Pengaruh Penambahan Minyak Atsiri Kayu Manis dan Lama Penyimpanan Suhu Ruang terhadap Kualitas Fisik, Total Mikroba, dan Sensoris Se'i Daging Sapi

FARAH GENIASTY SAFIERA, Dr. Ir. Endy Triyannanto, S.Pt., M.Eng., IPM., ASEAN Eng.

2023 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKAN

kayu manis dan lama penyimpanan suhu ruang terhadap kualitas fisik, total mikroba, dan sensoris se'i daging sapi retort pouch. Bahan utama yang digunakan adalah daging sapi bagian silverside, bumbu curing, minyak atsiri kayu manis, dan asap kesambi cair. Perlakuan penambahan minyak atsiri kayu manis dengan konsentrasi 0, 1000, 2000, dan 3000 ppm. Se'i daging sapi dikemas dalam retort pouch kemudian disterilisasi. Produk disimpan pada suhu ruang (± 25°C) dan dilakukan pengujian selama penyimpanan di minggu ke 0, 2, 4, 6, dan 8. Parameter yang diuji adalah kualitas fisik (pH, daya ikat air, keempukan, dan warna), total mikroba (total plate count), dan sensoris (rasa, aroma, tekstur, warna, dan daya terima). Data dianalisis menggunakan RAL pola faktorial 4x5 untuk kualitas fisik dan total mikroba, Friedman untuk kualitas sensoris, serta uji lanjut dengan uji Duncan's Multiple Range Test. Hasil penelitian menunjukkan bahwa penambahan minyak atsiri kayu manis memberikan hasil yang signifikan (P<0,05) dengan penurunan rerata pH, DIA, dan redness namun mengalami kenaikan rerata lightness dan yellowness. Keempukan (firmness dan toughness) dengan penambahan minyak atsiri kayu manis signifikan (P<0,05) dengan rerata cenderung stabil. Kualitas fisik cenderung stabil (P<0,05) selama 8 minggu penyimpanan. Rerata total mikroba se'i daging sapi mengalami penurunan (P<0,05) dengan penambahan minyak atsiri kayu manis dan kecenderungan naik (P<0,05) selama penyimpanan. Penambahan minyak atsiri kayu manis dengan 3000 ppm memberikan rerata total mikroba terendah (3,63 log cfu/g). Rerata kualitas sensoris mengalami penurunan (P<0,05) pada setiap atribut kecuali aroma (P>0,05) dengan penambahan minyak atsiri kayu manis dan kecenderungan kualitas sensoris (rasa dan daya terima P<0,05) yang stabil selama penyimpanan. Penambahan 1000 ppm minyak atsiri kayu manis dapat menjadi substitusi perlakuan 0 ppm (P0) dilihat dari kualitas sensoris dengan aroma yang lebih baik (5,73). Perlakuan penyimpanan minggu 4 dan 6 menunjukkan hasil kualitas sesoris yang mirip dan lebih baik dibandingkan perlakuan lain.

The main objective of this study was to determine the effect of cinnamon essential oils addition and storage time on physical, total microbial, and sensory qualities of smoked meat (se'i sapi) packed in a retort pouch. The main ingredient was a silverside cut of beef meat, a curing agent, cinnamon essential oils, and kesambi liquid smoke. The cinnamon essential oils treatment was 0, 1000, 2000, and 3000 ppm concentrations. Smoked meat is packed in a retort pouch and then sterilized. The smoked meat was stored at ambient temperature (± 25°C) and the test was done during 0, 2, 4, 6, and 8 storage times. The product was tested for physical qualities (pH, WHC, tenderness, and color), total microbial (total plate count), and sensory characteristics (taste, flavor, texture, color, and acceptability). The data obtained were analyzed using a Two Way Anova 4x5 factorial design for physical qualities and total microbial, Friedman for sensory qualities, and further testing was carried out with Duncan's Multiple Range Test. The result showed that the addition of cinnamon essential oils significantly decreased (P<0,05) the average of pH, WHC, and redness but significantly increased (P<0,05) the average of lightness and yellowness. The average of tenderness (P<0,05) such as firmness and toughness tend to be stable. Physical properties also tend to stabilize (P<0,05) during 8 weeks of storage. The average of total microbial significantly decrease (P<0,05) with the addition of cinnamon essential oils (3,63 log cfu/g). The addition of 3000 ppm essential oils showed the lowest amount in average of the total microbial. The average of sensory characteristics of each attribute except flavor decreased (P<0,05 except flavor) with the addition of cinnamon essential oils and tend to stable (taste and acceptability P<0,05) during storage. The addition of 1000 ppm cinnamon essential oils could be alternative to substitute the P0 with higher aroma attributes (5,73). The result of week 4 and 6 have similar and better sensory qualities compared with other treatments during storage.

Kata Kunci : Se'i Daging Sapi, Minyak Atsiri Kayu Manis, Retort Pouch, Kualitas Fisik, Total Mikroba, Kualitas Sensoris, Penyimpanan / Smoked Meat, Se�i Sapi, Cinnamon Essential Oils, Retort Pouch, Physical Prop