Thermal process validation for low-cost commercial sterilization of traditional Indonesian herbal and functional beverages using modified household pressure cookers to support sustainable development goals (SDGs)

Indonesia possesses a diverse range of medicinal plants that are widely utilized in the production of traditional herbal beverages. Butterfly pea flower is a functional plant known for its high anthocyanin content, while ready-to-drink yogurt is appreciated for its distinctive tangy flavor. To ensure commercial sterility in neutral-pH beverages, the sterilization process must achieve an F 0 value of no less than 3.0 min. The cost of acquiring equipment and ensuring adequate sterilization represents a significant financial burden for ultra-micro enterprises, particularly those producing traditional herbal beverages such as jamu gendong. The use of a repurposed domestic pressure cooker presents a feasible alternative for achieving sterilization. This research aims to investigate the thermal validation of three traditional herbal beverages, including butterfly pea flower extract and yogurt. The product testing in this study involves comparing the General Method and the Ball Formula Method to evaluate the efficacy of the sterilization process. The results of this study demonstrate that saffron-colored rice, turmeric tamarind, temulawak, butterfly pea flower extract, and yogurt achieved commercial sterility, with F 0 values of 3.20, 3.31, 3.38, 3.35, and 3.80 min, respectively, following heating durations of 59, 75, 76, 81, and 45 min using the General Method. The sterilization process using a pressure cooker was conducted at 118°C. Yogurt products can benefit from the Ball Formula Method, which provides ten scheduled process conditions. Commercially sterilized products contribute to extended shelf life, enhanced food security, and alignment with the Sustainable Development Goals (SDGs).