Pengaruh Metode Thawing Terhadap Karakteristik Mutu Bahan Baku Daging Ayam Di PT XYZ

Abstract

PT XYZ merupakan industri pangan pengolahan nugget yang menggunakan daging ayam sebagai bahan baku utama. Daging ayam disimpan dalam freezer sehingga mengalami pembekuan dan perlu melalui proses thawing sebelum produksi. Metode thawing yang diterapkan memengaruhi berat akhir daging, yang menyebabkan kekurangan bahan baku dan menurunkan efisiensi produksi. Metode thawing yang diuji yaitu suhu refrigerator (0–3 °C), suhu ruang (25–30 °C), air biasa (25–30 °C), dan air hangat (45-52 °C). Waktu thawing air hangat merupakan yang tercepat dan refrigerator paling lambat. Thawing dengan air hangat menyebabkan penurunan mutu terbesar, sedangkan metode thawing suhu refrigerator menghasilkan mutu terbaik. Nilai terendah cooking loss diperoleh dari metode thawing air biasa. Uji organoleptik tertinggi warna, aroma, dan penampakan keseluruhan pada metode thawing refrigerator sedangkan tekstur pada thawing suhu ruang. Secara keseluruhan, metode thawing suhu refrigerator direkomendasikan untuk menjaga mutu daging, sedangkan air biasa dapat menjadi alternatif efisien. Metode suhu ruang dan air hangat tidak rekomendasikan untuk diterapkan di PT XYZ.

PT XYZ is a nugget processing food industry that uses chicken meat as the main raw material. The chicken meat is stored in a freezer where it is frozen and needs to go through a thawing process before production. The thawing method applied affects the final weight of the meat, which causes a shortage of raw materials and lowers production efficiency. The thawing methods tested were refrigerator temperature (0-3 °C), room temperature (25-30 °C), plain water (25-30 °C) and warm water (45-52 °C). Warm water thawing time was the fastest and refrigerator the slowest. Thawing with warm water caused the greatest quality loss, while the refrigerator thawing method produced the best quality. The lowest cooking loss value was obtained from the plain water thawing method. The highest organoleptic tests of color, aroma, and overall appearance were in the refrifrgrator thawing method while texture was in the room temperature thawing. Overall, the refrigerator temperature thawing method is recommended to maintain meat quality, while plain water can be an efficient alternative. The room temperature and warm water methods are not recommended to be applied at PT XYZ.