Empal gentong and empal asem with packaged cans: traditional foods from Cirebon

Abstract

There has been research on traditional cuisine from Cirebon, empal gentong and empal asem. This empal is one of a variety of Soto cuisine which uses a mixture of beef, tripe, beef spleen and cow innards. The method used was to compare the results of heat adequacy measurement at 121°C for 60 minutes (starting from pushing ON button of the equipment), then the canned product can be analysed, both physical and nutritional value between 2 different variant types of empal gentong and empal asem. The result of the research obtained by empal Gentong Heat adequacy is 21.24 minutes with a net weight of 24.4%, aw 0.882, pH 5.93, water content of 83.9%, Ash 1.53%, 7.82% protein, fat 3.07%, carbohydrate 3.68%, sugar 2.39% with total energy of 220 calories. While the result of heat adequacy empal asem is 20.36 minutes with a net weight of 25.9%, aw 0.884, pH 5.42, water content 86.5%, Ash 1.66%, protein 6.89%, fat 0.84, carbohydrate 4.11%, sugar 2.21% with a total energy of 150 calories. Based on Regulation of the Head of the Food and Drug Supervisory Agency - Republic of Indonesia (BPOM RI) Number 24 of the year 2016 concerning Commercial Sterile Food Requirements, Chapter III Requirements for Sterile Commercial Foods Article 3, paragraph 2 that sterility value (F0) is at least 3.0 minutes calculated against Clostridium botulinum spores. Thus, canned empal gentong and empal asem can be declared safe for consumption by consumers.