Nur, Gusti Muhammad (2023) Pendugaan Umur Simpan Ikan Asap dalam Kaleng Metode ASLT dengan Pendekatan Arrhenius. Undergraduate thesis, Politeknik Negeri Jember.
![[img]](https://sipora.polije.ac.id/style/images/fileicons/text.png) |
Text (Ringkasan)
Skripisi_Gusti Muhammad Nur_Tanpa Lampiran-8.pdf - Submitted Version Available under License Creative Commons Attribution Share Alike. Download (9kB) |
|
Text (Bab 1 Pendahuluan)
BAB 1. PENDAHULUAN.pdf - Submitted Version Available under License Creative Commons Attribution Share Alike. Download (76kB) |
|
Text (Laporan Lengkap)
Skripisi_Gusti Muhammad Nur_Tanpa Lampiran.pdf Restricted to Registered users only Download (1MB) | Request a copy |
|
Text (Daftar Pustaka)
DAFTAR PUSTAKA (4).pdf - Submitted Version Available under License Creative Commons Attribution Share Alike. Download (85kB) |
Abstract
This study aims to (1) know any changes in the quality of canned smoked fish during storage and (2) determine the shelf life of canned smoked fish using the ASLT method with the Arrhenius approach. The temperature used in this research were 20oC, 30oC, and 50oC with testing intervals at 0, 1st, 2nd, 3rd, and 4th weeks. Data analysis was done using linear regression and correlation. The results showed that the sensory, chemical, and microbiological quality of canned smoked fish products decreased at various temperatures. Canned smoked fish product stored at 50oC exhibited the highest quality change compared to product stored at 20oC and 30oC. The constant rate (K value) of storage at 50oC for 28 days increased in the rate of microbial growth to 0.7326 CFU/g; the rate of increased in degree of acidity (pH) was 0.0094; The rate of increased in peroxide value was 0.000000290 meq/1000g; and the decreased in organoleptic properties in a texture was 0.0517; odor was 0.0372; taste was 0.0359; color was 0.0053; appearance was 0.0044; and protein content decreased by 0.00003144%. The shelf life of canned smoked fish product was determined by the activation energy of color, which was 804,83 kal/moloK with R 2 was 99,21%. The shelf life of canned smoked fish product at 20oC was 250,98 days, 231,34 days at 30oC, and 198,11 days at 50oC.
| Item Type: | Thesis (Undergraduate) | ||||||
|---|---|---|---|---|---|---|---|
| Contributors: |
|
||||||
| Uncontrolled Keywords: | Canned food, Shelf life, Smoked fish | ||||||
| Subjects: | 140 - Rumpun Ilmu Tanaman > 160 - Teknologi dalam Ilmu Tanaman > 161 - Teknologi Industri Pertanian (dan Agroteknologi) 140 - Rumpun Ilmu Tanaman > 160 - Teknologi dalam Ilmu Tanaman > 162 - Teknologi Hasil Pertanian 140 - Rumpun Ilmu Tanaman > 160 - Teknologi dalam Ilmu Tanaman > 163 - Teknologi Pertanian 140 - Rumpun Ilmu Tanaman > 160 - Teknologi dalam Ilmu Tanaman > 165 - Teknologi Pangan dan Gizi 140 - Rumpun Ilmu Tanaman > 160 - Teknologi dalam Ilmu Tanaman > 169 - Ilmu Pangan |
||||||
| Divisions: | Jurusan Teknologi Pertanian > Prodi D4 Teknologi Rekayasa Pangan > Tugas Akhir | ||||||
| Depositing User: | Gusti Muhammad Nur | ||||||
| Date Deposited: | 15 Aug 2023 04:13 | ||||||
| Last Modified: | 15 Aug 2023 04:13 | ||||||
| URI: | https://sipora.polije.ac.id/id/eprint/28021 |
Actions (login required)
 |
View Item |
