KEMUNDURAN MUTU DAN UMUR SIMPAN IKAN TERI NASI SETENGAH KERING (Stolephorus spp) SELAMA PENYIMPANAN DINGIN Deterioratiom Rate and Shelf life of Semi-dried Anchovy (Stolephorus spp) during Chilled Storage
ABSTRAK
Ikan teri nasi, selain banyak diolah menjadi produk kering, juga dapat ditemukan dalam bentuk setengah kering. Produk setengah kering dari ikan teri nasi ini juga sudah distandarisasi oleh BSN dengan SNI 1.3461.1:2013. Penelitian ini bertujuan untuk mengetahui proses kemunduran mutu organoleptik dan oksidasi lemak yang terjadi pada ikan teri nasi setengah kering selama penyimpanan dingin. Pada penelitian ini ikan teri nasi dikeringkan dengan sinar matahari selama 1,5 dan 2 jam. Penyimpanan dingin dilakukan pada suhu 6,40⁰C dan pengujian mutu produk dilaksanakan pada hari ke-0, 7, 14, 21 dan 28 penyimpanan dingin. Data hasil uji mutu yang berupa nilai Aw, PV, nilai proksimat dan nilai organoleptik dianalisis secara deskriptif untuk menarik kesimpulan. Hasil penelitian menunjukkan bahwa kadar air dan nilai Aw produk setelah proses pengeringan selama 1,5 jam dan 2 jam tercatat masing-masing sebesar 63,7% dan 59,6% serta 0,92 dan 0,90. Sedangkan nilai PV masing-masing sebesar 3,84 mEq/kg lipid dan 6,04 mEq/kg lipid. Selama penyimpanan dingin nilai Aw semua produk menunjukkan nilai yang meningkat sampai akhir masa penyimpanan, sedangkan nilai PV menunjukkan pola yang fluktuatif. Ikan teri nasi yang dikeringkan selama 2 jam ditolak panelis pada hari penyimpanan dingin ke-28 sementara ikan teri nasi yang dikeringkan selama 1,5 jam sudah ditolak lebih dahulu oleh panelis yaitu pada hari ke-14 karena adanya kapang.
Kata kunci : ikan teri nasi setengah kering, Aw, kadar air, kemunduran mutu, oksidasi lemak
ABSTRACT
Dried anchovy can be found as semi-dried product with relative mild textural properties. Semi-dried anchovy have been standardized with SNI 1.3461.1:2013. This research is aimed to analyze the organoleptic value and lipid oxidation rate in semi-dried anchovy during chilled storage. The result showed that after sun drying process in 1,5 and 2 hours, moisture content of the products were 63,7% and 59,6% respectively. Aw of the products were 0,92 and 0,90 respectively. PV recorded 3,84 mEq/kg lipid dan 6,04 mEq/kg lipid respectively. During chilled storage in refrigerator (6,40⁰C), Aw were increased otherwise the PV showed fluctuative pattern. 2 hours dried anchovy was rejected on 28 days storage while 1,5 hours dried anchovy was rejected in 14 days storage due to mold existance.
Keywords : semi-dried anchovy, Aw, moisture content, quality deterioration, lipid oxidation
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