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All Journal AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)
Yasman, Rendri
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Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Education Energy Environmental Science

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Static Retort Thermal Processing for Shelf-Life Extension of Traditional Rendang: Preliminary Study of Quality Attributes and Consumer Acceptance Nazir, Novizar; Azima, Fauzan; Yasman, Rendri; Azmi, Aida Firdaus Nurul; Putri, Aisyah Shakira
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 1 (2026)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v10i1.939

Abstract

Rendang, a traditional Indonesian meat dish with significant cultural and economic value, faces distribution challenges due to its short shelf life. This study evaluated static retort thermal processing to improve rendang’s physicochemical properties, microbiological safety, and consumer acceptance. Rendang samples were sterilised at 125 °C for 0, 5, 10, 15, and 20 minutes, then analysed for composition, Total Plate Count (TPC), and sensory properties. Sterilisation affected product composition, with moisture, ash, and protein showing biphasic trends, while fat content increased steadily with increasing processing time. Microbiological analysis showed that TPC dropped from 70 CFU/g in untreated samples to 15 CFU/g or below-detectable levels (<10 CFU/g) after retort processing, confirming effective sterilisation. Sensory evaluation found that all treatments maintained acceptable colour, aroma, and flavour. Consumer acceptance was high for up to six months of storage, but declined for longer shelf lives, suggesting psychological factors may influence acceptability. Overall, static retort processing at 125 °C for 10–15 minutes offers an optimal balance of safety and quality, making it suitable for extending rendang’s shelf life. Contribution of This Research to the Sustainable Development Goals (SDGs)SDG 2 – Zero Hunger.SDG 3 – Good Health and Well-being.SDG 9 – Industry, Innovation, and Infrastructure.SDG 12 – Responsible Consumption and Production
Co-Authors Azmi, Aida Firdaus Nurul Fauzan Azima Novizar Nazir Putri, Aisyah Shakira