Effect of Hurdle Technology in Angkak Sausage Preservation

Abstract

Angkak (red rice fermented) sausage is a product of research from the application of a combination of potassium nitrate and angkak powder as an ingredient in the process of dry curing on beef. Thus the food product is relatively healthier than the sausages in the market that rely solely on nitrite ability in the curing process. However, this product has a shelf life of up to 5 days on chill room storage temperature (2°C). In order to improve the quality of the shelf life is pursued the use of natural preservatives chitosan type. Chitosan is selected, because it is a natural preservative containing polycaton capable of binding the negative charge of other compounds and easily degrades biologically and non-toxic, thus able to inhibit the growth of bacteria and moulds. The results of research before that the application of chitosan use on the best sausage product is 0.4%. This study aims to know the effect of shelf life of the best angkak sausage application of 0.4% chitosan with the treatment of application with or without packaging materials with vacuum system on chill room storage at 2-4°C. This research includes descriptive research type, because it is intended to know the ability of chitosan as a preservative in sausage. Thus the variables in this research are the application with or without packaging materials with a vacuum system on chill room storage temperature of 2-4°C. The data of angkak sausage shelf life were analysed by T test. The results showed that: 1) the best shelf life of angkak sausage from application of 0.4% chitosan without vacuum system packaging materials has 7 and 10 days shelf life for angkak sausage using vacuum system packaging, 2) The angkak sausage nutrition contains 16.44% of protein, 20.94 of fat, 2.93% of carbohydrate and 36.52% of water.