RAIHAN, SYAFIRA NAUFAL (2025) KAJIAN PENAMBAHAN PENGAWET DAN PENDUGAAN UMUR SIMPAN PRODUK READY TO DRINK BUNGA TELANG (Clitoria ternatea l.) MENGGUNAKAN METODE ACCELERATED SHELF-LIFE TESTING (ASLT). S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
![[img]](https://eprints.untirta.ac.id/style/images/fileicons/text.png) |
Text (SKRIPSI)
Syafira Naufal Raihan_4444200100_fulltext.pdf Restricted to Registered users only Download (4MB) |
|
Text (SKRIPSI)
Syafira Naufal Raihan_4444200100_01.pdf Restricted to Registered users only Download (1MB) |
|
Text (SKRIPSI)
Syafira Naufal Raihan_4444200100_02.pdf Restricted to Registered users only Download (346kB) |
|
Text (SKRIPSI)
Syafira Naufal Raihan_4444200100_03.pdf Restricted to Registered users only Download (394kB) |
|
Text (SKRIPSI)
Syafira Naufal Raihan_4444200100_04.pdf Restricted to Registered users only Download (657kB) |
|
Text (SKRIPSI)
Syafira Naufal Raihan_4444200100_05.pdf Restricted to Registered users only Download (214kB) |
|
Text (SKRIPSI)
Syafira Naufal Raihan_4444200100_ref.pdf Restricted to Registered users only Download (282kB) |
|
Text (SKRIPSI)
Syafira Naufal Raihan_4444200100_lamp.pdf Restricted to Registered users only Download (623kB) |
Abstract
Butterfly pea flowers had many benefits, and processing them into ready to drink butterfly pea flower drinks was one that could be developed. Butterfly pea flower drinks had a short shelf life of only 2 days at room temperature. This study aimed to determine the effect of adding variations in the type of preservative and preservative concentration on the physicochemical and organoleptic characteristics of butterfly pea flower drinks. The study was conducted in two stages. The first stage was to determine the best formulation using the organoleptic ranking test method, then analyzed the antioxidant activity, color, pH, and total titrated acid. The best formula was obtained by adding 5 ppm sodium benzoate preservative with the highest organoleptic score based on the parameters of taste, aroma, mouthfeel, and overall ranking of 1. The second stage was to analyze changes in the characteristics of butterfly pea flower drinks during 1 month of storage at temperatures of 40°C, 50°C, and 60°C. Determination of the shelf life of butterfly pea flower drink products using the accelerated shelf life testing (ASLT) Arrhenius model method was carried out with total plate count, color, and pH parameters. During storage, significant changes occurred at the 2nd observation point. The estimated shelf life butterfly pea flower beverage based on the critical parameter of total plate count at temperatures of 25, 30, and 35°C was 4, 2, and 2 days, respectively.
| Item Type: | Thesis (S1) | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Contributors: |
|
|||||||||
| Additional Information: | Bunga telang memiliki banyak manfaat, dan mengolahnya menjadi minuman siap minum bunga telang merupakan salah satu bentuk pengembangan yang dapat dilakukan. Minuman bunga telang memiliki umur simpan yang singkat, yaitu hanya 2 hari pada suhu ruang. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan variasi jenis pengawet dan konsentrasi pengawet terhadap karakteristik fisikokimia dan organoleptik minuman bunga telang. Penelitian dilakukan dalam dua tahap. Tahap pertama adalah menentukan formulasi terbaik menggunakan metode uji ranking organoleptik, kemudian dianalisis aktivitas antioksidan, warna, pH, dan kadar asam tertitrasi total. Formula terbaik diperoleh dari penambahan pengawet natrium benzoat 5 ppm dengan skor organoleptik tertinggi berdasarkan parameter rasa, aroma, mouthfeel, dan ranking keseluruhan pada peringkat 1. Tahap kedua adalah menganalisis perubahan karakteristik minuman bunga telang selama penyimpanan selama 1 bulan pada suhu 40°C, 50°C, dan 60°C. Penentuan umur simpan produk minuman bunga telang menggunakan metode Accelerated Shelf Life Testing (ASLT) model Arrhenius dilakukan dengan parameter angka lempeng total, warna, dan pH. Selama penyimpanan, perubahan signifikan terjadi pada titik pengamatan ke-2. Estimasi umur simpan minuman bunga telang berdasarkan parameter kritis angka lempeng total pada suhu 25, 30, dan 35°C masing-masing adalah 4, 2, dan 2 hari. | |||||||||
| Uncontrolled Keywords: | accelerated shelf life testing, butterfly pea flowers, organoleptic, physicochemical, storage | |||||||||
| Subjects: | S Agriculture > S Agriculture (General) T Technology > T Technology (General) |
|||||||||
| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan |
|||||||||
| Depositing User: | Mrs Syafira Naufal Raihan | |||||||||
| Date Deposited: | 02 Sep 2025 07:42 | |||||||||
| Last Modified: | 02 Sep 2025 07:42 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/53080 |
Actions (login required)
 |
View Item |