Application of Retort Packaging Method to Increase the Shelf Life of Jadah Abon Tempe Products at the Jadah Tempe Industry Center, Kaliurang, Hargobinangun, Sleman, Yogyakarta
Abstract
Jadah tempe a traditional food from Sleman, Yogyakarta, is highly favored by both locals and tourists and is widely sold in the Kaliurang area and its surroundings. However, this product has seen limited innovation, with its primary challenge being a short shelf life of only 2-3 days due to traditional packaging methods, which hinders its distribution to broader markets. Additionally, the lack of product variation limits its appeal, necessitating innovations to enhance both its attractiveness and nutritional value. This community service program aims to address these issues by introducing retort packaging technology to extend the shelf life of jadah tempe and diversifying the product through the addition of beef floss (abon sapi), selected for its high animal protein content, which enhances the product's nutritional value and flavor. The program was implemented through several stages, including field observations to identify production challenges, socialization and discussions with local business groups, training on the use of retort machines and vacuum packaging techniques, and ongoing mentoring in technology application. The results demonstrate that the application of retort packaging, which involves sterilization at 121 °C and vacuum sealing, can extend the shelf life of jadah abon tempe to up to one year, compared to the initial 2-3 days. This method effectively prevents oxygen exposure and maintains product moisture, ensuring both quality and longevity. Furthermore, the addition of beef floss is expected to enhance the product's nutritional profile and consumer appeal. With retort packaging, jadah abon tempe becomes more durable, portable, and convenient to store, making it an ideal souvenir from Yogyakarta while overcoming the limitations of traditional packaging.
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