Author: Awaliyatus Sholihah, Purwiyatno Hariyadi, and Eko Hari Purnomo
The objectives of this study was to obtain a relationship between increasing sterility value (Fo) with changes in physical properties (hardnes, color of meat, and color of gravy) and organoleptic preference score of kalio, so that it can be used as a reference in thermal process optimization. Blanched meat cut and cooked gravy were canned and retorted with Fo value of 3, 10.7, and 18 minutes at retort temperature 111, 116, and 121° C. Hardness of meat were evaluated by texture analyser, whereas color of meat dan gravy by Minolta Chromameter. During heating, all of the physical properties changed nonlinearly, and temperature differences of the same Fo value did not affect them. But these physical properties changes did not influence consumer preference to all of the sensory atributes (color, aroma, flavor, texture) and over all product, with average score were about 5 (rather like).