Canned Kapurung: Traditional Food from North Luwu, East Sulawesi

DOI

10.2991/aer.k.200325.047How to use a DOI?

Keywords

canned kapurung, traditional food, sterility value (F0), Accelerated Shelf Life Testing (ASLT)

Abstract

Kapurung is one of the traditional foods in North Luwu District, South Sulawesi Province, made from sago. After processing, kapurung must be consumed quickly because it does not last long, especially sago balls. Because not everyone can made sago balls or cooking kapurung, the north Luwu people outside the area such as Java, Kalimantan and Sumatra are having getting a kapurung their tastes, so a technology that makes the kapurung durable and ready to eat when needed only the technology is canning. Research has been carried out on kapurung packaging by the canning method. Sterilization used in the process of canning is 121oC for 15 minutes (1 hour after the ON device), then the final product in canned kapurung analyzed in physics, chemical, microbiology, nutritional fact analysis and stability test (expire). The study produced a figure of heat sufficiency (sterility value) of 4.38 minutes. The results of analysis of physics, chemistry, microbiology of canned kapurung are water activities (aw) 0.93, total plate count (TPC), thermophilic aerobic bacteria forming spores and thermophilic anaerobic bacteria are <10 colonies/gram, while C. perfringens, Salmonella, staphylococcus aureus were not detected (negative), proximate analysis produced water content 89.4%, ash 0.90%, protein 2.15%, fat 2.98%, carbohydrate 4.57%, Sodium 152 mg / 100gram and calories for serving amounts of 300 grams is 160 calories. The results of the expiration test using the Accelerated Shelf Life Testing (ASLT) method at 30 0C were obtained for 12.63 months of shelf life. Based on Regulation of the Head of the Food and Drug Supervisory Agency - Republic of Indonesia (BPOM RI) Number 24 of 2016 concerning Commercial Sterile Food Requirements, Chapter III Requirements for Sterile Commercial Foods Article 3, paragraph 2 that sterility value (F0) is at least 3.0 minutes calculated against Clostridium botulinum spores. Canned kapurung can be declared safe for consumption by consumers.

Copyright

© 2020, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - A. Nurhikmat
AU  - A. Susanto
AU  - A. Kusumaningrum
AU  - A.F. Amry
AU  - Awaluddin Andi Paso
PY  - 2020
DA  - 2020/03/30
TI  - Canned Kapurung: Traditional Food from North Luwu, East Sulawesi
BT  - Proceedings of the 5th International Conference on Food, Agriculture and Natural Resources (FANRes 2019)
PB  - Atlantis Press
SP  - 241
EP  - 245
SN  - 2352-5401
UR  - https://doi.org/10.2991/aer.k.200325.047
DO  - 10.2991/aer.k.200325.047
ID  - Nurhikmat2020
ER  -