Evaluasi Kecukupan Proses Sterilisasi Komersial Produk Rendang Sapi Menggunakan Kemasan Retort Pouch di UMK XYZ

Abstract

Produk steril komersial harus memberikan nilai F0 sekurang - kurangnya 3,0 menit pada suhu konstan 121,1oC (250oF) yang dihitung terhadap spora Clostridium botulinum. Nilai F0 akan digunakan sebagai pemenuhan salah satu syarat mendapatkan izin edar produk pangan. Berkaitan dengan hal tersebut, penelitian ini bertujuan melakukan uji kecukupan panas dari produk rendang sapi kemasan retort pouch yang diproses menggunakan panci presto, melakukan evaluasi sensori, dan penyusunan SOP proses sterilisasi rendang sapi. Pada saat magang dilakukan beberapa tahapan, yaitu uji distribusi panas, uji penetrasi panas, evaluasi sensori, dan penyusunan SOP. Hasil penelitian menyatakan bahwa panci presto yang digunakan memiliki keseragaman suhu yang baik dengan CUT 34 menit, nilai F0 minimum dari produk rendang sapi sebesar 5,16 menit dengan waktu 120 menit dan suhu 109oC, dan mengetahui desain alternatif waktu proses menggunakan metode ball. Dari metode tersebut dengan suhu 108oC, 109oC, 110oC dihitung nilai F0 (menit) 4; 4,5; 5; dan 5,16. Penerapan SOP menghasilkan kualitas produk yang lebih seragam, serta mampu menurunkan jumlah kebocoran produk ketika proses pengemasan dan sterilisasi. Hasil uji sensori hedonik secara overall memiliki rerata bernilai 5,9 (suka).

Commercial sterile products must provide an F0 value of at least 3,0 minutes at a constant temperature of 121,1 oC (250o F) calculated against Clostridium botulinum spores. The F0 value will be used as a fulfillment of one of the requirements for obtaining a distribution permit for food products. In this regard, this study aims to test the adequacy of heat from beef rendang packaged in retort pouches, which are processed using a pressure cooker, followed by conducting sensory evaluation and preparing SOPs for the beef rendang sterilization process. During the internship, several stages were carried out, namely the heat distribution test, the heat penetration test, the sensory evaluation of the hedonic rating method, and the preparation of SOPs. The results of the study stated that the pressure cooker used had good temperature uniformity with a CUT of 34 minutes, the minimum F0 value of the beef rendang product was 5,16 minutes with duration 120 minutes and temperatures 109oC, and that alternative processing time designs could be found using the ball method. From this method, at temperatures of 108oC, 109oC, and 110oC, the values of F0 (minutes) were calculated: 4; 4,5; 5; and 5,16. The application of SOP results in a more uniform product quality and is able to reduce the amount of product leakage during the packaging and sterilization processes. The results of the hedonic sensory test as a whole have an average value of 5,9 (like)