THE EFFECT OF STORAGE TIME AT COLD TEMPERATURE ON THE QUALITY OF LOMBOK'S SPECIAL SATAY PUSUT IN VACUUM PACKAGING
Keywords:
Pusut Satay, Vacuum Packaging, Shelf Life, Cold TemperatureAbstract
This study aims to determine the effect of storage time at cold temperatures on the quality of Lombok special satay pusut in vacuum packaging. The research design used is a Completely Randomized Design (CRD) with a single-factor experiment consisting of 6 treatments of storage duration: 0, 4, 8, 12, 16, and 20 days. The parameters observed in this study are microbiological parameters (total microbes and total molds), chemical parameters (pH, aW, and FFA content), and organoleptic parameters (texture, aroma, and taste) through hedonic and scoring methods. The research and observation data were analyzed using Analysis of Variance (ANOVA) at a 5% significance level with the Co-Stat software. Data that showed significant differences were further tested using the Honest Significant Difference test. (BNJ). The research results show that the storage duration of sate pusut at a cold temperature (±3-5ºC) in vacuum packaging has no significant effect on texture (hedonic), taste (hedonic and score), pH, and total mold, but has a significant effect on texture (score), aroma (hedonic and score), aw, FFA content, and total microbes. Based on the research results, vacuum-packaged sate pusut at a cold temperature for 8 days is the best treatment based on the parameters of texture, aroma, and taste preferred by the panelists, as well as the total mold that still meets the quality standards of the beef rendang product SNI 7474:2009, which is 2 Log CFU/g. Keywords: Pusut Satay, Vacuum Packaging, Shelf Life, Cold TemperatureReferences
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