PENGARUH JENIS KEMASAN TERHADAP KUALITAS FISIK, TOTAL MIKROBIA, DAN SENSORIS BAKSO GORENG DAGING SAPI PADA PENYIMPANAN SUHU RUANG

KHOFIFAH DWI R, Dr. Ir. Endy Triyannanto, S.Pt., M.Sc., Ph.D., IPM., ASEAN Eng. , Dr. Rio Olympias Sujarwanta, S.Pt., M.Sc., IPM.

2021 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh beberapa jenis kemasan dan lama penyimpanan terhadap kualitas fisik, total bakteri, dan sensoris Basreng (bakso goreng) daging sapi yang disimpan pada suhu ruang. Perlakuan metode pengemasan meliputi P0 (polyethylene non vakum), P1 (polyethylene vakum), P2 (alumuniumm foil vakum), dan P3 (composite can). Perlakuan lama penyimpanan yaitu selama 8 minggu pada suhu ruang (27 kurang lebih 2 derajat C) dengan pengujian pada minggu ke 0,2,4,6, dan 8. Parameter kualitas fisik yang diamati yaitu meliputi pH, higrokopositas, dan TPA (Texture Profile Analysis). Parameter mikrobiologi dianalisis menggunaan Total Plate Count (TPC). Parameter sensoris yang diamati yaitu warna, rasa, aroma, tekstur, dan daya terima. Data kualitas fisik dan mikrobiologi dianalisis dengan analisis Rancangan Acak Lengkap pola faktorial 4x5. Perbedaan rerata diuji dengan uji Duncan�s New Multiple Range Test. Data kualitas sensoris dianalisis dengan analisis non-parametrik Friedman. Berdasarkan hasil analisis data penelitian diketahui bahwa perlakuan kemasan memberikan pengaruh yang nyata (P<0,05) terhadap kualitas fisik yaitu pH dan crispiness, sensoris dan total bakteri basreng daging sapi. Perlakuan lama penyimpanan pada suhu ruang memberikan pengaruh yang nyata (P<0,05) terhadap kualitas fisik yaitu pH, higrokopositas dan crispiness, sensoris dan total bakteri basreng daging sapi. Terdapat interaksi antara pengemasan dan lama penyimpanan pada kualitas fisik yaitu pH, higrokopositas dan crispiness, sensoris dan total bakteri basreng daging sapi (P<0,05). Kemasan yang tepat dengan masa simpan lebih lama pada suhu ruang untuk produk basreng adalah kemasan Composite can. Kemasan Composite Can paling banyak memiliki keunggulan ditinjau dari hasil pengujian nilai pH, Texture Profile Analysis (TPA) yaitu Crispiness, Total Plate Count (TPC), dan sensoris. Berdasarkan nilai total bakteri, produk basreng daging sapi dengan kemasan composite can layak dikonsumsi hingga minggu ke-8 dengan total bakteri 4,95 log cfu/g sesuai dengan batasan maksimal cemaran bakteri dalam BSN (1995).

This study aimed to determine the effect of several types of packaging on total bacteria, physical, and sensory qualities of beef fried meatball storage at ambient temperature. The treatment of packaging methods were P0 (non vacuum polyethylene), P1 (vacuum polyethylene), P2 (vacuum aluminum foil), and P3 (composite can). The samples stored for 8 weeks at room temperature (27 plus minus 2 degrees C) was conducted at 0, 2, 4, 6, and 8 weeks. Physical quality (pH, hypocoposity, and Texture Profile Analysis). Microbiological parameters were analysis using Total Plate Count (TPC). Sensory quality (color, taste, aroma, texture, and acceptability). Physical and microbiological quality data are analysis with a Complete Randomized Design analysis of 4x5 factorial patterns. Mean differences were tested with Duncan's New Multiple Range Test. Sensory quality data was analysis with Friedman's non-parametric analysis. Based on the results of the study, it can be seen that the packaging treatment had a significant effect (P<0,05) on the physical quality that is pH and crispiness, sensory and total bacteria beef fried meatballs. The long-storage treatment at room temperature had a significant effect (P<0,05) on the physical quality that is pH, hygrocoposity and crispiness, sensory and total bacteria of beef fried meatballs. There was an interaction between packaging and storage time on physical quality that is pH, hygrocoposity and crispiness, sensory and total bacteria of beef fried meatballs (P<0,05). The most appropiate packaging with a longer shelf life at room temperature for beef fried meatball products was Composite can packaging. Composite Can packaging had the most advantages reviewed from the test results of pH values, Texture Profile Analysis (TPA) that is Crispiness, Total Plate Count (TPC), and sensory. Based on the total value of bacteria, beef fried meatball products with composite can packaging was able to consume until 8 weeks with the total bacteria 4.95 log cfu/g based on the maximum limit of bacterial contamination in BSN (1995).

Kata Kunci : Beef Fried Meatball, Packaging Type, Storage Length, Physical Quality, Total Bacteria, Sensory Quality.