CD Skripsi

Pendugaan Umur Simpan Rendang Telur Yang Dikemas Hdpe Dan Aluminium Foil Dengan Teknik Pengemasan Berbeda Menggunakan Metode Akselerasi

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ABSTRACT
The purpose of this research was to estimate the shelf life of egg rendang
that was packed with HDPE, aluminium foil, and vacuum aluminium foil.
Estimation of shelf life using the acceleration method by storing egg rendang for
30 days at three different temperatures, i.e, 30°C, 35°C, and 40°C. The parameters
observed during the storage process were sensory assessments of rancidity and
thiobarbituric acid (TBA) values of egg rendang. Data were analyzed using linear
regression and the equations obtained were used to calculate the shelf life of egg
rendang at normal temperature, which is 27°C. The egg rendang which packaged
with vacuum aluminum foil have a longer shelf life compared to HDPE and non
vacuum aluminum foil. The shelf life of egg rendang which packed with vacuum
aluminium foil based on rancidity sensory test was 100 with an activation energy
(Ea) of 14,453.51 kal.mol-1, and quality degradation (k) of 0.021 quality unit per
day. The shelf life of egg rendang based on TBA value was 99,50 days on first
order reaction with regression equation y = -7024.9x-18.6730, an activation
energy (Ea) of 13,951.45 kal.mol-1, and quality degradation (k) of 0.008 quality
unit per day.
Keywords: HDPE, aluminium foil, vacuum, shelf life, and egg rendang.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 120 (0019)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Pertanian – Teknologi Pertanian., 2020

Deskripsi Fisik

ix, 79 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 120 (0019)

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 PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

Daus

Versi lain/terkait

Lampiran Berkas

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