relation: https://eprints.untirta.ac.id/44304/
title: ANALISIS PROKSIMAT, SENSORI, DAN TOTAL MIKROBA   RABEG READY TO EAT (RTE) KEMASAN RETORT POUCH  SEBAGAI PANGAN DARURAT
creator: NUR AINI, KAMILAH
subject: Q Science (General)
subject: R Medicine (General)
subject: RZ Other systems of medicine
description: 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
date: 2024
type: Thesis
type: NonPeerReviewed
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identifier: https://eprints.untirta.ac.id/44304/1/KAMILAH%20NUR%20AINI_8882200002_FULLTEXT.pdf
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identifier: https://eprints.untirta.ac.id/44304/2/KAMILAH%20NUR%20AINI_8882200002_CP.pdf
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identifier: https://eprints.untirta.ac.id/44304/3/KAMILAH%20NUR%20AINI_8882200002_01.pdf
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identifier: https://eprints.untirta.ac.id/44304/4/KAMILAH%20NUR%20AINI_8882200002_02.pdf
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identifier: https://eprints.untirta.ac.id/44304/5/KAMILAH%20NUR%20AINI_8882200002_03.pdf
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identifier: https://eprints.untirta.ac.id/44304/6/KAMILAH%20NUR%20AINI_8882200002_04.pdf
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identifier: https://eprints.untirta.ac.id/44304/7/KAMILAH%20NUR%20AINI_8882200002_05.pdf
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identifier: https://eprints.untirta.ac.id/44304/8/KAMILAH%20NUR%20AINI_8882200002_REF.pdf
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identifier: https://eprints.untirta.ac.id/44304/9/KAMILAH%20NUR%20AINI_8882200002%29_LAMP.pdf
identifier:   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.