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Title: | Sifat Fisikokimia dan Organoleptik Daging Ayam Olahan Sambal Taichan dengan Menggunakan Pengemas Retort Pouch |
Other Titles: | Physicochemical and Organoleptic Properties of Chicken Processed Meat Using Packaging Retort Pouch |
Authors: | Wulandari, Zakiah Suryati, Tuti Nugraha, Fikri |
Issue Date: | 2021 |
Publisher: | IPB University |
Abstract: | Pengemasan menggunakan retort pouch dapat mempengaruhi sifat fisikokimia dan
organoleptik produk olahan. Penelitian ini bertujuan untuk mengkaji sifat
fisikokimia dan organoleptik daging ayam olahan sambal taichan yang dikemas
menggunakan kantong retort dan disimpan di suhu ruang. Penelitian ini
menggunakan rancangan acak lengkap (RAL) pola faktorial (2 x 3) dengan faktor
pertama adalah metode pengemasan terdiri atas 2 jenis, yaitu: retort pouch dan
polipropilen (sebagai pembanding). Faktor kedua adalah penyimpanan yang terdiri
atas 3 taraf, yaitu: 0, 7, dan 14 hari. Hasil penelitian menunjukkan bahwa pengemas
retort pouch menghasilkan pH daging ayam olahan sambal taichan yang lebih
tinggi (p<0,05) daripada yang dikemas polipropilen selama penyimpanan 7 dan 14
hari. Daging ayam olahan sambal taichan yang dikemas menggunakan retort pouch
memiliki nilai aw dan kadar air lebih tinggi (p<0,05) daripada yang dikemas
menggunakan polipropilen. Lama penyimpanan memberikan pengaruh nyata
(p<0,05) terhadap kandungan malonaldehida pada daging ayam olahan sambal
taichan. Hasil uji skoring menunjukkan bahwa perlakuan kemasan dan lama
penyimpanan memberikan pengaruh nyata (p<0,05) terhadap kriteria mutu bau
busuk daging ayam olahan sambal taichan. Berdasarkan mutu fisikokimia dan
organoleptik produk daging ayam olahan sambal taichan yang dikemas
menggunakan retort pouch lebih stabil daripada menggunakan kemasan
polipropilen selama penyimpanan 14 hari. Packaging with retort pouch can impair the physico-chemical and organoleptic properties of the processed products. This study aims to investigate the physicochemical and organoleptic properties of processed chicken meat with Taichan sauce that is packaged in retort pouch and stored at room temperature. A fully randomized design (CRD) with a factorial pattern (2 x 3) was used in this study, the first factor being the packaging method, which consisted of 2 types, namely: retort pouches and polypropylene (for comparison). The second factor is the retention, which consists of 3 levels, namely: 0, 7 and 14 days. The results showed that the retort pouch packaging resulted in a higher pH of processed chicken with Taichan sauce (p<0.05) than the polypropylene that was packaged for 7 and 14 days of storage. Chicken processed with Taichan chilli that was packaged using a retort bag had a higher aw value and water content (p<0.05) than that packaged using polypropylene. Storage time had a significant impact (p<0.05) on malonaldehyde content in processed chicken with Taichan sauce. The results of the scoring test showed that package handling and storage time had a significant impact (p <0.05) on the putrid smell quality criteria of processed chicken with Taichan sauce. Processed chicken meat products with Taichan sauce packaged in retort pouch were more stable when stored for 14 days than in polypropylene packaging based on physicochemical and organoleptic quality. |
URI: | http://repository.ipb.ac.id/handle/123456789/108424 |
Appears in Collections: | UT - Technology of Cattle Products |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
cover_Fikri Nugraha_D34170069.pdf Restricted Access | Cover | 850.83 kB | Adobe PDF | View/Open |
Skripsi_Fikri Nugraha_D34170069.pdf Restricted Access | Fullteks | 952.29 kB | Adobe PDF | View/Open |
lampiran_Fikri Nugraha_D34170069.pdf Restricted Access | Lampiran | 479.79 kB | Adobe PDF | View/Open |
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