Physicochemical Properties of Retort Pouch Packaged Rembiga Satay with Various Sterilization Time

DOI

10.2991/978-94-6463-274-3_34How to use a DOI?

Keywords

canning; physicochemical properties; rembiga satay; retort pouch; sterilization time

Abstract

Rembiga Satay is a culinary specialty originating from Lombok Island, characterized by the use of beef as the main ingredient and a unique blend of spices that impart a distinctively spicy and sweet flavor profile. Rembiga satay is a popular choice among tourists. Nevertheless, it is not a great option for a souvenir due to its limited shelf life. The utilization of retort pouch packaging for canning presents a potential alternative for prolonging the shelf life of rembiga satay. However, the application of sterilization on this method can have an impact on the physicochemical characteristics of the food product. The objective of this study is to investigate the effect of sterilization time on the physicochemical properties of rembiga satay when packaged using retort pouches. The research was conducted using a one-factor randomized group design, which encompassed six sterilization times: 3, 6, 9, 12, 15, and 18 minutes. The empirical findings indicate that the sterilization time had a significant impact on the acidity (pH), color, and texture but did not have a significant impact on the water activity (Aw) of rembiga satay that was packaged in retort pouches. As a result, the total microbial count for all treatments remained consistent at 1x10⁴. The retort pouch-packaged rembiga satay achieved optimal physicochemical characteristics when subjected to a sterilization length of 9 minutes. These physicochemical properties include a pH value of 6.00, an Aw (water activity) of 0.76, a texture of 4.32 N, and a color value of 50.96.

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  - Physicochemical Properties of Retort Pouch Packaged Rembiga Satay with Various Sterilization Time
BT  - Proceedings of the 7th International Conference on Food, Agriculture, and Natural Resources (IC-FANRES 2022)
PB  - Atlantis Press
SP  - 370
EP  - 378
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-274-3_34
DO  - 10.2991/978-94-6463-274-3_34
ID  - Ariyana2023
ER  -