KARAKTERISIK SATE PADANG DALAM KEMASAN DENGAN SUHU DAN LAMA WAKTU PENYIMPANAN BERBEDA

Abstract

The experiment was carried out to overcome the problem of decreasing the quality of satay Padang products. Using retort pouch packaging as packaging and going through a sterilization process is expected to be able to maintain the quality of Padang satay products for up to 21 days of storage. This research aims to determine the ability of retort pouch packaging to maintain the quality of Padang satay products by analyzing the physical, chemical and microbiological properties of Padang satay packaged in retort pouch packaging and then stored for 21 days. This research used a completely randomized design (CRD) with a 2-factor factorial pattern with 4 replications. Replications were taken from each temperature and storage time. The research results showed a significant interaction between cold temperature treatment and storage for up to 21 days which was able to maintain pH values, water activity and maintain microbiological quality. Furthermore, the interaction of room temperature and cold temperature treatment was not able to provide a significant effect (P<0.05) on antioxidant activity and mda value. Finally, it can be concluded that packaging of Padang satay with retort pouches is able to improve and maintain the physicochemical quality in the form of pH, aw and microbiology but has not been able to increase antioxidant activity and reduce the MDA value of the product