| dc.contributor.advisor | Wijayanti, Indah | |
| dc.contributor.advisor | Retnani, Yuli | |
| dc.contributor.author | Salfina, Frida Eka | |
| dc.date.accessioned | 2023-09-25T23:48:43Z | |
| dc.date.available | 2023-09-25T23:48:43Z | |
| dc.date.issued | 2023-09 | |
| dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/125377 | |
| dc.description.abstract | Wafer merupakan teknologi pengolahan pakan yang dapat mempertahankan
kualitas pakan. Daya simpan sangat penting untuk diketahui dengan tujuan menjaga
kualitas nutrisi pakan hingga dikonsumsi ternak. Penelitian ini bertujuan
menganalisis pengaruh suhu penyimpanan dan penambahan pengawet asam
propionat terhadap daya simpan wafer mengandung tumpi jagung. Penelitian ini
terdiri dari 3 faktor yaitu suhu penyimpanan (27oC, 40oC, 50oC), lama penyimpanan
(1, 5, 10, 15, 20, 25, 30 hari), dan persentase asam propionat (0%, 1%, 2%) dengan
3 ulangan. Data uji fisik di analisis menggunakan analisis ragam (ANOVA), jika
berbeda nyata dilanjut dengan uji Duncan. Hasil penelitian menunjukkan bahwa
perlakuan suhu, lama penyimpanan, dan persentase asam propionat berpengaruh
nyata (P<0,05) terhadap daya simpan wafer. Suhu yang tinggi dapat menurunkan
kadar air, aktivitas air, durabilitas, dan meningkatkan bilangan peroksida.
Penambahan asam propionat dapat menekan peningkatan kadar air, aktivitas air,
serangan serangga, dan bilangan peroksida. Wafer pada suhu 27oC dengan asam
propionat 2% memiliki daya simpan yang baik hingga penyimpanan hari ke-25. | id |
| dc.description.abstract | Wafer is a feed processing technology that can maintain feed quality. Shelf
life is very important to know with the aim of maintaining the nutritional quality of
feed to livestock consumption. This study aimed to analyze the effect of storage
temperature and the addition of propionic acid preservative on the shelf life of
wafers containing corn mash. This study consisted of 3 factors, namely storage
temperature (27oC, 40oC, 50oC), storage duration (1, 5, 10, 15, 20, 25, 30 days), and
percentage of propionic acid (0%, 1%, 2%) with 3 repeats. Physical test data were
analyzed using analysis of variance (ANOVA), if significantly different continued
with the Duncan test. The results showed that the temperature treatment, storage
duration, and percentage of propionic acid had a significant effect (P<0.05) on the
shelf life of the wafer. High temperatures could decrease moisture content, water
activity, durability, and increase peroxide number. The addition of propionic acid
could suppress increases in water content, water activity, insect attack, and peroxide
number. Wafers at 27oC with 2% propionic acid had good shelf life until the 25th
day of storage. | id |
| dc.description.sponsorship | Mandiri | id |
| dc.language.iso | id | id |
| dc.publisher | IPB University | id |
| dc.title | Daya Simpan Wafer Mengandung Tumpi Jagung Pada Suhu dan Konsentrasi Pengawet Asam Propionat Berbeda | id |
| dc.title.alternative | Shelf Life Wafers Contain Corn Tumpi at Different Temperatures and Concentrations of Propionic Acid Preservatives | id |
| dc.type | Undergraduate Thesis | id |
| dc.subject.keyword | corn tumpi | id |
| dc.subject.keyword | propionic acid | id |
| dc.subject.keyword | shelf life | id |
| dc.subject.keyword | storage temperature | id |
| dc.subject.keyword | wafer | id |
