Effect of Storage time on quality of Bebek Ungkep in retort pouch

Abstract Bebek ungkep is highly commercialized in Indonesia, but it has a short shelf life. To overcome the problem, we used retort pouch to prolong shelf-life of product. This study aimed evaluate effect storage time on quality Ungkep packaging based physicochemical, microbiological, and sensory analysis. The parameters were free fatty acid value, pH total plate counts aerobic anaerobic bacteria, sensory. Randomized Block Design (RBD) with one experimental factor: length time. was 0, 2, 4, 6 weeks. data evaluated by using one-way ANOVA (α= 95%) followed Fisher’s test. results showed that affected FFA values retorted . Meanwhile, bacteria not significantly different. Based analysis, color, aroma different, while taste texture