Cendykia, Rizkahati Woro (2021) Pendugaan Umur Simpan Nugget Udang Vanname (Litopenaeus Vanname) dalam Kemasan Vakum dan Non vakum pada Penyimpanan Suhu Rendah Menggunakan Pendekatan Arrhenius. Dr. Ir. Bambang Susilo, M.Sc.Agr. dan Joko Prasetyo, STP, M.Si. Sarjana thesis, Universitas Brawijaya.
Abstract
Pengolahan pada udang dinilai dapat memperpanjang umur simpan. Udang vanname merupakan jenis udang yang saat ini banyak beredar dipasaran dan mudah untuk diolah salah satu produk olahannya adalah nugget. Namun, nugget berbahan dasar udang sebagai bahan utama pembuatan nugget masih jarang ada dipasaran. Pengemasan dan penyimpanan kondisi dingin dengan suhu rendah merupakan cara yang digunakan dalam mempertahankan mutu serta memperpanjang umur simpan nugget udang vanname. Ada 2 metode pengemasan yang digunakan yaitu pengemasan vakum dan non vakum dengan penyimpanan selama 30 hari pada suhu -5oC, -10oC, -15oC. Parameter penelitian berupa kadar air, kadar protein dan uji organoleptik (rasa dan aroma). Hasil dari penelitian menunjukkan parameter yang digunakan dalam penentuan umur simpan nugget udang vanname yaitu kadar protein pada ordo 1 (satu) dengan nilai regresi kemasan vakum Ln K = -925,63 (1/T) + 0,5325. Umur simpan pada nugget udang dalam suhu penyimpanan -5°C sebesar 78,16 hari, suhu penyimpanan - 10°C sebesar 83,47 hari dan suhu penyimpanan -15°C sebesar 89,36 hari. Sedangkan pada kemasan non vakum nilai regresinya yaitu Ln K = -667,99 (1/T) + 1,3942. Umur simpan nugget udang dalam suhu penyimpanan -5°C sebesar 71,50 hari, suhu penyimpanan -10°C sebesar 74,97 hari dan suhu penyimpanan - 15°C sebesar 78,76 hari.
English Abstract
Processing of shrimp is considered to be able to extend shelf life. Vanname shrimp is a type of shrimp that is currently circulating in the market and is easy to process. One of the processed products is nuggets. However, shrimp-based nuggets as the main ingredient for making nuggets are still rarely on the market. Packaging and storage in cold conditions at low temperatures is a method used to maintain quality and extend the shelf life of vanname shrimp nuggets. There are 2 packaging methods used, namely vacuum and non-vacuum packaging with storage for 30 days at temperatures of -5oC, -10oC, -15oC. The research parameters were water content, protein content and organoleptic test (taste and aroma). The results of the study showed that the parameters used in determining the shelf life of vanname shrimp nuggets were protein content of order 1 (one) with a regression value of vacuum packaging Ln K = -925.63 (1/T) + 0.5325. The shelf life of shrimp nuggets at a storage temperature of -5°C is 78.16 days, a storage temperature of -10°C is 83.47 days and a storage temperature of -15°C is 89.36 days. While in non-vacuum packaging the regression value is Ln K = -667.99 (1/T) + 1.3942. The shelf life of shrimp nuggets at a storage temperature of -5°C is 71.50 days, a storage temperature of -10°C is 74.97 days and a storage temperature of -15°C is 78.76 days.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0521100160 |
| Uncontrolled Keywords: | Model arrhenius, Nugget udang vanname, Suhu rendah, Umur simpan, Vakum dan non vakum ,Arrhenius model, Low temperature, Shelf Life, Vanname shrimp nugget, Vacuum and nonvacuum |
| Subjects: | 600 Technology (Applied sciences) > 630 Agriculture and related technologies |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | Sugeng Moelyono |
| Date Deposited: | 03 Nov 2021 06:22 |
| Last Modified: | 14 Mar 2022 03:14 |
| URI: | http://repository.ub.ac.id/id/eprint/186392 |
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