Perancangan Sistem Pengemasan dan Pengawetan untuk Memperpanjang Umur Simpan Lauk Usaha Mikro Kecil (UMK) XYZ

Abstract

UMK XYZ merupakan usaha mikro dan kecil (UMK) yang memproduksi makanan khas Cirebon, namun menghadapi kendala dalam memperluas distribusi akibat umur simpan lauk yang singkat karena tingginya kadar air dan protein. Tugas akhir ini bertujuan merancang sistem pengemasan dan pengawetan untuk memperpanjang umur simpan lauk sambal goreng hati, tempe goreng, dan balakutak. Metode yang digunakan berupa pendekatan desain keteknikan melalui tahapan eksplorasi, pendefinisian masalah, ideasi, pengembangan prototipe, dan validasi. Produk dikemas menggunakan kemasan nylon dan aluminium foil (retort pouch) dengan metode vacuum packaging yang dikombinasikan dengan thermal processing. Selanjutnya, produk disimpan pada suhu 25 °C dan 35 °C selama 30 hari, kemudian kualitasnya dianalisis berdasarkan parameter kadar air, pH, aktivitas air (Aw), Total Plate Count (TPC), serta uji organoleptik. Berdasarkan hasil pengujian, kombinasi vacuum packaging dan thermal processing mampu mempertahankan mutu ketiga jenis lauk selama penyimpanan serta memperpanjang umur simpannya hingga 14 hari. Penerapan sistem tersebut berpotensi mendukung perluasan distribusi produk dan meningkatkan daya saing UMK XYZ.

XYZ Micro and Small Enterprise (MSE) specializes in the production of traditional Cirebon cuisine. However, the commercial distribution of its products is currently constrained by the short shelf life of the side dishes, which is attributed to high moisture and protein content. This study aimed to develop an integrated packaging and preservation system to extend the shelf life of sambal goreng hati (spicy beef liver), tempe goreng (fried tempeh), and balakutak (squid in ink). The research utilized a structured engineering design methodology, encompassing exploratory analysis, problem definition, conceptual ideation, prototype development, and rigorous validation. The food items were encased in nylon and aluminum foil retort pouches through a preservation strategy that integrated vacuum sealing with thermal processing. Subsequently, the packaged specimens underwent stability testing at controlled temperatures of 25 °C and 35 °C for a 30-day duration. Quality attributes were assessed via physicochemical analysis, specifically moisture content, pH, and water activity (Aw), alongside microbiological quantification through Total Plate Count (TPC) and organoleptic characterization. The empirical results indicated that the concurrent application of vacuum packaging and thermal treatment effectively preserved the qualitative integrity of the three side dishes throughout the storage period, successfully extending their shelf stability to 14 days. This preservation system offers significant potential to facilitate wider market distribution while simultaneously enhancing the competitive advantage of XYZ MSE.