Page 119 - Conference Book The 3rd IConVET "Future of TVET Graduates: Developing Talent for Industry 4.0 and The New Normal"

The 3 International Conference
rd
on Vocational Education and Technology (IConVET)
Universitas Pendidikan Ganesha - Bali | 7 November, 2020
th
AN EXPERIMENT OF PACKING AYAM BETUTU AS
BALINESE SPECIAL SOUVENIR USING VACUUM
METHOD

Ni Made Suriani , Damiati 1
1

1 Faculty of Engineering and Vocational, UNDIKSHA

madesurianiandahani@gmail.com, damiati@undiksha.ac.id

Abstract. This research aims at knowing the shelf-life quality of Ayam
Betutu which is packed using vacuum method, seen by the aroma, taste, and
texture aspects of the dish. The panellists in this research 15 culinary experts.
The observation method using quality control sheets as the instrument was
used to earn the data. The research used descriptive qualitative design to
analyse the data. The result showed that the shelf-life quality of Ayam Betutu
packed using vacuum method is longer rather than the one which did not.
The shelf life of Ayam Betutu packed using vacuum method was about three
days long. It can be concluded that the vacuum method can make the shelf
life of Ayam Betutu longer.

| IConVET 2020 | 119

https://conference.undiksha.ac.id/iconvet/ | 119 |