Effect Of Sterilization Level In Canning Process To Physical Properties Of Gudeg Product
Pengaruh Tingkat Sterilitas pada Proses Pengalengan Terhadap Sifat Fisik Gudeg yang Dihasilkan
Abstract
Gudeg is a traditional food of Yogyakarta and Central Java, Indonesia, made from boiled young jack fruit with spices, palm sugar, and coconut milk. Canning process at high temperature (above 1000C) can extend shelf life gudeg and shorten cooking process which takes a long time (up to 12 hours). Appropriate design of a thermal process is required to provide the required preservation, with the least amount of damage to the organoleptic and nutritional quality of the product. The aim of this research is to obtain the effect of F0 values (4, 12, 20, and 28 min) in sterilization of gudeg to its physical properties. The result shows that treatment of temperature 111, 116, and 1210C at same F0 value has no significant difference in color and texture changing. Based on hedonic test, the most favorite sample is gudeg which is processed at 1210C for 57.1 min (F0=20 min). This product has nutritious content: 75.40% water, 1.55% ash, 5.68% fat, 0.83% protein, 16.54% carbohydrate, 1.97% fiber, and 120.60 Kcal energy. Product has pH 5.68 and aw 0.934 (included potentially hazardous food), then commercial sterility in canning process is appropriate heat treatment.
