Kualitas Fisik dan Sensoris Empal Gentong Kemasan Retort Pouch pada Penyimpanan Suhu Ruang

RUTH EVA ANGELIA, Ir. Edi Suryanto, M.Sc., Ph.D., IPU., ASEAN Eng.

2023 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui kualitas fisik dan sensoris empal gentong kemasan retort pouch pada penyimpanan suhu ruang. Bahan yang digunakan pada penelitian ini adalah daging sapi, kunir, jahe, laos, sere, kencur, bawang merah, bawang putih, kemiri, ketumbar, lada, kelabet, pala, kapulaga, jinten, cengkeh, kayu manis, misoi, salam, dan santan. Perlakuan lama penyimpanan dilakukan pada 0, 2, 4, 6, dan 8 minggu. Parameter yang diuji adalah kualitas fisik dan sensoris empal gentong. Uji kualitas fisik yang dilakukan meliputi pH (derajat keasaman), keempukan, daya ikat air, dan susut masak. Uji kualitas sensoris yang dilakukan yaitu uji organoleptik meliputi rasa, aroma, warna, tekstur, dan daya terima daging dan kuah. Data hasil uji kualitas fisik dianalisis dengan ANOVA, hasil analisis data yang menunjukkan perbedaan nyata akan diuji lanjut dengan Duncan New Multiple Ranges Test (DMRT). Data hasil uji sensoris dianalisis non parametrik dengan uji Hedonic Kruskal-Wallis, hasil analisis data sensoris yang menunjukkan perbedaan nyata akan diuji lanjut dengan uji Mann-Whitney Test. Hasil analisis statistik menunjukkan bahwa lama penyimpanan berbeda pada suhu ruang berpengaruh nyata (P<0,05) terhadap kualitas fisik (pH, daya ikat air, susut masak, keempukan) dan kualitas sensoris (rasa daging dan rasa kuah) empal gentong kemasan retort pouch, namun tidak berpengaruh nyata (P>0,05) terhadap kualitas sensoris (aroma, warna, tekstur, serta daya terima daging dan kuah empal gentong. Kesimpulan dari penelitian ini adalah lama penyimpanan berbeda mengakibatkan menurunnya nilai pH dan DIA, sedangkan nilai susut masak dan keempukan semakin meningkat. Lama penyimpanan berbeda juga mengakibatkan menurunnya tingkat kesukaan panelis terhadap rasa daging dan kuah empal gentong, sedangkan untuk warna, tekstur, aroma, dan daya terima tidak mengalami perubahan yang signifikan.

This study aims to determine the physical and sensory quality of empal gentong in retort pouch packaging at room temperature storage. The ingredients used in this study were beef, turmeric, ginger, laos, lemongrass, sand ginger, shallots, garlic, candlenut, coriander, pepper, kelabet, nutmeg, cardamom, cumin, cloves, cinnamon, misoi, bay leaf, and coconut milk. The storage length treatments were conducted at 0, 2, 4, 6, and 8 weeks. The parameters tested were the physical and sensory quality of empal gentong. The physical quality test included pH (acidity), tenderness, water holding capacity, and cooking shrinkage. The sensory quality test carried out is an organoleptic test including taste, flavor, color, texture, and acceptability of meat and gravy. Data from the physical quality test were analyzed by ANOVA, the results of data analysis showing significant differences will be further tested with Duncan's New Multiple Ranges Test (DMRT). Sensory test data were analyzed non-parametrically with Hedonic Kruskal-Wallis test, the results of sensory data analysis that showed significant differences will be further tested with Mann-Whitney Test. The results of statistical analysis showed that different lengths of storage at room temperature had a significant effect (P <0.05) on the physical quality (pH, water holding capacity, cooking shrinkage, tenderness) and sensory quality (meat taste and gravy taste) of empal gentong in retort pouch packaging, but had no significant effect (P>0.05) on the sensory quality (flavor, color, texture, and acceptability of meat and gravy of empal gentong. The conclusion of this study is that different storage lengths resulted in a decrease in pH and DIA values, while cooking shrinkage and tenderness values increased. Different storage lengths also resulted in a decrease in the level of panelists' preference for the taste of meat and empal gentong gravy, while the color, texture, flavor, and acceptability did not experience significant changes.

Kata Kunci : Empal Gentong, Retort Pouch, Lama Penyimpanan