Lethality of Rendang packaged in multilayer retortable pouch with sterilization process

Praharasti, Anggita Sari; Kusumaningrum, Annisa; Frediansyah, Andri; Nurhikmat, Asep; Khasanah, Yuniar; Супрапеди,

doi:10.1063/1.4968332

Cited by 3 publications

(6 citation statements)

References 21 publications

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“…Sterilization results are used to determine the efficacy of the thermal process. The sterilization value is determined by identifying the process time at temperature T which is calculated based on the temperature history during the heat penetration test [8]. The temperature history of "Ayam Taliwang" and "Sate Rembiga" is presented in Figure 1.…”

Section: Resultsmentioning

confidence: 99%

“…Some of the factors that affect the level of damage are time, temperature and process pressure. One of the layers of the retort pouch is usually made of polyester, which has the properties that polyester is a thermoplastic compound and will experience deformation after being exposed to the effects of heating [8].…”

Section: Resultsmentioning

confidence: 99%

“…Specific temperature and time requirements for sterilization depend on the type of food product and its characteristics. Different foods may require different processing conditions to achieve commercial sterility [8]. Packaged food is sterilized commercially at 121 ℃ for a minimum of 3 minutes, in accordance with BPOM regulations regarding commercial sterilization.…”

Section: Introductionmentioning

confidence: 99%

“…The characteristics of the packaging material are multi-layered, flexible, and resistant to high temperatures and pressure used during the sterilization or pasteurization process. This packaging is suitable for preserving a variety of products, including ready-to-eat foods, soups, sauces and other perishable food preparations [8]. Retort pouches composed of multilayers and each layer having one or more function that are have a barrier to gases and vapors, mechanical resistance, and characteristics suitable for prolonging the stability of products at room temperature [10].…”

Section: Introductionmentioning

confidence: 99%

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Characteristics of Indonesian traditional food “Ayam Taliwang” and “Sate Rembiga” packed by retort process: F₀ - value, metal contamination and microbial analysis

Nurhikmat,

Kusumaningrum,

Amdani

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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“Ayam Taliwang” and “Sate Rembiga” are traditional foods from Mataram, West Nusa Tenggara, Indonesia with meat-based ingredients and have a short shelf life. In this study, the packaging of ready-to-eat food products with a retort process to increase shelf life was explored. The main objective of this study was to identify the packaging results of Indonesian traditional food “Ayam Taliwang” and “Sate Rembiga” by retort process, including parameters of Lethality value (F0 -value), metal contamination and microbial analysis. The procedure of this study was that the food samples were packed in aluminum foil, then vacuum sealed and processed in a retort. The retort processing temperature and time used were 121°C and 20 minutes. The results showed that the F0-value for “Ayam Taliwang” was 19.62 minutes, while the F0-value for “Sate Rembiga” was 30.32 minutes. Metal contamination test results for “Ayam Taliwang” showed that Plumbum (Pb) was 0.531 ppm, Cadmium (Cd) 0.0047 ppm and Arsenic (As) 0.0317 ppm, while Mercury (Hg) and Lead (Sn) were not detected. The metal contamination test for “Sate Rembiga” was Cd 0.0013 ppm, As 0.0104 ppm and Sn 1.1621 ppm, while Pb and Hg were not detected. Microbial contamination test results for “Ayam Taliwang” showed that Staphylococcus aureus and Clostridium perfringens were 10 colonies/gr, Enterobateriaceae were 10 colonies/gr, while Salmonella and Lysteria monocytegens were negative. “Sate Rembiga”, Staphylococcus aureus and Clostridium perfringens were found at 102 colonies/gr, while Enterobateriaceae, Salmonella and Lysteria monocytegens were negative. Therefore, ready-to-eat “Ayam Taliwang” and “Sate Rembiga” meet the requirements for distribution using the retort process.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Characteristics of Indonesian traditional food “Ayam Taliwang” and “Sate Rembiga” packed by retort process: F₀ - value, metal contamination and microbial analysis

Nurhikmat,

Kusumaningrum,

Amdani

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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“…This study was a series of previous studies [28], [29]. Rendang is a retort bag heated by steam in a retort with pressure control.…”

Section: Resultsmentioning

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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Textural Properties, Resistant Starch, and in Vitro Starch Digestibility as Affected by Parboiling of Brown Glutinous Rice in a Retort Pouch

Wiruch

Naruenartwongsakul

Chalermchart

2019

Curr Res Nutr Food Sci

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The effects that two preparation methods (parboiling with different degrees of gelatinization and parboiling with enzymatic hydrolysis) have on the qualities of brown glutinous rice were investigated in order to optimize the pretreatment conditions of brown glutinous rice for the ready-to-eat product in retort pouch. The brown glutinous rice was parboiled at various temperatures (50, 70 and 90C) and steamed at atmospheric pressure until the gelatinize level of 60, 80 and 100%. For the parboiling with enzymatic hydrolysis, the brown glutinous rice was immersed in xylanase before steamed. Results showed that parboiling not only affected the nutritional composition, color, and texture of glutinous rice but also decreased the Glycemic index (GI) to 61.3 ± 0.03 and raised the Resistance starch (RS) to 2.9 ± 0.02. There was interaction among RS, GI, and the amylopectin content of brown glutinous rice during parboiling without enzymatic hydrolysis. Amylopectin is directly proportional to GI but inversely proportional to RS. Enzymatic hydrolysis improved both the texture and the physical and chemical properties. In addition, the GI value of enzyme treated samples decreased to 62.7 ± 0.24 and the RS increased to 2.9 ± 0.05. The highest overall preference score was attained by parboiled rice which was soaked in water at 90°C and then steamed until 100%gelatinization.

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Lethality of Rendang packaged in multilayer retortable pouch with sterilization process

Cited by 3 publications

References 21 publications

Characteristics of Indonesian traditional food “Ayam Taliwang” and “Sate Rembiga” packed by retort process: F₀ - value, metal contamination and microbial analysis

Characteristics of Indonesian traditional food “Ayam Taliwang” and “Sate Rembiga” packed by retort process: F₀ - value, metal contamination and microbial analysis

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

Textural Properties, Resistant Starch, and in Vitro Starch Digestibility as Affected by Parboiling of Brown Glutinous Rice in a Retort Pouch

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Lethality of Rendang packaged in multilayer retortable pouch with sterilization process

Cited by 3 publications

References 21 publications

Characteristics of Indonesian traditional food “Ayam Taliwang” and “Sate Rembiga” packed by retort process: F0 - value, metal contamination and microbial analysis

Characteristics of Indonesian traditional food “Ayam Taliwang” and “Sate Rembiga” packed by retort process: F0 - value, metal contamination and microbial analysis

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

Textural Properties, Resistant Starch, and in Vitro Starch Digestibility as Affected by Parboiling of Brown Glutinous Rice in a Retort Pouch

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Product

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Characteristics of Indonesian traditional food “Ayam Taliwang” and “Sate Rembiga” packed by retort process: F₀ - value, metal contamination and microbial analysis

Characteristics of Indonesian traditional food “Ayam Taliwang” and “Sate Rembiga” packed by retort process: F₀ - value, metal contamination and microbial analysis