*Rata-rata dari 10 panelis
V. KESIMPULAN DAN SARAN
Perlakuan iradiasi dosis tinggi (45kGy) untuk tujuan sterilisasi beberapa contoh pangan olahan dan pangan siap saji berbasis ikan, daging sapi, dan unggas dapat disimpulkan bahwa untuk jenis ikan, daging sapi, dan ayam olahan yang dipersiapkan sebagai pangan siap saji dan dikemas di dalam kantung HDPE dibekukan pada suhu -18 oC selama 48 jam, kemudian dipindahkan ke dalam kantung laminasi Poliester 12µm/LDPE 2 µm/Al-foil 7 µm/LDPE 2 µm/LLDPE 50 µm (PET/Al-foil/LLDPE), dan divakum 80 %. Dosis sterilisasi radiasi pada 45 kGy dengan suhu
-79 oC selama proses penyinaran, dapat dipertahankan kualitasnya selama 1,5 tahun, sedangkan pada sampel kontrol hanya dapat bertahan maksimal 5 hari pada kondisi suhu penyimpanan yang sama yaitu 28-30 oC.
Hazard Analysis Critical Control Point (HACCP) wajib diterapkan pada suatu
rangkaian proses radiasi pada bahan pangan agar keamanan dan mutunya tetap terjamin sampai di tangan konsumen akhir. Kondisi dan sifat intrinsik bahan pangan, kondisi dan tujuan radiasi seperti ketepatan dosis terabsorbsi sesuai target, dan teknik pengemasan merupakan unsur penting di dalam penerapan HACCP ini. Oleh karena itu, apabila suatu industri akan menggunakan
teknologi ini, wajib memahami isi buku cara iradiasi yang baik, dan bagi operator iradiator wajib pula menguasai cara pengoperasian fasilitas iradiator yang baik dan benar.
Sebagai tindak lanjut dari penelitian ini, perlu dilakukan analisa risiko (risk
assessment) agar dapat dijadikan dasar untuk
penetapan standar iradiasi pangan dengan dosis diatas 10 kGy. Analisa risiko mencakup kegiatan sejak bahan mentah, kondisi proses dan pasca proses sampai siap dikonsumsi masyarakat (from farm to table).
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TANYA JAWAB
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