KURNIASARI, AGATHA ADELIA (2025) PENGARUH JENIS PENGEMAS DAN LAMA PENYIMPANAN TERHADAP PERUBAHAN KARAKTERISTIK KIMIA DAN MIKROBIOLOGI NIRA SIWALAN (Borassus flabellifer L.) SELAMA PENYIMPANAN SUHU REFRIGERATOR. Undergraduate thesis, UPN "Veteran" Jawa Timur.
![[img]](https://repository.upnjatim.ac.id/style/images/fileicons/text.png) |
Text (cover)
21033010042-cover.pdf Download (6MB) |
|
Text (bab 1)
21033010042-bab1.pdf Download (152kB) |
|
Text (bab 2)
21033010042-bab2.pdf Restricted to Repository staff only until 15 September 2027. Download (524kB) |
|
Text (bab 3)
21033010042-bab3.pdf Restricted to Repository staff only until 15 September 2027. Download (230kB) |
|
Text (bab 4)
21033010042-bab4.pdf Restricted to Repository staff only until 15 September 2027. Download (343kB) |
|
Text (bab 5)
21033010042-bab5.pdf Download (100kB) |
|
Text (daftar pustaka)
21033010042-daftarpustaka.pdf Download (187kB) |
|
Text (lampiran)
21033010042-lampiran.pdf Restricted to Repository staff only Download (1MB) |
Abstract
Palmyra palm sap is a beverage containing sugar, making it highly susceptible to deterioration due to microorganism activity during storage. Storage at refrigerator temperature plays a role in suppressing the rate of microbial growth. Polyethylene terephthalate (PET) and polypropylene (PP) packaging types have permeability to oxygen and moisture that affects the quality of palmyra palm sap. This study aims to determine the treatment of PET bottle and PP bottle packaging on changes in chemical and microbiological characteristics of palm sap during refrigerator temperature storage, as well as to identify the best treatment for palmyra palm sap regarding packaging type and storage duration during refrigerator temperature storage. This research design used a Completely Randomized Design (CRD) with a two-factor factorial pattern and three replications. Factor I: packaging type (PP plastic bottle and PET plastic bottle) and Factor II: storage duration (2 days; 4 days; 6 days). The research results show that packaging type and storage duration at refrigerator temperature demonstrate significant interaction effects on chemical characteristics (alcohol content, total sugar, and pH) and microbiological characteristics of total yeast. The best treatment from this study was the use of PP plastic bottles during refrigerator temperature storage, which provides quality assurance for palmyra palm sap up to day 4, as evidenced by the alcohol content produced of 0.79-0.99%, total sugar of 12.13%, pH of 3.65, and total yeast of 5.49.
| Item Type: | Thesis (Undergraduate) | ||||||||
|---|---|---|---|---|---|---|---|---|---|
| Contributors: |
|
||||||||
| Subjects: | T Technology > TP Chemical technology > TP368 Food processing and manufacture | ||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||
| Depositing User: | Agatha Adelia Kurniasari | ||||||||
| Date Deposited: | 16 Sep 2025 01:40 | ||||||||
| Last Modified: | 16 Sep 2025 01:40 | ||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/43622 |
Actions (login required)
 |
View Item |