Handayani, Baiq Rien and Ariyana, Mutia Devi and Namira, Afrisha Sekar and nurhikmat, Asep and Pawestri, Setyaning and Herwahyudi, Adi and Tridititanakiat, Pavalee Chompoorat QUALITY PROFILE OF CANNED AYAM RARANG AT VARIOUS STERILIZATION DURATION. In: International Conference on Sustainable Agriculture, Food, and Energy, 28-29 May 2023, Chiang Mai, Thailand. (Unpublished)
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Abstract
Ayam rarang is one of the legendary cuisines of West Nusa Tenggara, which has a short shelf life at room temperature. Hence, it needs sterilization treatment to extend its shelf life while maintaining its quality. This study aimed to determine the quality profile of ayam rarang treated with different lengths of sterilization. This study used an experimental method with a single-factor randomized block design (RBD), namely 3, 6, 9, 12, 15, and 18 minutes of sterilization time. The quality observed was protein content, pH, TBA level, and hardness/texture level (physically). Observational data were analyzed by analysis of variance with a significant level of 5% using the Co-stat application. Significantly different data were tested further with the Honest Significant Difference (HSD) test. The results showed that the duration of sterilization had a significantly different effect on protein content, pH value, and texture but did not affect the rancid value of ayam rarang. Sterilization of ayam rarang for 12 minutes fulfilled the F0 value and was not significantly different from the quality of chicken without sterilization on protein content, pH, rancidity, and level of hardness/textural value.
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| Keywords (Kata Kunci): | canned chicken, cuisine, quality profile, sterilization, Lombok |
| Subjects: | T Technology > T Technology (General) |
| Divisions: | Fakultas Teknologi Pangan dan Agroindustri |
| Depositing User: | Baiq Rien Handayani, SP. MSi. PhD. |
| Date Deposited: | 02 Jul 2023 02:29 |
| Last Modified: | 02 Jul 2023 02:29 |
| URI: | http://eprints.unram.ac.id/id/eprint/40623 |
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