Analisis Umur Simpan Produk Cacat dari Pemotongan Sosis Ayam Menggunakan Metode Real Time Storage Studies

Abstract

Sosis ayam merupakan hasil produksi daging ayam yang diolah dengan cara melakukan pencampuran bahan baku daging ayam dan bumbu-bumbu, pengisian selongsong, pemasakan, pemotongan, dan pengemasan. Proses pemotongan sosis dapat menghasilkan produk cacat. Produk cacat akan disimpan sebelum dilakukan proses pengolahan kembali. Penelitian ini bertujuan menganalisis umur simpan produk cacat hasil proses pemotongan sosis ayam menggunakan metode Real Time Storage Studies dengan parameter angka lempeng total (ALT), pH, dan mutu sensori. Penyimpanan menggunakan suhu 2 °C dan -18 °C. Hasil penelitian menunjukkan umur simpan berdasarkan ordo nol untuk suhu -18 °C berkisar pada 47-173 hari, sementara berdasarkan ordo satu berkisar pada 40-177 hari. Umur simpan berdasarkan ordo nol untuk suhu 2 °C berkisar pada 11-15 hari, sementara berdasarkan ordo satu berkisar pada 9-20 hari. Suhu terbaik untuk penyimpanan produk cacat pemotongan sosis ayam yaitu pada suhu freezer (-18 °C ).

Chicken sausage is a processed poultry product manufactured by blending raw chicken meat and seasonings, followed by casing filling, cooking, cutting, and packaging. The cutting process can generate defective products, which are temporarily stored prior to undergoing a rework process. This study aimed to analyze the shelf life of defective products derived from the chicken sausage cutting process using the Real-Time Storage Studies method, evaluating total plate count, pH, and sensory parameters. The storage temperatures used for this research were 2 °C and -18 °C. The results indicated that at -18 °C, the shelf life based on zero-order kinetics ranged from 47 to 173 days, whereas first-order kinetics yielded a range of 40 to 177 days. For storage at 2 °C, the shelf life based on zero-order kinetics ranged from 11 to 15 days, while first-order kinetics ranged from 9 to 20 days. In conclusion, the optimal temperature for storing defective products from the chicken sausage cutting process is under frozen conditions (-18 °C).