CD Skripsi

Variasi Jenis Plastik Kemasan Vakum Terhadap Mutu Roti Pisang Banjar

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ABSTRACT
Banjar banana bread is Tembilahan's signature snack with the main ingredients of wheat flour and coconut milk added with pieces of baked banana. Banjar banana bread without packaging have shelf life is only 1-2 days. The purpose of this study was to determine the type of plastic that can extend shelf life. The treatment in this study is a completely randomized design experiment consisting of three treatments with five replications and obtained 15 repeat experimental units for 1, 2, 3, 4, and 5 days of storage. The vacuum packaging used thick PP plastic, thin PP plastic, and HDPE plastic. Analyzed using Analysis of Variance (ANOVA) or variance. If Fcount ≥ Ftable, continue with the Duncan New Multiple Range Test (DNMRT) at the 5% level. Observations made were weight loss, moisture content, total microbes, and sensory assessment. Sensory observations were made on the 1st, 3rd, and 5th day of storage. The results showed that the type of plastic vacuum packaging was significantly different in terms of weight loss, moisture content, and total microbes and sensory banana bread. This shows that thick PP plastic is the selected treatment on day 3 which meets the quality of banjar banana bread (SNI 01-4309-1996) with an additional weight of 1.18%, a moisture content of 26.33%, and total microbes 5.09 log CFU/g
Keywords: vakum packaging, plastic type, Banjar banana bread

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1606136722

Penerbit

Pekanbaru : Universitas Riau –Fakultas Pertanian– TEKNOLOGI INDUSTRI PERTANIAN., 2023

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1606136722

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI INDUSTRI PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

Lampiran Berkas

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