Pengaplikasian Proses Termal dan Pengemasan Vakum untuk Memperpanjang Umur Simpan Produk Wingko Babat

Abstract

Wingko babat is an intermediate moisture food made from grated coconut, glutinous rice flour and sugar baked in an oven. It is well known as an indigenous food from Semarang, Central Java. Unfortunately, its shelf life is only 2-4 days at room temperature. The objective of this research was to extend the shelf life of wingko babat in room temperature using combination of thermal process and vacuum packaging. Wingko babats were packed in aluminum foil, in vacuum or non vacuum condition, then heated in a waterbath at 65 °C, 75 °C and 85 °C for certain time that met the concept of 6D and 12D for mold and yeast. Differences in treatment didn’t promote any significant differences on sensory attributes of the products (p>0.05). By considering efficiency of the process, the thermal process at 85 °C for 10 min (12D) was chosen. The application of this thermal process on vacuum packed wingko babat showed that total plate count (4.6 x 103 CFU/g), mold & yeast count (3.0 x 102 CFU/g) and free fatty acid level (0.66%) of the sample still met the SNI 01-4311-1996 for wingko babat at week 4. However, sample’s sensory were already unacceptable at week 2 due to texture hardening