan pangan berbasis aneka-sayur kering pada skala semi-pilot.  Selain itu juga dilakukan pengujian tingkat kesukaan (hedonik) dan kandungan logam berat terhadap aneka sayur iradiasi.  Hasilnya pengujian menunjukkan bahwa iradiasi dapat mempertahankan aktivitas antioksidan aneka sayur, kecuali terhadap jamur kuping yang mengalami penurunan yang cukup signifikan.  Begitu juga dengan kandungan mikronutrisi mineral, hasil pengujian menunjukkan bahwa iradiasi dosis sedang dapat mempertahankan kualitas mikronutrisi mineral aneka sayur, bahkan cenderung meningkat.   Kandungan logam berat pada aneka sayur umumnya tidak terdeteksi.  Dari pengujian kesukaan (hedonik), aneka sayur yang diiradiasi tetap disukai konsumen.

A preliminary study has been conducted on the Physicochemical properties of irradiated cocoa beans. Polyethylene (PE) plastic was used to pack dried cocoa beans. After that, samples were vacuumed and irradiated using the gamma rays at the levels dose of 2 kGy, 4 kGy, and 6 kGy as well as non-irradiated used as control. Physico-chemical properties were tested, including water content, pH, water activity (Aw), protein, fat, and polyphenols of irradiated cocoa beans, immediately after the irradiation process. The examination results revealed that moderate doses of 2 kGy up to 6 kGy did not affect the moisture content, pH, water activity (Aw), protein, and fat content of cocoa beans, whereas the polyphenol content tends to increase. Therefore, the moderate levels dose of irradiation 2 kGy up to 6 kGy can maintain the quality of cocoa beans such as moisture content, pH, water activity (Aw) as well as protein and fat content, whereas polyphenols content was increased. Further investigation is needed on the effect of gamma irradiation on the physicochemical properties of other cocoa beans and the microbiological properties and storage time.

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Telah dilakukan penelitian pengaruh iradiasi gamma tehadap sifat fisiko-kimia dan mikrobiologi  pepes jamur tiram.  Pepes  jamur tiram (Pleurotus ostreatus) merupakan salah satu jenis bahan pangan olahan  siap saji dari jamur pangan (edible mushroom).  Tujuan penelitian ini adalah untuk mengetahui pengaruh iradiasi gamma dosis sedang terhadap kualitas pepes jamur tiram selama penyimpanan.  Bahan pepes jamur yang telah disiapkan dalam kemasan daun pisang, dimasak lalu didinginkan dan selanjutnya dikemas vakum (tanpa oksigen) dengan plastik polietilen HDPE laminasi.  Pepes jamur tiram yang telah dikemas dalam plastik tersebut  dimasukkan ke dalam kotak Styrofoam yang berisi CO2 padat (-79oC) selanjutnya diiradiasi pada dosis 5 dan 7,5 kGy, dan tanpa iradiasi sebagai kontrol.  Setelah diiradiasi sampel disimpan pada penyimpanan dingin (kulkas). Pengujian sampel dilakukan segera setelah iradiasi atau 0 minggu, 2, 4, 6, dan 8 minggu, dengan parameter pengujian meliputi pengujian sifat fisiko-kimia, mikrobiologi dan pengujian subyektif sifat organoleptik.  Pengujian sifat fisiko-kimia meliputi kadar air, pH, aktivitas air (Aw), kadar lemak, kadar protein, bilangan asam, Thiobarbituric (TBA), dan aktivitas antioksidan, sedangkan pengujian mikrobologi meliputi total bakteri aerob dan total kapang & khamir. Hasil penelitian menunjukkan bahwa iradiasi dosis sedang tidak mempengaruhi kadar air, pH, aktrivtas air (Aw), kadar lemak dan kadar protein pepes jamur, sedangkan bilangan asam,  TBA, dan aktivitas antioksidan mengalami perubahan terutama karena penyimpanan. Secara umum kualitas organoleptik pepes jamur kontrol (tanpa iradiasi) hanya bertahan sampai 2 minggu, sedangkan pepes jamur yang diiradiasi 5-7,5 kGy dapat bertahan sampai 8 minggu penyimpanan.