Evaluasi Kualitas Fisikokimia, Total Plate Count, Dan Organoleptik Daging Se’i Sapi Lokal-Impor Menggunakan Kemasan Retort Pouch Selama Penyimpanan Suhu Ruang

M. Halqi Yaumazikri, Dr. Ir. Endy Triyannanto, S.Pt., M.Eng., IPM., ASEAN Eng. ; Rusman, Ir., M.P., Ph.D., IPM

2026 | Tesis | S2 Ilmu Peternakan

Penelitian ini bertujuan untuk mengevaluasi kualitas fisik, kimia, mikrobiologi, dan organoleptik se’i sapi yang dibuat dari berbagai asal daging sapi, yaitu lokal, Amerika, Australia, dan Eropa selama penyimpanan dalam kemasan retort pouch. Penelitian menggunakan Rancangan Acak Lengkap (RAL) pola faktorial dengan pengamatan terhadap parameter pH, kadar protein, kadar air, kadar lemak, Total Plate Count (TPC), dan sifat organoleptik selama 8 minggu penyimpanan pada suhu ruang. Hasil penelitian menunjukkan bahwa lama penyimpanan meningkatkan nilai pH, kadar protein, kadar lemak, dan TPC, serta menurunkan kadar air pada seluruh perlakuan. Interaksi antara asal daging dan lama penyimpanan berpengaruh nyata (p<0>

This study aims to evaluate the physical, chemical, microbiological, and organoleptic qualities of se’i beef derived from various origins, specifically Indonesia, America, Australia, and Europe, after storage in retort pouch packing. The study employed a Completely Randomized Design (CRD) with a factorial arrangement, examining factors like pH, protein content, moisture content, fat content, Total Plate Count (TPC), and organoleptic characteristics over an 8-week storage period at room temperature.. The findings indicated that the storage period increased the pH, protein content, fat content, and TPC, while reducing the moisture level across all treatments. The interactions between the meat source and storage length significantly impacted all measured parameters (p<0>

Kata Kunci : Asal daging, Kualitas daging, Penyimpanan, Retort pouch, Se’i sapi.