Pengaruh Medium Terhadap Nilai Sterilitas (F0) Proses Pengalengan Lele Asap dengan Aneka Bumbu Tradisional

ASTERINA WULAN SARI, Dr. RA. Siti Ari Budhiyanti, S.T.P., M. P.; Wahdan Fitriya, S.Pi., M.Sc.

2017 | Skripsi | S1 TEKNOLOGI HASIL PERIKANAN

Penelitian ini dilakukan untuk mengetahui pengaruh medium aneka bumbu tradisional terhadap nilai sterilitas (F0), perubahan sifat fisik kaleng serta sensoris dalam proses pengalengan lele asap selama masa penyimpanan 8 minggu. Lele yang digunakan berbentuk potongan filet skinless dengan ukuran 2x3 cm persegi dan diasap menggunakan asap cair 10 persen. Bumbu tradisional yang digunakan sebagai medium yaitu rendang, sambal balado dan sambal goreng. Suhu dan variasi waktu sterilisasi yaitu 121derajat celcius selama 30 dan 40 menit serta dilakukan uji tekstur sebagai penentu degradasi mutu akibat sterilisasi. Pengamatan fisik kaleng, deskriptif sensoris dan skoring dilakukan setiap dua minggu sekali selama masa penyimpanan 8 minggu. Hasil perhitungan nilai F0 lele asap dengan bumbu tradisional menggunakan general method berkisar 4,8 sampai 7,66 menit. Proses sterilisasi terpilih adalah 30 menit pada 121 derajat celcius karena memiliki nilai F0 lebih dari sama dengan tiga menit dan memiliki tekstur yang tidak berbeda dengan produk tanpa sterilisasi. Kerusakan fisik kaleng tidak terjadi selama masa penyimpanan 8 minggu, namun kehampaan kaleng belum sesuai SNI. Karakteristik mutu organoleptik lele asap dalam kaleng dengan bumbu tradisional cenderung menurun selama masa penyimpanan 8 minggu, namun tidak ditemukan tanda-tanda kebusukan. Nilai sensoris lele asap dalam kaleng dengan bumbu tradisional di atas standar SNI dan masih diterima oleh panelis hingga minggu ke 8 penyimpanan.

The research aimed to determine the effect of various traditional seasoning medium on the sterilization value (F0), changes in physical properties of the cans and sensory in the canning process of smoked catfish during the storage period, that is 8 weeks. The catfish skinless fillets which have 2x3 cm square size and it was smoked using 10 percent of liquid smoke. Traditional seasonings used as a medium are rendang, sambal balado and sambal goreng. The sterilization process was conducted with temperature 121 celcius degree and the variation of time (30 and 40 minutes), the texture of traditional seasoned smoked catfish were analyzed as well to determine the quality degradation due to sterilization process. The observation for physical of cans, sensory descriptive and scoring were carried out every two weeks during 8 weeks period of storage. The F0 calculation of traditional-seasoned smoked catfish used general method which ranged from 4,83 to 7,66 minutes. The result showed that the chosen time for sterilization process was 30 minutes at 121 celcius degree because the value of F0 more than equal to 3 minutes and the texture were not different compared with unsterilization canned product. The physical damage of cans was not found, but the vacuum degree of cans were not in accordance to the Indonesian National Standard (SNI). The characteristics of organoleptic quality of canned traditional-seasoned smoked catfish tend to decline during the storage period, but the indication of spoilage were not found. The sensory value of canned traditional-seasoned smoked catfish is above the standard SNI and still be accepted by the panelists until the 8th week of storage.

Kata Kunci : lele asap, bumbu tradisional, pengalengan, nilai sterilitas, sensoris, smoked catfish, traditional seasonings, canning, sterilization value, sensory