Trie Suci, Dinda (2024) PENGARUH LAMA WAKTU STERILISASI TERHADAP DAYA SIMPAN SATE BANDENG PADA SUHU RUANG MENGGUNAKAN KEMASAN RETORT POUCH. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
![[img]](https://eprints.untirta.ac.id/style/images/fileicons/text.png) |
Text
Dinda Trie Suci_4443190005_02.pdf Restricted to Registered users only Download (341kB) |
|
Text
Dinda Trie Suci_4443190005_03.pdf Restricted to Registered users only Download (483kB) |
|
Text
Dinda Trie Suci_4443190005_05.pdf Restricted to Registered users only Download (7kB) |
|
Text
Dinda Trie Suci_4443190005_Ref.pdf Restricted to Registered users only Download (219kB) |
|
Text
Dinda Trie Suci_4443190005_Lamp.pdf Restricted to Registered users only Download (664kB) |
|
Text
Dinda Trie Suci_4443190005_04.pdf Restricted to Registered users only Download (398kB) |
|
Text
Dinda Trie Suci_4443190005_Fulltext.pdf Restricted to Registered users only Download (1MB) |
|
Text
Dinda Trie Suci_4443190005_CP.pdf Restricted to Registered users only Download (9MB) |
|
Text
Dinda Trie Suci_4443190005_01.pdf Restricted to Registered users only Download (603kB) |
Abstract
Milkfish satay is a typical fish dish from Banten Province whose quality easily decreases when stored at room temperature. Therefore, it is necessary to sterilize it using retort pouch packaging so that its shelf life increases. The aim of this research is to determine the optimal sterilization time for the characteristics of milkfish satay in retort pouch packaging. This research design used a Completely Randomized Factorial Design with a two-factor experiment with two replications. The first factor is the sterilization process using an autoclave at a temperature of 121°C with treatment of 0, 10, 15 and 20 minutes. The second factor is the storage time for 30 days. The test parameters of this research, namely sensory, Total Plate Count (TPC), and proximate were analyzed descriptively, while the results of pH and histamine tests were analyzed using Anova and Duncan's advanced test. The best treatment was obtained for samples with a sterilization time of 20 minutes and was the most stable treatment against changes in physical and chemical properties during room temperature storage. The physical properties of the sensory parameters include appearance value 6,5, color 6,3, aroma 7, texture 6,5, and taste 6,5. Chemical properties include pH test with a final value of 5,8, histamine test with an initial value of 71,865 mg/kg and final value of 62,55 mg/kg, Total Plate Count (TPC) test with a final value of 4.3 CFU/g, proximate test with a water content value of 6,2, ash content of 2,12, fat content of 13,28, and protein content of 20,42.
| Item Type: | Thesis (S1) | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Contributors: |
|
|||||||||
| Additional Information: | Sate bandeng adalah produk olahan ikan khas Provinsi Banten yang mudah mengalami kemunduran mutu pada penyimpanan suhu ruang. Oleh sebab itu, perlu dilakukan sterilisasi menggunakan kemasan retort pouch agar daya simpannya meningkat. Tujuan penelitian ini yaitu menentukan waktu sterilisasi yang optimal terhadap karakteristik sate bandeng dalam kemasan retort pouch. Rancangan penelitian ini menggunakan Rancangan Acak Lengkap Faktorial dengan percobaan dua faktor dengan dua kali ulangan. Faktor pertama yaitu proses sterilisasi dengan alat autoklaf pada suhu 121°C dengan perlakuan 0, 10, 15, dan 20 menit. Faktor kedua yaitu lama penyimpanan selama 30 hari yang terdiri dari 5 taraf yaitu hari ke-0, ke-7, ke-14, ke-21, dan ke-30. Parameter pengujian penelitian ini yaitu sensorik, Total Plate Count (TPC), dan proksimat dianalisis secara deskriptif sedangkan hasil pengujian pH dan histamin dianalisis menggunakan Anova dan uji lanjut Duncan. Perlakuan terbaik didapatkan pada sampel dengan lama sterilisasi 20 menit dan menjadi perlakuan paling stabil terhadap perubahan sifat fisik dan kimia selama penyimpanan suhu ruang. Sifat fisik pada parameter sensori meliputi nilai kenampakan 7, warna 6, aroma 7, rasa 7, dan tekstur 7. Sifat kimia diantaranya uji pH dengan nilai akhir 5,8, uji histamin dengan nilai awal 71,87 mg/kg dan nilai akhir 62,55 mg/kg, uji Total Plate Count (TPC) dengan nilai akhir 4,3 CFU/g, uji proksimat dengan nilai kadar air 6,2, kadar abu 2,12, kadar lemak 13,28, dan kadar protein sebesar 20,42. | |||||||||
| Uncontrolled Keywords: | Milkfish Satay, Retort Pouch, Sterilization Sate bandeng, Retort pouch, Sterilisasi | |||||||||
| Subjects: | S Agriculture > SH Aquaculture. Fisheries. Angling | |||||||||
| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 54244-Program Studi Ilmu Perikanan |
|||||||||
| Depositing User: | Mrs Dinda Trie Suci Dinda | |||||||||
| Date Deposited: | 09 Oct 2024 11:36 | |||||||||
| Last Modified: | 09 Oct 2024 11:36 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/42907 |
Actions (login required)
 |
View Item |