The Effect of Sterilization Time on the Chemical, Microbiological, and Heavy Metal Characteristics of Canned Paniki Chicken

Abstract

The Traditional food is generally less popular with consumers, because apart from tasting different from modern food, traditional food is easily damaged. One of the traditional foods of North Maluku is chicken paniki. This research aims to determine the effect of sterilization time on the chemical, microbiological and metal characteristics of panicle chicken in canned packaging. The research design used linear regression methods and completely randomized planning with 4 treatments and 3 replications. Treatment sterilization time (W) (10, 15, 20, 25 minutes) with observation of 1, 2, and 3 months. Processing canned paniki chicken uses local chicken meat which is cut into cubes, then cleaned, and cooked with local spices, then seaming, exhausting at ±700C, closing the can, sterilizing at 1210C for 30 minutes. The results of variance analysis showed that different sterilization times had a significant effect on canned paniki chicken on the values of water content, ash content, fat, protein, carbohydrates, total energy, and TBA (2-thiobarbituric acid) values. Meanwhile, the total plate count has no significant effect with the average value during storage for one month, two months and three months, namely 1x101 CFU/g in all treatments, still below the maximum limit for the number of bacteria that can be present in the product. In conclusion, the sterilization time for canned paniki chicken has a significant effect on the physicochemical properties and no heavy metal contamination was found and the total plate count in all treatments was still below the maximum limit for bacteria in the product.