Optimization of Sterilization Time in Canned Vegetable Candle (Saccharum edule) Production
Effect on F0 Value and Organoleptic Quality
Keywords:
Canning, Vegetable Candle, F0 Value, Sterilization, OrganolepticAbstract
Canning is one of the methods of preserving food with high temperatures. Canning products in general are still dominated by fishery products in the form of marine fish, and livestock products in the form of meat, there are also canned fruit products. As for ready-to-eat canned vegetables, it has not been widely researched. This study used Vegetable Candle is a typical cuisine in the Ternate region which usually consists of a mixture of vegetables and coconut milk, and is liked by the community because of its distinctive taste. However, this product has a limited shelf life. Therefore, canning is carried out with a sterilization process to extend the shelf life while maintaining product quality. This study aims to determine the effect of different sterilization times on F₀ values and organoleptic characteristics in canned Vegetable Candle products. This study used four sterilization time treatments at a temperature of 121°C, namely P1 (15 minutes), P2 (20 minutes), P3 (25 minutes), and P4 (30 minutes). The observed parameters included the F₀ value and organoleptic quality (color, taste, aroma, and texture). The results showed that the longer the sterilization time, the F₀ value increased and the number of microorganisms decreased. All treatments still meet the organoleptic quality requirements with an average value of >7. The P4 treatment produced the highest organoleptic values, namely color (7.88), taste (8.46), aroma (7.74), and texture (8.13). Thus, sterilization for 30 minutes (P4) is the best treatment in producing canned Vegetable Candle that are safe and sensorially preferable.
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Copyright (c) 2025 Higaya Arsyi, Hasbullah Hasbullah, Hamidin Rasulu
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This work is licensed under a Creative Commons Attribution 4.0 International License.
