Characteristics of Indonesian traditional food “Ayam Taliwang” and “Sate Rembiga” packed by retort process: F0 - value, metal contamination and microbial analysis

Abstract

Abstract “Ayam Taliwang” and “Sate Rembiga” are traditional foods from Mataram, West Nusa Tenggara, Indonesia with meat-based ingredients and have a short shelf life. In this study, the packaging of ready-to-eat food products with a retort process to increase shelf life was explored. The main objective of this study was to identify the packaging results of Indonesian traditional food “Ayam Taliwang” and “Sate Rembiga” by retort process, including parameters of Lethality value (F0 -value), metal contamination and microbial analysis. The procedure of this study was that the food samples were packed in aluminum foil, then vacuum sealed and processed in a retort. The retort processing temperature and time used were 121°C and 20 minutes. The results showed that the F0-value for “Ayam Taliwang” was 19.62 minutes, while the F0-value for “Sate Rembiga” was 30.32 minutes. Metal contamination test results for “Ayam Taliwang” showed that Plumbum (Pb) was 0.531 ppm, Cadmium (Cd) 0.0047 ppm and Arsenic (As) 0.0317 ppm, while Mercury (Hg) and Lead (Sn) were not detected. The metal contamination test for “Sate Rembiga” was Cd 0.0013 ppm, As 0.0104 ppm and Sn 1.1621 ppm, while Pb and Hg were not detected. Microbial contamination test results for “Ayam Taliwang” showed that Staphylococcus aureus and Clostridium perfringens were 10 colonies/gr, Enterobateriaceae were 10 colonies/gr, while Salmonella and Lysteria monocytegens were negative. “Sate Rembiga”, Staphylococcus aureus and Clostridium perfringens were found at 102 colonies/gr, while Enterobateriaceae, Salmonella and Lysteria monocytegens were negative. Therefore, ready-to-eat “Ayam Taliwang” and “Sate Rembiga” meet the requirements for distribution using the retort process.