Pengaruh Time-Temperature Index terhadap Perubahan Warna Daging Sapi Brisket Slice pada Proses Produksi di PT XYZ

Abstract

Fluktuasi suhu rantai dingin memicu perubahan warna daging sapi brisket slice di PT XYZ. Penelitian ini bertujuan menganalisis nilai time-temperature index (TTI), mengevaluasi perubahan warna, dan mengidentifikasi titik kritis rantai dingin. Suhu dan waktu dilacak secara longitudinal, sedangkan analisis warna CIE L*a*b* dilakukan menggunakan ImageJ pada 15 sampel. Hasil penelitian menunjukkan Segmen B dan D merupakan titik kritis termal. Analisis repeated measures ANOVA menyatakan total perubahan warna (?E) tidak berbeda nyata, namun parameter kemerahan (a*) berubah signifikan. Model Arrhenius menunjukkan kesegaran ekuivalen 0,91–2,24 hari, aman di bawah ambang batas lima hari. Uji korelasi rank Spearman menunjukkan ??? tidak berkorelasi dengan TTI, sedangkan parameter kemerahan (a*) memiliki korelasi negatif yang signifikan (rs = -0,329) terhadap pemodelan TTI. Rantai dingin PT XYZ efektif mempertahankan masa simpan, namun titik kritis pemindahan dan pemotongan mempercepat oksidasi pigmen yang memudarkan kemerahan daging.

Temperature fluctuations in the cold chain trigger color changes in beef brisket slice at PT XYZ. This study aimed to analyze the time-temperature index (TTI), evaluate color changes, and identify cold chain critical points. Temperature and time were tracked longitudinally, while CIE L*a*b* color analysis was performed using ImageJ on 15 samples. Results indicated Segments B and D as thermal critical points. Repeated measures ANOVA showed no significant difference in total color change (?E), but the redness parameter (a*) changed significantly. Arrhenius modeling showed an equivalent freshness of 0.91–2.24 days, safely below the five-day threshold. Spearman rank correlation showed no correlation between ?E and TTI, whereas the redness parameter (a*) had a significant negative correlation (rs = -0,329) with the TTI model. In conclusion, PT XYZ's cold chain effectively maintains shelf life, but transfer and slicing