Maharani, Indira Syifa (2025) PENDUGAAN UMUR SIMPAN TEPUNG PUTIH TELUR AYAM (Gallus gallus domesticus) MENGGUNAKAN METODE ACCELERATED SHELF LIFE TESTING (ASLT) MELALUI PENDEKATAN ARRHENIUS. S1 thesis, Universitas Sultan Ageng Tirtayasa.
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Abstract
Chicken egg white is a widely consumed source of animal protein. Fresh chicken egg white is highly perishable due to contamination by microorganisms, causing its shelf life to be shorter. Therefore, to extend the shelf life of chicken egg white, it is processed into powder. The aim of this study was to determine the effect of storage temperature on the characteristics and estimated shelf life of chicken egg white powder produced by PT. XYZ using the Accelerated Shelf Life Testing (ASLT) method depends on Arrhenius equation. This study used a nonfactorial Randomized Group Design (RGD) with variations in storage temperature of 30, 40, and 50 ºC. Chicken egg white powder was stored for 25 days at a predetermined storage temperature and observed on days 0, 5, 10, 15, 20, and 25. Chicken egg white powder for each treatment was analyzed for water content, water activity (aw), pH, color (L*, a*, b*, and whiteness index (WI)). Based on the results of the study, it was shown that storage temperature significantly affected water activity (aw) on day 25, pH on days 10 and 20, b* value and whiteness index (WI) on day 10. Estimation of the shelf life of PT. XYZ chicken egg white powder at temperatures of 25, 27, 30, 40, and 50 ºC were respectively 1808, 1625 1387, 837, and 521 days based on lightness (L*) parameters and 401, 319 228, 78, and 29 days based on water activity (aw).
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Putih telur ayam merupakan sumber protein hewani yang banyak dikonsumsi. Putih telur ayam segar sangat mudah rusak akibat kontaminasi mikroorganisme sehingga umur simpannya menjadi lebih singkat. Oleh karena itu, untuk memperpanjang umur simpannya, putih telur diproses menjadi tepung. Penelitian ini bertujuan untuk mengetahui pengaruh suhu penyimpanan terhadap karakteristik serta pendugaan umur simpan tepung putih telur ayam yang diproduksi oleh PT. XYZ menggunakan metode Accelerated Shelf Life Testing (ASLT) dengan pendekatan persamaan Arrhenius. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) non faktorial dengan variasi suhu penyimpanan 30, 40, dan 50 °C. Tepung putih telur ayam disimpan selama 25 hari pada suhu yang telah ditentukan dan diamati pada hari ke-0, 5, 10, 15, 20, dan 25. Setiap perlakuan dianalisis terhadap kadar air, aktivitas air (aw), pH, warna (L*, a*, b*), serta whiteness index (WI). Hasil penelitian menunjukkan bahwa suhu penyimpanan berpengaruh nyata terhadap aktivitas air (aw) pada hari ke-25, pH pada hari ke-10 dan ke-20, nilai b* serta whiteness index (WI) pada hari ke-10. Estimasi umur simpan tepung putih telur ayam PT. XYZ pada suhu 25, 27, 30, 40, dan 50 °C masing-masing adalah 1808, 1625, 1387, 837, dan 521 hari berdasarkan parameter *lightness (L)**, serta 401, 319, 228, 78, dan 29 hari berdasarkan parameter aktivitas air (aw). | |||||||||
| 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: | Indira Syifa Maharani | |||||||||
| Date Deposited: | 08 Sep 2025 02:52 | |||||||||
| Last Modified: | 08 Sep 2025 02:52 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/54464 |
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