Pengaruh Waktu Sortasi terhadap Kualitas Bahan Baku Produk Daging Rajungan Kaleng di PT. BSA Pemalang

Abstract

Proses pengolahan rajungan perlu diperhatikan dari tahap penerimaan hingga proses pengiriman produk kepada konsumen. Tahap penyortiran merupakan tahapan penting dalam pengolahan produk rajungan pasteurisasi. Waktu yang dibutuhkan untuk penyortiran berisiko terhadap penurunan kualitas bahan baku dan produk akhir. Tujuan penelitian yaitu mengetahui alur proses pengolahan rajungan (Portunus pelagicus) di PT. BSA dan pengaruh waktu sortasi terhadap kenaikan suhu, jumlah shell (serpihan cangkang), dan organoleptik daging rajungan. Pengamatan yang dilakukan meliputi alur proses pengolahan, pengaruh waktu sortasi terhadap kenaikan suhu, jumlah shell, dan organoleptik daging rajungan. Data yang digunakan meliputi alur proses pengolahan, kenaikan suhu, jumlah shell, dan nilai organoleptik. Data yang diperoleh diolah dengan SPSS uji ANOVA. Alur proses pengolahan rajungan di PT. BSA telah memenuhi standar produk rajungan kaleng sesuai SNI 6929:2016. Perlakuan lima waktu sortasi berpengaruh terhadap kenaikan suhu, penampakan, dan tekstur daging rajungan, namun tidak berpengaruh terhadap jumlah shell, aroma, dan rasa daging rajungan.

The crab processing process needs to be monitored from the initial stage of receiving raw materials to the product delivery process to consumers. The sorting stage is an important stage in the processing of pasteurized crab meat products. The time required for the sorting risks reducing the quality of raw materials and final products. The aim of this research is to determine the crab (Portunus pelagicus) processing process flow at PT. BSA and the effect of sorting time on the temperature rise, number of shells (shells fragments), and organoleptics of crab meat. The observations made included processing process flow, the effect of sorting time on temperature increase, number of shells, and organoleptics. Data utilized include processing process flow, temperature increase, number of shells, and organoleptics. The data was analyzed using the SPSS Anova test. The crab processing process flow at PT. BSA has met the standards for canned crab according to SNI 6929:2016. The five sorting time treatments had an effect on the temperature rise, appearance and texture of the crab meat, but had no effect on the number of shells, aroma and taste of the crab meat.