Profile of <i>Sui Wu’u</i>, a Fermented Pork Product Stored in Plastic Containers and Bamboo Tubes

Abstract Sui Wu’u is an Indonesian fermented pork dish made from a mixture of pork belly, corn flour, and salt. This study evaluated the physicochemical, microbiological, and sensory properties of Sui Wu’u after three months of preservation in bamboo tubes ( Sw bt) and polypropylene plastic containers ( Sw pp). Different storage containers had no effect on the pH value, water activity, fat, protein, fatty acid composition, selenium, or zinc levels of Sui Wu’u but significantly affected its moisture, potassium, and phosphorus levels. Sui Wu’u were high in MUFA, followed by SFA and PUFA, with oleic, palmitic, stearic, and linoleic acids being the most prominent fatty acids. Sui Wu’u also contained 18 amino acids, with the highest levels of glycine, proline, and arginine in Sw bt. Sui Wu’u was slightly moist and soft in texture when preserved in both containers, but its color was lighter in Sw pp, and its aroma was pungent in Sw bt. This did not affect the acceptability of the panelists. This investigation showed that Sui Wu’u may be stored for 3 months in both Sw bt and Sw pp containers with good preservation. However, Sw pp offers an alternative to Sui Wu’u storage due to its efficiency, mobility, and accessibility.