Pengujian Kecukupan Panas dalam Produksi Ayam Ungkep Steril Komersial di PT Tama Cokelat Indonesia

Abstract

PT Tama Cokelat Indonesia sedang mengembangkan produk ayam ungkep yang dikemas secara hermetis, disterilisasi, dan disimpan di suhu ruang. Sterilisasi ayam ungkep dilakukan menggunakan panci presto dengan beberapa modifikasi. Peraturan Badan Pengawas Obat dan Makanan (BPOM) Nomor 27 Tahun 2021 menetapkan pangan steril komersial harus memenuhi nilai F0 minimal sama dengan 3,0 menit. Penelitian ini bertujuan melakukan uji kecukupan panas pada proses sterilisasi ayam ungkep menggunakan panci presto sehingga mencapai nilai F0 minimal 3,0 menit. Tahap penelitian meliputi identifikasi proses produksi ayam ungkep, uji distribusi panas panci presto, uji penetrasi panas produk ayam ungkep, perhitungan nilai F0 ayam ungkep, penyusunan desain proses sterilisasi alternatif menggunakan metode Ball, dan penetapan SOP sterilisasi. Panci presto yang digunakan memiliki profil distribusi panas yang baik dan mampu mempertahankan keseragaman suhunya pada 110 ℃. Proses sterilisasi ayam ungkep pada suhu 110 ℃ selama 80 menit menghasilkan nilai F0 sebesar 3,46 menit. Jika suhu 110 °C tidak tercapai, maka proses sterilisasi dapat dilakukan pada suhu 108 °C selama 108,95 menit untuk mencapai nilai F0 3,46 menit.

PT Tama Cokelat Indonesia is developing a stewed chicken product thas is hermetically packaged, sterilized, and stored at room temperature. The sterilization of stewed chicken was carried out using a pressure cooker with several modifications and adjustments. Regulation of the Badan Pengawas Obat dan Makanan (BPOM) Number 27 of 2021 stipulated that commercial sterile food must meet a minimum F0 value of 3.0 minutes. This study aimed to test the adequacy of heat in the process of sterilize stewed chicken using a pressure cooker so that a minimum F0 value of 3.0 minutes can be achieved. The heat sufficiency process can be fulfilled with an F0 value obtained at least 3.0 minutes. The research phase included the identification of the stewed chicken production process, pressure cooker heat distribution test, heat penetration test for stewed chicken products, calculation of F0 value for stewed chicken, design of an alternative sterilization process using the Ball method, and establishment of sterilization SOPs. The pressure cooker used had a good heat distribution profile and could maintain a uniform temperature at 110 ℃. The process of sterilized stewed chicken at 110 ℃ for 80 minutes resulted in an F0 value of 3.46 minutes. If a temperature of 110 °C was not attained, then the sterilization process could be conducted at 108 °C for 108.95 minutes to achieve an F0 value of 3.46 minutes.