BKG

Puspitasari, Evy (2019) Pendugaan Umur Simpan Keripik Kelapa (Cocos Nucifera L.) Menggunakan Metode Accelerated Shelf-Life Testing (Aslt) Model Pendekatan Persamaan Arrhenius. Sarjana thesis, Universitas Brawijaya.

Indonesian Abstract

Tanaman kelapa (Cocos nucifera L.) merupakan tanaman serbaguna atau tanaman yang mempunyai nilai ekonomis tinggi. Keripik kelapa dibuat untuk memperpanjang umur simpan daging buah kelapa yang cepat rusak. Keripik kelapa memiliki sifat yang mudah menyerap air, sehingga penambahan kadar air selama penyimpanan dapat menurunkan mutu keripik. Pendugaan umur simpan merupakan salah satu cara untuk mengetahui tingkat ketahanan produk selama masa penyimpanan. Melalui pendugaan umur simpan, dapat diketahui berapa lama suatu produk dapat disimpan sebelum mengalami penurunan mutu hingga titik kritisnya. Penelitian ini bertujuan untuk menentukan parameter mutu kritis keripik kelapa dan menduga umur simpannya dengan metode Accelerated Shelf Life Test (ASLT) model pendekatan persamaan Arrhenius. Pada penelitian ini menerapkan dua macam perlakuan pada keripik kelapa selama penyimpanan yaitu perlakuan pengemasan dan suhu penyimpanan. Keripik kelapa dikemas dengan plastik polipropilen, polietilen, dan microwaveable vacuum pack bag ketebalan masing-masing 150,118, dan 100 µm dengan suhu penyimpanan 25±1˚C (82%RH), 35±1˚C (85%RH), dan 45±1˚C(89%RH). Karakteristik awal dari sampel keripik kelapa yaitu kadar air sebesar 1.8 %, kekerasan sebesar 0.458 Kgf, dengan penilaian organoleptik sebesar 7. Sedangkanix nilai parameter mutu kritis yaitu kadar air sebesar 4.5%, kekerasan sebesar 1.163% dan nilai organoleptik sebesar 3

English Abstract

Coconut plants (Cocos nucifera L.) are versatile plants or plants that have high economic value. Coconut chips are made to extend the shelf life of coconut meat that is quickly damaged. Coconut chips have properties that easily absorb water, so adding water content during storage can reduce the quality of chips. Estimation of shelf life is one way to determine the level of product durability during the storage period. Through estimation of shelf life, it can be known how long a product can be stored before experiencing a decline in quality to its critical point. This study aims to determine the critical quality parameters of coconut chips and predict their shelf life using the Accelerated Shelf Life Test (ASLT) method of the Arrhenius equation approach. In this research applied two types of treatment on coconut chips during storage, namely packaging treatment and storage temperature. Coconut chips are packed with polypropylene, polyethylene, and microwaveable vacuum pack bag plastic with a thickness of 150.118, and 100 µm with a storage temperature of 25 ± 1˚C (82% RH), 35 ± 1˚C (85% RH), and 45 ± 1˚C (89% RH). The initial characteristics of the coconut chips sample were the water content of 18.00%, the hardness of 0.458 Kgf, with the organoleptic assessment of 7. While the critical quality parameter values were the water content was 4.66%, the hardness was 1,163% and organoleptic values of 3.

Other Language Abstract

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Item Type: Thesis (Sarjana)
Identification Number: SKR/FTP/2019/419/052002524
Uncontrolled Keywords: Accelerated Shelf Life Test (ASLT), Keripik Kelapa, Pengemasan, Umur Simpan, Accelerated Shelf Life Test (ASLT), Coconut Chips, Packaging, Shelf Life
Subjects: 600 Technology (Applied sciences) > 641 Food and drink > 641.4 Food preservation and storage
Divisions: Fakultas Teknologi Pertanian > Keteknikan Pertanian
Depositing User: Nur Cholis
URI: http://repository.ub.ac.id/id/eprint/181463
Text
EVY PUSPITASARI (2).pdf

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