Skripsi

ANALISIS TEKNOLOGI PENGEMASAN PANGAN DALAM RANGKA MENINGKATKAN MASA SIMPAN PEMPEK

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Pempek is a traditional food from Palembang that has high economic and cultural value. However, this product has a major drawback in that it has a relatively short shelf life, which limits its distribution to wider areas and reduces economic opportunities for producers. Current efforts include sterilising pempek in vacuum or negative pressure packaging, which can extend its shelf life to one year. However, this method has a fundamental drawback, namely an increase in the hardness of the pempek's texture during storage. Therefore, preservation technology is needed that can extend shelf life while maintaining product quality. One innovative technology that has the potential to overcome the texture problem is edible nano coating (ENC). This technology uses nano-sized particles (1–1000 nm) that form a very dense protective layer on the surface of food. This structure reduces the space between particles, thereby inhibiting the movement of water and gas molecules, which ultimately preserves the moisture and texture of the product. Despite its many advantages, ENC technology also has limitations, namely that the coating’s durability can decrease if there is an extreme pressure difference between the product and the packaging environment. Therefore, a combined approach is needed to overcome these limitations. This study proposes a combination of controlled negative pressure technology with edible nano coating to overcome the problem of increased pempek texture hardness due to physical factors during storage. This study aims to develop a combination of controlled negative pressure and edible nano coating technologies that can maintain the texture quality of pempek during long-term storage. The contribution of this research is to provide an innovative solution to increase the competitiveness of pempek products through extended shelf life without compromising quality, especially texture. To achieve this objective, this research was conducted in five stages. The first stage involved analysing the effect of negative pressure and sterilisation on the physicochemical and microbiological changes in pempek. The second stage involved analysing the chemical characteristics of pempek during storage based on FT-IR using a PCA approach. The third stage involved analysing the physical characteristics of edible nano coating (ENC) that can maintain the quality of pempek. The fourth stage involved analysing the combination of controlled negative pressure technology and ENC on the physicochemical and microbiological changes in pempek. The fifth stage involves analysing the relationship between the parameters of negative pressure and sterilisation with the parameters of the combination of controlled negative pressure technology and ENC in maintaining the quality of pempek during storage. The results showed that the physicochemical and microbiological properties of sterilised pempek subjected to negative pressure treatment changed during storage. During 30 days of storage, there was a decrease in pH value from an average of 6.6±0.5 to 4.5–5.9; an increase in TVB-N from 0.2±0.3 to 4.2–12.9 mg-N/100 g; an increase in TPC from 3.76±0.40 to 5.44–6.18 log CFU/g; an increase in hardness from 22.81±1.64 N to 23.00–40.57 N; a decrease in cohesiveness from 0.95±0.02 to 0.82–0.93; an increase in gumminess from 1795 to 2209–5289; an increase in chewiness from 1908 to 2366–18010; and an increase in colour change from 5.34±1.81 ΔE to 4.95–10.55 ΔE. The increase in pempek texture hardness during storage was caused by water migration from inside the product to the surrounding environment. Fourier Transform Infrared Spectroscopy (FT-IR) analysis with Principal Component Analysis (PCA) successfully characterised the chemical changes in pempek during 30 days of storage through the identification of the dynamics of three main functional groups, namely –H & OH, amide I, and C–O. The changes in chemical characteristics occurred progressively through three distinct degradation phases in the PCA plot: the initiation phase (days 3 to 6), characterised by the convergence of the –H & OH and C–O groups towards the amide I group; the transition phase (days 9 to 18), which is a critical period characterised by the movement of the amide I group to a separate quadrant; and the advanced degradation phase (days 24 to 30). Ultra-Turrax (UT) technology and carrageenan/nano-ZnO nanocomposites produced smaller particle sizes, namely 458.9 nm, with the lowest Polydispersity Index (PDI) of 0.485. Ultra-Turrax technology treatment can reduce particle agglomeration, improve nanoparticle dispersion in the matrix, and ensure uniform nanoparticle distribution. The combination of controlled negative pressure technology and edible nano coating demonstrated the ability to maintain the quality of pempek, although its contribution was not sufficient to prevent the overall decline in quality. Although there was an increase in TVB-N and TPC during storage, the TVB-N values of all samples were still within the safe consumption limits according to SNI, and some negative pressure packaging treatments were able to keep TPC below the safety limit until day 30. Pearson's correlation analysis revealed complex and interrelated relationships between pempek quality parameters. A strong negative correlation between pH and TVB-N and TPC confirmed the spoilage mechanism involving protein degradation by microbial activity. A strong positive correlation between degradation parameters (TVB-N, TPC, colour change, and hardness) indicated that these parameters could be used as indicators of product freshness. Moisture content showed an opposite correlation pattern, where a decrease in moisture content was associated with an increase in degradation activity.

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Detail Information

Series Title

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Call Number

T1912202025

Publisher

Indralaya : Prodi Studi Doktor Ilmu ilmu Pertanian, Fakultas Pertanian Universitas Sriwijaya., 2025

Collation

xv, 81 hlm.; ilus.; tab.; 29 cm.

Language

Indonesia

ISBN/ISSN

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Classification

664.090 7

Content Type

Text

Media Type

-

Carrier Type

-

Edition

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Subject(s)

Pengemasan Makanan
Prodi Studi Doktor Ilmu Pertanian

Specific Detail Info

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Statement of Responsibility

TUTI

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