Effect of Storage time on quality of Bebek Ungkep in retort pouch

Abstract

Bebek ungkep is highly commercialized in Indonesia, but it has a short shelf life. To overcome the problem, we used a retort pouch to prolong the shelf-life of the product. This study aimed to evaluate the effect of storage time on the quality of Bebek Ungkep in retort pouch packaging based on physicochemical, microbiological, and sensory analysis. The parameters were free fatty acid value, pH value, total plate counts of aerobic and anaerobic bacteria, and sensory. This study used a Randomized Block Design (RBD) with one experimental factor: the length of storage time. The storage time was 0, 2, 4, and 6 weeks. The data were evaluated by using one-way ANOVA (α= 95%) and followed by Fisher’s test. The results showed that storage time affected FFA and pH values of retorted Bebek ungkep. Meanwhile, total plate counts of aerobic and anaerobic bacteria were not significantly different. Based on sensory analysis, color, and aroma were not significantly different, while taste and texture were significantly different.