| dc.contributor.advisor | Yuliasih, Indah | |
| dc.contributor.author | Khatifa, Alma Aurelia | |
| dc.date.accessioned | 2022-02-09T13:26:32Z | |
| dc.date.available | 2022-02-09T13:26:32Z | |
| dc.date.issued | 2022-02-08 | |
| dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/111107 | |
| dc.description.abstract | Pecel sauce is a traditional food product which is made from peanuts and usually served in liquid. Pecel sauce produced by frying generally has a high fat and water content and affects the quality of the product. This research aims to know the quality and estimate shelf life of the roasted pecel sauce. There are two treatments on pecel sauce which is cooking peanuts by roasting and grinding the ingredients first before mixing all the ingredients. Product was packaged in PP plastic type and examined for 28 days of storage. The analysis includes proximate analysis (protein, fat, moisture, ash, and carbohydrates levels) and analysis for estimated shelf life is moisture level and free fatty acid level. Estimate shelf life of pecel sauce is using Acceleration Shelf Life Test (ASLT) method with Arrhenius model and determined based on the shortest shelf life. Therefore, the shelf life of pecel sauce at 5, 25, and 45⁰C respectively are 58, 46, and 38 days. | id |
| dc.description.abstract | Sambal pecel merupakan produk pangan tradisional yang berbahan dasar kacang tanah dan biasa disajikan dalam bentuk cair. Sambal pecel yang diproduksi secara digoreng pada umumnya memiliki kadar lemak dan air yang tinggi dan berpengaruh terhadap mutu produk. Penelitian ini bertujuan mengetahui mutu dan umur simpan produk sambal pecel sangrai. Dalam penelitian ini dilakukan perlakuan yaitu pemasakan kacang tanah dengan teknik sangrai dan penggilingan bahan sebelum pencampuran bahan. Produk sambal pecel dikemas dalam kemasan plastik PP dan disimpan selama 28 hari. Analisis yang dilakukan meliputi analisis proksimat (kadar air, kadar lemak, kadar protein, kadar abu, kadar karbohidrat) dan untuk pendugaan umur simpan dilakukan analisis kadar air dan kadar asam lemak bebas (FFA). Pendugaan umur simpan dilakukan dengan metode ASLT model Arrhenius dan ditentukan berdasarkan umur simpan yang paling singkat. Oleh karena itu, umur simpan sambal pecel berturut-turut pada suhu 5, 25, 45⁰C adalah 58, 46, dan 38 hari. | id |
| dc.language.iso | id | id |
| dc.publisher | IPB University | id |
| dc.title | Proses Produksi dan Pendugaan Umur Simpan Sambal Pecel dengan Metode Arrhenius | id |
| dc.title.alternative | Production Process and Estimating the Shelf Life of Sambal Pecel with the Arrhenius Method | id |
| dc.type | Undergraduate Thesis | id |
| dc.subject.keyword | arrhenius | id |
| dc.subject.keyword | sambal pecel | id |
| dc.subject.keyword | sangrai | id |
| dc.subject.keyword | umur simpan | id |
