PENENTUAN UMUR SIMPAN KERUPUK IKAN PALEMBANG YANG DIKEMAS DALAM BEBERAPA JENIS KEMASAN

INDRIANI, MERISKA and Pratama, Filli and Hermanto, Hermanto (2019) PENENTUAN UMUR SIMPAN KERUPUK IKAN PALEMBANG YANG DIKEMAS DALAM BEBERAPA JENIS KEMASAN. Undergraduate thesis, Sriwijaya University.

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Abstract

MERISKA INDRIANI. Determination of The Shelf Life of Palembang Fish Crackers Packed in Some Types of Packaging (Supervised by FILLI PRATAMA and HERMANTO). This study aimed to determine the shelf life of fish crackers Palembang puffed use the microwave oven in some types of packaging. This study was conducted in January 2019 until November 2019 at Agricultural Products Chemical Laboratory, Laboratory of General Microbiology, Department of Agricultural Technology, Faculty of Agriculture, University of Sriwijaya, South Sumatra. The research design was a factorial completely randomized design with two treatment factors and each treatment analysis was repeated three times. The first factor was the type of packaging (plastic polypropylene, nylon plastic and metalized plastic) and the second factor was the types of crackers (crackers processed with a microwave oven and fried crackers). Parameters measured the water content and texture. The samples were saved at controlable room temperature (27±2°C, 37±2°C and 47±2 °C). The samples was storedge 15 days and analyzed every 3 days. The formula used to analyze the rate of change in the quality during storage was the kinetics of quality degradation, dc / dt = ± k.Cn; dc / dt was to analyzed the change in the quality of the time, k was a constant rate of change, C was the quality of product and n was the order of the reaction. The results showed that treatment of the types of packaging, treatment types of crackers and the interaction of both treatments significantly affected the water content and texture.The shelf life of fish crackers that were packed in a metalized plastic had a longer shelf life than other treatments. The indicators used to predict the shelf life of crackers was the water content. The water content changes during storage at room temperature for all treatments followed a first-order kinetic with the lowest k value for fish cracker packed in metalized plastic packaging with 60 days storage time (microwavable fish crackers) and 61 days (fried fish crackers).

Item Type: Thesis (Undergraduate)
Uncontrolled Keywords: kerupuk, umur simpan, kemasan
Subjects: S Agriculture > S Agriculture (General) > S539.5-542.3 Research. Experimentation
S Agriculture > SB Plant culture > SB175-177 Food crops
Divisions: 05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User: Meriska Indriani
Date Deposited: 20 Jan 2020 08:24
Last Modified: 20 Jan 2020 08:24
URI: http://repository.unsri.ac.id/id/eprint/24661

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