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Estimation of Sterilization Value using General Method and Ball Formula for Beef Rendang in Retort Pouch
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@article{IJASEIT8149,
author = {Anggita Sari Praharasti and Annisa Kusumaningrum and Asep Nurhikmat and Agus Susanto and - Suprapedi and Maghfira Dwi Maulani and Wahyu Wiratama},
title = {Estimation of Sterilization Value using General Method and Ball Formula for Beef Rendang in Retort Pouch},
journal = {International Journal on Advanced Science, Engineering and Information Technology},
volume = {10},
number = {5},
year = {2020},
pages = {2118--2125},
keywords = {sterilization; beef rendang; retort bag; ball formula method; F0 value.},
abstract = {The existence of a ready-to-eat meal with a long shelf life is essential, particularly for emergency food and military diet, as well as for alternative food for modern society. Rendang is a well-known Indonesian traditional food which may be packaged in a retort bag by employing a sterilization process. The sterilization value of Rendang is presently still limited. This study aimed to estimate sterilization value or heat sufficiency (F0) using the General Method and the Ball Formula Method. The estimated value was then compared with the value obtained from the experiment. It was further used to predict process time (Pt) to minimize the need for trial optimization on the product. The thermal sterilization process was carried out using a horizontal retort with a pressure of 1.3 bar for 40 minutes. The results showed that the F0 values predicted were in a close agreement with the observed (experimental) values. F0 values were 5.88, 5.17, and 5.91 minutes for the General Method, Formula Method, and the observation, respectively. The Pt values of Beef Rendang in a retort bag with F0 values of 4, 5, 8, 10, and 12 minutes were 25, 27, 31, 34, and 36 minutes for retort temperature of 123°C, respectively. Whereas for a retort temperature of 121°C, the Pt values were 28, 30, 36, 39, and 42 minutes, respectively. In conclusion, both the General Method and Ball Formula are accurate to estimate the sterilization value of Beef Rendang packaged in Retort Pouch.
},
issn = {2088-5334},
publisher = {INSIGHT - Indonesian Society for Knowledge and Human Development},
url = {http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=8149},
doi = {10.18517/ijaseit.10.5.8149}
}
EndNote
%A Praharasti, Anggita Sari %A Kusumaningrum, Annisa %A Nurhikmat, Asep %A Susanto, Agus %A Suprapedi, - %A Maulani, Maghfira Dwi %A Wiratama, Wahyu %D 2020 %T Estimation of Sterilization Value using General Method and Ball Formula for Beef Rendang in Retort Pouch %B 2020 %9 sterilization; beef rendang; retort bag; ball formula method; F0 value. %! Estimation of Sterilization Value using General Method and Ball Formula for Beef Rendang in Retort Pouch %K sterilization; beef rendang; retort bag; ball formula method; F0 value. %XThe existence of a ready-to-eat meal with a long shelf life is essential, particularly for emergency food and military diet, as well as for alternative food for modern society. Rendang is a well-known Indonesian traditional food which may be packaged in a retort bag by employing a sterilization process. The sterilization value of Rendang is presently still limited. This study aimed to estimate sterilization value or heat sufficiency (F0) using the General Method and the Ball Formula Method. The estimated value was then compared with the value obtained from the experiment. It was further used to predict process time (Pt) to minimize the need for trial optimization on the product. The thermal sterilization process was carried out using a horizontal retort with a pressure of 1.3 bar for 40 minutes. The results showed that the F0 values predicted were in a close agreement with the observed (experimental) values. F0 values were 5.88, 5.17, and 5.91 minutes for the General Method, Formula Method, and the observation, respectively. The Pt values of Beef Rendang in a retort bag with F0 values of 4, 5, 8, 10, and 12 minutes were 25, 27, 31, 34, and 36 minutes for retort temperature of 123°C, respectively. Whereas for a retort temperature of 121°C, the Pt values were 28, 30, 36, 39, and 42 minutes, respectively. In conclusion, both the General Method and Ball Formula are accurate to estimate the sterilization value of Beef Rendang packaged in Retort Pouch.
%U http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=8149 %R doi:10.18517/ijaseit.10.5.8149 %J International Journal on Advanced Science, Engineering and Information Technology %V 10 %N 5 %@ 2088-5334
IEEE
Anggita Sari Praharasti,Annisa Kusumaningrum,Asep Nurhikmat,Agus Susanto,- Suprapedi,Maghfira Dwi Maulani and Wahyu Wiratama,"Estimation of Sterilization Value using General Method and Ball Formula for Beef Rendang in Retort Pouch," International Journal on Advanced Science, Engineering and Information Technology, vol. 10, no. 5, pp. 2118-2125, 2020. [Online]. Available: http://dx.doi.org/10.18517/ijaseit.10.5.8149.
RefMan/ProCite (RIS)
TY - JOUR AU - Praharasti, Anggita Sari AU - Kusumaningrum, Annisa AU - Nurhikmat, Asep AU - Susanto, Agus AU - Suprapedi, - AU - Maulani, Maghfira Dwi AU - Wiratama, Wahyu PY - 2020 TI - Estimation of Sterilization Value using General Method and Ball Formula for Beef Rendang in Retort Pouch JF - International Journal on Advanced Science, Engineering and Information Technology; Vol. 10 (2020) No. 5 Y2 - 2020 SP - 2118 EP - 2125 SN - 2088-5334 PB - INSIGHT - Indonesian Society for Knowledge and Human Development KW - sterilization; beef rendang; retort bag; ball formula method; F0 value. N2 -The existence of a ready-to-eat meal with a long shelf life is essential, particularly for emergency food and military diet, as well as for alternative food for modern society. Rendang is a well-known Indonesian traditional food which may be packaged in a retort bag by employing a sterilization process. The sterilization value of Rendang is presently still limited. This study aimed to estimate sterilization value or heat sufficiency (F0) using the General Method and the Ball Formula Method. The estimated value was then compared with the value obtained from the experiment. It was further used to predict process time (Pt) to minimize the need for trial optimization on the product. The thermal sterilization process was carried out using a horizontal retort with a pressure of 1.3 bar for 40 minutes. The results showed that the F0 values predicted were in a close agreement with the observed (experimental) values. F0 values were 5.88, 5.17, and 5.91 minutes for the General Method, Formula Method, and the observation, respectively. The Pt values of Beef Rendang in a retort bag with F0 values of 4, 5, 8, 10, and 12 minutes were 25, 27, 31, 34, and 36 minutes for retort temperature of 123°C, respectively. Whereas for a retort temperature of 121°C, the Pt values were 28, 30, 36, 39, and 42 minutes, respectively. In conclusion, both the General Method and Ball Formula are accurate to estimate the sterilization value of Beef Rendang packaged in Retort Pouch.
UR - http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=8149 DO - 10.18517/ijaseit.10.5.8149
RefWorks
RT Journal Article ID 8149 A1 Praharasti, Anggita Sari A1 Kusumaningrum, Annisa A1 Nurhikmat, Asep A1 Susanto, Agus A1 Suprapedi, - A1 Maulani, Maghfira Dwi A1 Wiratama, Wahyu T1 Estimation of Sterilization Value using General Method and Ball Formula for Beef Rendang in Retort Pouch JF International Journal on Advanced Science, Engineering and Information Technology VO 10 IS 5 YR 2020 SP 2118 OP 2125 SN 2088-5334 PB INSIGHT - Indonesian Society for Knowledge and Human Development K1 sterilization; beef rendang; retort bag; ball formula method; F0 value. ABThe existence of a ready-to-eat meal with a long shelf life is essential, particularly for emergency food and military diet, as well as for alternative food for modern society. Rendang is a well-known Indonesian traditional food which may be packaged in a retort bag by employing a sterilization process. The sterilization value of Rendang is presently still limited. This study aimed to estimate sterilization value or heat sufficiency (F0) using the General Method and the Ball Formula Method. The estimated value was then compared with the value obtained from the experiment. It was further used to predict process time (Pt) to minimize the need for trial optimization on the product. The thermal sterilization process was carried out using a horizontal retort with a pressure of 1.3 bar for 40 minutes. The results showed that the F0 values predicted were in a close agreement with the observed (experimental) values. F0 values were 5.88, 5.17, and 5.91 minutes for the General Method, Formula Method, and the observation, respectively. The Pt values of Beef Rendang in a retort bag with F0 values of 4, 5, 8, 10, and 12 minutes were 25, 27, 31, 34, and 36 minutes for retort temperature of 123°C, respectively. Whereas for a retort temperature of 121°C, the Pt values were 28, 30, 36, 39, and 42 minutes, respectively. In conclusion, both the General Method and Ball Formula are accurate to estimate the sterilization value of Beef Rendang packaged in Retort Pouch.
LK http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=8149 DO - 10.18517/ijaseit.10.5.8149
