Pengaruh Suhu dan Lama Waktu Penataan terhadap Mutu Mikrobiologi Menu Mushroom Frittata di PT Aerofood Indonesia

Abstract

Mushroom frittata merupakan salah satu menu makanan penerbangan yang rentan terjadi pertumbuhan mikroba. Kepadatan jadwal pesanan, kegiatan sebelum penataan, dan waktu tunggu sebelum penyimpanan dikhawatirkan menyebabkan suhu dan waktu penataan menu tidak dapat dikendalikan dengan baik. Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan lama waktu penataan terhadap pH dan mutu mikrobiologi menu mushroom frittata. Perlakuan penataan diterapkan pada suhu 16, 20, dan 24 oC dengan kombinasi waktu penataan selama 20, 50, dan 80 menit. Sampel hasil perlakuan dianalisis pH, total plate count (TPC) dan Escherichia coli. Hasil penelitian menunjukkan bahwa suhu dan waktu penataan memberikan pengaruh nyata (p <0,05) terhadap nilai pH dan TPC muhroom frittata. Nilai pH menu cenderung mengalami penurunan dengan meningkatnya suhu penataan dan semakin lamanya waktu penataan berlangsung. Data TPC pada kombinasi suhu 24 oC dan waktu 80 menit mencapai 1,262 x 106 CFU/g sehingga melebihi batas standar TPC menurut WSFG Airlines Catering 4th version tahun 2016. Dalam berbagai perlakuan, tidak terdeteksi adanya bakteri E. coli yang menandakan bahwa prosedur higiene sanitasi sudah baik dan perlu dipertahankan.

Mushroom frittata is one of the in-flight meal options susceptible to microbial growth. The density of order schedules, activities before setting, and waiting time before storage raises concerns as it may lead to difficulties in controlling the temperature and duration of menu settings. This study aimed to investigate the influence of temperature and duration of menu settings on pH and microbiological quality of mushroom frittata. Treatments were conducted at temperatures of 16, 20, and 24 °C with varying setting times of 20, 50, and 80 minutes. Samples from the treatments were analyzed for pH, total plate count (TPC), and Escherichia coli. The results of the study indicated that temperature and setting time significantly (p <0.05) influenced the pH and TPC of mushroom frittata. The pH values of the menu tended to decrease with higher setting temperatures and longer setting times. TPC data for the combination of 24 °C temperature and 80 minutes of setting time reached 1.262 x 106 CFU/g, exceeding the TPC standard limit according to WSFG Airlines Catering 4th version 2016. Across various treatments, E. coli bacteria were not detected, indicating that the hygiene and sanitation procedures are effective and should be maintained.