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Canning Technology to Extend Shelf Life of Food Product
Rendang Sapi PA'BOS (beef rendang) and Gudeg Kaleng Bu Tjitro 1925 (canned unriped jackfruit) are traditional Indonesian dishes. The Indonesian Institute of Sciences (LIPI) has developed the canning technology to maintain the shelf life of the products. With this technology, traditional food is stable without preservatives for more than 1 year, does not change its taste and is easy to carry everywhere. This technology is used in small and medium enterprises (UKM in Bahasa Indonesian). The target consumers are tourists, people living outside the city and abroad.
Technology Features, Specifications and Advantages
This packaging technology allows traditional food products to be exported and to a wider outreach. This improved technology prevents food products from becoming mouldy. The products are freshly prepared and heat treated to ensure food safety. The standard technology is affordable and maintains a long shelf life for the food products. Consumer can easily heat up before serving the food.
This technology is applicable to foods that requires longer shelf life. This technology can be applied on several Indonesian food to preserve the culture of traditional Indonesian cuisine.
The business opportunity offered is mostly for food and beverages. The cost for this technology minimal and is dependent on production cost. The technology also supports and helps small and medium enterprises to minimise the use of plastic packaging.