Karakteristik Mutu dan Kecukupan Proses Sterilisasi Komersial Nasi Kuning dengan Lauk Pendamping

Abstract

Perubahan gaya hidup masyarakat modern meningkatkan aktivitas harian sehingga waktu untuk menyiapkan makanan terbatas. Kondisi ini mendorong kebutuhan pangan olahan siap saji berbasis nasi dan lauk yang dapat langsung dikonsumsi, dan daya simpan lama pada suhu ruang. Penelitian ini bertujuan menentukan lauk dan formulasi nasi kuning, menghitung kecukupan proses sterilisasi, menghitung biaya bahan baku, kandungan gizi, penerimaan sensori, serta umur simpan produk. Metode penelitian dilakukan melalui beberapa tahapan yaitu pemilihan lauk, penentuan formulasi, uji sensori formulasi, uji kecukupan panas, produksi skala bench, perhitungan biaya produk, analisis gizi, uji sensori produk, dan uji umur simpan. Hasil penelitian menunjukkan lauk terpilih adalah ayam suwir kecap dan telur orak-arik. Formulasi terbaik menggunakan rasio air 160 mL per 100 g beras dengan waktu sterilisasi 50 menit. Proses sterilisasi komersial pada suhu 110 °C menghasilkan nilai F0 sebesar 3,2 menit, sehingga telah memenuhi kecukupan proses panas. Biaya bahan baku dan kemasan produk adalah Rp8.178/kemasan. Produk nasi kuning steril per saji memberikan kontribusi angka kecukupan gizi (AKG) harian anak usia 7–9 tahun sebesar 16,51% energi, 47,97% protein, 15,56% karbohidrat, 52,96% serat pangan, 15,40% natrium, 8,02% lemak, dan 4,20% gula. Hasil uji penerimaan sensori menunjukkan produk diterima oleh panelis. Umur simpan produk sebesar 4,16 bulan pada suhu 25 °C dan 3,43 bulan pada suhu 30 °C.

Modern lifestyles involve higher mobility and daily activities, reducing time for food preparation. This drives demand for ready-to-eat foods with long room- temperature shelf life. This study aimed to select suitable side dishes and formulations for sterilized yellow rice, evaluate heat adequacy during commercial sterilization, and assess production cost, nutritional value, sensory acceptance, and shelf life. The research was conducted through several stages: selection of side dishes, formulation development, sensory evaluation of formulations, heat adequacy testing, bench-scale production, cost analysis, nutritional analysis, product sensory testing, and shelf-life evaluation. The results showed that the selected side dishes were shredded sweet soy chicken and scrambled eggs. The selected formulation used a water-to-rice ratio of 160 mL per 100 g of rice with a sterilization time of 50 minutes. Sterilization at 110 °C produced an F0 value of 3.2 minutes. The production cost per serving was IDR 8,178. Nutritional analysis showed that one serving of the sterile yellow rice product contributed 16.51% of energy, 47.97% of protein, 15.56% of carbohydrates, 52.96% of dietary fiber, 15.40% of sodium, 8.02% of fat, and 4.20% of sugar to the daily nutritional requirements of children aged 7–9 years. The product was sensorially accepted and had a shelf life of 4.16 months at 25 °C and 3.43 months at 30 °C.