Sensory Quality of Sate Rembiga in A Retort Pouch Packaging with Different Sterilization Time

DOI

10.2991/978-94-6463-274-3_35How to use a DOI?

Keywords

canning; rembiga satay; retort pouch; sterilization time

Abstract

Rembiga satay is a local culinary product of Lombok Island which is in high demand by tourists. The development of sate rembiga into a product with high shelf life that is practical and efficient to carry has the potential to increase the market reach. To achieve this goal, the development of rembiga satay can be directed at the canning process using retort pouch. The application of commercial sterilization in the canning process is not only aimed at killing microorganisms, but must be able to maintain the quality of the final product by minimizing quality damage, especially sensory quality. The purpose of this study was to determine the effect of sterilization time at 121ºC on the organoleptic quality of rembiga satay in a retort pouch. The design used in this study was a Randomized Block Design (RBD) with a single factor experiment, namely the 3, 6, 9, 12, 15 and 18 minutes sterilization time at 121ºC. Observational data were analyzed using Analysis of Variance with a significance level of 5% and further tested with the Honest Significant Difference (HSD). The result showed that the sterilization time at 121ºC significantly affected the texture, color and appearance, but did not affect taste and aroma. The increase in sterilization time decreased the panelist's level of preference for the texture, color and appearance of rembiga satay in retort pouch. Sterilization for 9 minutes is the maximum sterilization time to produce rembiga satay in retort pouch which is preferred by panelists because it has a soft texture, slightly red-brown color and intact appearance.

Copyright

© 2023 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Mutia Devi Ariyana
AU  - Baiq Rien Handayani
AU  - Moegiratul Amaro
AU  - Tri Isti Rahayu
AU  - Neta S. Afriliya
AU  - Sri Widyastuti
AU  - Nazaruddin
AU  - Firman Fajar Perdhana
AU  - Yesica Marcelina Romauli Sinaga
AU  - Asep Nurhikmat
PY  - 2023
DA  - 2023/10/27
TI  - Sensory Quality of Sate Rembiga in A Retort Pouch Packaging with Different Sterilization Time
BT  - Proceedings of the 7th International Conference on Food, Agriculture, and Natural Resources (IC-FANRES 2022)
PB  - Atlantis Press
SP  - 379
EP  - 387
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-274-3_35
DO  - 10.2991/978-94-6463-274-3_35
ID  - Ariyana2023
ER  -