EXTENDING THE SHELF LIFE OF "AREM-AREM" USING VACUUM PACKAGING AND STEAM PASTEURIZATION
| Main Authors: | Wibowo, Johan, Teddy, -, Widjaja, Edwin Sugiharto, Hartayanie, Laksmi, Sumardi, - |
|---|---|
| Format: | BookSection PeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
Program Teknologi Pangan Unika Soegijapranata
, 2009
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| Subjects: | |
| Online Access: |
http://repository.unika.ac.id/2244/1/Laksmi-Proced-extending_the_shelf_life.pdf http://repository.unika.ac.id/2244/ |
Daftar Isi:
- One of the disadvantages of traditional food is having short shelf life because the food is made in traditional manner that poor in sanitation. Locally called "Arem-arem", is a traditional rice cake, made from rice, cooked with coconut milk and salt, filled with cooked chicken meat and wrapped with banana leaf then is steamed for about 1 hour. Field observation found that the shelf life of "arem-arem" is less then 24 hours. Some factors that influencing the spoilage are microbial growth and chemical reactions. A study was carried out to extend the shelf life of the "arem-arem" by vacuum packaged using nylon LLDPE plastic, combined with steam pasteurization (± 97°C) for 9 minutes. The evaluation of the shelf life was run in two ways; physical (sensory) and microbiology evaluations (TPC). Microbial growth was observed every 12 hours for 5 days. The result shows that the spoilage characteristic of the "arem-arem" showed in the 5th day of the storage, compared to the control which was 1 day; means that the treatment extended the shelf life for 4 days. The vacuum packaged was likely effective to decrease the number of initial microorganism