CD Skripsi

Pendugaan Umur Simpan Dodol Nanas Dengan Kemasan Aluminium Foil Dan Polipropilen Menggunakan Metode Akselerasi

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Pineapple dodol is one type of dodol that is categorized as semi-moist food and is consumed as a snack. This study aimed to determine the shelf life of pineapple dodol packed with aluminium foil (K0) and polypropylene (K1) packaging using the Arrhenius model acceleration method. Observations made were rancidity sensory assessment and thiobarbituric acid (TBA) analysis. Shelf life estimation research was conducted with 4 stages, namely product storage at temperatures of ±35, 40, and 45°C for 30 days, determination of critical limits, determination of reaction order, and calculation of shelf life. The rancidity score and TBA value of pineapple dodol were analyzed using linear regression. Then it was continued with the accelerated method of Arrhenius approach to calculate the shelf life of pineapple dodol. The results of the shelf life estimation research using the accelerated Arrhenius approach method showed that pineapple dodol in the K0 treatment had a shelf life of 36.95 days at 30°C (average temperature in Pekanbaru) with a regression equation y = -2920.7x+5.4168 and an activation energy value of 5800.51 cal.mol-1. Pineapple dodol in treatment K1 had a shelf life of 25.49 days at the same temperature with a regression equation y = -1271.6x+0.2868 and an activation energy value of 2525.40 cal.mol-1. Pineapple dodol packaged with aluminum foil packaging hadalongershelf lifethan pineapple dodol packaged with polypropylene packaging.


Keywords: aluminium foil, pineapple dodol, polypropylene, shelf life

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2006112389

Penerbit

Pekanbaru : Universitas Riau - F. Pertanian - Teknologi Pertanian., 2024

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2006112389

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

Zenny

Versi lain/terkait

Lampiran Berkas

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