Cite Article

Estimation of Sterilization Value using General Method and Ball Formula for Beef Rendang in Retort Pouch

Choose citation format

BibTeX

@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.
%X 
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.

%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.
AB 
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.

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