Research Article
Combination of Vacuum Packaging and Cold Storage "Urutan" Chicken to Extend Shelf Life
@INPROCEEDINGS{10.4108/eai.21-12-2020.2305850, author={A.A. Made Semariyani and I Wayan Sudiarta}, title={Combination of Vacuum Packaging and Cold Storage "Urutan" Chicken to Extend Shelf Life }, proceedings={Proceedings of the 3rd Warmadewa Research and Development Seminar, WARDS 2020, 21 December 2020, Denpasar-Bali, Indonesia}, publisher={EAI}, proceedings_a={WARDS}, year={2021}, month={4}, keywords={chicken "urutan"; vacuum packaging; cold storage; shelf life}, doi={10.4108/eai.21-12-2020.2305850} }- A.A. Made Semariyani
I Wayan Sudiarta
Year: 2021
Combination of Vacuum Packaging and Cold Storage "Urutan" Chicken to Extend Shelf Life
WARDS
EAI
DOI: 10.4108/eai.21-12-2020.2305850
Abstract
"Urutan" is a product from home industries that are produced in all parts of Bali. The research method used is an experimental method. The research started from making a "urutan" of chickens using Appropriate Technology that had been obtained from previous research. "Urutan" is vacuum packed and stored at temperature (10 ± 1)oC. Analysis during product storage objectively includes moisture content, protein content, fat content, ash content, total plate count and E.coli and the subjective analysis (overall acceptance) is carried out every 10 days. Data analysis used ANOVA with Duncant's advanced test. The results obtained will be compared with the SNI for Meat Sausage (SNI 01-3820-2015). From the research results, it was found that all the parameters tested met the SNI requirements for meat sausage (SNI 3820-01-2015), only free fatty acids increased during storage, but in SNI it does not require a maximum limit of free fatty acids, but the presence of free fatty acids in products food indicates that the product has experienced quality deterioration. The treatment of vacuum packaging and cold storage can extend the shelf life of the urutan to 30 days with the following characteristics: moisture content of 51.763%, ash 1.703%, fat 7,862, protein 29,626, carbohydrates 7,212%, free fatty acids 1,834%, normal color, normal aroma, round texture length, normal taste, Total Microbial 640 colonies/g, and bacteria Escerisia coli <3 AMP/