Effect of Different Formulations and Storage Duration to the Physicochemical Properties of the Packaged Corn on the Cob at PT. Agri Novasi Pangan (Saribumi)

Abstract

PT. Agri Novasi Pangan (Saribumi) is a company that was established in Indonesia that focuses on processing post-harvest products to have more preserved and longer shelf life. Responsible for developing a new food product, the R&D division had to develop formulations and processing flow of the Vacuum Packaged Corn on the Cob (VPCC). Documents making, and assisting in visiting and negotiation with vendors are also included in the activities. All of these activities allowed the author to learn from this internship experience. As a newly launched product, VPCC needs to conduct shelf life testing to determine the quality of the product over storage and seek for better formulations. VPCC physicochemical stability (pH, TSS, MC, and color) with two different formulations (Host company formulation and author’s formulations) were performed to assess the stability of the product in room temperature. The color is the most hardly affected by the storage duration for 22 days in the VPCC samples in both formulations. However, the significant differences (P<0.05) are observed in pH and TSS parameters after 22 days of storage and MC and TSS with differences in formulations. The difference is probably due to unmeasured F0 value of the retort machine therefore significant differences in pH and Brix is inconclusive.