Karakteristik Mikrobiologis dan Sensoris Bubur Instan dengan Penambahan Putih Telur Asin Hasil Samping PT XYZ

Abstract

PT XYZ merupakan perusahaan inovatif yang memproduksi tepung saus telur asin dari kuning telur, putih telur asin yang dihasilkan dijadikan sebagai hasil samping yang belum dimanfaatkan. Putih telur asin mengandung nutrisi seperti 12% protein, 10% lemak, 1% karbohidrat, dan 11% abu, serta kadar NaCl minimal 2,0%. Penelitian ini bertujuan menganalisis karakteristik mikrobiologis (total plate count, Salmonella spp., Staphylococcus aureus) dan sensoris bubur instan dengan penambahan putih telur asin hasil samping PT XYZ. Penelitian menggunakan rancangan acak kelompok (RAK) satu faktor dengan empat perlakuan formulasi, yaitu: bubur instan tanpa penambahan putih telur asin (K), 150 g putih telur asin (F1), 200 g putih telur asin (F2), dan 250 g putih telur asin (F3), serta tiga kelompok berdasarkan periode pembuatan bubur instan. Total mikroba, kontaminasi Salmonella spp. dan S. aureus tidak dipengaruhi secara nyata oleh formulasi. Perlakuan K–F3 menghasilkan total mikroba 5,18 – 5,32 log CFU g-1. Penambahan putih telur asin berpengaruh nyata (p < 0,05) terhadap karakteristik sensoris, terutama rasa, tekstur, warna, dan mouthfeel. Perlakuan F2 menjadi formulasi terbaik dengan tingkat penerimaan panelis tertinggi pada uji hedonik dan skor.

PT XYZ is an innovative company that produces salted egg sauce flour from egg yolks, the resulting salted egg white is used as an unused byproduct. Salted egg white contains nutrients such as 12% protein, 10% fat, 1% carbohydrate, and 11% ash, and a minimum NaCl content of 2,0%. This study aims to analyze the microbiological characteristics (total plate count, Salmonella spp., Staphylococcus aureus) and sensory characteristics of instant porridge with the addition of salted egg white as a byproduct of PT XYZ. The study used a one-factor randomized block design (RBD) with four formulation treatments, namely: instant porridge without the addition of salted egg white (K), 150 g salted egg white (F1), 200 g salted egg white (F2), and 250 g salted egg white (F3), as well as three groups based on the instant porridge production period. Total microbes, Salmonella spp., and S. aureus contamination were not significantly affected by the formulation. Treatment K–F3 produced a total microbial count of 5,18 – 5,32 log CFU g-1. The addition of salted egg white significantly affected (p < 0,05) sensory characteristics, particularly taste, texture, color, and mouthfeel. Treatment F2 was the best formulation with the highest level of panelist acceptance in the hedonic and score tests.