SYARIFAH ARUM, AMALIA (2023) DAYA SIMPAN NUGGET JAMUR YANG DIFORTIFIKASI DAUN KELOR (Sebagai Referensi Pengayaan Sumber Belajar Pada Sub Konsep Metode Ilmiah di Kelas X SMA). S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
This study aims to determine the shelf life of mushroom nuggets fortified with Moringa leaves using the Accelerated Shelf Life Testing (ASLT) method based on the Arrhenius equation. The types of mushrooms used were oyster mushrooms (F1), straw mushrooms (F2) and enoki mushrooms (F3). Parameters observed based on microbiological analysis. Storage using 4 temperature treatments, namely 25oC, 5oC, -5oC and -25oC for 20 days. Once every five days, the ALT test, AKK test and gram staining are carried out. The results showed that the ALT and AKK values were still within safe limits <1 day at 25oC. Nuggets at 5oC were still within safe limits <20 days while -5oC and -25oC were still within safe limits until day 20. Oyster mushroom nuggets (F1) at 5oC, -5oC and -25oC had a shelf life of 210, 293 and 348 days. Mushroom nuggets (F2) at 5oC, -5oC and -25oC had shelf life for 10, 193 and 213 days. Enoki mushroom nuggets (F3) at 5oC, -5oC and -25oC had a shelf life of 20, 222 and 233 days. 3.75% of the types of gram bacteria obtained from the isolation of nuggets were gram negative and 9.5% were classified as gram positive bacteria. The potential for research implementation can be used as a reference for enriching learning resources on the sub-concept of the scientific method in the form of e-modules.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Penelitian ini bertujuan untuk mengetahui daya simpan nugget jamur yang difortifikasi daun kelor dengan metode Accelerated Shelf Life Testing (ASLT) berdasarkan persamaan Arrhenius. Jenis jamur yang digunakan yaitu jamur tiram (F1), jamur merang (F2) dan jamur enoki (F3). Parameter yang diamati berdasarkan analisis mikrobiologi. Penyimpanan menggunakan perlakuan 4 suhu yaitu 25oC, 5oC, -5oC dan -25oC selama kurun waktu 20 hari. Setiap lima hari sekali, dilakukan tes uji ALT, uji AKK dan pewarnaan gram. Hasil penelitian menunjukkan nilai ALT dan AKK masih dalam batas aman <1 hari pada suhu 25oC. Nugget pada suhu 5oC masih dalam batas aman <20 hari sedangkan -5oC dan -25oC masih dalam batas aman hingga hari ke 20. Nugget jamur tiram (F1) pada suhu 5oC, suhu -5oC dan suhu -25oC memiliki daya simpan selama 210, 293 dan 348 hari. Nugget jamur merang (F2) pada suhu 5oC, suhu -5oC dan suhu -25oC memiliki daya simpan selama 10, 193 dan 213 hari. Nugget jamur enoki (F3) pada suhu 5oC, suhu -5oC dan suhu -25oC memiliki daya simpan selama 20, 222 dan 233 hari. Jenis gram bakteri yang diperoleh dari hasil isolasi nugget sebanyak 3,75% merupakan jenis gram negatif dan sebanyak 9,5% tergolong sebagai bakteri gram positif. Potensi implementasi penelitian dapat dimanfaatkan sebagai referensi pengayaan sumber belajar pada sub konsep metode ilmiah dalam bentuk e-modul. | |||||||||
| Uncontrolled Keywords: | shelf life, mushroom nuggets, fortification, learning resources daya simpan, nugget jamur, fortifikasi, sumber belajar | |||||||||
| Subjects: | L Education > LT Textbooks Q Science > Q Science (General) |
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| Divisions: | 02-Fakultas Keguruan dan Ilmu Pendidikan 02-Fakultas Keguruan dan Ilmu Pendidikan > 84205-Jurusan Pendidikan Biologi |
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| Depositing User: | Amalia Syarifah Arum | |||||||||
| Date Deposited: | 24 Aug 2023 09:32 | |||||||||
| Last Modified: | 24 Aug 2023 09:32 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/27966 |
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