STABILITAS DAN PENDUGAAN UMUR SIMPAN PASTA GLUKOMANAN DENGAN METODE ACCELERATED SHELF LIFE TESTING (ASLT)

TARIGAN, RIFANDI AHMAD SALTANA and Yanuriati, Anny (2022) STABILITAS DAN PENDUGAAN UMUR SIMPAN PASTA GLUKOMANAN DENGAN METODE ACCELERATED SHELF LIFE TESTING (ASLT). Undergraduate thesis, Sriwijaya University.

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Abstract

In order to facilitate the use of glucomannan gel in the food industry, efforts are made to create pastes from the gel so that it can be used immediately without requiring a lengthy dissolution period. Therefore, to determine pasta's quality and shelf life, additional concentrations and the use of different temperatures were carried out on the shelf life of pasta during storage. This study used the Arrhenius approach with a shelf life during storage for 8 days. The treatment in this study was the glucomannan concentrations(1%, 2% and 3%) with variations in storage temperatures(25 ℃, 35 ℃, and 45 ℃). The parameters used in this study included measurements of viscosity, water holding capacity, syneresis, and transparency. Pasta products stored in PET plastic jars showed that 3% glucomannan concentration resulted in higher viscosity, more WHC stability, less syneresis and lower paste transparancy. Storage at high temperature (45oC) is more able to maintain the thickness of the material than at low are temperatures. Meanwhile, samples with temperatures of 25℃ and 35℃ were more easily damaged, suspected to be contamination from mesophilic pathogenic bacteria that live at temperatures of 25℃-37℃.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Pasta Glukomanan, Umur Simpan
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Rifandi Ahmad Saltana Tarigan
Date Deposited:	06 Jan 2023 06:17
Last Modified:	06 Jan 2023 06:17
URI:	http://repository.unsri.ac.id/id/eprint/85434

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