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Peningkatan Mutu Dan Daya Simpan Ikan Pindang Kuning “Pindang Rumbuk” Dengan Perlakuan Lama Sterilisasi Artikel Ilmiah Oleh

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Peningkatan Mutu Dan Daya Simpan Ikan Pindang Kuning “Pindang Rumbuk” Dengan Perlakuan Lama Sterilisasi Artikel Ilmiah Oleh PENINGKATAN MUTU DAN DAYA SIMPAN IKAN PINDANG KUNING “PINDANG RUMBUK” DENGAN PERLAKUAN LAMA STERILISASI ARTIKEL ILMIAH OLEH MIRRIYADHIL JANNAH J1A 014 O67 FAKULTAS TEKNOLOGI PANGAN DAN AGROINDUSTRI UNIVERSITAS MATARAM MATARAM 2018 PENINGKATAN MUTU DAN DAYA SIMPAN IKAN PINDANG KUNING “PINDANG RUMBUK” DENGAN PERLAKUAN LAMA STERILISASI THE ENHANCEMENT OF QUALITY AND SHELF LIFE OF YELLOW SEASONED PINDANG FISH “PINDANG RUMBUK” THROUGH TREATMENT OF STERILIZATION TIME Jannah, M1)., Handayani, B.R.2), Dipokusumo B.3), Werdiningsih, W.2) 1) Mahasiswa Fakultas Teknologi Pangan dan Agroindustri-Universitas Mataram 2) Staf Pengajar Fakultas Teknologi Pangan dan Agroindustri-Universitas Mataram 3) Fakultas Pertanian-Universitas Mataram *Email: [email protected] ABSTRACT Processing of yellow seasoned pindang fish known as pindang rumbuk only able to maintain the quality and shelf life for 24 hours at room temperature. The purpose of this study was to determine the quality and the shelf life of yellow pindang fish treated with sterilization time. The design used in this study was Completely Randomized Design (RAL) with a single factor of sterilization time with 6 treatments ie.sterilization for 0, 5, 10, 15, 20 and 25 minutes. Parameters observed at days 0, 14, 28 and 42 days at room temperature consisted of: pH, microbial quality (total microbe and total fungi), organoleptic quality in hedonic supported by score test (appearance, aroma, taste and texture) and shelf life observation visually. Data of pH and organoleptic values were analyzed using Anova using Co-Stat software and different treatment were tested further by using real difference with 5% real level. While microbial data and shelf life were analyzed by using descriptive method.The results showed that the duration of sterilization had significantly different effect on the pH value of the yellow seasoned pindang fish during storage 0, 14 and 42 days, but had no effect on 28 day storage. The treatment of 15 to 25 minutes sterilization was able to produce produce total microbe and total mold in accordance to SNI 2717.1: 2009. It was also able to maintain the organoleptic quality of the parameters of appearance, aroma, taste and texture during 42 days storage at room temperature and maintain the quality of yellow seasoned pindang fish from the growth of mushrooms visually, prevent bottle fromswelling, gas bubble formation and color changes. The duration of sterilization of 15 minutes is recommended as the minimum sterilization time used to improve the quality and shelf life of yellow seasoned pindang fish up to 42 days at room temperature. Keywords: Fish Seasoning Pindang Yellow, Shelf life, Sterilization, Quality. ABSTRAK Pengolahan ikan pindang bumbu kuning yang dikenal dengan pindang rumbuk hanya mampu mempertahankan mutu dan daya simpan selama 24 jam pada suhu ruang. Tujuan dari penelitian ini adalah untuk mengetahui mutu dan daya simpan Ikan Pindang Kuning yang diberi perlakuan lama sterilisasi. Rancangan yang digunakan pada penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan faktor tunggal lama sterilisasi dengan 6 perlakuan yaitu sterilisasi 0 menit, 5 menit, 10 menit, 15 menit, 20 menit dan 25 menit. Parameter yang diamati pada hari ke 0, 14, 28 dan 42 hari pada suhu ruang terdiri dari: pH, mutu mikrobiologi (total mikroba dan total kapang), mutu organoleptik secara hedonik dan skoring (kenampakan, aroma, rasa dan tekstur) serta pengamatan daya simpan secara visual. Data hasil pengamatan nilai pH dan organoleptik dianalisis menggunakan Anova menggunakan software Co-Stat dan perlakuan yang berbeda nyata diuji lanjut dengan menggunakan Beda nyata Jujur (BNJ) dengan taraf nyata 5%. Sedangkan data hasil pengamatan mikrobiologis dan daya simpan dianalisis dengan menggunakan metode deskriptif. Hasil penelitian menunjukkan bahwa lama sterilisasi memberikan pengaruh yang berbeda nyata terhadap nilai pH ikan pindang bumbu kuning selama penyimpanan 0, 14 dan 42 hari, namun tidak berpengaruh pada penyimpanan 28 hari. Perlakuan sterilisasi 15 sampai dengan 25 menit dapat menghasilkan total mikroba dan total kapang yang sesuai dengan standar SNI 2717.1:2009, mampu mempertahankan mutu organoleptik dari parameter kenampakan, aroma, rasa dan tekstur selama penyimpanan 42 hari pada suhu ruang dan mempertahankan mutu daya simpan ikan pindang bumbu kuning dari pertumbuhan kapang secara visual, mencegah penggembungan tutup botol, pembentukan gelembung gas dan perubahan warna ikan pindang bumbu kuning. Lama sterilisasi 15 menit direkomendasikan sebagai lama sterilisasi 1 minimal yang digunakan untuk meningkatkan mutu ikan pindang bumbu kuning dilihat dari nilai pH, total mikroba, total kapang, mutu organoleptik dan daya simpan ikan pindang bumbu kuning. Kata Kunci: Daya Simpan, Ikan Pindang Bumbu Kuning, Mutu, Sterilisasi PENDAHULUAN pindang Rumbuk. Ikan pindang bumbu kuning merupakan bentuk diversifikasi pengolahan Indonesia merupakan Negara yang ikan pindang dengan menggunakan bumbu mempunyai potensi perikanan yang cukup dasar yang terdiri dari garam, kunyit dan tinggi karena sebagian daerahnya terdiri dari asam. Pengolahan pindang ini sering dilakukan lautan. Potensi perikanan Indonesia pada oleh masyarakat Desa Rumbuk, Lombok tahun 2011 mencapai sekitar 65 juta ton Timur. Menurut Sugita (2017), ikan pindang pertahun (Dahuri, 2012). Berdasarkan Badan bumbu kuning dibuat dengan menggunakan Pusat Statistik tahun 2013, jumlah produksi kunyit 6% dan asam jawa 4% yang perikanan di Nusa Tenggara barat (NTB) menghasilkan pindang dengan nilai pH dan sebesar 142.187,4 ton. Potensi perikanan kadar air memenuhi SNI, diterima secara tangkap di Lombok Timur mencapai 12.691,5 organoleptik dan mengandung jumlah total ton. Berdasarkan data tahun 2009 (BPS, 2013) mikroba <1,0x103 CFU/g serta jumlah total dengan hasil tangkapan di Desa Tanjung Luar kapang sebesar <1,0x102 CFU/g. Selain itu Lombok Timur mencapai lebih 1000 ton, Handayani, dkk., (2017) menyatakan bahwa diantaranya yaitu ikan Tongkol 2000 ton, ikan dengan menggunakan konsentrasi kunyit dan Tuna 1.163 ton dan ikan Cakalang 1.666,5 asam tersebut menghasilkan jumlah total ton. Ikan Cakalang merupakan salah satu jenis E.coli <3 APM/g, total Salmonella negatif/25 g, ikan yang mengandung komponen gizi yang total bakteri Staphylococcus aureus <3 CFU/g cukup tinggi, khususnya protein, lemak, asam dan total bakteri Vibrio cholerae negatif/25 g. amino esensial dan non esensial serta Walaupun mengandung beberapa total kandungan mineral seperti K, Na, Ca, Fe, Cu patogen dan total mikroba yang rendah, dan Zn (Attygale, 2009 dalam Ekawati, 2014). karena tidak diberikan perlakuan hurdle yang Selain sebagai sumber bahan pangan yang lain, sehingga ikan pindang bumbu kuning bergizi tinggi, ikan Cakalang juga termasuk yang dihasilkan tidak dapat disimpan lama. bahan pangan yang sangat mudah mengalami Ikan pindang yang dihasilkan hanya mampu proses pembusukan (Hawora, 2013). Salah bertahan 24 jam pada suhu kamar sehingga satu cara untuk mempertahankan mutu ikan akan menyulitkan produsen/UKM setempat Cakalang yaitu dengan melakukan proses dalam pengembangannya. Oleh karena itu pengolahan pada ikan. Metode pengolahan perlu dicarikan alternatif pengolahan lebih pada ikan Cakalang yang sering dilakukan oleh lanjut untuk mempertahankan daya simpan masyarakat Tanjung Luar adalah ikan pindang bumbu kuning yaitu dengan cara pemindangan. pengalengan. Pemindangan adalah salah satu cara Pengalengan pangan merupakan suatu pengolahan ikan segar dengan prosedur pengawetan pangan menggunakan kombinasi perlakuan antara penggaraman dan kemasan yang tertutup secara hermetis dan perebusan (Adawyah, 2007). Pemanasan dan memanaskannya untuk membunuh penggaraman ini berfungsi untuk mikroorganisme patogen, penyebab menginaktifkan enzim, membunuh mikroba kebusukan maupun sporanya, serta untuk patogen, mengubah sifat fisik, sehingga menginaktivasi enzim yang dapat merusak mudah dicerna serta memperbaiki cita rasa mutu (Sharma, dkk., 2000 dalam Sholihah, dan tekstur (Suryaningrum, Syamdidi dan 2011). Teknologi ini dapat mempertahankan Rizki, 2013). Ada beberapa jenis ikan pindang daya simpan produk sampai lebih dari enam di Indonesia antara lain yaitu pindang cue, bulan (Hariyadi, Kusnandar dan Wulandari, pindang naya, pindang tongkol, pindang 2006). Pengalengan biasanya dilakukan pada bandeng, pindang pekalongan, pindang suhu sterilisasi yaitu 121oC selama 20 menit. layang, pindang cakalang, pindang garam, Menurut Muhtadi (1994) dalam Utami (2012), pindang presto dan pindang bumbu. Jenis sterilisasi bertujuan untuk menghancurkan pindang bumbu yang dikenal oleh masyarakat mikroba pembusuk dan patogen serta Lombok adalah ikan pindang bumbu kuning membuat tekstur dan citarasa produk menjadi yang dikenal dalam bahasa lokal sebagai lebih baik. Nurhikmat, dkk., (2016) 2 menyebutkan bahwa sterilisasi harus dilakukan pindang ikan bumbu kuning terdiri dari kunyit pada kisaran suhu 121 oC pada waktu segar halus sebanyak 900 g (6%), asam jawa tertentu, dimana panas yang diberikan cukup sudah dihaluskan sebanyak 600 g (4%) dan untuk menghancurkan bakteri patogen dan garam sebanyak 289,5 g (1,93%) (Sugita, tidak menurunkan kualitas gizi dan 2017). Selanjutnya seluruh bumbu digiling dan organoleptik makanan yang dikalengkan. ditambahkan air sebanyak 3200 mL (64%). Nurida dan Bashirun (2013) memperlihatkan bahwa ikan rendang patin dalam kaleng yang Proses Pengolahan Ikan Pindang Kuning disterilisasi pada suhu 121 oC selama 20 menit Proses pengolahan ikan pindang dengan tekanan 2 atm menghasilkan
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