CD Skripsi
Pendugaan Umur Simpan Keripik Nanas Dengan Pendekatan Kurva Isoterm Sorpsi Air
ABSTRACT
Pineapple chips are foods made from pineapple pulp, cut/sliced, and fried using
oil in a vacuum, with or without the addition of other ingredients. The
polypropylene and aluminum foil packaging used in this study was to calculate the
shelf life of pineapple chips by using the acceleration method, critical water content
model, approaching the water absorption isotherm curve. This research was
conducted experimentally by storing pineapple chips in a modified jar containing salt
until it reaches equilibrium. The parameters observed in this study consisted of
initial moisture content, critical content, equilibrium moisture content, water
absorption isotherm curve determination model, slope value, saturated vapor pressure,
packaging permeability, packaging area, dry weight per package, and calculation of
shelf life. The data in this study were analyzed using descriptive statistics which
were seen in tables and graphs using Microsoft Excel 2019 software. The results of
this study indicated that pineapple chips with polypropylene packaging to support the
shelf life of pineapple chips have a shorter shelf life compared to aluminum foil
packaging. The shelf life of pineapple chips with polypropylene packaging at RH
70-90% was 31,5-46,5 days, while in aluminum foil packaging at RH 70-90%
consecutively was 87,3-129,3 days with critical moisture content amounting to
0,0674 g solid/g H2O. The permeability of polypropylene packaging was found to
be 0,1275 g/m2.day.mmHg and aluminium of 0,0441 g/m2.day.mmHg. The
selected water sorption isotherm curve equation model was the Hasley model with
the equation Log [In 1/aw)] = Log -1,73 + Log 1,42 Me.
Keywords: Pineapple chips, shelf life, water sorption isotherm curve.
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