Proses Termal dan Penggunaan Umur Simpan Nasi Goreng dalam Kemasan Retort Pouch

Abstract

The shifting of the pattern of life of traditional communities to the pattern of modern society lives, encouraging people to choose ready-to-eat and ready-to-eat foods while considering the importance of health, which causes the need for food/beverage products to be able to maintain health and fitness, safe and practical in its presentation. Megono is one of the traditional culinary foods originating from the city of Pekalongan has the potential to meet the needs of modern society. This study aims to: 1) Develop the potential of traditional culinary food into innovative megono food products in packaging; 2) Analyze the type of packaging suitable for megono food, 3) Analyze the nutritional content of megono products in the package. The research methods include: engineering method for making megono, experimental method for canning, organoleptic method for determining selected formulas, laboratory methods for testing the nutritional content (proximate), experimental methods for testing product storage time. This study consists of several stages, namely the stage of making megono, the drying stage, the stage of testing of the nutrient content (proximate), the product storage time test phase. The results of the organoleptic test proved that the most megono cans chosen by respondents were megono B (MGN 0.5) as much (84%) with the half-cooked steaming method before the canning process. The MANOVA test results obtained diperoleh value of 0.00<0.05, meaning that there is an influence of canning on the taste, aroma, texture and color of the megono. The proximate test results for every 100 gram megono B (MGN 0.5) contain: water of 72.43%, carbohydrate (17.33%), fat (4.13%), ash (3.17%), and protein (2.94%). The time test for canned megono products that have been carried out is only limited to quarantine tests at Yogyakarta's BPTBA-LIPI which were declared to have passed quarantine and fulfilled the criteria for canned food packaging. Most (84%) of respondents chose / liked the megono B can (MGN 0.5) product which is a half-cooked steamed megono before the canning process. The nutritional content of every 100 grams of megono cans B (MGN 0.5): water is 72.43%, carbohydrates (17.33%), fat (4.13%), ash (3.17%), and protein (2 , 94%). The product save time test cannot be done because of limited time and research funds.