Thermal Processing and Chemical Characteristics of Canned Traditional Foods Based on Beef: Rawon, Kuah gandul and Empal gentong

DOI

10.2991/absr.k.220101.001How to use a DOI?

Keywords

Home industry; Beef; Sterilization; Traditional food; Cans

Abstract

The traditional food products were produced by home industries need to be packaged to extend the shelf life and to expand the market during the pandemic. The study aims to provide information about thermal processing, chemical characteristics and metal contamination on canned rawon, kuah gandul and empal gentong products. Fresh traditional foods packaged in cans and sterilized at operating temperature 121 °C for 60 minutes in different batch. The results of this study showed that lethality value (F₀-value) of canned traditional foods based on beef in the range of 4.02-10.17 minutes. Metal contamination i.e. lead, cadmium, tin, mercury and arsenic were below the limit in Indonesian National Standard (SNI) and National Agency of Drug and Food Control the Republic of Indonesia regulation. Protein contents on three products were in the range 6.56-8.76% and total energy 76-132 kcal/100 g.

Copyright

© 2022 The Authors. Published by Atlantis Press International B.V.

Open Access

This is an open access article under the CC BY-NC license.

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TY  - CONF
AU  - Annisa Kusumaningrum
AU  - Aldicky Faizal Amri
AU  - Asep Nurhikmat
AU  - Agus Susanto
AU  - Siswo Prayogi
PY  - 2022
DA  - 2022/01/05
TI  - Thermal Processing and Chemical Characteristics of Canned Traditional Foods Based on Beef: Rawon, Kuah gandul and Empal gentong
BT  - Proceedings of the 6th International Conference of Food, Agriculture, and Natural Resource (IC-FANRES 2021)
PB  - Atlantis Press
SP  - 1
EP  - 6
SN  - 2468-5747
UR  - https://doi.org/10.2991/absr.k.220101.001
DO  - 10.2991/absr.k.220101.001
ID  - Kusumaningrum2022
ER  -