Azhari, Elsa and Aliredjo, Muhamad Subroto and Purnomo, Agus Heri and Damat, Damat and Mel, Maizirwan and Wahono, Satriyo Krido 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: The 3rd International Conference on Natural Resources and Life Sciences (NRLS) 2020, September 23-24, Surabaya.
Abstract
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)
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