CONCLUSION

In conclusion, a method of canning particulate matter, usually low or medium acid foods and
combinations of particulate matter, usually low or medium acid foods under conditions that
provide a sterile product but do not change the taste , texture, appearance or nutritional value of
the food significantly. The low or medium corrosive food particles are corrosive whitened before
being brought into holders, to decrease the pH of the food. The acid-blanched food is immersed
in the containers in an acidic liquid phase that inhibits bacterial growth. The containers undergo a
relatively low temperature, short-stay heat treatment to make the food sterile. [ CITATION EMB75 \l
1033 ] Disinfection of nourishments is ordinarily cultivated by what is regularly called 'canning'
to safeguard the security and healthiness of ready‐to‐eat food sources over long terms of
expanded stockpiling at ordinary room temperature. Recently, non-conventional sterilization
technologies have gained significant attention, since they have the potential to provide products
with a better quality, fresh-like taste, and may require lower energy to operate. Based on the
results obtained, in terms of physical evaluation of canned chicken for 0 day and 7 day at 0
minute, the attribute attribute showed a consistency for odour and colour which rate with highest
score, 5 meanwhile the rate was decrease to 3 for the texture of chicken. Next, in 15 minutes of
treatment, it can be observed that as the time increase the quality of each attribute also increase.
It was because during the 15 minutes heating process, the air is driven out of the jar and as it
cools a vacuum seal is formed. After 7 days, the result treatment for the 15 minutes was changed
as the rate for each attribute was getting decrease. The rate for each attribute was 1 expect for the
color of chicken meanwhile for the next 50 minutes it can be observed that the rate was getting
increase. It can be conclude that, for each attribute such as odour, colour, texture and taste were
getting high rate. It is because, as the time increase, the temperature will increase.
RECOMMENDATION

From this experiment, some criteria should be developed in food canning process. Carefully
select and wash fresh food.
SUMMARY

Canning is a food conservation strategy that utilizes the way toward warming and fixing the food
in holders with the end goal of capacity. This technique demolishes autolytic proteins and
microorganisms and is a decent choice for safe guarding food to take out during critical
crossroads. Spore-shaping microscopic organisms can be an issue in the food industry,
particularly in the canning industry. Spores present in fixings or present in the preparing
condition seriously challenge the safeguarding procedure since their warm opposition might be
high. The time and temperature required for the cleansing of nourishments are affected by a few
elements, including the sort of microorganisms found on the food, the size of the holder, the
sharpness or pH of the food, and the strategy for warming. Based on the result obtained in table
1, it shows that at 0 minute, the attribute showed a consistency for odour and colour which rate
with highest score, 5 meanwhile the rate was decrease to 3 for the texture of chicken. Next, in 15
minutes of treatment, it can be observed that as the time increase the quality of each attribute also
increase. It was because during the 15 minutes heating process, the air is driven out of the jar and
as it cools a vacuum seal is formed. After 7 days, the result treatment for the 15 minutes was
changed as the rate for each attribute was getting decrease. The rate for each attribute was 1
expect for the color of chicken meanwhile for the next 50 minutes it can be observed that the rate
was getting increase. Sterilization procedures for products in containers usually require longer
times, since the heat transfer to the product is relatively slow. There were few recommendation
during conducting the experiment such