Pendugaan Umur Simpan Sweet chilli sauce Menggunakan Metode ASLT (Accelerated Shelf Life Testing) Dengan Pendekatan Arrhenius dan Metode Sensori Spektrum

Nurlatifah, Annisa Oktafianti (2015) Pendugaan Umur Simpan Sweet chilli sauce Menggunakan Metode ASLT (Accelerated Shelf Life Testing) Dengan Pendekatan Arrhenius dan Metode Sensori Spektrum. Sarjana thesis, Universitas Brawijaya.

Abstract

Saus Sambal Dan Saus Tomat Sangat Popular Di Kalangan Masyarakat Sekarang Ini Yang Menuntut Kepraktisan Dalam Mengkonsumsi Makanan. Salah Satu Pengembangan Produk Dari Saos Sambal Dan Tomat Adalah Sweet Chilli Sauce. Sweet Chilli Sauce Adalah Pengembangan Produk Dari Saus Sambal Dan Tomat Yang Menggabungkan Antara Rasa Manis Dan Pedas Dari Saus Sambal Dengan Tekstur Agak Kasar. Pencantuman Informasi Umur Simpan Produk Sangat Penting Bagi Banyak Pihak, Baik Produsen, Distributor, Penjual Dan Konsumen. Metode Accelerated Shelf Life Testing (ASLT) Digunakan Memprediksi Umur Simpan Produk Pangan Dan Dikombinasikan Dengan Metode Sensori Spektrum Yang Bersifat Objektif Untuk Menentukan Parameter Mutu Kritis Produk.Penelitian Ini Bertujuan Mendapatkan Parameter Mutu Kritis Penentuan Umur Simpan Sweet Chilli Sauce Dan Mendapatkan Umur Simpannya. Penentuan Karakteristik Mutu Kritis Ditetapkan Pada Suhu 55oc Dan Penentuan Umur Simpan Dengan Pendekatan Arrhenius Dilakukan Pada Suhu 30oc, 35oc, 45oc, Dan 55oc. Hasil Analisis Sensoris Menunjukkan Bahwa Vektor PC 1 Berkorelasi Positif Terhadap Hari Dengan Representasi Variabilitas Warna Paling Tinggi Diantara Variabel Yang Diujikan Sebesar 10,5%. Hal Ini Menjadikan Variabel Warna Dipilih Sebagai Parameter Mutu Kritis Yang Mempengaruhi Kerusakan Sweet Chilli Sauce. Pada Penelitian Tahap 2 Didapatkan Energi Aktivasi Masing-Masing Parameter Antara Lain Kadar Air Sebesar 1347,24 Kal/Mol, Kadar Vitamin C Sebesar 6287,48 Kal/Mol, Ph 4909,79 Kal/Mol, Warna 1335,11 Kal/Mol Dan Total Padatan Terlarut 510,34 Kal/Mol. Berdasarkan Persamaan Arrhenius Y= -672.26x - 1.0477 Didapatkan Umur Simpan Sweet Chilli Sauce Pada Penyimpanan Suhu Kamar 25oc Adalah 8,14 Bulan Dan Pada Suhu 30oc Adalah 7,89 Bulan.

English Abstract

Chili sauce and ketchup are very popular among people who demand practicality in foods. One of the product development of chilli sauce and ketchup is Sweet Chilli Sauce. Sweet chilli sauce is a sauce that combines sweetness of tomato sauce and spicy flavor from chili sauce with a slightly rough texture. shelf life information of the product is very important for many stakeholders, including manufacturers, distributors, sellers and consumers. Method of Accelerated Shelf Life Testing (ASLT) is used to predict the shelf life of food products and combined with Method of Sensory Spectrum which is objective to determine the critical quality parameters of the products. This study aims to get a critical quality parameters that determining the shelf life of sweet chilli sauce and obtain a shelf life. Determination of critical quality characteristics set at 55oC and shelf life determination with Arrhenius approach carried out at a temperature of 30oC, 35oC, 45oC and 55oC. Sensory analysis results showed that the vector PC 1 positively correlated to the day with the highest representation of color variability among the variables tested by 10.5%. This makes variable of color chosen as the critical quality parameters that affect the damage of sweet chilli sauce. In the phase 2 study obtained the activation energy of each parameter are water content of 1347.24 cal / mol, vitamin C at 6287.48 cal / mol, pH 4909.79 cal / mol, color 1335.11 cal / mol and total dissolved solids 510.34 cal / mol. Based on the Arrhenius equation y = -672.26x - 1.0477 has obtained the shelf life of sweet chilli sauce at room temperature 25oC storage was 8.14 months and at 30 ° C was 7.89 months.

Item Type: Thesis (Sarjana)
Identification Number: SKR/FTP/2015/134/051503472
Subjects: 300 Social sciences > 338 Production > 338.1 Agriculture
Divisions: Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User: Budi Wahyono Wahyono
Date Deposited: 28 May 2015 14:05
Last Modified: 01 Mar 2022 06:42
URI: http://repository.ub.ac.id/id/eprint/150018
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