Sterilization of ready to serve product for special needs of hajj and umrah: skipjack tuna in a retort pouch package
One crucial period in the provision of food for Hajj/Umrah is the time between opening the package and consuming it by the pilgrims. This study aimed to determine the sterilization time to prevent damage and maintain acceptance by consumers. The methodology of this research was sterilization wit...
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EDP Sciences
2023
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my.iium.irep.1087192024-02-05T03:02:15Z http://irep.iium.edu.my/108719/ Sterilization of ready to serve product for special needs of hajj and umrah: skipjack tuna in a retort pouch package Azhari, Elsa Aliredjo, Muhamad Subroto Heri Purnomo, Agus Damat, Damat Mel, Maizirwan Krido Wahono, Satriyo Suherman, Suherman Yandri, Erkata TP248.13 Biotechnology One crucial period in the provision of food for Hajj/Umrah is the time between opening the package and consuming it by the pilgrims. This study aimed to determine the sterilization time to prevent damage and maintain acceptance by consumers. The methodology of this research was sterilization with variations in retort pressure settings and raw materials: (A) 1.8 bar pressure, 100 % skipjack; (B) 1.2 bar pressure, 90 % skipjack; (C) 1.2 bar pressure, 70 % skipjack; (D) 1.8 bar pressure, 50 % skipjack. The analysis included two components. The (i) was the determination of the adequacy of sterilization time, the (ii) was the observation of quality deterioration, which was based on organoleptic and Total Plate Count. The results showed that the adequacy of sterilization for variations A, B, C, and D was: 121.5 °C for 4.8 min; 114.5 °C for 4.8 min; 115.4 °C for 5.31 min, and 124.0 °C for 13.4 min. TPC analysis, which was carried out at 0 h, 3 h, 9 h, and 12 h in a row were 4 × 100 , 2 × 102 , 2 × 102 , and 3 × 103 . In terms of consumer acceptance, sterilized products have good values, with organoleptic values ranging from 7.8 to 8.2 (scale 1 to 10). EDP Sciences 2023-03-21 Proceeding Paper PeerReviewed application/pdf en http://irep.iium.edu.my/108719/1/108719_Sterilization%20of%20ready%20to%20serve%20product.pdf application/pdf en http://irep.iium.edu.my/108719/2/108719_Sterilization%20of%20ready%20to%20serve%20product_SCOPUS.pdf Azhari, Elsa and Aliredjo, Muhamad Subroto and Heri Purnomo, Agus and Damat, Damat and Mel, Maizirwan and Krido Wahono, Satriyo and Suherman, Suherman and Yandri, Erkata (2023) Sterilization of ready to serve product for special needs of hajj and umrah: skipjack tuna in a retort pouch package. In: 3rd International Conference on Natural Resources and Life Sciences (NRLS) 2020, 23rd - 24th September 2020, Virtual, Online. https://www.e3s-conferences.org/articles/e3sconf/abs/2023/11/e3sconf_3rdnrls2023_00010/e3sconf_3rdnrls2023_00010.html 10.1051/e3sconf/202337400010 |
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| language |
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| topic |
TP248.13 Biotechnology |
| spellingShingle |
TP248.13 Biotechnology Azhari, Elsa Aliredjo, Muhamad Subroto Heri Purnomo, Agus Damat, Damat Mel, Maizirwan Krido Wahono, Satriyo Suherman, Suherman Yandri, Erkata Sterilization of ready to serve product for special needs of hajj and umrah: skipjack tuna in a retort pouch package |
| description |
One crucial period in the provision of food for Hajj/Umrah is the time between opening the
package and consuming it by the pilgrims. This study aimed to determine the sterilization time to prevent
damage and maintain acceptance by consumers. The methodology of this research was sterilization with
variations in retort pressure settings and raw materials: (A) 1.8 bar pressure, 100 % skipjack; (B) 1.2 bar
pressure, 90 % skipjack; (C) 1.2 bar pressure, 70 % skipjack; (D) 1.8 bar pressure, 50 % skipjack. The
analysis included two components. The (i) was the determination of the adequacy of sterilization time, the
(ii) was the observation of quality deterioration, which was based on organoleptic and Total Plate Count.
The results showed that the adequacy of sterilization for variations A, B, C, and D was: 121.5 °C for
4.8 min; 114.5 °C for 4.8 min; 115.4 °C for 5.31 min, and 124.0 °C for 13.4 min. TPC analysis, which
was carried out at 0 h, 3 h, 9 h, and 12 h in a row were 4 × 100
, 2 × 102
, 2 × 102
, and 3 × 103
. In terms of
consumer acceptance, sterilized products have good values, with organoleptic values ranging from 7.8 to
8.2 (scale 1 to 10). |
| format |
Proceeding Paper |
| author |
Azhari, Elsa Aliredjo, Muhamad Subroto Heri Purnomo, Agus Damat, Damat Mel, Maizirwan Krido Wahono, Satriyo Suherman, Suherman Yandri, Erkata |
| author_facet |
Azhari, Elsa Aliredjo, Muhamad Subroto Heri Purnomo, Agus Damat, Damat Mel, Maizirwan Krido Wahono, Satriyo Suherman, Suherman Yandri, Erkata |
| author_sort |
Azhari, Elsa |
| title |
Sterilization of ready to serve product for special needs of hajj and umrah: skipjack tuna in a retort pouch package |
| title_short |
Sterilization of ready to serve product for special needs of hajj and umrah: skipjack tuna in a retort pouch package |
| title_full |
Sterilization of ready to serve product for special needs of hajj and umrah: skipjack tuna in a retort pouch package |
| title_fullStr |
Sterilization of ready to serve product for special needs of hajj and umrah: skipjack tuna in a retort pouch package |
| title_full_unstemmed |
Sterilization of ready to serve product for special needs of hajj and umrah: skipjack tuna in a retort pouch package |
| title_sort |
sterilization of ready to serve product for special needs of hajj and umrah: skipjack tuna in a retort pouch package |
| publisher |
EDP Sciences |
| publishDate |
2023 |
| url |
http://irep.iium.edu.my/108719/1/108719_Sterilization%20of%20ready%20to%20serve%20product.pdf http://irep.iium.edu.my/108719/2/108719_Sterilization%20of%20ready%20to%20serve%20product_SCOPUS.pdf http://irep.iium.edu.my/108719/ https://www.e3s-conferences.org/articles/e3sconf/abs/2023/11/e3sconf_3rdnrls2023_00010/e3sconf_3rdnrls2023_00010.html |
| _version_ |
1792146420498694144 |
| score |
13.250434 |