Raphael M. De la Rosa, Micah Danielle R. Lojera, Lyka Rica S. Salazar (March 2014)
Philippine Science High School Western Visayas Campus – Department of Science and Technology (DOST-PSHS WVC), Brgy. Bito-on, Jaro, Iloilo City 5000, Philippines
ABSTRACT
Suman sa Ibus is a rice cake that spoils easily. Vacuum packaging is a potential solution to this problem. Air removal will prevent the growth of aerobic bacteria and lessen the toxin production of anaerobic bacteria. Extending the shelf life of the product allows transportation to far places. This study aims to extend the shelf life of Suman sa Ibus through vacuum packaging. For the 7-day experimental period, we determined and compared the mass los (%), moisture content (%), color, odor, texture and the number of S. aureus colonies every day of vacuum packaged and regular packaged Suman sa Ibus. Initial and final sample weights were determined to get the mass loss. Moisture content was determined by oven drying. S. aureus colonies were counted through 6-fold serial delution. Color, odor and texture were determined through sensory evaluation. Results showed that vacuum packaged samples received a significantly lower mass loss and higher moisture content compared to the regular packaged samples. S.aureus lasts longer in drier foods; this explains the result in the moisture content. Evaluators were more satisfied with the vacuum packaged samples. For most days the number of S. aureus colonies of vacuum packaged samples is lower than the regular package samples, except day 4 that the control samples got lower number of S.aureus colonies. The shelf life of regular packaged samples is 2 days while the shelf life of vacuum packaged samples is 5 days. In conclusion, vacuum packaging can retard the spoilage of Suman sa Ibus.