Purnama, Afridho Laksono Indra (2022) Pendugaan Umur Simpan Sambal Bawang Hitam Fermentasi dan Sambal Bawang "Cahyo" PT. Rumah Makan Deltasari Indah Dengan Metode Accelerated Shelf-Life Testing (ASLT) Berdasarkan Pendekatan Arrhenius. Undergraduate thesis, UPN Veteran Jawa Timur.
|
Text (COVER)
17033010033-cover.pdf Download (772kB) | Preview |
|
|
Text (BAB I)
17033010033-bab 1.pdf Download (72kB) | Preview |
|
![[img]](http://repository.upnjatim.ac.id/style/images/fileicons/text.png) |
Text (BAB II)
17033010033-bab 2.pdf Restricted to Registered users only until 6 January 2025. Download (316kB) | Request a copy |
|
|
Text (BAB III)
17033010033-bab 3.pdf Restricted to Registered users only until 6 January 2025. Download (218kB) | Request a copy |
|
|
Text (BAB IV)
17033010033-bab 4.pdf Restricted to Registered users only until 6 January 2025. Download (381kB) | Request a copy |
|
|
Text (BAB V)
17033010033-bab 5.pdf Download (59kB) | Preview |
|
|
Text (DAFTAR PUSTAKA)
17033010033-daftar pustaka.pdf Download (151kB) | Preview |
|
|
Text (LAMPIRAN)
17033010033-lampiran.pdf Restricted to Registered users only until 6 January 2025. Download (849kB) | Request a copy |
Abstract
Sambal is often found in various menu variants served in the Indonesian food industry, this is a supporting factor for the creation of bottled chili sauce. In this research, fermented black garlic chili sauce was made with black garlic as raw material with the aim of providing added value in the form of antibacterial and antioxidant compounds, as well as giving a novelty value to the product as well as a differentiator in the elements of color, aroma, consistency, and taste of the product. The final product received by consumers is compared to "Cahyo" garlic chili sauce produced by PT. Deltasari Indah Restaurant. Sambal contains oil/fat which is easily rancid, thus affecting the element of consumer acceptance. Therefore, it is necessary to predict the shelf life of bottled chili products. The purpose of this research is to predict the shelf life of the black garlic chili sauce and “Cahyo” garlic chili sauce products in bottles produced by PT. Deltasari Indah Restaurant with the ASLT method, the Arrhenius model approach; Knowing the difference in the shelf life of bottled chili products stored at different temperature conditions; and Determining the proper temperature and storage conditions so as to get the maximum shelf life for packaged chili products. This study uses the Accelerated Shelf-Life Testing method with the Arrhenius model. Based on the pH value parameter, the shelf life of black garlic chili sauce was 33 days and “Cahyo” garlic chili sauce was 45 days. These two results are the results of the shelf life obtained from calculations at 20˚C and 25˚C then the average value is taken. black garlic chili sauce has a water content of 39.4090 ± 0.01% and an ash content of 0.0556 ± 0.01%, while the garlic chili sauce “Cahyo” has a moisture content of 36.4209 ± 0.01% and an ash content of 0.0498 ± 0.01%.
| Item Type: | Thesis (Undergraduate) | ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Contributors: |
|
||||||||||||
| Subjects: | T Technology > T Technology (General) | ||||||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||||||
| Depositing User: | Afridho Purnama | ||||||||||||
| Date Deposited: | 06 Jan 2023 06:26 | ||||||||||||
| Last Modified: | 06 Jan 2023 06:26 | ||||||||||||
| URI: | http://repository.upnjatim.ac.id/id/eprint/10731 |
Actions (login required)
 |
View Item |