Wibowo, Johan and Teddy, - and Widjaja, Edwin Sugiharto and Hartayanie, Laksmi and Sumardi, - (2009) EXTENDING THE SHELF LIFE OF "AREM-AREM" USING VACUUM PACKAGING AND STEAM PASTEURIZATION. In: Proceeding the 9th National Student Conference. Program Teknologi Pangan Unika Soegijapranata, Semarang. ISBN 978-979-1268-67-7
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Abstract
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
| Item Type: | Book Section |
|---|---|
| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology > Food Development Product 600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology > Food Industry and trade |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | Mas Teguh M. |
| Date Deposited: | 08 Sep 2015 20:58 |
| Last Modified: | 08 Sep 2015 20:58 |
| URI: | http://repository.unika.ac.id/id/eprint/2244 |
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