PENGARUH KETEBALAN PLASTIK POLIPROPILEN DAN LAMA PENYIMPANAN TERHADAP KARAKTERISTIK FISIK, KIMIA DAN MIKROBIOLOGI ROTI TAWAR IRIS

PERTIWI, AMELIA and Widowati, Tri Wardani and Hermanto, Hermanto (2016) PENGARUH KETEBALAN PLASTIK POLIPROPILEN DAN LAMA PENYIMPANAN TERHADAP KARAKTERISTIK FISIK, KIMIA DAN MIKROBIOLOGI ROTI TAWAR IRIS. Undergraduate thesis, Sriwijaya University.

[img] Text
RAMA_41231_05121003010_0010056302_006116902_01_front_ref.pdf - Accepted Version
Restricted to Repository staff only
Available under License Creative Commons Public Domain Dedication.

Download (1MB) | Request a copy
[img] Text
RAMA_41231_05121003010_0010056302_006116902_02.pdf - Accepted Version
Restricted to Repository staff only
Available under License Creative Commons Public Domain Dedication.

Download (75kB) | Request a copy
[img] Text
RAMA_41231_05121003010_0010056302_006116902_03.pdf - Accepted Version
Restricted to Repository staff only

Download (83kB) | Request a copy
[img] Text
RAMA_41231_05121003010_0010056302_006116902_04.pdf - Accepted Version
Restricted to Repository staff only
Available under License Creative Commons Public Domain Dedication.

Download (86kB) | Request a copy
[img] Text
RAMA_41231_05121003010_0010056302_006116902_05.pdf - Accepted Version
Restricted to Repository staff only
Available under License Creative Commons Public Domain Dedication.

Download (15kB) | Request a copy
[img] Text
RAMA_41231_05121003010_0010056302_006116902_06_REF.pdf - Bibliography
Restricted to Repository staff only
Available under License Creative Commons Public Domain Dedication.

Download (42kB) | Request a copy
[img] Text
RAMA_41231_05121003010_0010056302_006116902_07_LAMP.pdf - Accepted Version
Restricted to Repository staff only
Available under License Creative Commons Public Domain Dedication.

Download (197kB) | Request a copy

Abstract

The objective of this research was to determine the effect of polypropylene thickness and storage time on physical, chemical and microbiological characteristics of sliced white bread. This research was conducted at the Laboratory of Agricultural Chemistry and Laboratory of Food Microbiology, Department of Agricultural Technology, Agricultural Faculty, Sriwijaya University, Indralaya. This research was began from November 2015 to June 2016. The research used Factorial Block Randomized Design (FBRD) with two factors and three replications. The first factor was polypropylene thickness (0.02, 0.03, 0.05 mm) and the second factor was storage time (1, 2, 3, 4 day). Observed parameters were physical characteristics (texture, weight loss and visual observation on mold growth), chemical characteristics (moisture content and ash content), and microbiological characteristic (total mold). The results showed that polypropylene thickness had significant effects on weight loss and total mold of sliced white bread, while storage time had significant effects on texture, weight loss, moisture content, ash content and total mold of sliced white bread. The best treatment on this research was A3B2 (0.05 mm polypropylene and 2 days of storage time) with 43.67 gf for texture, 0.32% for weight loss, 34.90% for moisture content, 0.97% for ash content and 3.87 log CFU/g for total mold.

Item Type: Thesis (Undergraduate)
Uncontrolled Keywords: Sliced white bread, polypropylene thickness, storage time
Subjects: S Agriculture > S Agriculture (General) > S589.7 Agricultural ecology (General)
Divisions: 05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User: Users 2722 not found.
Date Deposited: 21 Nov 2019 06:39
Last Modified: 21 Nov 2019 06:39
URI: http://repository.unsri.ac.id/id/eprint/16522

Actions (login required)

View Item View Item