Eid is Coming Soon, Here are 5 Tips to Prevent Ketupat from Spoiling According to IPB University Experts
Eid is synonymous with ketupat food wrapped in coconut leaves. To make ketupat more delicious, durable, and not stale quickly, there are several things that need to be considered in the processing process. Here are tips from Prof Sugiyono, a lecturer at the Department of Food Science and Technology, IPB University.
1. Type of Rice
Prof Sugiyono said that the type of rice used determines the texture of ketupat. If you use firm rice, the texture of the ketupat will be harder. With fluffy rice, the texture of the ketupat will be softer.
“The texture of the ketupat is also influenced by the amount of rice included in the ketupat shell. The more rice used, the harder the texture will be,” he said.
In general, ketupat with a hard texture will last longer than ketupat with a soft texture.
“To prevent the ketupat from spoiling quickly, it is best to use a type of pera rice that has been shredded (white rice or milled rice) and is clean from bran or rice bran. Therefore, the rice that will be used in making ketupat needs to be washed and soaked in water before being put in the ketupat shell,” explained Prof Sugiyono.
2. Types of Leaves
The type of leaf commonly used to wrap ketupat is the young leaves of coconut trees or commonly called janur. In certain areas, palm leaves or pandanus leaves are used.
Prof Sugiyono explained, “The most important thing is to use leaves that are young and flexible, not easily torn or broken, so that they can wrap and protect the ketupat well,” he explained.
3. Manufacturing Technique
One way to make ketupat more durable is to add whiting water to the rice before putting it in the ketupat shell.
“The whiting water makes the ketupat harder in texture and more durable. Traditionally, this method has been done by some people,” he said.
Prof Sugiyono added, after the ketupat is cooked, it should be immediately drained and aerated so that the entire surface becomes dry quickly before the ketupat is stored.
“Do not let the ketupat cool in cooking water which makes the ketupat watery or wet. This makes the ketupat spoil quickly,” he advised.
4. Storage Technique
According to Prof Sugiyono, the easiest and most practical way to store ketupat so that it does not spoil quickly is to put it in the refrigerator. Ketupat stored in the refrigerator can last for 7-9 days and the texture will become hard.
“Ketupat stored in the refrigerator can be re-consumed by steaming. By steaming, the texture of the ketupat becomes soft again,” he explained.
5. Preservation Technique
Apart from being put in the refrigerator, vacuum techniques or other methods such as heating can be done to preserve ketupat. However, Prof Sugiyono said, this kind of technique has no scientific evidence.
In addition, he said, this preservation method is considered not easy and impractical to do in the household. (Lp). (IAAS/RMH)
