KARAKTERISTIK BUBUR PEDAS DALAM KEMASAN KALENG [The Characteristics of Spicy Porridges in the Can Packaging]

Abstract

Spicy porridge is a traditional food from West Kalimantan that has unique flavor and aroma, as a result of the various spices and vegetables. A distinctive aroma comes from the kesum leaves (Polygonum minus huds) and spices which is used as a mixture of cuisines and may contain bioactive compounds. The objective of this study was to obtain scientific evidence regarding to the formulation and nutritional value of canned spicy porridge without vegetables based on emergency food concept that has appropriate flavor and taste for the Indonesian people. The study was conducted in three phases namely the spice formulation, kesum leaves formulation and condition of spicy porridge that allows in canning procedure. The results show that the most preferred product with 66.9% of toasted rice, 22.4% of peanuts, 10.7% of palm oil and 43.5% of mixture spices accompanied by the addition of 2.5% of the kesum leaves. The most preferred spicy porridge in the can packaging was observed from the half cooked rice with the 9.141 minutes of Fo value and 60 minutes of sterilization time at 121°C. The energy distribution of calories was 50.07 ± 3.54% obtained from carbohydrates, 36.53 ± 3.04% from fat, and 13.40 ± 0.69% from protein. Based on calorific distribution and test of preference level, spicy porridge in can packaging was compliant to the standard, therefore can be proposed as emergency food alternative in Indonesia.

Pengaruh Pre-Cooking terhadap Kualitas Fisik dan Total Bakteri Dakgalbi Kaleng

“…Keempukan daging mulai nampak pada suhu 60ºC dan keempukan semakin meningkat dengan lamanya waktu pemasakan dimana lama waktu pemasakan mempengaruhi kadar kolagen (Degei, 2015). Pengalengan merupakan salah satu metode pengawetan pangan dengan cara pemanasan pada suhu tinggi (Rusiardy et al, 2014). Perhitungan jumlah total bakteri dapat dilakukan dengan uji TPC (total plate count).…”