Pemanasan Buras dalam Kemasan Retort Pouch sebagai Alternatif Produk Pangan Darurat

Abstract

Many natural disasters in Indonesia cause many victims who have to stay in temporary camps. One of the problems related to this situation is providing nutritious foods for the victims to maintain their health status in emergency condition. Emergency food product (EFP) is produced to fulfill the victim’s required daily energy level (2100 kcal). One of potential foods which can be used as an EFP is “buras”, an Indonesian traditional food which is made from rice as the main ingredient. The objective of this research was to make sterilized “buras” as EFP with characteristics according to Institute of Medicine (IOM) recommendation. This research was conducted in two main steps. The first step was formulation and “buras” making. The second step was “buras” packaging using retort pouch, thermal process optimization, and quality characterization. In the formulation process, rice substitution treatments were done by substitution level of (0% (F0), 10% (F1), 20% (F2), 30% (F3), 40% (F4), and 50% (F5)) glutinuous rice. The results showed that the best “buras” formula based on hedonic rating test (n=70, Duncan;α = 0.05) was F3 and the important characteristics of buras as EFP were taste (35%) and texture (31%). Based on hedonic rating test (n=30, t-test;α = 0.05), the choosen sterilized “buras” was at 116.70C for 48.71 minute (Fo=5.0). This EFP”buras” had 62.85% moisture, 0.77% ash, 6.65% fat, 6.73% protein, 22.99% carbohydrate, and 240.47 kcal energy/50 gram. EFP “buras” had pH of 6.38, water activity (aw) of 0.908 in 30.00C, and total plate count (TPC) of 2.96 log cfu/gram. In general, storage test of EFP “buras” resulted in the decreasing of pH and water activity, and increasing of total plate count (TPC) as storage time increased. EFP “buras” in retort pouch packaging is highly potential to be developed in Indonesia and is predicted to become a national emergency food.