Evaluation of physical, chemical, and microbiological characteristics of retort pouch packaged Malbi from Palembang under different storage conditions
Abstract
Malbi, a traditional beef dish from Palembang, was packaged using retort pouches to maintain its quality during
storage. This study aimed to evaluate the physicochemical characteristics (pH value and texture profile),
antioxidant activity, malondialdehyde (MDA) content, and microbiological quality of Malbi stored under different
temperatures (room, refrigerated, and frozen) and times (5, 10, and 15 days). The product was sterilized at 110°C
for 5 minutes. The results showed that storage time significantly affected (p<0.05) antioxidant activity,
malondialdehyde (MDA) content, and total plate count (TPC), while temperature only significantly affected TPC.
No interaction was found between storage temperature and time. Antioxidant capacity fluctuated on day 10 of
storage but increased again on day 15. All Malbi samples remained within acceptable safety limits for MDA and
microbe still had MDA content and TPC values below the safe limit for consumption. These findings indicate that
retort pouch packaging effectively preserves the overall quality and stability of Malbi for up to 15 days storage.
Keywords: Malbi, retort pouch, storage time, storage temperature
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References
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