Proses Termal dan Penggunaan Umur Simpan Nasi Goreng dalam Kemasan Retort Pouch

Abstract

Research about thermal process of fried rice in retort pouch packaging and its shelf life prediction were conducted. The aim of this study were thermal process optimization and predicted shelf life of fried rice in retort pouch packaging. Thermal process was done in temperature of 110 °C and 121°C during 15 minutesand 20 minutes using parameters i.e. lethality value (Fo) and Total Plate count (TPC). Shelf life prediction used Accelerated Shelf-life Test (ASLT) model Arrhenius through decresed of rancidity approach. The samples were storaged in various temperature 27, 35 dan 55 °C and analyzed once a week for 35 days. The results showed that the best of thermal process in 121°C for 20 minutes. The Result of TPC value was 0,4 x 103cfu/ml and lethality value 11.88 minutes. Shelf life prediction of fried rice in retort pouch packaging was 8.25 months. ABSTRAK Penelitian mengenai proses termal dan pendugaan umur simpan nasi goreng dalam kemasan retort pouch telah dilakukan. Tujuan penelitian yaitu melakukan optimasi sterilisasi dan pendugaan umur simpan nasi goreng dalam retort pouch. Optimasi sterilisasi dilakukan pada suhu 110 °C dan 121°C dengan waktu 15 menit dan 20 menit, menggunakan parameter uji Angka Kecukupan Panas (Fo) dan uji Angka Lempeng Total (ALT). Pendugaan umur simpan menggunakan teknik Accelerated Shelf-life Test (ASLT) model Arrhenius melalui pendekatan penurunan mutu angka ketengikan thiobarbituric acid (TBA). Penyimpanan sampel pada variasi suhu 27, 35 dan 55°C, diuji setiap 7 hari selama 35 hari.Hasil penelitian menunjukkan bahwa proses sterilisasi retort pouch yang terbaik yaitu pada suhu 121°C selama 20 menit. Hasil ALT yaitu 0,4 x 103 cfu/ml dan Angka Kecukupan Panas Fo 11,88 menit. Perkiraan umur simpan nasi goreng dalam retort pouch adalah 8,25 bulan. Kata kunci : Nasi goreng, umur simpan, retort pouch, model Arrhenius, Fo, TBA