UJI PENDUGAAN UMUR SIMPAN DAN ANGKA LEMPENG TOTAL (ALT) PADA PUANCHI SNCAK BAR

AMIRANDA, AMIRANDA and Ningsih, Windi Indah Fajar (2023) UJI PENDUGAAN UMUR SIMPAN DAN ANGKA LEMPENG TOTAL (ALT) PADA PUANCHI SNCAK BAR. Undergraduate thesis, Sriwijaya University.

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Abstract

Puanchi snack bar is a stick-shaped snack formulated with wheat flour, snakehead fish flour, gulo puan, Angkak, margarine, vanilla, and almonds. In the main study, the preference test for puanchi snack bars was carried out on semi-trained panelists with the results of 3 selected formulations namely F3, F6 and F9. Shelf life information is needed to guarantee the shelf life of the product that are fit for consumption and safe physically, chemically and microbiologically and the Total Plate Number (ALT) test is needed to describe the microbiological quality of food products. This study aims to determine the shelf life and ALT value of puanchi snack bars. Shelf life estimation tests using the Arrhenius method were carried out at three storage temperatures, namely 2-80C, 15-300C, and 40-500C for 28 days with an observation time of every 7 days, with the quality parameter of snack bars being observed in the form of water content. The ALT test uses the pour plate method with a dilution level of up to 10-6. This type of research is laboratory experimental. This research was conducted at the Agricultural Products Laboratory, Faculty of Agriculture, Sriwijaya University. The results of the estimation of shelf life for the F3 formulation were 142 days at 2-80C, 136 days at 15-300C, and 138 days at 40-500C, while for the F6 formulation, it was 83 days at 2-80C, 90 days at 15-300C, and 99 days at 40-500C, and the shelf life of the F9 formulation was 262 days at 2-80C, 124 days at 15-300C, and 103 days at 40-500C. The higher the storage temperature, the lower the shelf life of the product. The average ALT values of puanchi snack bar formulations F3, F6, and F9 were 2.7 x 106 CFU/g, 3.5 x 106 CFU/g, and 3.7 x 106 CFU/g respectively, these results exceeded standard maximum limit according to SNI 2937:2011 and SNI 7388:2009. Due to the high ALT values in these 3 formulations, further microbial testing is needed regarding the type of microbes contained in the puanchi snack bar whether they are pathogenic or non-pathogenic microbes

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Snack bar, Umur simpan, Angka Lempeng Total
Subjects:	T Technology > TX Home economics > TX341-641 Nutrition. Foods and food supply
Divisions:	10-Faculty of Public Health > 13211-Nutrition Science (S1)
Depositing User:	Amiranda Amiranda
Date Deposited:	16 Aug 2023 06:42
Last Modified:	16 Aug 2023 06:42
URI:	http://repository.unsri.ac.id/id/eprint/127224

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