<![CDATA[Penelitian ini bertujuan untuk mengetahui pengaruh waktu sterilisasi terhadap total mikroba, kandungan proksimat total energi dan mutu hedonik dengan atribut sensori warna, aroma, tekstur, rasa serta overall kesukaan nasi kuning kemasan retort pouch. Desain penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) monofaktor dengan 5 perlakuan serta 4 kali ulangan. Variasi perlakuan yang diberikan yaitu KP = penambahan kalsium propionat dan tanpa sterilisasi, P = Penambahan kalsium propionat dan sterilisasi 15 menit, T1 = Sterilisasi 10 menit, T2 = Sterilisasi 15 menit, T3 = Sterilisasi 20 menit. Data hasil pengujian total mikroba, proksimat dan total energi dianalisis menggunakan Analysis of Variance (ANOVA) dengan taraf signifikansi 5% dan dilanjut Uji Wilayah Ganda Duncan apabila terdapat pengaruh. Data uji hedonik dianalisis menggunakan uji Kruskal Wallis dengan taraf signifikansi 5% dan apabila ada pengaruh dilanjut uji Mann Whitney. Hasil penelitian menunjukkan bahwa perbedaan waktu sterilisasi berpengaruh nyata terhadap kadar protein, kadar lemak, kadar abu, total energi dan overall kesukaan, namun tidak berbeda nyata dengan total mikroba, kadar air, kadar karbohidrat dan mutu hedonik yang meliputi warna, aroma, tekstur dan rasa. Perlakuan sterilisasi dengan lama waktu 20 menit mampu menyamai kualitas nasi kuning sterilisasi 15 menit dengan penambahan pengawet kalsium propionat secara mikrobiologi dan mutu hedonik namun menurunkan kualitas zat gizi dari nasi kuning. This study aims to determine the effect of different sterilization time on total microba, proximate composition, total energy and hedonic quality which includes color, aroma, texture,taste and overall preferences of “nasi kuning” using retort pouch packaging.The research design used was a monofactor Complete Random Design (CRD) with 5 treatments and 4 repetitions. Variation of treatment given is KP = calsium propionate without sterilization, P = calsium propionate and sterilization 15 minute, T1 = sterilization 10 minute, T2 = sterilization 15 minute and T3 = sterilization 20 minute. Data from the results of testing of total microba, proximate composition and total energy were analyzed using Analysis of Variance (ANOVA) with a significance level of 5% and followed by the Duncan Multiple Range Test if there was influence. The hedonic test data were analyzed using the Kruskal Wallis test with a significance level of 5% and if there was a continuing influence the Mann Whitney test. The results showed that the differences in fermentation time had a significant effect (P <0.05) on protein,fat, ash, total energy and overall preference, but did not significantly on total microba, moisture, carbohidrat and hedonic quality which include color, aroma, tekxture and taste. Sterilization 20 minute was able to match the quality of sterilization 15 menit and preservative of calcium propionate by microbiology and hedonic quality, but decrease the nutritional of “nasi kuning” ]]>
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