Heat Penetration Characteristics and Shelf Life of Ready to  Serve Eel Curry in Retort Pouch

Mugale, Rohini; Patange, S. B.; Joshi, V. R.; Kulkarni, G. N.; Shirdhankar, M. M.

doi:10.20546/ijcmas.2018.702.012

Cited by 5 publications

(4 citation statements)

References 18 publications

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“…Menurut Shah et al (2017), pengembangan pangan tradisional dapat dilakukan dengan mengembangkan formulasi, metode persiapan, atau dengan metode pengawetan untuk meningkatkan umur simpannya. Perkembangan tren pasar makanan menunjukkan tingginya permintaan terhadap produk olahan siap saji (Mugale et al, 2018), dengan demikian pengembangan makanan tradisional dapat dilakukan dengan pengolahan makanan menjadi makanan siap saji dengan teknik pengalengan, sehingga mempunyai potensi menjadi produk olahan siap saji yang mempunyai umur simpan lebih lama.…”

Section: Pendahuluanunclassified

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Pengaruh Proses Termal terhadap Karakteristik Fisikokimia Pacri Nanas Kaleng

Maherawati

Nurhikmat²,

Santoso³

et al. 2022

J. Apl. Teknol. Pang.

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Pacri nanas merupakan makanan tradisional Kalimantan Barat dari buah nanas yang dimasak dengan beragam bumbu dengan kuah santan. Pacri nanas dapat dikembangkan dengan perbaikan proses pengemasan menggunakan kaleng agar dapat dikonsumsi dalam waktu lebih lama. Penelitian ini bertujuan untuk mengetahui pengaruh proses termal selama pengalengan terhadap karakteristik fisikokimia pacri nanas kaleng. Pengalengan pacri nanas menggunakan kaleng jenis two pieces diameter 74,92 mm dan tinggi 58,22 mm. Proses sterilisasi dilakukan pada variasi suhu 111, 121, dan 131°C dengan waktu 10, 15, dan 20 menit. Parameter yang diamati adalah nilai kecukupan panas, warna, viskositas, tekstur nanas, dan pH. Riwayat suhu menunjukkan bahwa pada suhu sterilisasi 111, 121, dan 131°C, menunjukkan bahwa suhu tertinggi dapat dicapai berturut-turut adalah 106,5, 116,3, dan 126,8°C pada menit ke-32, 44, dan 50. Proses sterilisasi yang terbaik diperoleh pada suhu 121°C selama 15 menit, yang ditunjukkan dengan nilai kecukupan panas (F0) sebesar 3,881 menit. Perbedaan suhu dan waktu sterilisasi tidak berpengaruh nyata terhadap nilai kecerahan, intensitas warna merah dan pH, namun berpengaruh nyata terhadap peningkatan warna kuning dan viskositas pacri nanas kaleng. Penurunan intensitas warna kuning menyebabkan warna pacri nanas setelah sterilsasi menjadi lebih gelap. Tekstur pacri nanas tidak dipengaruhi oleh suhu sterilisasi, namun dipengaruhi oleh waktu sterilisasi. Nilai pH pada pacri nanas kaleng tidak dipengaruhi oleh suhu dan waktu sterilisasi. Kesimpulannya, analisis fisikokimia pacri nanas telah dapat dilakukan dengan hasil yang spesifik berdasarkan pada variasi suhu dan lama pemanasan. Penelitian ini bermanfaat untuk menjadi informasi bagi pengembangan makanan tradisional di Kalimantan Barat.Effect of Thermal Processing in Physicochemical Characteristic of Canned “Pacri Nanas”AbstractPacri nanas is a traditional West Kalimantan food from pineapples cooked with various spices with coconut milk sauce. Pacri nanas can be developed by improving the packaging process using cans. This study aims to determine the effect of the thermal process during canning on the physicochemical characteristics of canned pacri nanas. The canning process used two pieces cans with a diameter of 74.92 mm and a height of 58.22 mm. The sterilization process was carried out at 111, 121, and 131°C for 10, 15, and 20 minutes. Heated adequacy value, color, viscosity, pineapple texture, and pH were then analyzed. The temperature history showed that the highest temperatures could be achieved at 106.5°C, 116.3°C, and 126.8°C at the minute to -32, 44, and 50 after sterilization of 111, 121, and 131°C, respectively. The best sterilization was obtained at 121°C for 15 minutes, that was indicated by the heat adequacy value (F0) of 3.881 minutes. The difference in temperature and sterilization time did not significantly affect the brightness, red intensity, and pH values but significantly increased the yellow intensity and viscosity of canned pacri nanas. The texture of the pacri nanas is not affected by the sterilization temperature but by the sterilization time. The pH value of pacri nanas was not affected by the temperature and time of sterilization. As conclusion, sterilization temperature and duration relied on the specific changes in pacri nanas. This information may provide the beneficial information to industry to develop traditional foods in West Kalimantan.

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Section: Pendahuluanunclassified

“…Pengalengan merupakan salah satu metode pengawetan pangan dengan suhu tinggi. Proses termal menjadi alternatif yang baik untuk memperoleh produk pangan dengan nilai gizi yang baik dan stabil selama penyimpanan (Mugale et al, 2018). Proses termal dalam pengolahan makanan merupakan upaya untuk menurunkan aktivitas mikroba dan enzimatik.…”

Section: Pendahuluanunclassified

Pengaruh Proses Termal terhadap Karakteristik Fisikokimia Pacri Nanas Kaleng

Maherawati

Nurhikmat²,

Santoso³

et al. 2022

J. Apl. Teknol. Pang.

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“…(Majumdar et al, 2015). Penurunan tingkat kekerasan juga dapat disebabkan karena pemanasan yang lama akan memutuskan ikatan-ikatan protein pada jaringan penghubung sehingga membuat otot daging menjadi lebih lembut (Mugale et al, 2018). (Nketia et al, 2020;Waziiroh et al, 2017).…”

Section: Tingkat Kekerasan (Tekstur)unclassified

Perubahan Nutrisi Ikan Asam Pedas dalam Retort Pouch dengan Variasi Waktu Sterilisasi

2022

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Asam pedas is a soupy food with spices and the main ingredient is thick-fleshed river fish. This food has a low shelf-life, so it is necessary to apply sterilization technology. This research uses catfish as the main ingredient and retort pouch as packaging. This study aimed to determine the best sterilization time for catfish’s asam pedas using retort pouch packaging based on physicochemical and microbiological characteristics. The sterilization time used is 5, 10, 15, 20, and 25 minutes. Parameters observed were fat, protein, pH, thiobarbituric acid (TBA), texture, and Total Plate Count (TPC). The results showed that the sterilization time did not affect fat content, protein content, hardness level, TBA value, and the number of microbes, but the sterilization time significantly affected the pH value of catfish’s asam pedas packaged in retort pouches. Overall, the sterilization process carried out in this study did not change the physicochemical and microbyological characteristics of the catfish’s asam pedas. The best treatment in this study was a sterilization time of 25 minutes with a TPC value of 6.14 x 106 CFU/ml, the protein content of 11.89%, the hardness level of 178.81 gf, the pH value of 6.11, the fat content of 6.27%, and the TBA content of 0.19 mg malonaldehyde/kg.

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“…To get the longer shelf-life time, Dinakaran et al [2] used Curcumin addition and found that the F 0 value was 8.97 minutes with a shelf life of 12 months under ambient temperature. Mugale et al [3] were also study sterilization of Eel Curry in a four-layered laminated retort pouch consists of 12-micron polyester/9 micron aluminum foil/5 micron nylon/70 micron cast polypropylene with the size of 150 x 200 mm using steam air retort at 121°C. A product that has F 0 value of 12,89 minutes, the total process time of 55 minutes, and cook value of 97,65 minutes had better textural and sensory quality and the shelf life was reported 7 months at ambient temperature 30±2°C.…”

Section: Introductionmentioning

confidence: 99%

Estimation of Sterilization Value using General Method and Ball Formula for Beef Rendang in Retort Pouch

Praharasti¹,

Kusumaningrum²,

Nurhikmat³

et al. 2020

Int. J. Adv. Sci. Eng. Inf. Technol.

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The existence of a ready-to-eat meal with a long shelf life is essential, particularly for emergency food and military diet, as well as for alternative food for modern society. Rendang is a well-known Indonesian traditional food which may be packaged in a retort bag by employing a sterilization process. The sterilization value of Rendang is presently still limited. This study aimed to estimate sterilization value or heat sufficiency (F 0) using the General Method and the Ball Formula Method. The estimated value was then compared with the value obtained from the experiment. It was further used to predict process time (P t) to minimize the need for trial optimization on the product. The thermal sterilization process was carried out using a horizontal retort with a pressure of 1.3 bar for 40 minutes. The results showed that the F 0 values predicted were in a close agreement with the observed (experimental) values. F 0 values were 5.88, 5.17, and 5.91 minutes for the General Method, Formula Method, and the observation, respectively. The P t values of Beef Rendang in a retort bag with F 0 values of 4, 5, 8, 10, and 12 minutes were 25, 27, 31, 34, and 36 minutes for retort temperature of 123°C, respectively. Whereas for a retort temperature of 121°C, the P t values were 28, 30, 36, 39, and 42 minutes, respectively. In conclusion, both the General Method and Ball Formula are accurate to estimate the sterilization value of Beef Rendang packaged in Retort Pouch.

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Heat Penetration Characteristics and Shelf Life of Ready to Serve Eel Curry in Retort Pouch

Cited by 5 publications

References 18 publications

Pengaruh Proses Termal terhadap Karakteristik Fisikokimia Pacri Nanas Kaleng

Pengaruh Proses Termal terhadap Karakteristik Fisikokimia Pacri Nanas Kaleng

Perubahan Nutrisi Ikan Asam Pedas dalam Retort Pouch dengan Variasi Waktu Sterilisasi

Estimation of Sterilization Value using General Method and Ball Formula for Beef Rendang in Retort Pouch

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