Perubahan Karakteristik Fisikokimia dan Sensoris  Pacri Nanas Kaleng Selama Penyimpanan

Maherawati Maherawati; Tri Rahayuni; Lucky Hartanti

doi:10.29303/jrpb.v10i2.391

Perubahan Karakteristik Fisikokimia dan Sensoris Pacri Nanas Kaleng Selama Penyimpanan

Authors

Maherawati Maherawati , Tri Rahayuni , Lucky Hartanti

DOI:

10.29303/jrpb.v10i2.391

Published:

2022-09-28

Issue:

Vol. 10 No. 2 (2022): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem

Keywords:

masa simpan, pacri nanas, pengalengan

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Maherawati, M., Rahayuni, T., & Hartanti, L. (2022). Perubahan Karakteristik Fisikokimia dan Sensoris Pacri Nanas Kaleng Selama Penyimpanan. Jurnal Ilmiah Rekayasa Pertanian Dan Biosistem, 10(2), 184–192. https://doi.org/10.29303/jrpb.v10i2.391

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Abstract

Pacri nanas merupakan makanan tradisonal suku Melayu yang dibuat dari buah nanas, bumbu rempah, dan santan. Upaya untuk memperpanjang masa simpan pacri nanas telah dilakukan dengan proses pengalengan. Selama penyimpanan dapat terjadi perubahan kualitas bahan pangan. Penelitian ini bertujuan untuk mengetahui perubahan karakteristik fisikokimia dan sensoris pacri nanas kaleng selama penyimpanan. Pacri nanas kaleng disimpan selama 12 bulan, pengujian yang dilakukan adalah karakteristik fisik (penampakan kaleng), karakteristik kimia (kadar abu, protein, lemak, serat kasar, karbohidrat, energi, pH), dan sensoris (rasa, aroma, tekstur, warna, kesukaan keseluruhan). Perubahan karakteristik fisik diamati secara visual, data perubahan karakteristik kimia dianalisis menggunakan uji regresi, perubahan karakteristik sensoris dianalisis menggunakan ANOVA. Hasil penelitian menunjukkan bahwa penampakan kaleng masih normal selama penyimpanan (tidak terjadi penggembungan/kebocoran kaleng). Hasil uji regresi menunjukkan bahwa penurunan nilai pH akan mengubah karakteristik kimia pacri nanas kaleng selama penyimpanan sebesar 43,01 poin. Kadar protein memberikan sumbangan 7,66 poin, sedangkan kadar abu memberikan sumbangan 1,61 poin. Karakteristik kimia lainnya memberikan sumbangan kecil (< 1 poin). Nilai pH pacri nanas menurun selama penyimpanan mengikuti persamaan regresi y = -0,015x + 4,6122 dengan R²= 0,964. Karakteristik sensori pacri nanas kaleng yang dipengaruhi waktu penyimpanan adalah aroma dan kesukaan keseluruhan.

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Perubahan Karakteristik Fisikokimia dan Sensoris Pacri Nanas Kaleng Selama Penyimpanan

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