Metode Accelerated Shelf Life Testing dengan Model Arrhenius untuk Memprediksi Umur Simpan Mangut Manyung Asap dalam Kemasan Retort Pouch

Tugus Trisna Triandana Putra, Dr. Nurfitri Ekantari, S.Pi., M.P.

2025 | Skripsi | TEKNOLOGI HASIL PERIKANAN

Olahan mangut manyung asap potensial untuk dikembangkan lebih lanjut namun terhambat pada umur simpan yang singkat. Pengemasan dengan retort pouch dan perlakuan sterilisasi terbukti dapat memperpanjang umur simpan produk pangan meskipun disimpan pada suhu ruang. Penelitian ini bertujuan mengetahui perubahan mutu produk mangut manyung asap yang dikemas dalam kemasan retort pouch serta menduga umur simpan produk dengan metode ASLT model Arrhenius. Ikan manyung asap dikemas dalam kemasan retort pouch dan dibuat perlakuan vakum dan non vakum. Produk vakum diberi penambahan kuah mangut sebanyak 10 ml kemudian dilakukan proses vakum, sealing, dan cooling bertutur-turut selama 80 detik, 3 detik, dan 3 detik. Sementara produk non vakum diberi penambahan kuah mangut sebanyak 50 ml dan dilakukan proses sealing selama 5 detik. Produk kemudian disterilisasi selama 20 menit pada suhu 121°C dan diinkubasi selama dua minggu. Produk yang lolos inkubasi disimpan pada suhu 30°C, 40°C, serta 50°C dan dilakukan pengamatan pada hari ke-0, hari ke-7, hari ke-14, hari ke-21, hari ke-28, dan hari ke-35 dengan parameter yang diamati meliputi pH, kadar air, TVBN, TBA, sensoris aroma, dan sensoris rasa. Hasil penelitian menunjukkan peningkatan pH, kadar air, TVBN, TBA, serta penurunan sensoris aroma dan sensoris rasa yang menandakan terjadi penurunan mutu selama penyimpanan. Produk vakum memiliki umur simpan yang lebih panjang yaitu selama 274,22 hari, 322,93 hari, dan 384,41 hari berturut-turut pada suhu 50°C, 40°C, dan 30°C dibandingkan dengan produk non vakum yang memiliki umur simpan selama 100,43 hari, 116,75 hari, dan 137,07 hari berturut-turut pada suhu 50°C, 40°C, dan 30°C.

Processed smoked giant sea catfish mangut has the potential to be developed further but is hampered by its short shelf life. Retort pouches packaging and sterilization treatment is proven to extend the shelf life of food products even though they are stored at room temperature. This study aims to determine changes in the quality of smoked giant sea catfish mangut products packaged in retort pouch packaging and to estimate the shelf life of the product using the Arrhenius model ASLT method. Smoked giant sea catfish was packaged in retort pouches using vacuum and non-vacuum techniques. The vacuum product was added with 10 ml of mangut sauce then vacuum, sealing, and cooling processes were carried out for 80 seconds, 3 seconds, and 3 seconds respectively. Meanwhile, a volume of 50 ml sauce was added into individual non-vacuum packs before being sealed for 5 seconds.  The product was then sterilized for 20 minutes at 121°C and incubated for two weeks.  Products that passed incubation were stored at 30°C, 40°C, and 50°C and observed on day 0, day 7, day 14, day 21, day 28, and day 35 with parameters observed including pH, moisture content, TVBN, TBA, sensory aroma, and sensory taste. The results showed an increase in pH, moisture content, TVBN, and TBA, as well as a decrease in sensory aroma and sensory taste, indicating a decrease in quality during storage. The vacuum product had a longer shelf life of 274.22 days, 322.93 days, and 384.41 days at 50°C, 40°C, and 30°C respectively compared to the non-vacuum product which had a shelf life of 100.43 days, 116.75 days, and 137.07 days at 50°C, 40°C, and 30°C respectively.

Kata Kunci : ikan manyung asap, pendugaan umur simpan, retort pouch, sterilisasi, mangut