Abstract
Physicochemical characterization for beef Rendang inside retort pouch packaging had been evaluated. The objective of this study was to know the effect of time, and temperature storage to the physical properties of beef Rendang includes interactions between them so it could be evaluated what properties were changed along storage. Commercially sterile beef Rendang products using sterilization process at a pressure of 1.3 bar for 40 minutes holding time with the lethality value (Fo) of 4.67-7.49 minutes were stored at three different temperatures (35, 45, and 55 °C). Moisture content, pH, and rancidity value (TBA) as physicochemical properties examined were observed for 6 weeks of storage. The results showed that the effects of three different temperatures and times storage had significant difference value of moisture content, pH, and TBA value. Moisture content, pH, and TBA value of beef Rendang were approximately in the amount of 38-42%; 5.15 – 5.38; and 0.12 – 0.27 mg malonaldehyde/kg sample respectively, along 6 weeks of storage.
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