Combination of Vacuum Packaging and Cold temperatures to Extend Shelf Life of Urutans Chicken
A.A. Made Semariyani and I Wayan Sudiarta

Food Science and Technology Department, Faculty of Agriculture, Warmadewa University
{asemariyani[at]gmail.com, sudiartaiwayan67[at]gmail.com}

Abstract

Urutan is a sausage analog product that is traditionally made in Bali through a fermentation process or without fermentation. In general, Urutan are made from pork, lard, salt and spices (Aryanta, 2000). Currently, Urutan have been commercially prepared and traded in both traditional and modern markets using pork and chicken as raw materials. The aim of this study was to find a technique to extend the shelf life of Urutan of chickens through a combination of vacuum packaging and cold storage 10 C. The research method used is an experimental method. The parameters observed during the storage of the product include: Water Content, Protein Content, Fat Content, Free Faty Acid (FFA), Ash Content, Total Plate Number and E coli. Data analysis used ANOVA with Duncan^s advanced test. From the research results, it was found that all the parameters tested met the SNI requirements for meat sausage (SNI 01 3820 2015). So it can be concluded that Vacuum Packaging can extend the shelf life of Urutan of chicken up to 50 days of storage

Keywords: Urutan of chicken, Vacuum Packaging, Cold storage, Shelf life

Topic: Strategi Kebijakan Penanggulangan Kemiskinan Ditengah Pandemi Covid-19 di Bali