Proceedings of the 7th International Conference on Food, Agriculture, and Natural Resources (IC-FANRES 2022)

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Physical And Sensory Quality of Canned “Rarang” Chicken Under Sterilization Time Difference

Authors
Baiq Rien Handayani1, *, Afrisha Sekar Namira1, Mutia Devi Ariyana1, Moegiratul Amaro1, Tri Isti Rahayu1, Asep Nurhikmat2
1Faculty of Food Technology and Agroindustry, University of Mataram, West Nusa Tenggara, Mataram, Indonesia
2Research Center for Food Technology and Processing – National Research and Innovation Agency, DI Yogyakarta, Indonesia
*Corresponding author. Email: baiqrienhs@unram.ac.id
Corresponding Author
Baiq Rien Handayani
Available Online 27 October 2023.
DOI
10.2991/978-94-6463-274-3_24How to use a DOI?
Keywords
culinary; canned chicken; physical quality; sensory
Abstract

Rarang chicken is one of the mainstay culinary products of West Nusa Tenggara. Canning is the choice of processing technology to extend the shelf life of products with stable quality and expand market reach. The heat adequacy for canning rarang chicken has been determined, but tests on changes in texture and a number of sensory qualities have not been carried out. Therefore, this study aimed to determine the physical and sensory quality of canned Rarang chicken which was sterilized for different lengths of time. This study used a randomized block design with a single factor experiment, namely sterilization time of 3, 6, 9, 12, 15 and 18 minutes at 121℃. The quality parameters tested were: physical quality (texture and color) and sensory quality (color, aroma, taste, and texture). Observational data were analyzed using analysis of variance (Analysis of Variance) with a significance level of 5% using Co-stat software. The results showed that the duration of sterilization affected the physical quality (texture) and sensory quality (aroma, texture, and taste) but did not affect the physical and sensory color. The 9-minute sterilization time met the physical and sensory qualities of canned Rarang chicken, both hedonic and scoring, and in accordance with the F0 value of MSME products.

Copyright
© 2023 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title
Proceedings of the 7th International Conference on Food, Agriculture, and Natural Resources (IC-FANRES 2022)
Series
Advances in Biological Sciences Research
Publication Date
27 October 2023
ISBN
978-94-6463-274-3
ISSN
2468-5747
DOI
10.2991/978-94-6463-274-3_24How to use a DOI?
Copyright
© 2023 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Baiq Rien Handayani
AU  - Afrisha Sekar Namira
AU  - Mutia Devi Ariyana
AU  - Moegiratul Amaro
AU  - Tri Isti Rahayu
AU  - Asep Nurhikmat
PY  - 2023
DA  - 2023/10/27
TI  - Physical And Sensory Quality of Canned “Rarang” Chicken Under Sterilization Time Difference
BT  - Proceedings of the 7th International Conference on Food, Agriculture, and Natural Resources (IC-FANRES 2022)
PB  - Atlantis Press
SP  - 282
EP  - 290
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-274-3_24
DO  - 10.2991/978-94-6463-274-3_24
ID  - Handayani2023
ER  -