No abstract

The aim of research was to identify the attributes that baytat consumers want, determine the customer satisfaction of baytat cake and get a map attributes of baytat cake. Locations were selected intentionally (purposive). Variables and attributes used are: 1) quality of product (color of cake, aroma of cake, texture of cake, taste of cake, and the shelf life of product), 2) packaging products (appeal illustration, color packaging, capabilities of packaging to protect the product, practicality packaging) and 3)  price of product. Identify the attributes that consumers want analyzed by validity and reliability test; used 22 respondents. Level of customer satisfaction was analyzed by CSI (Customer Satisfaction Index) and map attributes were analyzed using Importance Performance Analysis (IPA); total respondents are 100 consumers with convenience sampling technique. The results showed that the attributes that consumers want baytat is an attraction illustration, color packaging, packaging capabilities protect products, practical packaging, the color of the cake, cake aroma, the texture of the cake, cake flavor, shelf life of products and product prices. CSI analysis results indicate the level of customer satisfaction with cake baytat of 80.41%. Map quadrant of the following attributes: quadrant 1 (the color of the cake and the price of the product), Quadrant II (cake flavor, aroma of cookies and texture of the cake), Quadrant III (packaging capabilities, appeal of the packaging and packaging color) and Quadrant IV (the shelf life of product and practicality packaging).

No abstract

(Study Of Quality Changes During Storage And Shelf Life Prediction Of Beledang Fish Chips In Rigid Polypropylene Packaging) ABSTRACT. This research aims to determine the quality changes during storage and shelf life of beledang fish chips in rigid polypropylene packaging. Observation of quality based on the moisture content and total microbes were done on 0 and 30th days at 25°C, 30°C and 35°C with 3 replicates at each storage temperature. Shelf life prediction of beledang fish chips based on moisture content changes at 25oC, 30oC dan 35oC was measured using Arrhenius Model. The result shows that there is a change in water content and total microbes in beledang fish chips during storage. At storage temperature of 35oC, the chips have moisture content changes and total microbes on the 30th day of storage which are 4% and 10 x 104Cfu. The shelf life of beledang fish chips in polypropylene rigid packaging at storage temperature of 25oC, 30oC and 35oC is 9 months 28 days, 10 months 3 days, and 10 months 8 days respectively.

This experiment aimed to configure the performances of hybrid dryer operated with solar and biomass energies for fish drying. The dryer consisted of a structure made of light steel frame and covered with UV plastic 12% equipped with drying chamber, a chimney, a heat collector, a furnace, and a heat exchanger. The biomass was coconut shell and the sample of fish was Pepetak Leiognatus spp. Operating with solar energy and without fish inside the dryer increased the temperature and relative humidity of the drying chamber respectively 13.4°C higher and 37.6% lower than those of the ambient air. When the dryer without fish was biomass operated using 3 kg fuel of the first supply and 1.5 kg fuel of subsequent supplies per 20 minutes, it was able to generate the drying chamber temperature and relative humidity about 60°C and nearly 0% in averages. Utilizing 20% fish moisture content as the threshold for dry fish, operating with solar energy, the dryer completed drying process in 20.47 h which was faster that of the sun drying (24.20 hours). The dryer needed to finish drying processes in 14.37 h and 15.43 h when operated by respectively biomass energy and solar energy continued with biomass energy. The rate of fuel supply for fish drying was 0.633 kg coconut shell per kg wet fish.