Organoleptic Quality Analysis of Retort Pouch Vacuum Packaged Chicken with Different Sterilization Time

作者：M. R. Amaro, Mutia Devi Ariyana, Baiq Rien Handayani, Nazaruddin Nazaruddin, Sri Harti Widyastuti, Tutiek Rahayu, W. H. Putri · 发表于：Advances in biological sciences research/Advances in Biological Sciences Research · 年份：2023 · DOI：10.2991/978-94-6463-274-3_28 · 研究领域：Animal Nutrition and Physiology

This research aims to determine the effect of sterilization time on the organoleptic quality of vacuum packaged rarang chicken in retort pouch.The method used in this research is an experimental method carried out in the laboratory.The experimental design used in this research was a Randomized Block Design (RAK) with one factor, namely sterilization time treatment of 3 minutes, 6 minutes, 9 minutes, 12 minutes, 15 minutes and 18 minutes.The significantly different data was further tested with HSD.Further test results showed that the sterilization time had a significant effect on the organoleptic quality of the texture and color parameters of the rarang chicken in retort pouch packaging, but had no real effect on the aroma, taste and appearance of the rarang chicken in retort pouch packaging.