Surya, Vincent Satya and Puteri, Maria Dewi P. T. Gunawan and Marpaung, Abdullah Muzi and Sutanto, Hery (2022) SHELF LIFE EXTENSION OF SOTO BANJAR INSTANT SEASONING. Bachelor thesis, Swiss German University.

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Abstract

Soto Banjar is a popular traditional dish from Banjarmasin, Kalimantan, Indonesia. The preparation of Soto Banjar (spice mix and broth soup) is a long and complex process. A cottage industry in Samarinda runs a traditional Soto Banjar instant seasoning business. At the current time, no preservation techniques have been applied to the product. Despite its popularity, problems arise in the attempt of its business expansion to outside city due to its shelf-life at room temperature. This study begins with the selection of dried broth to be combined with the seasoning paste, followed by the selection of thermal heating techniques to be applied. Dried broth variations used were overripe tempe stock, block chicken broth, and mushroom stock, while thermal treatment variations were steam heating for 100°C and retort sterilisation for 121°C. Based on sensory evaluation and FGD, the mushroom stock was selected to be combined with the spice mix. The Soto Banjar instant seasoning combined with dried broth can save time of serving for almost 2 hours. Retort sterilisation for 15 minutes was selected based on microbial content <10 CFU/g, undamaged packaging, lightness, and yellowish colour which are not significantly different, and similar taste with the original Soto Banjar.

Item Type:	Thesis (Bachelor)
Subjects:	T Technology > TX Home economics > TX546 Food--Sensory evaluation
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Mr Arinton Sinaga
Date Deposited:	10 Dec 2024 08:41
Last Modified:	10 Dec 2024 08:41
URI:	http://repository.sgu.ac.id/id/eprint/2679

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