KAJIAN SIFAT FISIK, KIMIA, DAN SENSORIS SAMBAL TEMPOYAK (DURIAN TERFERMENTASI) BERKEMASAN RETORT POUCH
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Tempoyak merupakan daging fermentasi durian yang diproses, dengan atau tanpa menggunakan garam. Tempoyak dapat divariasi menjadi berbagai olahan produk pangan, salah satunya adalah sambal tempoyak. Komersialisasi sambal tempoyak dapat dilakukan untuk meningkatkan umur simpan produk, salah satunya dengan menggunakan pengemasan retort. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan asam sitrat ke dan perbedaan waktu sterilisasi terhadap sifat fisikokimia dan sensoris sambal tempoyak dengan pengemasan retort untuk menghasilkan produk dengan kombinasi perlakuan terbaik. Hasil penelitian menunjukkan bahwa interaksi penambahan asam sitrat dan perbedaan waktu sterilisasi memiliki pengaruh signifikan (p<0.05) terhadap parameter kadar air, pH, aktivitas air, viskositas, dan kecerahan pada produk. Setelah dilakukan teknik eliminasi menggunakan metode indeks efektivitas serta dilakukan evaluasi sensoris, diketahui bahwa perlakuan sambal tempoyak terbaik adalah produk dengan penambahan 3% asam sitrat dan waktu sterilisasi 35 menit.
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