Characteristics of F0 Values and Organoleptic Canned Roa Chili Sauce with Different Sterilization Periods

Winarsih Ransingin, Hamidin Rasulu, Indah Rodianawati

Abstract


North Maluku is rich in marine biodiversity, including small pelagic fish such as julung-julung fish (Hemirhamphus sp.), which are often processed into sambal roa, a traditional chili sauce made from smoked fish and spices. This product is well known as a traditional food and regional souvenir, but traditional processing methods result in a short shelf life and vulnerability to microbial contamination. This study aims to determine the effect of sterilization duration on F₀ value, and organoleptic quality of canned sambal roa. The research was conducted using a completely randomized design (CRD) with four sterilization times at 121°C: 15, 20, 25, and 30 minutes. The results showed that F₀ values increased with longer sterilization times, reaching the highest value of 6.02 minutes in treatment P4 (30 minutes). Organoleptic tests revealed the highest scores in treatment P4 for color (7.88), taste (8.46), aroma (7.67), and texture (8.13), all of which were in the "highly liked" category. hus, sterilization for 30 minutes in the canning process significantly improves the safety, shelf life, and sensory quality of sambal roa, making it a promising traditional commercial product from North Maluku.


Keywords


Canning, Julung fish, Sambel roa, F₀ value, Sterilization

Full Text:

PDF

References


Azzamudin, A., Sipahutar, Y. H., Afifah, R. A., & Napitupulu, R. J. (2023). Pengolahan ikan lemuru (sardinella lemuru) dalam kaleng dengan media saus tomat di PT. SY, Muncar-Jawa Timur. In Prosiding Seminar Nasional Perikanan Indonesia (pp. 225-244). http://dx.doi.org/10.15578/psnp.13965

Barrett, D. M., Beaulieu, J. C., & Shewfelt, R. (2010). Color, flavor, texture, and nutritional quality of fresh-cut fruits and vegetables: desirable levels, instrumental and sensory measurement, and the effects of processing. Critical reviews in food science and nutrition, 50(5), 369-389. https://doi.org/10.1080/10408391003626322

ElShehawy, S. M., & Farag, Z. S. (2019). Safety assessment of some imported canned fish using chemical, microbiological and sensory methods. Egyptian Journal of Aquatic Research, 45(4), 389-394. https://doi.org/10.1016/j.ejar.2019.08.005

Faizah, M., & Ilyas, N. T. (2022). Analisis kandungan vitamin B2 pada buah salak sepat manis dan salak asam manis dengan metode spektrofotometri UV-Vis sebagai bahan dasar pembuatan “sawah” (selai salak di watugaluh). Exact Papers in Compilation (EPiC), 4(3), 591-596. https://doi.org/10.32764/epic.v4i3.794

Ikrawan, Y., Laverta, T., & Yelliantty, Y. (2025). Pengaruh Jenis Kemasan Retort Pouch Terhadap Karakteristik Daging Iga Dalam Sop Iga Ready To Eat. Pasundan Food Technology Journal, 12(1), 29-35. https://doi.org/10.23969/pftj.v12i1.24884

Indra Faza, F. I. (2024). Pengendalian produk sterilisasi komersial tuna dalam kemasan kaleng dengan menggunakan penerapan sistem Hazard Analysis Critical Control Point (HACCP) di PT. Aneka Tuna Indonesia Pasuruan-Jawa Timur.

Izzah, A. N., Nurtiana, W., Ningrum, M. A., Anggraeni, S., Nugroho, I., Hasanah, A. S., & Febriyani, R. (2024). Effect of Beef Treatment at Different Temperatures on Myoglobin Changes: A Brief Review: Pengaruh Perlakuan Daging Sapi Pada Suhu Berbeda Terhadap Perubahan Mioglobin: Review Singkat. Journal of Tropical Food and Agroindustrial Technology, 5(01), 1-8. https://doi.org/10.21070/jtfat.v5i01.1620

Kurniadi, M., Salam, N., Kusumaningrum, A., Nursiwi, A., Angwar, M., Susanto, A., & Frediansyah, A. (2017, January). Shelf-life prediction of canned “nasi uduk” using accelerated shelf-life test (ASLT)-Arrhenius model. In AIP Conference Proceedings (Vol. 1788, No. 1, p. 030096). AIP Publishing LLC. https://doi.org/10.1063/1.4968349

Kusnandar, F., Dafiq, H. H., Rahayu, W. P., & Irmawan, D. (2023). Evaluasi kecukupan panas dan pengembangan proses alternatif dalam sterilisasi komersial jamur kancing dalam kaleng. Jurnal Mutu Pangan: Indonesian Journal of Food Quality, 10(2), 100-107. https://doi.org/10.29244/jmpi.2023.10.2.100

Kusumaningrum, A., Kurniadi, M., Nurhikmat, A., Susanto, A., Prayogi, S., & Amri, A. F. (2021). Aplikasi metode pengalengan pada produk siap santap berbasis nasi. Indonesian Journal of Industrial Research, 11(1), 9-15. https://doi.org/10.24960/jli.v11i1.6484.9-15

Laitupa, I. W. (2019). Pemanfaatan bahan pangan kaya kalsium (Ca) sebagai sumber fortivikan pada olahan ikan tuna kering kayu kaleng. Agrikan: Jurnal Agribisnis Perikanan, 12(2), 228-231. https://doi.org/10.29239/j.agrikan.12.2.228-231

Montanari, A., Barone, C., Barone, M., & Santangelo, A. (2018). Canned foods: Principles of thermal processing. In Thermal treatments of canned foods (pp. 1-15). Cham: Springer International Publishing. https://doi.org/10.1007/978-3-319-74132-1_1

Putri, D. C. A., Dwiastuti, R., & Yuliani, S. H. (2017). Pengaruh Suhu Dan Lama Sterilisasi Metode Panas Kering Terhadap Viskositas Dan Daya Sebar Basis Gel Alginat. Pharmaceutical Journal of Indonesia, 2(2), 57-61.

Putrinita, A., & Baiq Rien Handayani, M. A. (2022). Pengaruh lama sterilisasi terhadap mutu sayur lebui kaleng. Jurnal Ilmu dan Teknologi Pangan, 8(2), 125. https://doi.org/10.29303/profood.v8i2.280

Rasulu, H., Husen, J., Bahri, S., Wulansari, A., Mustafa, I. M. M., Nurhikmat, A., ... & Kiay, N. (2024). 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, 8(1), 78-88.

Sarifudin, A., Desnilasari, D., Kristanti, D., Setiaboma, W., Putri, D. P., Surahman, D. N., & Mochamad, M. (2022, April). Effect Of Different Sterilization Time On The Quality Properties and Sensory Acceptance Of Fishball Of Mackerel Fish (Rastrelliger Kanagurta) Packaged In Retort Pouch. In IOP Conference Series: Earth and Environmental Science (Vol. 995, No. 1, p. 012019). IOP Publishing. https://doi.org/10.1088/1755-1315/995/1/012019

Sipahutar, Y. H., Sirait, J., Sitorus, P. P., Napitupulu, R. J., & Natalia, D. A. (2025, June). Penerapan Good Manufacturing Practices (Gmp), Dan Sanitation Standard Operating Procedure (SSOP) Pengalengan Ikan Lemuru (Sardinella Lemuru) Dalam Media Sunflower Oil di Pt Ph, Muncar, Banyuwangi. In Seminar dan Konfrens APDOVI (No. 1).

Sulistiani, A., & Hafiludin, H. (2022). Karakteristik mikrobiologi (ALT, E. Coli dan Salmonella) pada produk hasil perikanan di BPMHP Semarang. Juvenil: Jurnal Ilmiah Kelautan dan Perikanan, 3(1), 37-43. https://doi.org/10.21107/juvenil.v3i1.15342

Triardianto, D., Adhamatika, A., Subaktilah, Y., Putra, M. E. Y., & Lestari, D. (2024). Analisis Kandungan Gizi dan Jumlah Mikroba Produk Ikan Kaleng Sambal Hijau Selama Masa Penyimpanan. ORYZA: Jurnal Pendidikan Biologi, 13(2), 304-310. https://doi.org/10.33627/oz.v13i2.2719




DOI: https://doi.org/10.33387/tjp.v14i2.10593

Refbacks

  • There are currently no refbacks.


Copyright (c) 2025 Winarsih Ransingin, Hamidin Rasulu, Indah Rodianawati

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.


-------------------------------------------------------------------------------------------------------------------------------------------------------------------

           


      

-------------------------------------------------------------------------------------------------------------------------------------------------------------------
TECHNO: Jurnal Penelitian
Published by: LPPM Universitas Khairun
Addres : Jalan Yusuf Abdurrahman Kampus II Unkhair, Kelurahan Gambesi, 97722 Kecamatan Kota Ternate Selatan, Provinsi Maluku Utara, Email: techno@unkhair.ac.id | URL: http://ejournal.unkhair.ac.id/index.php/Techno 

  


Techno Jurnal Penelitian is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.