Sterilisasi Komersial Cassava Chunk pada Kemasan Hermetis Standing Pouch dan Perubahan Sifat Fisikokimianya

People’s lifestyles nowdays tend to want healthy-practical food that is strongly supported by a healthy diet. Cassava as whole food is considered as a healthy food and has the potential to become rice substitute but needs an appropriate technology to facilitate food serving. In this research, ready-to-eat cassava products then called "cassava chunk" were made by applying canning technology using retort pouch packaging. The achieved value of the heat adequacy (F0) is very important in the canning process to ensure food safety. Therefore, this study aimed to produce cassava chunk product as a whole food, optimize the size and amount of brine in the sterilization process, determine the F0 value after blanching and non-blanching treatments, as well as to analyze the chemical characteristics of fresh cassava and cassava chunk. The sterilization was done by using a pressure cooker with a specially designed basket using hermetic retort pouch packaging. The initial characterizations showed that fresh cassava had a pH of 6.70 and 0.9 aw at 24.6°C. The addition of 20% (b/v) 1% brine solution in the sterilization process with 3 x 2.5 cm cassava chunk was the most preferred by the panelists. The sterilization process with blanching treatment before being packaged reached an F0 of 3.43 minutes, which was safe to consume, and with non-blanching treatment before being packaged reached an F0 of 2.73 minutes. The proximate analysis of cassava chunk showed an increase in the water content from 60.89% to 68.44%, the starch content increased from 74.43% to 80.41%, the soluble dietary fiber decreased from 6.78% to 3.34%, but the fat content decreased from 1.54% to 0.65%. Meanwhile, ash, protein, and insoluble dietary fiber did not show any significant differences after the sterilization. Sterilization technology could produce ready-to-eat cassava chunk as a whole food and was acceptable by 45 organoleptic panelists. Keywords: cassava chunk, whole food, proximate analysis, F0

Pengaruh Kemasan Retorted dan Penyimpanan pada Suhu Ruang Terhadap Kualitas Fisik dan Mikrobiologi Sate Ayam

Sate ayam merupakan produk olahan daging tradisional yang diminati masyarakat luas namun memiliki daya simpan yang rendah. Ready-to-eat (RTE) sate ayam diproduksi dengan menggunakan metode sterilisasi pada temperature 121°C selama 45 menit. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan bahan pengemas, pengaruh lama penyimpanan produk pada suhu ruang. Sampel sate ayam dikemas dengan kemasan polyethylene dan retort pouch. Masing-masing sampel diuji pada minggu 0, 2, 4, 6, dan 8. Parameter yang diamati adalah kualitas fisik (pH, daya ikat air -DIA, dan keempukan) and TPC (Total Plate Count). Data kualitas fisik dan mikrobiologi dianalisis dengan rancangan acak lengkap pola faktorial. Perbedaan rerata diuji dengan uji Duncan’s New Multiple Range Test. Masing-masing perlakuan dilakukan sebanyak tiga kali ulangan. Hasil analisis statistik terhadap kualitas fisik dan mikrobiologi menunjukkan bahwa perlakuan masa simpan pada suhu ruang memberikan pengaruh nyata pada nilai rata-rata (P<0,05) kualitas fisik (meningkatkan nilai pH, menurunkan DIA, dan meningkatkan kealotan selama penyimpanan). Selain itu, pengemasan retorted dapat mempertahankan jumlah bakteri dibawah SNI sampai dengan 8 minggu penyimpanan, sedangkan pengemasan polyethylene hanya sampai dengan 2 minggu penyimpanan. Hasil yang diperoleh dapat disimpulkan bahwa perbedaan bahan pengemas dan lama penyimpanan pada suhu ruang memberikan pengaruh yang nyata terhadap kualitas dari sate ayam.

KAJIAN SIFAT FISIK, KIMIA, DAN SENSORIS SAMBAL TEMPOYAK (DURIAN TERFERMENTASI) BERKEMASAN RETORT POUCH

Tempoyak merupakan daging fermentasi durian yang diproses, dengan atau tanpa menggunakan garam. Tempoyak dapat divariasi menjadi berbagai olahan produk pangan, salah satunya adalah sambal tempoyak. Komersialisasi sambal tempoyak dapat dilakukan untuk meningkatkan umur simpan produk, salah satunya dengan menggunakan pengemasan retort. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan asam sitrat ke dan perbedaan waktu sterilisasi terhadap sifat fisikokimia dan sensoris sambal tempoyak dengan pengemasan retort untuk menghasilkan produk dengan kombinasi perlakuan terbaik. Hasil penelitian menunjukkan bahwa interaksi penambahan asam sitrat dan perbedaan waktu sterilisasi memiliki pengaruh signifikan (p<0.05) terhadap parameter kadar air, pH, aktivitas air, viskositas, dan kecerahan pada produk. Setelah dilakukan teknik eliminasi menggunakan metode indeks efektivitas serta dilakukan evaluasi sensoris, diketahui bahwa perlakuan sambal tempoyak terbaik adalah produk dengan penambahan 3% asam sitrat dan waktu sterilisasi 35 menit.

The Amelioration of Nutritional Status and Phase Angle, Safety, and Satisfaction in Tube-Fed Patients With Ready-to-Use Blenderized Diet With Chicken and Pumpkin

Background: The requirement of a hospital-made, blenderized diet, as a generally used and complete polymeric formula, is increasing beyond supply availability and accessibility. A ready-to-use blenderized diet with chicken and pumpkin in a retort pouch was developed from regular use formula by nutritionists and dietitians to solve these problems. However, its clinical outcomes should be evaluated. Objectives: To assess the efficacy and safety of a ready-to-use blenderized diet, and to examine the satisfaction of patients and caregivers. Methods: Thirty adult patients in Ramathibodi Hospital with absolute tube feeding were included in a pre-post treatment comparative study and fed with the study formula for 14 days. Body composition measurements, nutritional status, clinical parameters, and biochemical tests were collected at baseline and day 14 after feeding. Complications were monitored daily. Satisfaction was evaluated at day 14. Results: This study reported statistically significant improvements in nutritional status (P < .001), albumin (P = .003), prealbumin (P = .007), total lymphocytic count (P = .004), and phase angle (P = .02) after 14-day feeding. No major complications were reported. Satisfaction of product use was evaluated in the level of satisfied (27%) and very satisfied (73%). Conclusions: The present study revealed that a ready-to-use blenderized diet with chicken and pumpkin was efficacious in ameliorating nutritional status, nutrition-related blood tests, and phase angle without any major complications.

Development of Ambient Stable Retort Pouch Processed Ramasseri Idli

Development retort pouch packaged Ramasseri idli was undertaken with specific objectives of standardisation of thermal process in retort pouch package, shelf life study and quality evaluation. The Ramasseri idli, an indigenous cereallegume based food of south India, was procured and packaged in retort pouches with one idli in each pouch. The idlis were pasteurized at different time temperature combinations to achieve desired F0 values (110°C for F0=3 min, 110°C for F0=6 min 100°C for F0=3 min, 110°C for F0=6 min). After thermal processing the pouches were stored for shelf life studies under ambient storage (28°C) and refrigerated storage (7°C). The processed product was analysed for microbial and physico-chemical qualities viz; moisture content, pH, water activity, colour and texture using standard procedure at regular intervals. Based on physico-chemical characteristics and sensory evaluation, the thermal processed Ramasseri idli at 100°C for F0=6 min and stored under refrigeration showed best results up to three week of storage among the four treatments. The microbial analysis also showed that the product was safe up to 3 weeks of storage.

Textural Properties, Resistant Starch, and in Vitro Starch Digestibility as Affected by Parboiling of Brown Glutinous Rice in a Retort Pouch

The effects that two preparation methods (parboiling with different degrees of gelatinization and parboiling with enzymatic hydrolysis) have on the qualities of brown glutinous rice were investigated in order to optimize the pretreatment conditions of brown glutinous rice for the ready-to-eat product in retort pouch. The brown glutinous rice was parboiled at various temperatures (50, 70 and 90C) and steamed at atmospheric pressure until the gelatinize level of 60, 80 and 100%. For the parboiling with enzymatic hydrolysis, the brown glutinous rice was immersed in xylanase before steamed. Results showed that parboiling not only affected the nutritional composition, color, and texture of glutinous rice but also decreased the Glycemic index (GI) to 61.3 ± 0.03 and raised the Resistance starch (RS) to 2.9 ± 0.02. There was interaction among RS, GI, and the amylopectin content of brown glutinous rice during parboiling without enzymatic hydrolysis. Amylopectin is directly proportional to GI but inversely proportional to RS. Enzymatic hydrolysis improved both the texture and the physical and chemical properties. In addition, the GI value of enzyme treated samples decreased to 62.7 ± 0.24 and the RS increased to 2.9 ± 0.05. The highest overall preference score was attained by parboiled rice which was soaked in water at 90°C and then steamed until 100%gelatinization.