Daniati Zahra, Audia (2025) PENGARUH SUHU PENYIMPANAN TERHADAP UMUR SIMPAN GULA AREN CAIR DENGAN METODE ACCELERATED SHELF-LIFE TESTING (ASLT). S1 thesis, Universitas Sultan Ageng Tirtayasa.
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Abstract
Liquid palm sugar is a type of liquid sugar made from palm sap or molded palm sugar. Liquid palm sugar made from molded palm sugar with additional water as a solvent can increase its water content that affects the quality of the product. One of the efforts to prevent damage and extend the shelf life of liquid palm sugar is through the addition of preservatives material such as sodium benzoate. Estimation of shelf life was carried out using the Accelerated Shelf-Life Testing (ASLT) method with the Arrhenius approach. This study aimed to determine the effect of storage temperature on the characteristics and shelf life of liquid palm sugar. This study used the nonfactorial method of Randomized Group Design (RGD) with storage temperature variations of 50, 60, 70°C for 28 days with critical points on day 0, 7, 14, 21, and 28. The results showed that storage at different temperatures resulted in changes of liquid palm sugar characteristics until day of 28. The higher of the temperature and the longer of the storage time, had a great change on quality. The result showed that at storage of 70°C will decrease the water activity, acidity, viscosity, L* value, b* value, °Hue value and chroma value but increase the total dissolved solids and yeast mold number. The shelf life of liquid palm sugar at 25, 35 and 40°C based on viscosity was 106, 75, and 64 days.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Gula aren cair merupakan salah satu jenis gula cair yang terbuat dari nira aren atau gula aren cetak. Gula aren cair yang terbuat dari gula aren cetak dan tambahan air sebagai pelarut dapat meningkatkan kadar air yang memengaruhi mutu produk. Salah satu upaya pencegahan kerusakan dan perpanjangan umur simpan gula aren cair yaitu melalui penambahan bahan pengawet seperti natrium benzoat. Pendugaan umur simpan dilakukan menggunakan metode Accelerated Shelf-Life Testing (ASLT) dengan pendekatan Arrhenius. Penelitian ini bertujuan untuk mengetahui pengaruh suhu penyimpanan terhadap karakteristik dan umur simpan gula aren cair. Penelitian ini menggunakan metode Rancangan Acak Kelompok (RAK) Nonfaktrial dengan variasi suhu penyimpanan 50, 60, 70 oC selama 28 hari dengan titik kritis pada hari ke-0, 7, 14, 21, dan 28. Hasil penelitian menunjukkan penyimpanan pada suhu yang berbeda mengakibatkan perubahan karakteristik hingga hari ke-28. Semakin tinggi suhu dan lama waktu penyimpanan semakin besar perubahan yang terjadi. Perubahan paling besar terjadi pada penyimpanan suhu 70 oC yang menurunkan nilai ɑw, pH, viskositas, L*, b*, oHue, dan chroma namun meningkatkan nilai TPT dan angka kapang khamir. Hasil pendugaan umur simpan gula aren cair pada suhu 25, 35, dan 40oC berdasarkan parameter viskositas selama 106, 75, dan 64 hari. | |||||||||
| Uncontrolled Keywords: | arrhenius, liquid palm sugar, shelf-life, sodium benzoate | |||||||||
| Subjects: | S Agriculture > S Agriculture (General) | |||||||||
| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan |
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| Depositing User: | Audia Daniati Zahra | |||||||||
| Date Deposited: | 14 Apr 2025 01:39 | |||||||||
| Last Modified: | 14 Apr 2025 01:39 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/48177 |
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