NUR AINI, KAMILAH (2024) ANALISIS PROKSIMAT, SENSORI, DAN TOTAL MIKROBA RABEG READY TO EAT (RTE) KEMASAN RETORT POUCH SEBAGAI PANGAN DARURAT. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Rabeg is a traditional Bantenese food made from spiced mutton that is still limited in processing innovation. Canning rabeg with retort pouches can make it an emergency food to prevent nutritional problems due to natural disasters. This study aims to determine the proximate, sensory, and total microbial values of the selected formulation of rabeg ready to eat (RTE) in retort pouch packaging as emergency food. This study used a Completely Randomised Design (CRD) experimental method with selected rabeg formulations and presentation methods (fresh, 7 days, and 14 days after retorting). The research was conducted from May to September 2024. The data analysis for formulation selection used Mann-Whitney and Zeleny tests, while proximate, sensory, and total microbial data were analysed descriptively. Rabeg with mini potato (F1) was the selected formulation. Rabeg RTE F12 (rabeg mini potato retort H+14) had a moisture content of 74.985%, protein 10.990%, carbohydrate 9.140%, fat 2.600%, fibre 2.335%, ash 2.285%, and total energy 103.920 kcal/100g. Sensory analysis of Rabeg F12 had a colour score of 4.250, aroma of 4.283, texture of 4.350, taste of 4.133, overall 4.300 on a scale of 5, and total microbes <1 x101 CFU/g. Based on the research, rabeg RTE F12 has proximate, sensory, and total microbial values that have met SNI 01-3838-1995 for canned meat soup products so that it has the potential to be an emergency food that is high in protein, low in fat, safe, practical, and delicious
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Rabeg merupakan makanan tradisional Banten berbahan daging kambing berbumbu rempah yang masih terbatas inovasi pengolahannya. Pengalengan rabeg dengan retort pouch dapat menjadikannya sebagai pangan darurat untuk mencegah masalah gizi akibat bencana alam. Penelitian ini bertujuan untuk mengetahui nilai proksimat, sensori, total mikroba pada formulasi terpilih rabeg ready to eat (RTE) kemasan retort pouch sebagai pangan darurat. Penelitian ini menggunakan metode eksperimental Rancangan Acak Lengkap (RAL) dengan formulasi rabeg terpilih dan cara penyajian (fresh, 7 hari, dan 14 hari setelah di-retort). Penelitian dilaksanakan pada bulan Mei – September tahun 2024. Analisis data untuk pemilihan formulasi digunakan uji Mann-Whitney dan Zeleny, data proksimat, sensori, dan total mikroba dianalisis secara deskriptif. Rabeg dengan mini potato (F1) merupakan formulasi terpilih. Rabeg RTE F12 (rabeg mini potato retort H+14) memiliki kadar air 74,985%, protein 10,990%, karbohidrat 9,140%, lemak 2,600%, serat 2,335%, abu 2,285%, dan energi total 103,920 kkal/100g. Analisis sensori rabeg F12 memiliki nilai warna 4,250, aroma 4,283, tekstur 4,350, rasa 4,133, keseluruhan 4,300 skala 5, dan total mikroba <1 x 101 CFU/g. Berdasarkan penelitian, rabeg RTE F12 memiliki nilai proksimat, sensori, dan total mikroba yang sudah memenuhi SNI 01-3838-1995 produk daging kuah dalam kaleng sehingga berpontensi sebagai pangan darurat yang tinggi protein, rendah lemak, aman, praktis, dan lezat. | |||||||||
| Uncontrolled Keywords: | emergency food, proximate, retort pouch, rabeg, sensory, total microbes, pangan darurat, proksimat, retort pouch, rabeg, sensori, total mikroba | |||||||||
| Subjects: | Q Science > Q Science (General) R Medicine > R Medicine (General) R Medicine > RZ Other systems of medicine |
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| Divisions: | 07-Fakultas Kedokteran 07-Fakultas Kedokteran > 13211-Prodi Ilmu Gizi |
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| Depositing User: | Kamilah Nur Aini | |||||||||
| Date Deposited: | 02 Jan 2025 11:54 | |||||||||
| Last Modified: | 02 Jan 2025 11:54 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/44304 |
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