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Development of Indonesian meals-ready-to-eat for emergency response in disaster area

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Natural disaster number in Indonesia is naturally high in the form of earthquake,rnlandslides, volcanic eruptions, forest fires, floods and tsunamis (International DisasterrnDatabase, 2009). Food supply is one of issue that disaster management should bernaware of (Disaster Economy, 2011). Food in the form of MRE should fulfillrnIndonesian eating behavior which normally is rice based product (Blaine, 2006)rnCurrent MRE in Indonesia are instant noodles, energy drinks and nutritious barsrn(Jones, 2008) Rice-MRE can be prepared using simultaneous cooking andrnsterilization in autoclave at 121 oC, with 15 minutes cooking time. Basic formula forrnRice-MRE is 75g rice, 100g water and 7.5g oil meanwhile 1.8g garlic powder isrnadded to prepare Garlic Rice-MRE. Rice-MRE can withstand 14 days of storage.rnTotal microbial content is 32x101 CFU/g after14 days. The descriptive test showedrnthat the difference is significant between freshly made Rice-MRE and Rice-MRErnstored for 21 days. Glucose analysis of Rice-MRE shows decreasing concentration ofrn31.13% in 21 days. meanwhile Garlic Rice-MRE was 17.56%. Fat content is alsorndecreasing up to 15.077% in Rice MRE and 11.59% decrease in Garlic Rice-MRE.rnThe decrease of nutrition content is mostly due to the activity of microbe duringrnstorage.

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Availability

B01038

(wh)

Available

Detail Information

Series Title

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Call Number

1038

Publisher

: Swiss German University., 2011

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)

FT

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