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http://repository.ipb.ac.id/handle/123456789/56715
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DC Field | Value | Language |
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dc.contributor.advisor | Sukarsa, Dadi Rochnadi | |
dc.contributor.advisor | Poernomo, Djoko | |
dc.contributor.author | Tridiyani, Anisa | |
dc.date.accessioned | 2012-08-29T06:49:59Z | |
dc.date.available | 2012-08-29T06:49:59Z | |
dc.date.issued | 2012 | |
dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/56715 | |
dc.description.abstract | Expired information on the pack of food products become very important as they relate to the safety foods and to provide quality assurance when the food product to consumers. This study aimed to know the quality changes of Marlin shredded fish which vacuum and non vacuum package on various temperature storage and shelf life prediction. The study consisted of four steps, which are preparation, proximate analysis, study in the quality changes of Marlin shredded fish which vacuum and non vacuum package on various temperature storage and shelf life prediction of Marlin shredded fish which vacuum and non vacuum package by Arrhenius method. Based on this study, the chemical composition of Marlin shredded fish are moisture content 4.06%, ash 3.31%, fat 28.66%, protein 37.37% and carbohydrate 26.6%. The result of organoleptic test, aw, total microorganisme and TBA of shredded fish which vacuum and non vacuum during 60 days storage at temperature 35 oC, 40 oC and 45 oC showed that the decline in organoleptic value correlated with the increase of other parameters value. Shelf life prediction of Marlin shredded fish based on Arrhenius method using TBA parameter known that shredded fish which non vacuum package can be stored for 22 weeks at 35 oC, 17 weeks at 40 oC and 14 weeks at 45 oC, while the vacuum package can be stored for 32 weeks at 35 oC, 23 weeks at 40 oC and 16 weeks at 45 oC. | en |
dc.description.abstract | Informasi masa kadaluwarsa pada kemasan produk pangan menjadi sangat penting karena terkait dengan keamanan pangan dan untuk memberikan jaminan mutu saat produk pangan sampai ke tangan konsumen. Penelitian ini bertujuan untuk mengetahui perubahan mutu abon ikan Marlin yang dikemas vakum dan non vakum pada berbagai penyimpanan suhu tinggi dan menduga umur simpannya. Penelitian ini terdiri dari empat tahapan, yaitu persiapan penelitian, analisis proksimat, penelitian perubahan mutu abon ikan Marlin yang dikemas vakum dan non vakum pada berbagai suhu penyimpanan dan pendugaan umur simpan abon ikan yang dikemas vakum dan non vakum dengan metode Arrhenius. Berdasarkan hasil penelitian, komposisi kimia abon ikan Marlin terdiri dari kadar air 4,06%, abu 3,31%, lemak 28,66%, protein 37,37% dan karbohidrat 26,6%. Hasil uji organoleptik, aw, total mikroba dan TBA pada abon ikan yang dikemas vakum dan non vakum selama penyimpanan 60 hari pada suhu 35 oC, 40 oC dan 45 oC menunjukkan bahwa penurunan nilai untuk organoleptik berkorelasi dengan peningkatan nilai parameter lainnya. Pendugaan umur simpan abon ikan dengan metode Arrhenius menggunakan parameter TBA menunjukkan bahwa abon ikan Marlin yang dikemas non vakum dapat disimpan selama 22 minggu pada suhu 35 oC, 17 minggu pada suhu 40 oC dan 14 minggu pada suhu 45 oC, sedangkan yang dikemas vakum dapat disimpan selama 32 minggu pada suhu 35 oC, 23 minggu pada suhu 40 oC dan 16 minggu pada suhu 45 oC. | ind |
dc.subject | Bogor Agricultural University (IPB) | en |
dc.subject | Marlin shredded fish | en |
dc.subject | shelf life | en |
dc.subject | packaging | en |
dc.title | Perubahan Mutu Abon Ikan Marlin (Istiophorus sp.) Kemasan Vakum - Non Vakum pada Berbagai Suhu Penyimpanan dan Pendugaan Umur Simpannya | en |
Appears in Collections: | UT - Aquatic Product Technology |
Files in This Item:
File | Description | Size | Format | |
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C12atr.pdf Restricted Access | Full text | 1.09 MB | Adobe PDF | View/Open |
C12atr_Abstrak.pdf Restricted Access | Abstrak | 366.02 kB | Adobe PDF | View/Open |
C12atr_BAB I Pendahuluan.pdf Restricted Access | BAB I | 361.51 kB | Adobe PDF | View/Open |
C12atr_BAB II Tinjauan Pustaka.pdf Restricted Access | BAB II | 640.56 kB | Adobe PDF | View/Open |
C12atr_BAB III Metodologi.pdf Restricted Access | BAB III | 494.66 kB | Adobe PDF | View/Open |
C12atr_BAB IV Hasil dan Pembahasan.pdf Restricted Access | BAB IV | 834.14 kB | Adobe PDF | View/Open |
C12atr_BAB V Kesimpulan dan Saran.pdf Restricted Access | BAB V | 280.65 kB | Adobe PDF | View/Open |
C12atr_Cover.pdf Restricted Access | Cover | 484.08 kB | Adobe PDF | View/Open |
C12atr_Daftar Pustaka.pdf Restricted Access | daftar pustaka | 428.38 kB | Adobe PDF | View/Open |
C12atr_Lampiran.pdf Restricted Access | Lampiran | 544.39 kB | Adobe PDF | View/Open |
C12atr_Ringkasan.pdf Restricted Access | ringkasan | 344.95 kB | Adobe PDF | View/Open |
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