The Study on Oxidation Properties of Sterile Oseng Mercon using Retort Pouch Packaging

Siti Nurhasanah, Amanah Sobarina, Syamsul Huda, Nandi Sukri

Abstrak


Meat and other animal products contains nutrients that are very good for human growth. The high nutritional content of meat product causes it to be easily damaged. Then it's treated further to increase the shelf life of the product. One of the processed meat products is “oseng mercon”. This research aims to determine the oxidation character of the product by using sterilized retort pouch packaging. The research method used is descriptive experimental method. Product stored for 14 days with differences in storage temperatures of 5°C, 25°C, and 35°. C. The oxidation character tests tested include: peroxide value, para-anisidin value, and TBARS value in “oseng mercon” product. The peroxide value is 2.803±0.04 meqO2/kg, the para-anisidin value 0.352±0.02 meq O2/kg, TOTOX 5.951 meq O2/kg, and the TBARS value 4 ,9106±0.007 mg MDA/kg sample, which means the product is still suitable for use consumed.

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