PENENTUAN UMUR SIMPAN TEMPE OLAHAN DALAM KALENG BERBAHAN BAKU KEDELAI LOKAL DENGAN METODE ACCELERATED SHELF LIFE TESTING (ASLT)

FAUZIYYAH PUCITRANINGRUM, Dr. Ir. Wahyu Supartono ; Dr. Atris Suyantohadi,STP.,MT

2019 | Skripsi | S1 TEKNOLOGI INDUSTRI PERTANIAN

Kedelai lokal yang diproduksi oleh Attempe merupakan kedelai varietas grobogan yang telah lolos uji kedelai non-GMO dan lolos uji residu pestisida. Salah satu produk yang ingin dikembangkan untuk meningkatkan variasi produksi dari Attempe adalah dengan menciptakan produk tempe kaleng. Namun, dalam proses pengembangan produk ini muncul beberapa kendala meliputi belum adanya pengujian mengenai umur simpan produk dan belum adanya analisis atribut mutu yang terkandung. Produk tempe kaleng diproduksi dalam dua varian rasa yaitu olahan tumis tempe dan olahan kari tempe. Penelitian ini bertujuan untuk mengidentifikasi atribut mutu tempe kaleng dan memprediksi umur simpan produk tempe kaleng. Atribut mutu yang diukur meliputi kadar air, kadar abu, kadar lemak, kadar protein, karbohidrat dan kadar serat kasar. Penentuan umur simpan dianalisis dengan metode Accelerated Shelf Life Testing (ASLT) dengan pendekatan Arrhenius. Parameter yang digunakan dalam pengukuran umur simpan adalah pH, viskositas dan warna. Dilakukan uji organoleptik meliputi uji hedonik untuk mengetahui tingkat kesukaan konsumen dan uji sensoris untuk mengetahui perubahan karakteristik produk selama penyimpanan. Berdasarkan hasil penelitian, dapat diketahui atribut mutu olahan tumis tempe adalah kadar air 82,18%, kadar abu 0,82%, kadar lemak 2,7%, kadar protein 7,2%, karbohidrat 6,925%, dan kadar serat kasar adalah 0,87%. Sedangkan untuk atribut mutu olahan kari tempe dalam kaleng adalah kadar air 82,2%, kadar abu 0,6%, kadar lemak 3,11%, kadar protein 4,6%, karbohidrat 5,42% dan kadar serat kasar adalah 1,2%. Serta diperoleh prediksi umur simpan olahan tumis tempe yaitu 364 hari dan olahan kari tempe yaitu 223 hari.

Local soybeans produced by Attempe are grobogan varieties of soybeans that have passed both the non-GMO soybean test and the pesticide residue test. One of the products to be developed to increase the production variation from Attempe is to produce canned fermented-soybean (tempe) products. However, in the process of developing this product, several obstacles emerged including the absence of testing regarding the product shelf life and the absence of quality attribute analysis contained. These canned tempe products are produced in two flavors, which are stir-fried tempe product and curry tempe product. This study aims to identify the quality attributes of canned tempe products and predict the shelf life of canned tempe products. The quality attributes measured include water content, ash content, fat content, protein content, carbohydrate and crude fiber content. The determination of shelf life was analyzed using the Accelerated Shelf Life Testing (ASLT) method with the Arrhenius approach. The parameters used in the measurement of shelf life are pH, viscosity and color. The organoleptic tests included hedonic tests to discover the level of consumer preference and sensory testing to discover changes in product characteristics during storage. Based on the results of the study, it can be found out that the quality attributes of stir-fried tempe product are 82.18% of water content, 0.82% of ash content, 2.7% of fat content, 7.2% of protein content, 6.925% of carbohydrate, and 0.87% of crude fiber content, whereas the quality attributes of curry tempe product are 82.2% of water content, 0.6% of ash content, 3.11% of fat content, 4.6% of protein content, 5.42% of carbohydrate and 1.2% of crude fiber content. While the prediction of the shelf life of stir-fried tempe product is 364 days and curry tempe product is 223 days.

Kata Kunci : Kata kunci: tempe kaleng, accelerated shelf life testing, ASLT, kedelai lokal