Pengaruh Lama Sterilisasi Retort terhadap Kualitas Kimia dan Ransiditas Bebek Ungkep pada Penyimpanan Suhu Rang

Ikhwan Arya Laksamana, Ir. Rusman, M.P., Ph.D., IPM.

2026 | Skripsi | ILMU DAN INDUSTRI PETERNAKAN

Bebek ungkep merupakan olahan daging bebek yang dibumbui dengan pemanasan secara perlahan yang memiliki kelemahan yaitu masa simpan rendah pada suhu ruang. Penelitian ini bertujuan untuk mengetahui pengaruh sterilisasi retort dengan perlakuan lama sterilisasi yaitu 10 menit, 20 menit, dan 30 menit terhadap kualitas kimia dan ransiditas pada produk bebek ungkep. Produk bebek ungkep menggunakan bagian paha dan dikemas menggunakan kemasan retort pouch. Sterilisasi retort dilakukan menggunakan suhu 121^oC dengan tekanan 2 kg/cm². Pengujian kualitas kimia dan ransiditas dilakukan dengan lama penyimpanan hari ke-0, 7, 14, dan 21 pada suhu ruang. Pengujian kualitas kimia meliputi kadar air, protein, lemak, dan kolagen menggunakan metode Near Infrared Spectroscopy dan pengujian ransiditas menggunakan metode penentuan nilai TBA dengan pengujian satu kali untuk tiap kemasan retort pouch. Hasil data dianalisis dengan Rancangan Acak Lengkap (RAL) pola faktorial 3x4. Data yang memberikan perbedaan nyata dilakukan uji lanjut menggunakan uji Duncan’s Multiple Range Test (DMRT). Hasil penelitian menunjukan perlakuan sterilisasi retort dan lama penyimpanan suhu ruang, serta interaksi antara kedua perlakuan tersebut memberikan perbedaan nyata terhadap kadar air, protein, lemak, kolagen, dan nilai TBA produk bebek ungkep. Kombinasi terbaik penyimpanan suhu ruang terhadap produk bebek ungkep yang disterilisasi adalah sterilisasi retort 20 menit dan lama penyimpanan hari ke-7 dengan nilai kadar air 61,57%; kadar protein 26,40%; kadar lemak 7,88%; kadar kolagen 2,71%; dan nilai TBA 0,40 mg malondialdehid/kg.

Bebek ungkep was a processed duck meat product that was seasoned and cooked slowly, and it had the drawback of a short shelf life at room temperature. This study aimed to determine the effect of retort sterilization with different sterilization times, namely 10 minutes, 20 minutes, and 30 minutes, on the chemical quality and rancidity of bebek ungkep products. Bebek ungkep products used thigh meat and were packaged in retort pouches. Retort sterilization was carried out at 121°C with a pressure of 2 kg/cm². The evaluation of chemical quality and rancidity was conducted during storage at day 0, 7, 14, and 21 at room temperature. Chemical quality analysis included moisture, protein, fat, and collagen contents using the Near Infrared Spectroscopy method, while rancidity was determined using the TBA value method with one measurement for each retort pouch package. The data were analyzed using a 3x4 factorial completely randomized design. Data showing significant differences were further analyzed using Duncan’s Multiple Range Test. The results showed that retort sterilization treatment, storage time at room temperature, and the interaction between both treatments had a significant effect on moisture, protein, fat, collagen contents, and TBA values of bebek ungkep products. The best combination for room temperature storage of sterilized bebek ungkep products was retort sterilization for 20 minutes and storage for 7 days, resulting in moisture content of 61.57%, protein content of 26.40%, fat content of 7.88%, collagen content of 2.71%, and a TBA value of 0.40 mg malondialdehyde/kg.

Kata Kunci : Bebek Ungkep, Penyimpanan, Sterilisasi Retort