Effect of Shelf Life on the Quality of Fried Sambal (Condiments of Instant Uduk Rice)

Abstract

Preserved food products in the packaging often found on the market, but very few types of preserved food based on traditional Indonesian food. The addition of sugar and Solutions of tamarind is expected to dry fried sambal products have a long shelf life and be complementary rice uduk instant in one package, so that these products can be manufactured into a superior product business. The purpose of this study: 1) to determine the shelf life of dry fried sambal potato; and 2) microbacteria test. Dry fried sambal potato there are 3 kinds of treatment in the use of packaging that is plastic packaging, aluminum foil and without packaged. Type of experimental research with two-factor research design, the amount of sugar and solutions of tamarind. The results showed that storage with aluminum foil packaging of crispness level was crisp enough for 8 weeks of storage and bacteria contaminant amount 5,3104. The conclusion that dry fried sambal potatoes potatoes packing with aluminum foil is safe to consume and feasible.

Diversity of sambal types in Indonesia

“…While sambal is used as a side dish, fried sambal is the main dish with additional protein such as shrimps [33]. Sambal goreng ebi potatoes are usually consumed with seasoned uduk rice [34].…”

Pelatihan Pembuatan Produk Sambal Kemasan Siap Wirausaha bagi Tenaga Kerja Cleaning Service

“…Selain proses pembuatan sambal, pemilihan jenis kemasan perlu dilakukan untuk menjaga kualitas sambal selama penyimpanan. Pengemasan yang baik harus melindungi produk dari kerusakan fisik, kimia, maupun mikrobiologis (Bahar and Suwardiah, 2019). Produk sambal dipilih sebagai jenis usaha yang potensial karena tersedia di seluruh Indonesia dan disukai oleh masyarakat karena rasanya yang pedas (Fibri and Frøst, 2019).…”