Judul: Stability of Sliced Kebab Meats Quality During Storage
Abstrak: Daging kebab iris merupakan produk hasil pemanggangan daging kebab mentah. Pembuatan daging kebab iris ditujukan memudahkan dalam distribusi dan penyimpanan, karena cukup pada suhu dingin. Daging kebab iris masih dapat mengalami kerusakan jika didistribusikan dalam waktu yang lama, sehingga diperlukan BTP Pengawet. Penelitian ini bertujuan untuk mempelajari kestabilan daging kebab iris dengan penambahan bahan pengawet selama penyimpanan refrigerasi. Penelitian dilakukan dalam dua tahap. Tahap pertama dilakukan untuk menentukan jenis dan konsentrasi bahan pengawet yang terdiri dari kalium sorbat pada konsentrasi 750 ppm (P1), 1000 ppm (P2), 1250 ppm (P3), dan natrium nitrit pada konsentrasi 30 ppm (P4), 50 ppm (P5), dan 100 ppm (P6) dengan menggunakan rancangan acak lengkap. Irisan daging kebab disimpan pada suhu ruang (27oC) selama 3 hari dan dianalisis angka lempeng total (ALT), angka kapang khamir (AKK), serta atribut sensorinya. Tahap kedua dilakukan untuk mempelajari stabilitas daging kebab iris dengan penambahan bahan pengawet terpilih selama penyimpanan refrigerasi. Hasil penelitian menunjukkan bahwa perlakuan terbaik adalah penggunaan pengawet kalium sorbat dengan konsentrasi 1250 ppm yang menghasilkan nilai rerata ALT dan AKK terendah serta nilai atribut sensori tertinggi. Pada penyimpanan refrigerasi, stabilitas daging kebab iris dengan penambahan kalium sorbat 1250 ppm dapat dipertahankan mutunya hingga 14 hari. Pada hari ke-14, daging kebab iris memiliki nilai pH 6,59, aw 0,70, total asam 0,74%, ALT 2,81 log cfu/g, skor warna 3,8 (merah agak kecoklatan), aroma 4 (harum khas daging), rasa 3,8 (agak gurih), tekstur 3,5 (netral) dan overall 3,5 (suka)., Sliced kebab meat is produced by roasting raw kebab meat. The objective of making sliced kebab meat is to make it easier to distribute because its practical store at cold temperatures. However, its quality could be damaged if it is distributed for a long period, so a preservative is needed. This study aimed to obtain the stability of sliced kebab meat with the addition of chemical preservatives during refrigeration storage. The study consisted of two phases. The first phase determined the type and concentration of preservative consisting of potassium sorbate at concentrations of 750 ppm (P1), 1000 ppm (P2), 1250 ppm (P3), and sodium nitrite at concentrations of 30 ppm (P4), 50 ppm (P5), and 100 ppm (P6) and used a completely randomized design. The sliced kebab meat was stored at room temperature (27oC) for 3 days and analyzed its total plate count, mold and yeast, and sensory attributes. The second phase was carried out to study the stability of sliced kebab meat with the addition of selected preservatives during refrigeration storage. The results showed that the best treatment was the use of potassium sorbate preservative with 1250 ppm which resulted in the lowest mean total plate count and mold yeast values and the highest scores of sensory attributes. At refrigeration storage, the stability of the sliced kebab meat with the addition of 1250 ppm potassium sorbate could be maintained for up to 14 days. On the 14th day, the sliced kebab meat had a pH value of 6.59, aw of 0.70, total acidity of 0.74 %, ALT of 2.81 log cfu/g, the color score of 3.8 (slightly brownish red), the aroma of 4
Keyword: potassium sorbate, sliced kebab meat, stability, storage