Melola Discovery

← Melola Discovery

Jurnal

Effect of Retort Sterilization Temperature and Time on the Quality of Vacuum Packed Soft-Boned Milkfish

Life Science · Vol. 15 No. 1 (2026) · pp. 26–36

DOI
10.15294/unnesjlifesci.v15.i1.27873
ISSN
2528-5009, 2252-6277
Published
2026-05-31
Publisher
Universitas Negeri Semarang
Language
eng

Abstract

Soft-boned milkfish is a popular processed product of the milkfish (Chanos chanos), but it has a limited shelf life. Retort sterilization technology with vacuum retort pouch packaging can extend shelf life, but it is necessary to study the right combination of temperature and time to maintain product quality. This study aims to analyze the effect of a combination of temperature (110 °C, 121 °C, and 130 °C) and sterilization time (10, 20, and 30 min) on Total Plate Count (TPC), total protein content, and hedonic quality of the product. The parameters analyzed in this study were TPC with two replications (duplicates), total protein content measured by the Biuret method, and hedonic quality assessed through the hedonic test. The results showed that all treatments produced TPC below the SNI 7388:2009 limit of 5 × 105 CFU/g. The 121 ℃ treatment for 30 min maintained a total protein content of 26.17% and TPC value of 1.00 × 10² CFU/g, while the 130 ℃ treatment for 10 min produced a total protein content of 20.85% and TPC value of 1.00 × 10⁰ CFU/g, and produced the most favorable hedonic quality. Therefore, 130 °C for 10 min is recommended as the optimal sterilization temperature and time, because it is able to produce products that are microbiologically safe and preferred by panelists. Moisture content plays a role in influencing TPC value, total protein content, and hedonic quality. It is recommended to research the effect of temperature and sterilization time of soft-boned milkfish retort on the water content of soft-boned milkfish.

Keywords

Collaboration network of the authors

40 authors · 137 co-authorship links · showing the 40 most connected

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • State University of Semarang
  • Diponegoro University
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Talitha WidiatningrumAffiliation unknown8
Ibnul MubarokAffiliation unknown8
Dyah Rini IndriyantiState University of Semarang3
Mutiara Bintang RamadaniAffiliation unknown3
Astrid FarmayatiAffiliation unknown3
Priyantini WidiyaningrumAffiliation unknown2
Maria Ayu PuspitaAffiliation unknown2
Nunung Eni ElawatiAffiliation unknown2
Andhina Putri HeriyantiDiponegoro University2
R. SusantiAffiliation unknown2
Hasyim AbdurrasyidAffiliation unknown2
Ghani WalandipaAffiliation unknown2
Ernallah YatiAffiliation unknown1
Aura Tirsa MelindaAffiliation unknown1
Rahimma Artantia AnandaAffiliation unknown1
Orchida Puspa JelitaAffiliation unknown1
Delia Alifia FarrezaAffiliation unknown1
Supriyadi SupriyadiAffiliation unknown1
Kusmuriyanto KusmuriyantoAffiliation unknown1
Mochamad Nur SholikhinAffiliation unknown1
Nishfa MufatihahAffiliation unknown1
Niken SubektiState University of Semarang1
Ning SetiatiAffiliation unknown1
Ely RudyatmiAffiliation unknown1
Sriyadi SriyadiAffiliation unknown1
Rusyida AuliyaAffiliation unknown1
Naeli Tamin QonitaAffiliation unknown1
Previanda ArditamaAffiliation unknown1
Nadya Wulan RamadhaniAffiliation unknown1
Nana Kariada Tri MartutiAffiliation unknown1
Elfrida Theresia SiburianAffiliation unknown1
Nur Rahayu UtamiAffiliation unknown1
Stella FlorensiaAffiliation unknown1
Siti Harnina BintariAffiliation unknown1
Nilam SyifaAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://journal.unnes.ac.id/journals/UnnesJLifeSci/oai, first harvested 5 Nov 2026, last seen 5 Nov 2026.
Original metadata (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en">Effect of Retort Sterilization Temperature and Time on the Quality of Vacuum Packed Soft-Boned Milkfish</dc:title>
	<dc:creator xml:lang="en">Andriyani, Lusi Maswahyu</dc:creator>
	<dc:creator xml:lang="en">Sunyoto</dc:creator>
	<dc:creator xml:lang="en">Siti Harnina Bintari</dc:creator>
	<dc:creator xml:lang="en">Pramesti Dewi</dc:creator>
	<dc:creator xml:lang="en">Dewi Mustikaningtyas</dc:creator>
	<dc:subject xml:lang="en">Soft-boned milkfish</dc:subject>
	<dc:subject xml:lang="en">Retort sterilization</dc:subject>
	<dc:subject xml:lang="en">TPC</dc:subject>
	<dc:subject xml:lang="en">Total protein content</dc:subject>
	<dc:subject xml:lang="en">Hedonic quality</dc:subject>
	<dc:description xml:lang="en">Soft-boned milkfish is a popular processed product of the milkfish (Chanos chanos), but it has a limited shelf life. Retort sterilization technology with vacuum retort pouch packaging can extend shelf life, but it is necessary to study the right combination of temperature and time to maintain product quality. This study aims to analyze the effect of a combination of temperature (110 °C, 121 °C, and 130 °C) and sterilization time (10, 20, and 30 min) on Total Plate Count (TPC), total protein content, and hedonic quality of the product. The parameters analyzed in this study were TPC with two replications (duplicates), total protein content measured by the Biuret method, and hedonic quality assessed through the hedonic test. The results showed that all treatments produced TPC below the SNI 7388:2009 limit of 5 × 105 CFU/g. The 121 ℃ treatment for 30 min maintained a total protein content of 26.17% and TPC value of 1.00 × 10² CFU/g, while the 130 ℃ treatment for 10 min produced a total protein content of 20.85% and TPC value of 1.00 × 10⁰ CFU/g, and produced the most favorable hedonic quality. Therefore, 130 °C for 10 min is recommended as the optimal sterilization temperature and time, because it is able to produce products that are microbiologically safe and preferred by panelists. Moisture content plays a role in influencing TPC value, total protein content, and hedonic quality. It is recommended to research the effect of temperature and sterilization time of soft-boned milkfish retort on the water content of soft-boned milkfish.</dc:description>
	<dc:publisher xml:lang="en">Universitas Negeri Semarang</dc:publisher>
	<dc:date>2026-05-31</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.unnes.ac.id/journals/UnnesJLifeSci/article/view/27873</dc:identifier>
	<dc:identifier>10.15294/unnesjlifesci.v15.i1.27873</dc:identifier>
	<dc:source xml:lang="en">Life Science; Vol. 15 No. 1 (2026): May 2026; 26-36</dc:source>
	<dc:source>2528-5009</dc:source>
	<dc:source>2252-6277</dc:source>
	<dc:source>10.15294/unnesjlifesci.v15.i1</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.unnes.ac.id/journals/UnnesJLifeSci/article/view/27873/10117</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2026 Life Science</dc:rights>
</oai_dc:dc>