YUNIARTI, RAHMA (2025) PENDUGAAN UMUR SIMPAN TEPUNG TELUR ASIN PT. XYZ DENGAN METODE ACCELERATED SHELF LIFE TESTING (ASLT) PENDEKATAN ARRHENIUS. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Eggs were classified as highly perishable food products, thus necessitating appropriate handling, preservation, and processing. Common egg preservation methods included salting and drying. One notable innovation in egg processing, which utilized both these methods, was the production of salted eggs. Duck eggs were generally preferred as the raw material for salted eggs due to their larger shell pores compared to other poultry eggs, facilitating easier salt penetration throughout the egg during the salting process. Salted eggs typically had a shelf life of up to 14 days. To further extend the shelf life of salted eggs, additional innovation was required, specifically by converting them into powdered form through a drying process. The objective of this study was to estimate the shelf life of salted egg powder produced by PT. XYZ using the Accelerated Shelf-Life Testing (ASLT) method with an Arrhenius approach. In this investigation, storage temperatures of 30°C, 40°C, and 50°C were employed, with analyses conducted on days 0, 5, 10, 15, 20, and 25. The results indicated that higher temperatures and longer storage durations led to a more rapid deterioration of the product and a consequently shorter shelf life. The study observed a decrease in parameters such as moisture content, water activity (aw), chroma, L* value (lightness), a* value (red-green spectrum), and b* value (yellow-blue spectrum). Conversely, there was an increase in Free Fatty Acid (FFA) and pH values. The estimated shelf life of salted egg powder, determined based on FFA levels, was found to be 44, 42, 39, 37, and 35 days at storage temperatures of 10°C, 15°C, 20°C, 25°C, and 30°C, respectively.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Telur dikategorikan sebagai produk pangan yang mudah rusak, sehingga memerlukan penanganan, pengawetan, dan pengolahan yang tepat. Beberapa metode umum yang digunakan untuk mengawetkan telur antara lain penggaraman dan pengeringan. Salah satu inovasi penting dalam pengolahan telur yang mengombinasikan kedua metode tersebut adalah produksi telur asin. Telur bebek umumnya lebih dipilih sebagai bahan baku pembuatan telur asin karena memiliki pori-pori cangkang yang lebih besar dibandingkan telur unggas lainnya, sehingga memungkinkan penetrasi garam yang lebih efektif ke seluruh bagian telur selama proses penggaraman. Umumnya, telur asin memiliki umur simpan hingga 14 hari. Untuk memperpanjang umur simpan tersebut, diperlukan inovasi lanjutan, yakni dengan mengolah telur asin menjadi tepung telur asin melalui proses pengeringan. Penelitian ini bertujuan untuk memperkirakan umur simpan tepung telur asin yang diproduksi oleh PT. XYZ dengan menggunakan metode Accelerated Shelf-Life Testing (ASLT) melalui pendekatan Arrhenius. Dalam penelitian ini, sampel disimpan pada suhu 30°C, 40°C, dan 50°C, dengan analisis dilakukan pada hari ke-0, 5, 10, 15, 20, dan 25. Hasil penelitian menunjukkan bahwa semakin tinggi suhu penyimpanan dan semakin lama waktu penyimpanan, maka tingkat kerusakan produk meningkat, sehingga umur simpannya semakin pendek. Penurunan tercatat pada beberapa parameter seperti kadar air, aktivitas air (aw), nilai chroma, nilai L* (kecerahan), nilai a* (spektrum merah–hijau), dan nilai b* (spektrum kuning–biru). Sebaliknya, terjadi peningkatan pada parameter asam lemak bebas (Free Fatty Acid/FFA) dan nilai pH. Berdasarkan kadar FFA, umur simpan tepung telur asin diperkirakan masing-masing sebesar 44, 42, 39, 37, dan 35 hari pada suhu penyimpanan 10°C, 15°C, 20°C, 25°C, dan 30°C. | |||||||||
| Uncontrolled Keywords: | Arrhenius, free fatty acid, salted egg powder, shelf-life Arrhenius, asam lemak bebas, tepung telur asin, umur simpan | |||||||||
| Subjects: | S Agriculture > S Agriculture (General) T Technology > T Technology (General) |
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| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan |
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| Depositing User: | Mrs Rahma Yuniarti | |||||||||
| Date Deposited: | 02 Sep 2025 04:02 | |||||||||
| Last Modified: | 02 Sep 2025 04:02 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/53148 |
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