Process and Product Transformation of Indonesian Indigenous Local Food through Advanced Commercial Sterility using Household Pressure Cooker to Support Ultra-Micro Entrepreneur Sustainability

Implementation of business and process transformation can be accomplished by transforming traditional catering enterprises into providers of shelf-stable packaged food, capable of enduring extended periods without the need for refrigeration or freezing. It is necessary to achieve a F0 value during sterilization process for a minimum of 3.0 minutes. Ultra-micro businesses, particularly those in the food service industry like simple catering with household menus, have significant financial burdens when it comes to investing in equipment and ensuring the sterilizing procedure is adequate. To address, a viable approach is to utilize a modified household pressure cooker for sterilization purposes. The objective of this study is to examine the thermal distribution of pressure cookers and evaluate the effectiveness of sterilization procedure for various food product in food service sector. Product testing involves evaluating the effectiveness of sterilization procedure using both the General and Ball Formula methods. The research findings indicated that milkfish, squid, grilled chicken, and rendang have undergone commercial sterilization with F0 values of 7.44, 17.32, 7.01, and 8.01 minutes, respectively, at B values of 74, 83, 88, and 82 minutes. The process of sterilization is conducted at a temperature of 246.2°F using a pressure cooker. The Ball Formula variable can be utilized for rendang products and provides nine scheduled process conditions. With the exception of chicken satay, the entire product has the capacity to remain stable for more than 1 year. Commercial sterilizing products can enhance the shelf life of products, improve food security, and promote the sustainability of businesses.