Pengaruh Berbagai Metode Thawing Terhadap Kualitas Apem Beku Wonolelo

Syifa Nur Aini, Anggoro Cahyo Sukartiko, S.T.P., M.P., Ph.D.; Thalia Naziha, S.T.P., M.Sc., M.B.A.

2026 | Skripsi | TEKNOLOGI INDUSTRI PERTANIAN

Apem Wonolelo merupakan pangan tradisional khas Desa Pondok Wonolelo yang memiliki nilai budaya penting dalam tradisi Saparan. Upaya mempertahankan kualitas produk selama penyimpanan memerlukan penanganan pascapenyimpanan yang tepat, terutama pada tahap pencairan kembali (thawing). Metode thawing yang berbeda dapat memengaruhi karakteristik mutu produk melalui perubahan kehilangan air, warna, dan tekstur sehingga diperlukan evaluasi untuk menentukan metode yang paling mampu mempertahankan kualitas Apem Wonolelo. Oleh karena itu, penelitian ini bertujuan untuk mengevaluasi pengaruh berbagai metode thawing terhadap karakteristik mutu fisik dan tekstur Apem beku Wonolelo serta menentukan metode thawing yang paling efektif dalam mempertahankan kualitas produk. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktor perlakuan, yaitu metode thawing dan lama penyimpanan beku. Faktor metode thawing terdiri atas lima taraf perlakuan, yaitu room temperature, running water, steam, microwave, dan pan grill, sedangkan faktor lama penyimpanan beku terdiri atas dua taraf, yaitu 14 dan 30 hari. Parameter yang diuji meliputi kadar air, thawing loss, warna (L, a, b), serta Texture Profile Analysis (TPA) yang mencakup hardness, cohesiveness, adhesiveness, gumminess, chewiness, dan springiness. Hasil penelitian menunjukkan bahwa metode thawing berpengaruh nyata terhadap seluruh parameter mutu yang diuji. Metode room temperature menunjukkan kemampuan terbaik dalam mempertahankan kualitas Apem Wonolelo beku karena menghasilkan karakteristik tekstur yang paling mendekati kontrol, khususnya pada parameter cohesiveness, gumminess, chewiness, dan springiness, serta mampu mempertahankan kadar air yang relatif tinggi. Metode running water menghasilkan nilai thawing loss terendah (1,51 persen–1,90 persen), namun menghasilkan tekstur yang lebih lunak dibandingkan metode lainnya. Sebaliknya, metode microwave dan pan grill menyebabkan kehilangan cairan yang lebih tinggi dan peningkatan kekerasan produk akibat proses pemanasan yang berlangsung cepat dan kurang merata.

Apem Wonolelo is a traditional food native to Pondok Wonolelo Village that holds significant cultural value in the Saparan tradition. Efforts to maintain product quality during storage require proper post-storage handling, particularly during the thawing stage. Different thawing methods can affect product quality characteristics through changes in water loss, color, and texture; therefore, an evaluation is needed to determine the method best suited to preserve the quality of Apem Wonolelo. Consequently, this study aims to evaluate the effects of various thawing methods on the physical and textural quality characteristics of frozen Apem Wonolelo and to identify the most effective thawing method for maintaining product quality. This study used a Completely Randomized Design (CRD) with two treatment factors: thawing method and duration of frozen storage. The thawing method factor consisted of five treatment levels: room temperature, running water, steam, microwave, and pan grill, while the duration of frozen storage factor consisted of two levels: 14 and 30 days. The parameters tested included moisture content, thawing loss, color (L, a, b), and Texture Profile Analysis (TPA), which encompassed hardness, cohesiveness, adhesiveness, gumminess, chewiness, and springiness. The results showed that the thawing method had a significant effect on all tested quality parameters. The room-temperature method demonstrated the best ability to maintain the quality of frozen Apem Wonolelo because it produced texture characteristics closest to the control, particularly for the parameters of cohesiveness, gumminess, chewiness, and springiness, and was able to maintain a relatively high moisture content. The running-water method resulted in the lowest thawing loss values (1.51 percent–1.9 percent), but produced a softer texture compared to the other methods. In contrast, the microwave and pan-grill methods caused higher fluid loss and increased product hardness due to rapid and uneven heating processes.

Kata Kunci : Apem Wonolelo, frozen food, thawing, TPA