dc.contributor.advisor | Raharja, Sapta | |
dc.contributor.advisor | Sunarti, Titi Candra | |
dc.contributor.author | Akbar, Muhammad Ariq Maulana | |
dc.date.accessioned | 2023-09-07T01:45:59Z | |
dc.date.available | 2023-09-07T01:45:59Z | |
dc.date.issued | 2023 | |
dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/124560 | |
dc.description.abstract | PT LeGitt Boga Mandiri sebagai perusahaan makanan berbasis tepung terigu
telah menciptakan varian produk terbaru dari tepung premix yaitu tepung sweet
premix corn dog. Menjaga kestabilan mutu pada produk perlu dilakukan dengan
berfokus pada kondisi lingkungan penyimpanan produk dan kemasan yang digunakan.
Pengujian isotermi sorpsi air dilakukan untuk mengetahui kenaikan kadar air pada
bahan yang digambarkan menggunakan kurva isotermi sorpsi air (ISA). Dari kurva
ISA tersebut dilakukan pembagian fraksi daerah air terikat dengan masing-masing
batas atas pada daerah primer, sekunder dan tersier dengan nilai aktivitas air 0,09,
0,69 dan 1. Berdasarkan SNI 01-4476-1998, batas kadar air pada tepung sweet
premix corn dog sebesar 12% dilampaui pada lingkungan penyimpanan dengan
kelembaban relatif (RH) > 0,69% pada suhu 28oC. Uji cemaran mikroba juga
dilakukan dengan diketahui adanya nilai angka lempeng total (ALT), kapang dan
khamir dengan taraf aman. Untuk melindungi produk dari kenaikan kadar air yang
dipengaruhi oleh lingkungan penyimpanan, maka digunakan jenis material kemasan
Polyethylene (PE) dan papersack sebagai material kemasan terbaik yang tersedia di
pasaran. Berdasarkan penentuan material kemasan maka dirancang 3 desain mock up
kemasan. Hasil penilaian oleh 32 panelis menunjukkan bahwa desain mock up
kemasan kedua (#2) memiliki nilai kepuasan tertinggi. | id |
dc.description.abstract | PT LeGitt Boga Mandiri, a flour-based food company, created a new product
variant called sweet premix corn dog flour. The company ensured product quality
stability by focusing on product storage conditions and the packaging used. Water
sorption isotherm testing was conducted to determine the increase in water content in
the material, described using the water sorption isotherm (WSI) curve. From the WSI
curve, the fractions of bound water in the primary, secondary, and tertiary regions
were determined with respective upper limits at 0.09, 0.69, and 1 water activity
values. According to the SNI 01-4476-1998 standard, the water content limit for
sweet premix corn dog flour is 12%, which was exceeded when stored in an
environment with relative humidity (RH) > 0.69% at 28°C. Microbial contamination
tests were also conducted by determining the total plate count (TPC), mold, and yeast
with a safe threshold. To protect the product from water content increases influenced
by storage conditions, Polyethylene (PE) and papersack packaging materials were
used as the best available options in the market. Based on the determination of
packaging materials, three mock-up packaging designs were created. The evaluation
results by 32 panelists showed that the second mock-up packaging design (#2) had
the highest satisfaction score. | id |
dc.language.iso | id | id |
dc.publisher | IPB University | id |
dc.title | Optimasi Mutu Tepung Sweet Premix Corn Dog Melalui Penyimpanan dan Desain Kemasan dengan Pertimbangan Aktivitas Air | id |
dc.title.alternative | Optimizing the Quality of Sweet Premix Corn Dog Flour Through Storage and Packaging Design Considering Water Activity | id |
dc.type | Undergraduate Thesis | id |