Sterilization of Ready to Serve Product for Special Needs of Hajj and Umrah: Skipjack Tuna in A Retort Pouch Package

¹ Fisheries University of Jakarta, Jl AUP Barat, Jati Padang, Jakarta 12520, Indonesia
² Research Center for Society and Culture, National Research and Innovation Agency, Jl. Gatot Subroto 10, Special Region of Jakarta 12710, Indonesia
³ Department of Food Science and Technology, University of Muhammadiyah Malang, Malang 65144, East Java, Indonesia
⁴ Department of Chemical Engineering and Sustainability, Kulliyyah of Engineering, International Islamic University Malaysia, Jl. Gombak, P.O. Box 10, 50728 Kuala Lumpur, Malaysia
⁵ The International Institute for Halal Research and Training (INHART), International Islamic University Malaysia, 50728 Kualalumpur, Malaysia
⁶ Postgraduate School, Program Study of Biology, Menara Universitas Nasional, Jl. RM. Harsono No.1, Special Region of Jakarta 12550, Indonesia
⁷ Research Center for Food Technology and Processing - National Research and Innovation Agency Republic of Indonesia (PRTPP – BRIN), Special Region of Yogyakarta 55861, Indonesia
⁸ Department of Chemical Engineering, Faculty of Engineering, Diponegoro University, Jl. Prof. Soedarto, SH Kampus Tembalang, Semarang 50275, Indonesia
⁹ Graduate School of Renewable Energy, Darma Persada University, Jl. Radin Inten 2, Pondok Kelapa, Special Region of Jakarta 13450, Indonesia

^* Corresponding author: damatumm@gmail.com

Abstract

One crucial period in the provision of food for Hajj/Umrah is the time between opening the package and consuming it by the pilgrims. This study aimed to determine the sterilization time to prevent damage and maintain acceptance by consumers. The methodology of this research was sterilization with variations in retort pressure settings and raw materials: (A) 1.8 bar pressure, 100 % skipjack; (B) 1.2 bar pressure, 90 % skipjack; (C) 1.2 bar pressure, 70 % skipjack; (D) 1.8 bar pressure, 50 % skipjack. The analysis included two components. The (i) was the determination of the adequacy of sterilization time, the (ii) was the observation of quality deterioration, which was based on organoleptic and Total Plate Count. The results showed that the adequacy of sterilization for variations A, B, C, and D was: 121.5 ^°C for 4.8 min; 114.5 ^°C for 4.8 min; 115.4 ^°C for 5.31 min, and 124.0 ^°C for 13.4 min. TPC analysis, which was carried out at 0 h, 3 h, 9 h, and 12 h in a row were 4 × 100, 2 × 102, 2 × 102, and 3 × 103. In terms of consumer acceptance, sterilized products have good values, with organoleptic values ranging from 7.8 to 8.2 (scale 1 to 10).