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      Analisis Mutu Mikrobiologi dan Daya Terima Konsumen Terhadap Cook Chill Food dalam Chiller di PT Aerofood Indonesia Unit Surabaya

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      Date
      2024
      Author
      Azahra, Cika Putri
      Febrinda, Andi Early
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      Abstract
      CIKA PUTRI AZAHRA. Analisis Mutu Mikrobiologi dan Daya Terima Konsumen Terhadap Cook Chill Food dalam Chiller di PT Aerofood Indonesia Unit Surabaya. Dibimbing oleh ANDI EARLY FEBRINDA. Makanan penerbangan sangat dibutuhkan bagi maskapai penerbangan untuk memenuhi kepuasan konsumen dalam bidang kuliner. Penelitian ini bertujuan untuk mengetahui pengaruh lama penyimpanan dalam chiller produk nasi kuning balado empal daging terhadap mutu mikrobiologi dan daya terima konsumen. Berdasarkan hasil analisis mikrobiologi, pengukuran TPC (Total Plate Count) pada produk nasi kuning balado empal daging yang disimpan dari hari ke-0 hingga hari ke-5 berkisar antara 3.6 x 105 – 6.7 x 105 cfu/g. Hal ini masih dibawah batas maksimal nilai TPC yang ditetapkan oleh PT Aerofood Surabaya yaitu <1 x 106 cfu/g. Hasil analisis E.coli pada produk nasi kuning balado empal daging yang disimpan dari hari ke-0 hingga hari ke-5 berkisar antara 0 – 15 cfu/g. Pada hari ke-5 nilai E.coli melebihi batas maksimal yang ditetapkan oleh PT Aerofood Surabaya yaitu <10 cfu/g. Hasil uji kesukaan (hedonik) daya terima konsumen yang dianalisis menggunakan uji Anova menunjukkan lama penyimpanan dalam chiller terhadap atribut sensori (warna, aroma, tekstur, dan rasa) berpengaruh nyata pada penerimaan panelis. Berdasarkan skala hedonik 1-5 produk yang disimpan dalam chiller masih dapat diterima panelis hingga hari ke-2 dengan skala penilaian 3 (suka). Kata kunci: analisis mutu mikrobiologi, cook chill food, daya terima konsumen, uji hedonik
       
      CIKA PUTRI AZAHRA. Microbiological Quality Analysis and Consumer Acceptance of Cook Chill Food in Chiller at PT Aerofood Indonesia Unit Surabaya. Supervised by ANDI EARLY FEBRINDA. In-flight meals are essential for airlines to meet consumer satisfaction in culinary services. This study aims to determine the effect of storage duration in a chiller on the microbiological quality and consumer acceptance of nasi kuning balado empal daging. Based on microbiological analysis, the Total Plate Count (TPC) of nasi kuning balado empal daging stored from day 0 to 5th day ranges from 3.6 x 105 to 6.7 x 105 cfu/g. This is still below the maximum TPC limit set by PT Aerofood Surabaya, which is <1 x 106 cfu/g. The E.coli analysis of the product stored from day 0 to 5th day ranges from 0 to 15 cfu/g. On 5th day, the E.coli count exceeds the maximum limit set by PT Aerofood Surabaya, which is <10 cfu/g. The hedonic test results, analyzed using ANOVA, show that storage duration in the chiller significantly affects sensory attributes (color, aroma, texture, and taste) in panelist acceptance. Based on a 1-5 hedonic scale, the product stored in the chiller is still acceptable to panelists until day 2 with a rating of 3 (like). Keywords: consumer acceptance, cook chill food, microbiological quality analysis, hedonic test
       
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      http://repository.ipb.ac.id/handle/123456789/154591
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      • UT - Supervisor of Food Quality Assurance [110]

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      Copyright © 2020 Library of IPB University
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      Indonesia DSpace Group 
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