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EFFECT OF STERILITY (F0) VALUE AT DIFFERENT CANNING TEMPERATURES ON THE PHYSICAL PROPERTIES OF CANNED GUDEG

 

EFFECT OF STERILITY (F0) VALUE AT DIFFERENT CANNING TEMPERATURES ON THE PHYSICAL PROPERTIES OF CANNED GUDEG

Anna Amania Khusnayaini , Purwiyatno Hariyadi, and Eko Hari Purnomo

ABSTRACT
Gudeg is a traditional food from Yogyakarta and Central Jawa, Indonesia. The meal is made of young jackfruits (Artocarpus heterophyllus) cooked in a mixture of spices, palm sugar and coconut milk. Traditionally, gudeg is cooked for a long time and we have studied canning process for gudeg to shorten the cooking time, extent its shelflife and improve the overall convenience.  This study specifically aims to evaluate the effect of sterility value (Fo) with different time-temperature combination on the physical properties (hardness and color) and the preference score of the canned gudeg. Gudeg was prepared according to the traditional recipe with modification. Prepared young jackfruit cuts were canned and retorted at predetermined sterility (F0) values of 4, 12, 20, and 28 minutes at different retort temperatures of 111, 116, and 121°C. The hardness of the resulting canned gudeg was measured with a texture analyzer, whereas its color with a Minolta Chromameter. A sensory analysis was also conducted on the canned gudeg. Our study shows that increasing the F0-values during procesing causes softening of the gudeg as indicated by increased penetration depth from the penetrometer test.   Increase in F0-values is also associated with increase in the redness and decrease in the yellowness as well as the brighthess of the canned gudeg. Processing at different retort temperatures of 111, 116 and 121oC with the same F0-values, however, did not show any significant difference in color and texture. An F0-value ………………………………………………………………………………

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