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Stability Analysis of Sambal Chilli Sauce Without Chemical Preservative for Commercial Use

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Sambal, traditional chili sauce, is an inseparable part of Indonesian culinary culture. Commercial sambal requires longer shelf life to allow its distribution and storage prior to sales. the growing awareness to remain natural and to reduce chemical consumption in food, leads to the development of commercial sambal without chemical preservatives. in the preliminary research, the stability analysis of sambal chili sauce showed that without the addition of chemical preservatives, total microbial count in sambal D-0 has already exceeded the limitation standard by national standardization agency (SNI). the preliminary research also showed that sambal with no chemical preservative could not stand for more than 12 days in 20°C, 8 days in 28°C, and 4 days in 37°C. Steam sterilization and combination of steam and pressure sterilization were applied to maintain the quality of the sambal on this project. Treated sambals and control were stored in the incubator (37oC) for nine weeks and microbial enumeration was conducted every week as part of the stability analysis in the treated sambal and control. at the end of the research period (9 weeks) in treated sambal, no visible moulds were detected and total microbial counts were less than 3.00 log CFU/g. the application of heat treatment has significantly maintained the stability of the sambal for longer periods.

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Availability

B01773

(Rack Thesis)

Available

Detail Information

Series Title

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Call Number

1773

Publisher

: Swiss German University., 2014

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Indonesia
FT
Traditional chilli sauce
Heat treatment
Sterilization
Commercial use

Specific Detail Info

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Statement of Responsibility

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