Sains Malaysiana 38(5)(2009): 665–672
Formulation Optimization and
Processing Parameter Establishment of
Canned Chicken in Kacangma Herbal
Soup
(Pengoptimaan
Formulasi dan Pembangunan Parameter Pemprosesan untuk
Ayam
Berkaleng dalam Sup Herba Kacangma)
Chua Hun Pin*
Food Technology Research Centre
Malaysian Agricultural Research &
Development Institute
MARDI Station Kuching, Lot 41, Block
14, Petra Jaya
93055 Kuching, Sarawak, Malaysia
Aminah Abdullah
Program of Food Science
Faculty of Science & Technology, Universiti
Kebangsaan Malaysia
43600 UKM Bangi, Selangor D.E., Malaysia
Diserahkan: 8 Januari 2008 / Diterima:
13 November 2008
ABSTRACT
The
formulation of chicken in kacangma herbal soup, a
traditional delicacy of Sarawak was developed. Processing parameters for the
canned product was established. The product was canned and retorted at 121¡C
in an overpressure retort to achieve commercial sterility. A three-component
constrained mixture according to a symmetrical-simplex interior design was used
to determine the optimum formulation. Result showed that a mixture with 82%
blended ginger, 17% dried kacangma and 1% cornstarch would give a mean
sensory score of more than 6.6 for taste, colour, texture, consistency and
overall acceptability. Meanwhile, a score above 5.5 was given for aroma. The
study showed that the thermal process applied with Fo value of 8.36 is sufficient to produce commercially sterile
products.
Keywords:
Canned chicken in kacangma herbal soup; Leonurus
sibiricus; formulation three-component constrained mixture
ABSTRAK
Formulasi
masakan ayam dalam sup herba kacangma,
sejenis hidangan tradisi Sarawak telah dibangunkan. Parameter
pemprosesan untuk produk berkaleng ini telah dibangunkan. Produk ini
telah ditinkan dan diretort pada 121¡C dalam retort tekanan untuk mencapai
pengsterilan komersial. Campuran terbatas tiga komponen
mengikut rekabentuk interior simetrikal-simpleks telah digunakan untuk
penentuan formulasi optimum. Kajian menunjukkan campuran 82% halia
kisar, 17% kacangma kering dan 1% kanji jagung akan memberikan skor
nilai rasa melebihi 6.6 untuk rasa, warna, tekstur, kekentalan dan penerimaan
keseluruhan. Manakala, skor melebihi 5.5 diperolehi untuk
aroma. Kajian menunjukkan proses terma dengan nilai Fo 8.36 adalah mencukupi untuk menghasilkan produk yang steril
secara komersial.
Kata kunci:
Campuran terbatas tiga komponen; ayam berkaleng; sup herba ; Leonurus sibiricus
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*Pengarang untuk surat-menyurat; email: hpchua@mardi.gov.my
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