Sterilisasi Pacri Nanas Menggunakan Kemasan Retort Pouch

Authors

  • Pellya Pachira Program Studi Ilmu dan Teknologi Pangan, Fakultas Pertanian, Unversitas Tanjungpura, Pontianak
  • Maherawati Maherawati Program Studi Ilmu dan Teknologi Pangan, Fakultas Pertanian, Unversitas Tanjungpura, Pontianak
  • Lucky Hartanti 1Program Studi Ilmu dan Teknologi Pangan, Fakultas Pertanian, Unversitas Tanjungpura, Pontianak
  • Wisi Wilanda Syamsi Program Studi Ilmu dan Teknologi Pangan, Fakultas Pertanian, Unversitas Tanjungpura, Pontianak

DOI:

https://doi.org/10.26418/jft.v4i2.56719

Keywords:

pacri nanas, retort pouch, sterilisasi

Abstract

Pacri Nanas adalah salah satu masakan khas Melayu. Kemasan Pacri Nanas dalam retort pouch merupakan salah satu tampilan sebagai makanan siap saji. Aspek penting yang perlu diperhatikan dalam pengolahan Pacri Nanas dalam kemasan retort pouch adalah sterilisasi. Tujuan dari penelitian ini adalah untuk mengetahui waktu sterilisasi terbaik berdasarkan sifat fisikokimia dan mikrobiologi Pacri Nanas dalam kemasan retort pouch. Parameter yang diuji dalam penelitian ini terdiri dari kadar lemak, kadar asam lemak bebas, pH, vitamin C, tekstur (tingkat kekerasan) dan total plate count (TPC). Data yang diperoleh dianalisis menggunakan uji ANOVA (a=5%) dan dilanjutkan dengan BNJ (a=5%). Hasil penelitian menunjukkan bahwa variasi waktu sterilisasi Pacri Nanas yang dikemas dalam retort pouch tidak mempengaruhi semua parameter pengamatan. Hasilnya, perlakuan sterilisasi terbaik untuk Pacri Nanas dalam retort pouch adalah 15 menit.

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Published

2021-10-24

Issue

Vol. 4 No. 2 (2021): October

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Articles

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