dc.contributor.advisor | Trianawati, Mrr.Lukie | |
dc.contributor.author | Aisyahna, Faustin Her | |
dc.date.accessioned | 2024-07-24T07:38:13Z | |
dc.date.available | 2024-07-24T07:38:13Z | |
dc.date.issued | 2024 | |
dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/154730 | |
dc.description.abstract | Untuk memenuhi kebutuhan wafer stick pada festive season, proses produksi
di PT Indosari Mandiri membutuhkan waktu yang lebih singkat, oleh karena itu
perusahaan berupaya untuk mempersingkat waktu pendinginan dengan
meningkatkan suhu pra pengemasan produk. Suhu pra pengemasan yang dipilih
yaitu 37°C, untuk mengetahui apakah penggunaan suhu tersebut berpengaruh
terhadap mutu dan umur simpan maka dilakukan pendugaan umur simpan produk.
Pendugaan umur simpan wafer stick dilakukan menggunakan metode Accelerated
Shelf Life Test Model Arrhenius berdasarkan parameter mutu kritis meliputi kadar
air dan sensori berupa rasa, aroma, warna dan kerenyahan dengan suhu
penyimpanan 16, 33 dan 50°C. Sampel dengan suhu pra pengemasan 37°C
dibandingkan dengan kontrol yaitu sampel dengan suhu pra pengemasan 32°C baik
dari hasil umur simpan dan penilaian panelis melalui uji perbandingan pasangan.
Berdasarkan hasil pengujian, sampel pembanding memiliki mutu agak lebih buruk
pada parameter sensori dengan hasil perhitungan umur simpan 5,1 bulan. Umur
simpan tersebut lebih singkat dibandingkan dengan umur simpan produk kontrol
yaitu 12 bulan, oleh karena itu suhu pra pengemasan 37°C hasil penelitian
disarankan hanya digunakan saat produksi di festive season. | |
dc.description.abstract | PT Indosari Mandiri needed to meet the increased demand for wafer sticks
during the festive season. To reduce production time, the company decided to
shorten the cooling time by raising the pre-packaging temperature of the product to
37°C. To determine the impact of this temperature change on product quality and
shelf life, an estimation of the wafer sticks shelf life was conducted. The
Accelerated Shelf Life Test Model Arrhenius method was used, considering critical
quality parameters such as water content and sensory characteristics including taste,
aroma, color, and crispness at storage temperatures of 16°C, 33°C, and 50°C.
Samples pre-packaged at 37°C were compared to control samples pre-packaged at
32°C, assessing shelf life results and conducting panelist assessments using the
paired comparison test. The comparison sample, pre-packaged at 37°C, exhibited
slightly lower quality in sensory parameters with a calculated shelf life of 5.1
months, shorter than the control product's shelf life of 12 months. As a result, the
research suggests that the pre-packaging temperature of 37°C should only be used
during production for the festive season. | |
dc.description.sponsorship | | |
dc.language.iso | id | |
dc.publisher | IPB University | id |
dc.title | Pengaruh Suhu Pra Pengemasan Terhadap Umur Simpan Wafer Stick | id |
dc.title.alternative | Effect of Pre-Packaging Temperature on the Shelf Life of Wafer Sticks | |
dc.type | Tugas Akhir | |
dc.subject.keyword | Arrhenius | id |
dc.subject.keyword | pre-packaging temperature | id |
dc.subject.keyword | shelf life | id |
dc.subject.keyword | wafer stick | id |