Jurnal PERLAKUAN PEMANASAN SARANG BURUNG WALET DENGAN SUHU 100°C SELAMA SATU JAM SESUAI PERSYARATAN KANADA

Julia Rosmaya Riasari1, Azis Boing Sitanggang2, M. Holdun Taurizi3, Apris Beniawan1, Nurul Dwi Handayani1, Mazdani Ulfah Daulay1, Lylya Syamsi1, Rita Sari Dewi1, Sri Idealti Purba1, Umar Suryanaga1, Hajar Cahya Utami1, Muhammad Hanif Nurdiansyah1, Surati1, Annisa Salsabilla1, dan Harris Partahian Silitonga1

Abstract

Abstract
One of the countries that imports a lot of edible bird’s nest (EBN) from Indonesia is Canada. The export requirements for edible bird’s nests to Canada refer to the import procedure for edible bird's nest (other than cooked canned commercially sterile) published by the Canadian Food and Inspection Agency (CFIA). One of the conditions is that the EBN’s product is heated to a minimum temperature of 100oC for a minimum time of 1 hour. Studies regarding the effect of heating edible bird nests with a temperature of 100°C for 1 hour does not yet exist in Indonesia. This study aimed to examine quality of EBN after undergoing heating process at a temperature of 100°Cm for 1 hour according to Canadian requirements. As well as comparing the EBN heating treatment according to Canadian requirements with the requirements of World Organization of Animal Health (WOAH). It is hoped that the results of this study can be used as recommendations for negotiations with Canada regarding EBN’s trade mrequirements. The samples were raw, clean and unheated EBN ready for export from Sumatra’s Island. The EBN’s sample was divided into four symmetrical parts, the first part was control; the second part was heated at 70oC for 3.5 seconds; the third sample was heated at 100oC for 1 minute; and the fourth sample was heated at 100oC for 1 hour. The sample’s sialic acid level was measured using a spectrophotometer, while physicochemical testing includes water content, pH, Water Holding Capacity (WHC), and Water Absorption Index (WAI). Spike method was used to add Salmonella spp. on samples, then testing the sample to see if the added Salmonella spp was recovered. The sample than cooked and given to the panelist, to do the sensory attributes test including color, flavor, texture, appearance and taste. This is the first study that reports the effect of heating at a temperature of 100°C for one hour on EBN. This study showed that heating edible bird’s nest at a temperature of 100°C for one hour changes the protein denaturation, thereby changing the functional properties of SBW. This treatment also reduces the swelling capacity by up to 50%, and has a significant impact on the sensory and physicochemical properties of SBW products, which include color, flavor, texture, appearance and taste. Heating treatment of edible bird’s nests at a temperature of 100°C for one hour affects the quality of EBN, while heating EBN at a temperature of 70°C for 3.5 seconds has no affects. Heating raw cleaned edible bird’s nests at a temperature of 100°C for one hour affects the quality of the EBN so it needs to be evaluated as a trade requirement.
    Keywords: edible bird nest, heat treatment, sialic acid