Abstract
Nowadays traditional fermented foods have more been developed as one of healthy food choices. Mandai is one of the Indonesian traditional fermented foods that is underexplored. This research aims to study the canning process of the ready-to-eat (RTE) mandai using thermal pasteurization to improve the quality and safety of mandai. The results showed that the canning of RTE mandai in retort pouch can be performed using thermal pasteurization at 85oC for 10 min. The canning process with pre-canning cooking time treatment for 15 min produced the highest sensory acceptability. This technique significantly decreased the hardness (5.064 g to 1.898 g), chewiness (2.370 g to 1.069 g), total anaerobic microbial (2.79 to 1.77 log CFU/g) and it was sufficient to achieve for >6 log reduction of Lactobacillus spp. These results showed the great potential of canning technique using thermal pasteurization to improve the quality and safety of RTE mandai.
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