Penetapan Umur Simpan Pindang Ikan Kembung yang Dikemas Vakum Steril pada Penyimpanan Suhu Ruang

Abstract

Kekayaan laut Indonesia sangat melimpah salah satunya yaitu ikan kembung. Produk pindang di pasaran memiliki umur simpan pendek (1-3 hari) karena tingkat kontaminasi mikroba tinggi. Penelitian ini bertujuan mengetahui perubahan mutu dan menetapkan umur simpan pindang yang dikemas vakum steril selama penyimpanan suhu ruang. Penelitian ini dilakukan dengan membuat pindang kemudian dilakukan pengemasan vakum dan sterilisasi selama 5 menit, lalu disimpan hingga terjadi kerusakan pada suhu ruang. Penentuan umur simpan dilakukan dengan metode ESS. Korelasi antar parameter diukur dengan uji Spearman. Hasil karakteristik awal pindang kembung diperoleh nilai tingkat kecerahan sebesar 59,81, pH 6,8, kadar air 65,92%, kadar protein 28,82%, kadar lemak 23,70%, kadar abu 3,36%, dan total mikroba 1,25 × 104 cfu/mL. Kadar air, total mikroba, dan penilaian sensori memenuhi persyaratan SNI. Mutu pindang kembung mengalami perubahan yang mengarah pada kerusakan selama penyimpanan suhu ruang. Total mikroba menjadi salah satu parameter yang laju perubahannya sangat cepat. Pindang kembung memiliki umur simpan hingga 7 hari dan sudah tidak layak konsumsi pada hari ke 11.

Indonesia's marine commodity is very abundant, one of which is long jawed mackerel fish. Cured products on the market have a short shelf life (are 1-3 days) due to high levels of microbial contamination. This study aims to determine the quality change and establish the shelf life of sterile vacuum-packed cured product during storage of room temperature. This research was conducted by making cured product then done vacuum packaging and sterilization for 5 minutes, then stored until damaged at room temperature. Determination of shelf life is done by ESS method. Correlation between parameters measured by Spearman test. The initial characteristics obtained a brightness level value of 59,81, pH 6,8, moisture content of 65,92%, protein content of 28,82%, fat content of 23,70%, ash content of 3,36%, and total microbes of 1,25 × 104 cfu/mL. Moisture content, total microbes, and sensory assessment meet SNI requirements. The quality of cured products undergoes changes that lead to damage during storage of room temperature. Total microbes become one of the parameters whose rate of change is very fast. Cured product has a shelf life of up to 7 days and is no longer worth consumption on the 11th day.