Kajian Perubahan Mutu Selama Penyimpanan Dan Pendugaan Umur Simpan Keripik Ikan Beledang Dalam Kemasan Polypropylene Rigid

Rosalina, Yessy; Silvia, Evanila

doi:10.17969/jtipi.v7i1.2816

Cited by 4 publications

(3 citation statements)

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“…Oleh sebab itu, usaha yang dilakukan masyarakat kelompok usaha bersama "PURBARASA" Desa Nglanggeran untuk memanfaatkan pisang tanduk yaitu mengolah pisang tanduk (Musa corniculata) menjadi keripik agar meningkatkan nilai ekonomi dan mengurangi jumlah pisang yang rusak setelah panen. Produk keripik digemari oleh masyarakat karena rasanya enak, mudah dibawa (disimpan), dan dapat dinikmati kapan saja (Rosalina dan Evalina, 2015). Selain itu, pembuatan keripik tergolong mudah dan membutuhkan biaya yang tidak terlalu mahal.…”

Section: Pendahuluanunclassified

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Pendugaan Umur Simpan Keripik Pisang Salut Cokelat “Purbarasa” Kemasan Polipropilen Berdasarkan Angka Tba Dengan Metode Aslt Model Arrhenius

Herawati

Nurhayati

Angwar

et al. 2017

Reaktor

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SHELF LIFE ESTIMATION OF COCOA POWDER-COATED BANANA CHIPS “PURBARASA” BASED ON TBA VALUE USING ARRHENIUS MODEL OF ACCELERATED SHELF LIFE TEST (ASLT) METHOD. Cocoa powder-coated banana chips "PURBARASA" is a banana chips made from local banana in Nglanggeran Village and coated with local cocoa powder. The products are sold using polypropylene packaging with 0.08 mm thickness. The change in quality of cocoa powder-coated banana chips "PURBARASA" during storage might occur for its rancidity which is caused by fat contained in cocoa powder and absorbed oil within banana chips during deep frying processed. This deterioration can decrease its shelf life. However, the shelf life of cocoa powder-coated banana chips "PURBARASA" has not been studied yet, hence, it is really necessary to estimate shelf life of this products in order to comply with the requirements of food safety labeling on its package. The method which can be used to estimate the shelf life of cocoa powder-coated banana chips "PURBARASA" is Accelerated Shelf Life Test (ASLT) with Arrhenius model. In this case, the parameter used were based on rancidity using TBA test. Observations of deterioration carried out at three different temperatures, i.e. 35, 45 and 55oC, every 7 days for 42 days. According to the study, the estimated shelf life of cocoa powder-coated banana chips "PURBARASA" at 10, 25, 28, 300C based on TBA test were 6.2, 4.6, 4.3 and 4.2 months respectively. Kata kunci: ASLT Arrhenius; cocoa powder-coated banana chips; shelf life; TBA Abstract Keripik pisang salut cokelat “PURBARASA” merupakan produk olahan pisang lokal Desa Nglanggeran berupa keripik yang disalut bubuk cokelat lokal, dan dikemas menggunakan kemasan polipropilen dengan ketebalan 0,08 mm. Keripik pisang salut cokelat “PURBARASA” selama penyimpanan dapat mengalami penurunan mutu berupa ketengikan yang diakibatkan oleh kandungan lemak pada bubuk cokelat dan minyak sisa hasil penggorengan deep frying yang terserap pada keripik sehingga mempengaruhi umur simpan produk. Sampai saat ini, KUBE PURBARASA belum mengetahui umur simpan produk keripik pisang salut cokelat “PURBARASA” sehingga perlu dilakukan penelitian pendugaan umur simpan produk guna memenuhi persyaratan pelabelan keamanan pangan pada kemasan produk pangan. Metode pendugaan umur simpan yang digunakan yaitu metode Accelerated Shelf Life Test (ASLT) Model Arrhenius. Parameter uji yang digunakan yaitu ketengikan berdasarkan angka TBA. Pengamatan penurunan mutu dilakukan pada tiga suhu yang berbeda yaitu suhu 350C, 450C dan 550C setiap 7 hari sekali selama 42 hari. Didapatkan estimasi umur simpan keripik pisang salut cokelat “PURBARASA” pada suhu 10, 25, 28, dan 300C berdasarkan angka TBA berturut-turut yaitu selama 6,2, 4,6, 4,3 dan 4,2 bulan. Keywords: ASLT Arrhenius; keripik pisang salut cokelat; umur simpan; TBA

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Section: Pendahuluanunclassified

“…Produk olahan pangan dapat mengalami penurunan mutu selama penyimpanan baik secara fisik maupun kimia (Rosalina dan Evalina, 2015). Produk keripik memiliki salah satu parameter mutu kritis berupa ketengikan.…”

Section: Pendahuluanunclassified

Pendugaan Umur Simpan Keripik Pisang Salut Cokelat “Purbarasa” Kemasan Polipropilen Berdasarkan Angka Tba Dengan Metode Aslt Model Arrhenius

Herawati

Nurhayati

Angwar

et al. 2017

Reaktor

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“…Kemampuan kemasan melindungi produk merupakan bagaimana suatu kemasan/wadah mampu melindungi benda yang ada didalamnya dari berbagai ancaman kerusakan (Rosalina dan Silvia, 2015). Atribut ini menurut penilaian konsumen sebenarnya hal yang penting akan tetapi konsumen cenderung akan memperhatikan atribut yang berkaitan langsung dengan kualitas produk terlebih dahulu pada saat membeli kue baytat.…”

Section: Kuadran III (Prioritas Rendah)unclassified

Analisis Kepuasan Konsumen Terhadap Kue Baytat Bengkulu

Kurniati

Silvia

Efendi

2016

J. Tek. Ind. Pert. Ind.

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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).

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Prediction of shelf life and sensory qualities of beef meatball with biodegradable taro starch-duck bone gelatin packaging at different storage temperatures

Laksanawati,

Khirzin,

Meidayanti

et al. 2024

Applied Food Research

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Kajian Perubahan Mutu Selama Penyimpanan Dan Pendugaan Umur Simpan Keripik Ikan Beledang Dalam Kemasan Polypropylene Rigid

Cited by 4 publications

References 0 publications

Pendugaan Umur Simpan Keripik Pisang Salut Cokelat “Purbarasa” Kemasan Polipropilen Berdasarkan Angka Tba Dengan Metode Aslt Model Arrhenius

Pendugaan Umur Simpan Keripik Pisang Salut Cokelat “Purbarasa” Kemasan Polipropilen Berdasarkan Angka Tba Dengan Metode Aslt Model Arrhenius

Analisis Kepuasan Konsumen Terhadap Kue Baytat Bengkulu

Prediction of shelf life and sensory qualities of beef meatball with biodegradable taro starch-duck bone gelatin packaging at different storage temperatures

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