S.H. Anwar, A.A.R.M. Poena, M. Muzaifa, H. Hasan
Dried fish of Euthynnus affinis which is also known as "little tuna" or "tongkol" is called ikan kayu in Bahasa Indonesia or keumamah in Acehnese. Keumamah is similar with Japanese katsuobushi which is prepared from dried and smoked bonito. Traditional dishes which made from keumamah are quite many and the one that is famous among Acehnese is called keumamah tumis (cooked keumamah or CK) which is cooked with special Acehnese herbs and spices. This study aimed to determine the effect of sterilization methods on the quality of canned CK. Two variables examined were the treatment of fish as raw material, i.e., B1 = boiled and sun-dried little tuna, B2 = boiled and fried little tuna and the sterilization method: M1 = water bath sterilization for 120 minutes and M2 = sterilization using pressure canner at 115 °C for 60 minutes. Heat penetration study and calculation of sterilization time (Fo value) were conducted using thermocouple data logger for canned CK sterilized using pressure canner. Proximate, total plate count (TPC) analysis and pH were done for fresh fish. Canned CK were analyzed for proximate, peroxide value, and microbiological analysis (TPC). The results showed that the canned CK had an average water content of 49.85%, ash, protein and fat content were 2.18%, 17.74%, and 21.0%, respectively. The pH was 4.85, Peroxide Value (PV) of 5.87%, and the products' TPC were < 1 x 101 colony/g. Heat penetration study indicated that the Fo for canned CK sterilized at 115 °C for 60 minutes was 5.76 min and at 100°C for 120 minutes was 0.54 min. © Published under licence by IOP Publishing Ltd.
Department of Agricultural Product Technology, Faculty of Agriculture, University of Syiah Kuala, Banda Aceh, 23111, Indonesia; Department of Electrical Engineering, Faculty of Engineering, University of Syiah Kuala, Banda Aceh, 23111, Indonesia
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