Sains Malaysiana 38(5)(2009): 665–672

Formulation Optimization and Processing Parameter Establishment of

Canned Chicken in Kacangma Herbal Soup

(Pengoptimaan Formulasi dan Pembangunan Parameter Pemprosesan untuk

Ayam Berkaleng dalam Sup Herba Kacangma)

Chua Hun Pin*

Food Technology Research Centre

Malaysian Agricultural Research & Development Institute

MARDI Station Kuching, Lot 41, Block 14, Petra Jaya

93055 Kuching, Sarawak, Malaysia

Aminah Abdullah

Program of Food Science

Faculty of Science & Technology, Universiti Kebangsaan Malaysia

43600 UKM Bangi, Selangor D.E., Malaysia

Received: 8 January 2008 / Accepted: 13 November 2008

ABSTRACT

The formulation of chicken in kacangma herbal soup, a traditional delicacy of Sarawak was developed. Processing parameters for the canned product was established. The product was canned and retorted at 121¡C in an overpressure retort to achieve commercial sterility. A three-component constrained mixture according to a symmetrical-simplex interior design was used to determine the optimum formulation. Result showed that a mixture with 82% blended ginger, 17% dried kacangma and 1% cornstarch would give a mean sensory score of more than 6.6 for taste, colour, texture, consistency and overall acceptability. Meanwhile, a score above 5.5 was given for aroma. The study showed that the thermal process applied with F_o value of 8.36 is sufficient to produce commercially sterile products.

Keywords: Canned chicken in kacangma herbal soup; Leonurus sibiricus; formulation three-component constrained mixture

ABSTRAK

Formulasi masakan ayam dalam sup herba kacangma, sejenis hidangan tradisi Sarawak telah dibangunkan. Parameter pemprosesan untuk produk berkaleng ini telah dibangunkan. Produk ini telah ditinkan dan diretort pada 121¡C dalam retort tekanan untuk mencapai pengsterilan komersial. Campuran terbatas tiga komponen mengikut rekabentuk interior simetrikal-simpleks telah digunakan untuk penentuan formulasi optimum. Kajian menunjukkan campuran 82% halia kisar, 17% kacangma kering dan 1% kanji jagung akan memberikan skor nilai rasa melebihi 6.6 untuk rasa, warna, tekstur, kekentalan dan penerimaan keseluruhan. Manakala, skor melebihi 5.5 diperolehi untuk aroma. Kajian menunjukkan proses terma dengan nilai F_o 8.36 adalah mencukupi untuk menghasilkan produk yang steril secara komersial.

Kata kunci: Campuran terbatas tiga komponen; ayam berkaleng; sup herba ; Leonurus sibiricus

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*Corresponding author; email: hpchua@mardi.gov.my