Kajian Pengaruh Kondisi Penyimpanan terhadap Stabilitas Kandungan Gizi Tepung Jagung

Janitra Yasmine Habibi; Nurlaila Agustina; Salman Septira; Aji Jumiono

doi:10.30997/karimahtauhid.v5i1.22185

Authors

Janitra Yasmine Habibi Universitas Djuanda
Nurlaila Agustina Universitas Djuanda
Salman Septira Universitas Djuanda
Aji Jumiono Universitas Djuanda

DOI:

https://doi.org/10.30997/karimahtauhid.v5i1.22185

Keywords:

Tepung Jagung, Penyimpanan, Kandungan Gizi, Oksidasi, Standar Mutu

Abstract

Tepung jagung merupakan bahan pangan penting yang kaya nutrisi. Namun, penyimpanan pascapanen di iklim tropis dengan suhu dan kelembaban tinggi dapat mempercepat degradasi mutu gizi, termasuk oksidasi lipid, penurunan protein, dan kehilangan vitamin. Studi ini membahas pengaruh kondisi penyimpanan terhadap kandungan gizi tepung jagung dengan metode pengumpulan data dari beberapa jurnal ilmiah dan dokumen kebijakan terkait pangan olahan jagung. Hasil menunjukkan bahwa suhu >30℃ dan kelembaban >65% mempercepat oksidasi lemak dan degradasi karotenoid hingga 60–70%, serta menurunkan vitamin A dan E secara signifikan. Tepung whole-grain lebih rentan terhadap ketengikan dibanding degermed flour karena kandungan germ yang tinggi. Degerming terbukti memperpanjang masa simpan hingga 3–6 bulan. Pengemasan kedap udara dan Modified Atmosphere Packaging (MAP) dengan kadar oksigen rendah (<2%) efektif menekan oksidasi dan pertumbuhan mikroba. Penambahan antioksidan alami seperti tokoferol juga membantu menjaga stabilitas vitamin. Rekomendasi penyimpanan meliputi suhu rendah (15–20℃), kelembapan <60%, dan kemasan berlapis penghalang oksigen.

References

Aini, N., Wijonarko, G., & Sustriawan, B. (2016). Sifat fisik, kimia, dan fungsional tepung jagung yang diproses melalui fermentasi. Agritech, 36(2).

Da Silva Timm, N., Coradi, P. C., dos Santos Bilhalva, N., Nunes, C. F., & da Costa Corrêa Cañizares, L. (2023). Effects of corn drying and storage conditions on flour, starch, feed, and ethanol production: A review. Journal of Food Science and Technology, 60(9), 2337–2349.

Ekeledo, E., Abass, A., & Müller, J. (2024). Effect of packaging and storage conditions on the pasting and functional properties of pretreated yellow-fleshed cassava flour. Applied Food Research, 4(2), 100467.

Ekpa, O., Fogliano, V., & Linnemann, A. (2021). Carotenoid stability and aroma retention during the post‐harvest storage of biofortified maize. Journal of the Science of Food and Agriculture, 101(10), 4042–4049.

Hussain, M., Saeed, F., Niaz, B., Afzaal, M., Ikram, A., Hussain, S., Mohamed, A. A., Alamri, M. S., & Anjum, F. M. (2021). Biochemical and nutritional profile of maize bran‐enriched flour in relation to its end‐use quality. Food Science & Nutrition, 9(6), 3336–3345.

Khamila, S., Sila, D. N., & Makokha, A. (2020). Compliance status and stability of vitamins and minerals in Fortified Maize Flour in Kenya. Scientific African, 8, e00384. https://doi.org/https://doi.org/10.1016/j.sciaf.2020.e00384

Li, C., Shao, S., Yi, X., Cao, S., Yu, W., Zhang, B., Liu, H., & Gilbert, R. G. (2024). Influence of Storage Temperature on Starch Retrogradation and Digestion of Chinese Steamed Bread. Foods, 13(4). https://doi.org/10.3390/foods13040517

Lux, P. E., Fuchs, L., Wiedmaier-Czerny, N., & Frank, J. (2022). Oxidative stability of tocochromanols, carotenoids, and fatty acids in maize (Zea mays L.) porridges with varying phytate concentrations during cooking and in vitro digestion. Food Chemistry, 378, 132053.

National Culinary Service Indonesia. (2025). Kenali apa itu tepung jagung, kandungan dan penggunaannya.

https://ncsaindonesia.com/web/kenali-apa-itu-tepung-jagung-kandungan-dan-penggunaannya/

Pingge, Y. U., Semariyani, A. A. M., & Candra, I. P. (2021). Perbandingan Tepung Jagung Dengan Tepung Terigu Serta Penambahan CMC Terhadap Karakteristik Mi Jagung. Gema Agro, 26(1), 11–19.

Taek, P., Malelak, G. E., & Sipahelut, G. M. (2024). Kualitas Organoleptik, Oksidasi Lemak dan Total Bakteri Sui Wu’u Yang Diolah Dari Otot Paha Belakang dan Diberi Level Tepung Jagung Yang Berbeda. Journal of Comprehensive Science (JCS), 3(9).

Taylor, J. R. N., de Kock, H. L., Makule, E., Hamaker, B. R., & Milani, P. (2024). Reduction in rancidity development in fortified whole‐grain maize meal by hot‐air drying of the grain. Cereal Chemistry, 101(2), 323–333.

Usolin, M. G., Sipahelut, G. M., & Malelak, G. E. M. (2025). Pengaruh Level Tepung Jagung Terhadap Kualitas Organoleptik, Oksidasi Lemak Dan Total Bakteri Sui Wu’u Daging Babi Bagian Perut. Jurnal Sains Peternakan, 13(1), 1–8.

Worku, A. F., Kalsa, K. K., Abera, M., Tenagashaw, M. W., & Habtu, N. G. (2022). Evaluation of various maize storage techniques on total aflatoxins prevalence and nutrient preservation. Journal of Stored Products Research, 95, 101913.

Yewle, N. R., Stroshine, R. L., Ambrose, R. K., & Baributsa, D. (2023). Short-Term Hermetic Storage of Wet Maize and Its Effect on Quality. Foods, 12(4). https://doi.org/10.3390/foods12040891

Zhao, Y., Qi, T., Cui, C., Liu, X., Liu, R., Liu, S., Song, Y., Li, Y., & Lv, H. (2024). Effects of different storage temperatures on the quality and metabolome of maize with high moisture content. LWT, 214, 117117. https://doi.org/https://doi.org/10.1016/j.lwt.2024.117117