Pengaruh Kecepatan Mesin Frying terhadap Mutu Kimiawi dan Organoleptik Mi Instan di PT XYZ

Abstract

PT XYZ merupakan perusahaan yang memproduksi mi instan. Masalah utama di PT XYZ adalah munculnya jamur pada produk mi instan sebelum batas berakhir. Salah satu proses yang dapat mengontrol kerusakan tersebut adalah proses frying melakui pengukuran Revolution per Minute (rpm) yang dilakukan pada 90 rpm, 93 rpm, dan 96 rpm dengan tujuan melakukan pengontrolan terhadap mutu kimiawi dan organoleptik pada mi instan. Penelitian ini dilakukan dengan uji kadar air, kadar lemak, kadar acid value, dan kadar free fatty acid serta uji organoleptik dengan metode Difference from Control (DFC). Hasil penelitian menunjukkan bahwa 93 rpm merupakan rpm yang optimal digunakan pada proses penggorengan dengan hasil uji pada hari ke-0 yaitu kadar air 3,36%, kadar lemak 16,30%, kadar acid value 0,48 mg KOH/gram, kadar free fatty acid 0,18%, serta nilai 0,5 pada uji DFC yaitu perbedaan sangat kecil. Selanjutnya dilakukan uji stabilitas hari ke-60 dengan hasil uji yaitu kadar air 3,45%, kadar lemak 16,51%, kadar acid value 0,49 mg KOH/gram, serta nilai 1 pada uji DFC yaitu perbedaan sangat kecil.

PT XYZ is a company that produces instant noodles. The main problem at PT XYZ is the appearance of mold in instant noodle products before the shelf life limit ends. One process that can control this damage is the frying process through Revolution per Minute (RPM) measurements carried out at 90 RPM, 93 RPM, and 96 RPM with the aim of controlling the chemical and organoleptic quality of instant noodles. This study was conducted by testing water content, fat content, acid value content, and free fatty acid content as well as organoleptic tests using the Difference from Control (DFC) method. The results showed that 93 RPM was the optimal RPM used in the frying process with test results on day 0, namely water content of 3,36%, fat content of 16,30%, acid value of 0,48 mg KOH/gram, free fatty acid content of 0,18%, and a value of 0,5 in the DFC test, which is a very small difference. Furthermore, a stability test was carried out on the 60th day with the test results being a water content of 3,45%, a fat content of 16,51%, an acid value of 0,49 mg KOH/gram, and a value of 1 in the DFC test, which is a very small difference.