Formulation Optimization and Processing Parameter Establishment ofCanned Chicken in Kacangma Herbal Soup(Pengoptimaan Formulasi dan Pembangunan Parameter Pemprosesan untukAyam Berkaleng dalam Sup Herba Kacangma)

The formulation of chicken in kacangma herbal soup, a traditional delicacy of Sarawak was developed. Processing parameters for the canned product was established. The product was canned and retorted at 121°C in an overpressure retort to achieve commercial sterility. A three-component constrained mixture according to a symmetrical-simplex interior design was used to determine the optimum formulation. Result showed that a mixture with 82% blended ginger, 17% dried kacangma and 1% cornstarch would give a mean sensory score of more than 6.6 for taste, colour, texture, consistency and overall acceptability. Meanwhile, a score above 5.5 was given for aroma. The study showed that the thermal process applied with Fo value of 8.36 is sufficient to produce commercially sterile products.