In, Khurin (2022) Penentuan Umur Simpan Produk Ikan Lemuru Kaleng Dengan Metode Arrhenius. Undergraduate thesis, Politeknik Negeri Jember.
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Abstract
This study aims to (1) determine any changes in the quality of canned lemuru fish products during storage. (2) determine the shelf life of canned lemuru fish using the Arrhenius method. The research method used the Arrhenius method with temperature treatments of 35ºC, 45ºC and 55ºC, as well as a long storage time of 35 days with test intervals at 0.1,2,3 and 4 weeks. Data processing with linear regression. Storage of canned lemuru fish products at various temperatures results in a decrease in chemical, organolaptic (taste, appearance and odor) and microbial quality. The results show that storage at a temperature of 55ºC resulted in a high reduction reaction rate at a pH value of 0.5275, followed by appearance organolaptic 0.1683, odor organolaptic 0.1445, taste organolaptic 0.1068, protein content 0.0077% and the reaction rate also occurred. an increase in the total number of microbes to 42.437 cfu/ml and the peroxide number to 0.4192 meq/1000g. Determination of the shelf life of canned lemuru fish products using the Arrhenius method based on the total microbial value obtained a shelf life of 141.386 days at 55ºC storage, 161.254 days at 45ºC storage, 184.526 days at 35ºC storage temperature.
| Item Type: | Thesis (Undergraduate) | ||||||
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| Uncontrolled Keywords: | Lemuru fish, Organoleptic, Shelf life of Arrhenius method, Microbiology | ||||||
| Subjects: | 200 - Rumpun Ilmu Hewani > 230 - Ilmu Perikanan > 234 - Pengolahan Hasil Perikanan | ||||||
| Divisions: | Jurusan Teknologi Pertanian > Prodi D4 Teknologi Rekayasa Pangan > Tugas Akhir | ||||||
| Depositing User: | Khurin'in Khurin'in | ||||||
| Date Deposited: | 15 Sep 2022 03:25 | ||||||
| Last Modified: | 15 Sep 2022 03:25 | ||||||
| URI: | https://sipora.polije.ac.id/id/eprint/16942 |
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