PENENTUAN PARAMETER PENGEMASAN RENDANG DENGAN SISTEM STERILISASI UNTUK MEMPERTAHANKAN KUALITAS RENDANG

Abstract

For centuries, the abundance of spices has attracted sailors, traders and adventurers from various cultures to leave their mark on this mother earth, one of the preparations that is rich in spices is rendang. However, the durability of rendang is relatively short, which hampers the shipping process for export to various countries. Therefore, together with CV. Makmur Sejahtera Culinary with the Rendang Katuju brand carried out a quality test on the shelf life of rendang. This research aims to identify the influencing factors during the rendang sterilization process and obtain optimal parameter setting values. The method used is the Taguchi method in order to obtain the best combination between product units and process units at a high level of data uniformity so as to achieve the best quality characteristics at low costs. After identifying factors using a systematic literature review, the factors that influence the shelf life of rendang were obtained, namely the cooling time after the rendang was cooked, the vacuuming time, the steaming time, and the steaming temperature. Next, a series of tests and analyzes were carried out and the results were obtained in the form of optimal parameter settings, namely cooling time, vacuuming time, steaming time and steaming temperature.