Melola Discovery

← Melola Discovery

Akses terbuka Jurnal

The Effect of Sterilization Time on the Chemical, Microbiological, and Heavy Metal Characteristics of Paniki Chickens Packed Canning Process

Indonesian Food Science and Technology Journal · Vol. 8 No. 1 (2024) · hlm. 78–88

DOI
10.22437/ifstj.v8i1.36539
ISSN
2615-367X
Terbit
2024-12-31
Penerbit
Department of Technology of Agricultural product (THP) Jambi University
Bahasa
en
Lisensi
creativecommons.org/licenses/by/4.0

Abstrak

Traditional food is generally less popular with consumers, because apart from the taste being different from modern food, it causes traditional food to easily spoil. One of the traditional foods of North Maluku is panici chicken. This research aims to determine the effect of sterilization time on the chemical, microbiological and metal contamination characteristics of paniki chicken in canned packaging. The research design used was a linear regression method and a completely randomized design with 4 treatments and 3 replications. Treatments were sterilization time (W) (10, 15, 20, 25 minutes) with observation periods of 1, 2, and 3 months. The parameters studied were chemical, microbiological and metal contamination characteristics. The results of the research produced chemical properties including water content with 1 month storage 31.40–37.54%, 2 months 33.85–37.36%, 3 months 34.74–38.56%, ash content with 1 month storage 1.22–1.61%, 2 months 1.5–1.70%, 3 months 1.56–1.78%, fat content with storage 1 month 11.2–13.74%, 2 months 12.20 –13.95%, 3 months 13.68–14.67%, protein content with 1 month storage 20.80–23.65%, 2 months 22.22–23.61%, 3 months 23.00–24.55%, carbohydrates with 1 month storage 29.01–33.27%, 2 months 29.79–33.99%, 3 months 31.36–35.16%, total energy with 1 month storage 839.12– 688.59 KCal/100g, 2 months 700.34–734.46 KCal/100g, 3 months 630.01–699.39 KCal/100g, TBA with 1 month storage 0.12–0.21%, 2 months 0.16 –0.25%, 3 months 0.19–0.40%, microbiology includes ALT with 1 month storage 1x101 CFU/g, dua bulan 1x101 CFU/g, three months 1x101 CFU/g.

Kata kunci

Jaringan kolaborasi para penulis

24 penulis · 79 tautan kepenulisan bersama · 48 lintas organisasi

Arahkan kursor atau ketuk sebuah nama untuk menyorot rekan penulisnya. Klik dua kali untuk membuka halaman penulis.

  • Khairun University
  • Tanjungpura University
  • Politeknik Pertanian Negeri Pangkajene Kepulauan
  • UIN Sunan Ampel Surabaya
  • National Research and Innovation Agency
  • State University of Gorontalo
  • Aljafara University
  • Organisasi lain
  • Afiliasi tidak diketahui
  • Organisasi berbeda
  • Organisasi sama
  • Afiliasi tidak diketahui
  • Garis lebih tebal = lebih banyak artikel bersama · lingkaran lebih besar = lebih banyak artikel
Tampilkan sebagai tabel
Rekan penulisOrganisasiArtikel bersama
Dwi Marisa MidyantiTanjungpura University3
Sri Udayana TartarAfiliasi tidak diketahui2
Fifi ArfiniAfiliasi tidak diketahui2
Muhammad FitriAfiliasi tidak diketahui2
Fadhli AbdullahAfiliasi tidak diketahui1
Meryanti NgabitoAfiliasi tidak diketahui1
Burhan DjamaluddinUIN Sunan Ampel Surabaya1
Nurlailah NurlailahUIN Sunan Ampel Surabaya1
Ahmad ZamzamyUniversity of Pembangunan Nasional Veteran Jawa Timur1
Suhardi SuhardiTanjungpura University1
Hafizhah Insani MidyantiIndonesia University of Education1
Ikbal SyukroniAfiliasi tidak diketahui1
Ikbal SyukroniPoliteknik Pertanian Negeri Pangkajene Kepulauan1

Afiliasi berasal dari OpenAlex; metadata OAI-PMH jurnal tidak memuatnya. Penulis tanpa ID OpenAlex dicocokkan berdasarkan nama, sehingga dua orang bisa tergabung atau satu orang bisa terpisah.

Sumber metadata: OAI-PMH (metadata jurnal) https://online-journal.unja.ac.id/index.php/ifstj/oai, pertama di-harvest 6 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (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">The Effect of Sterilization Time on the Chemical, Microbiological, and Heavy Metal Characteristics of Paniki Chickens Packed Canning Process</dc:title>
	<dc:creator xml:lang="en">Rasulu, Hamidin</dc:creator>
	<dc:creator xml:lang="en">Husen, Janiah </dc:creator>
	<dc:creator xml:lang="en">Bahri, Syamsul </dc:creator>
	<dc:creator xml:lang="en">Wulansari, Angela </dc:creator>
	<dc:creator xml:lang="en">Mustafa, Ikrima M. Mustafa</dc:creator>
	<dc:creator xml:lang="en">Nurhikmat, Asep </dc:creator>
	<dc:creator xml:lang="en">Santi, Andi </dc:creator>
	<dc:creator xml:lang="en">Kiay, Nancy </dc:creator>
	<dc:creator xml:lang="en"> Albaar, Nurjanna</dc:creator>
	<dc:creator xml:lang="en">Fatmawati,  Mila </dc:creator>
	<dc:creator xml:lang="en">Ahmed A Mansour, Nabel </dc:creator>
	<dc:subject xml:lang="en">Traditional Food, Chicken Paniki, Canning, Sterilization</dc:subject>
	<dc:description xml:lang="en">Traditional food is generally less popular with consumers, because apart from the taste being different from modern food, it causes traditional food to easily spoil. One of the traditional foods of North Maluku is panici chicken. This research aims to determine the effect of sterilization time on the chemical, microbiological and metal contamination characteristics of paniki chicken in canned packaging. The research design used was a linear regression method and a completely randomized design with 4 treatments and 3 replications. Treatments were sterilization time (W) (10, 15, 20, 25 minutes) with observation periods of 1, 2, and 3 months. The parameters studied were chemical, microbiological and metal contamination characteristics. The results of the research produced chemical properties including water content with 1 month storage 31.40–37.54%, 2 months 33.85–37.36%, 3 months 34.74–38.56%, ash content with 1 month storage 1 .22–1.61%, 2 months 1.5–1.70%, 3 months 1.56–1.78%, fat content with storage 1 month 11.2–13.74%, 2 months 12.20 –13.95%, 3 months 13.68–14.67%,&amp;nbsp; protein content with 1 month storage 20.80–23.65%, 2 months 22.22–23.61%, 3 months 23.00–24 .55%, carbohydrates with 1 month storage 29.01–33.27%, 2 months 29.79–33.99%, 3 months 31.36–35.16%, total energy with 1 month storage 839.12– 688.59 KCal/100g, 2 months 700.34–734.46 KCal/100g, 3 months 630.01–699.39 KCal/100g, TBA with 1 month storage 0.12–0.21%,&amp;nbsp; 2 months 0.16 –0.25%, 3 months 0.19–0.40%, microbiology includes ALT with 1 month storage 1x101 CFU/g, dua bulan 1x101 CFU/g, three months 1x101 CFU/g.</dc:description>
	<dc:publisher xml:lang="en">Department of Technology of Agricultural product (THP) Jambi University</dc:publisher>
	<dc:date>2024-12-31</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://online-journal.unja.ac.id/ifstj/article/view/36539</dc:identifier>
	<dc:identifier>10.22437/ifstj.v8i1.36539</dc:identifier>
	<dc:source xml:lang="en">Indonesian Food Science and Technology Journal; Vol. 8 No. 1 (2024): Volume 8 Number 1, December 2024 |IFSTJ| ; 78-88</dc:source>
	<dc:source>2615-367X</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://online-journal.unja.ac.id/ifstj/article/view/36539/19790</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2024 Indonesian Food Science and Technology Journal</dc:rights>
	<dc:rights xml:lang="en">https://creativecommons.org/licenses/by/4.0</dc:rights>
</oai_dc:dc>