EXTENDING THE SHELF LIFE OF "AREM-AREM' USING VACUUM PACKAGING AND STEAM PASTEURIZATION

UNSPECIFIED (2009) EXTENDING THE SHELF LIFE OF "AREM-AREM' USING VACUUM PACKAGING AND STEAM PASTEURIZATION. In: 9th National Student Conference.

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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 LLD PE 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 5" 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: Conference or Workshop Item (Lecture)
Depositing User: Mr Sumardi .
Date Deposited: 19 Jun 2022 15:39
Last Modified: 27 Apr 2023 02:14
URI: http://repository.unika.ac.id/id/eprint/28826

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