Proses Termal dan Penggunaan Umur Simpan Nasi Goreng dalam Kemasan Retort Pouch

Kurniadi, Muhamad; Kusumaningrum, Anissa; Nurhikmat, Asep; Susanto, Agus

doi:10.26578/jrti.v13i1.4177

Cited by 7 publications

(8 citation statements)

References 5 publications

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“…Materi pelatihan merupakan pembuatan produk inovasi berupa produk steril dalam kemasan plastik tahan panas yang sudah dikembangkan oleh peneliti dan telah dipatenkan (sterilisasi dalam kemasan retort pouch menggunakan pressure cooker rumah tangga) (Muhandri et al 2022). Teknologi ini telah diterapkan juga oleh PT.…”

Section: Metode Pelaksanaan Kegiatanunclassified

Pelatihan Teknologi Sterilisasi dalam Kemasan Plastik Tahan Panas untuk Memperpanjang Umur Simpan Sate Ayam Khas Ponorogo

Muhandri,

Purnaningsih,

Fadhilatunnur

et al. 2024

Agrokreatif. J. Ilm. Pengabdi. Kpd. Masy.

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Chicken satay is one of the signature dishes from Ponorogo Regency, often used as souvenirs by travelers. However, its short shelf life has limited the marketing and distribution area of the product. The activity aimed to train small enterprise partners in Ponorogo Regency to preserve their chicken satay using a simple commercial sterilization method and to measure the thermal process adequacy. The thermal process adequacy measurement was carried out at the SEAFAST Center, while the training was conducted in person at the partner's locations in Ponorogo. A questionnaire was distributed during the training to assess the participant's understanding of preserving food products using the thermal process. The sterilization process was performed by heating chicken satay in a pressure cooker for 1 hour (calculated since the maximum pressure cooker's temperature was reached), resulting in F0 values ranging from 4.2 to 5.2 minutes. The training was delivered by providing theoretical and practical experience. Data from questionnaires showed that the training improved the participants' understanding, with the average score per participant increased from 6.13 to 10.92 (32% increase).

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Section: Metode Pelaksanaan Kegiatanunclassified

Pelatihan Teknologi Sterilisasi dalam Kemasan Plastik Tahan Panas untuk Memperpanjang Umur Simpan Sate Ayam Khas Ponorogo

Muhandri,

Purnaningsih,

Fadhilatunnur

et al. 2024

Agrokreatif. J. Ilm. Pengabdi. Kpd. Masy.

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“…Fried rice packaged in a retort pouch with a retort temperature treatment of 121 0 C for 15 minutes had a pH value of 6,41. Meanwhile, retort fried rice treated with a retort temperature of 116 0 C for 60 minutes had a pH value of 6,35 [3].…”

Section: Ph Valuementioning

confidence: 99%

“…The product will be processed into a retort machine known as an autoclave with high pressure using a sterilization temperature of 121-131 0 C for a certain time. Retort food product packaging is usually in the form of cans, glass bottles, special plastic IOP Publishing doi:10.1088/1755-1315/1169/1/012099 2 bottles, special glass cups, trays, and pouches made of aluminum and certain plastics that are resistant to high-temperature processing [3]. The application of processing and packaging technology using retort technology is needed so that food products have a longer shelf life without damaging the physical condition and nutrition of the food, and not changing the taste of the food [4].…”

Section: Introductionmentioning

confidence: 99%

Development of ready-to-eat (RTE) liwet rice with corn analog rice substitution as an alternative food in emergency conditions

Rubby

Oktarinna

Amrinola

2023

IOP Conf. Ser.: Earth Environ. Sci.

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This research aims to develop ready-to-eat (RTE) rice based on local food, namely liwet rice which is substituted with corn analog rice. This RTE rice is intended for food supplies in disaster emergencies and still contributes to the food diversification program. The RTE liwet rice production carried out in this study was by using the retort process. The retort process was carried out using an autoclave at 121 0C for 15 minutes and used retort pouch packaging. The RTE liwet rice in this study made used five formulations of corn analog rice substitution, namely 0%, 20%, 30%, 40%, and 50%. The resulting liwet rice was then analyzed for its physicochemical and organoleptic characteristics. The results showed that the substitution of corn analog rice had a significant effect on the proximate content and physical properties (texture and color) of the liwet rice produced but did not significantly affect the pH and organoleptic characteristics. The best formula in this study was obtained in the 30% substitution of corn analog rice.

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“…This step was repeated until a dilution of 10 -4 was obtained. A total of 1 mL of each dilution was aseptically inoculated into a petri dish in duplicate, then incubated at 37°C for 48 hours and the colonies formed were counted (Kurniadi et al, 2019). The colony range conformed to Bacteriological Analytical Manual (BAM) standard established by Food and Drug Administration (FDA), reaching 25-250 colonies per petridish (Sutton, 2012).…”

Section: Total Plate Count Analysismentioning

confidence: 99%

Ready-To-Eat Rice in Retort Pouch Packaging as an Alternative Emergency Food Product

Rahayu

Muhandri

Hunaefi

et al. 2022

J. Teknol Industri Pangan

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Recently, the rising incidence of natural catastrophe has increased the disaster preparedness, aiming to mitigate its devastating effect. Developing an emergency food is one of meaningful attempts to rise the preparedness. This research aimed to determine the best formula of ready-to-eat rice in retort pouch packaging accepted by consumers, and to determine the operating time to reach a lethality value (F0) to meet the commercial shelf-stable food requirements as an emergency food. The thermal process adequacy (F0) was used to determine the commercial shelf-stable products according to Indonesian regulation. The results showed that the determination of ready-to-eat rice was dependent on the ratio of rice and water. The most accepted product was determined according to quality attributes and organoleptic tests applied to meet the criteria for emergency food, namely color, flavor, and texture and best perceived by consumers. A formula with 140 g of half-cooked rice and 60 g of water was attributed to the best sample, having hardness of 7305.45 gf, elasticity of 36.40%, gumminess of 2185.720 gf, and adhesiveness of -167.975 g.s. In terms of microbiological quality, the TPC for the half-cooked rice sample reached 7.2×107 CFU/mL, while cooked rice in retort pouch packaging was <25 CFU/mL. Using heat distribution curve, heating at 110°C produced a come up time (CUT) after 40 min. Furthermore, the F0 value was 4.12 which was in accordance with the Indonesian regulation.

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Proses Termal dan Penggunaan Umur Simpan Nasi Goreng dalam Kemasan Retort Pouch

Cited by 7 publications

References 5 publications

Pelatihan Teknologi Sterilisasi dalam Kemasan Plastik Tahan Panas untuk Memperpanjang Umur Simpan Sate Ayam Khas Ponorogo

Pelatihan Teknologi Sterilisasi dalam Kemasan Plastik Tahan Panas untuk Memperpanjang Umur Simpan Sate Ayam Khas Ponorogo

Development of ready-to-eat (RTE) liwet rice with corn analog rice substitution as an alternative food in emergency conditions

Ready-To-Eat Rice in Retort Pouch Packaging as an Alternative Emergency Food Product

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