EFFECT OF BLAST CHILLING Effect of Blast Chilling on The Organoleptic Quality of Chicken Rendang During Cold Storage AT PT PAREWA ASIAN CATERING

Abstract

Chicken rendang is one of the main menu components served in airline catering and requires proper
temperature control to maintain its quality and safety during storage. This study aimed to evaluate the effect
of blast chilling on the organoleptic quality of chicken rendang during cold storage. The research was
conducted at PT Parewa Asian Katering by comparing two storage treatments, namely blast chilling at -18°C
to -20°C followed by storage at 1–5°C, and direct storage in a chiller at 1–5°C without blast chilling.
Organoleptic observations were carried out on days 1, 3, 5, and 7, covering color, aroma, texture, and taste
attributes. The results showed that chicken rendang subjected to blast chilling maintained its sensory
characteristics better than the product stored without rapid cooling. Products treated with blast chilling
exhibited slower deterioration in color, aroma, texture, and taste throughout the storage period. In contrast,
products stored without blast chilling showed faster quality degradation, characterized by rancid odor
development, softer texture, and undesirable taste changes. Therefore, blast chilling can be considered an
effective method for preserving the quality and safety of chicken rendang in the airline catering industry..
Keywords: blast chilling, chicken rendang, organoleptic quality, cold storage, food safety