dc.contributor.author |
Kurniati, Dewi |
|
dc.contributor.author |
Pato,Usman |
|
dc.contributor.author |
Restuhadi,Fajar |
|
dc.date.accessioned |
2013-06-11T02:56:13Z |
|
dc.date.available |
2013-06-11T02:56:13Z |
|
dc.date.issued |
2013-06-11 |
|
dc.identifier.other |
arnalis |
|
dc.identifier.uri |
http://repository.unri.ac.id:80/handle/123456789/3664 |
|
dc.description |
Dewi Kurniati.Jur.2013 |
en_US |
dc.description.abstract |
Shelf life is one of the requirements tht must be met before marketing of food products. This study purpose was to determine the approximate shelf life of instant noodles made from sago starch. Shelf life estimation was using the accelerated method of observation for 32 days at three different temperatures namely 35, 45 and 55 ⁰C. Parameters observed during the storage process were the assessment of sensory level of rancidity and TBA value. Results show that a shelf life of sago instant noodle by organoleptic assessment was 50,78 days and the shelf life of sago instant noodle by TBA value was 75,31 days at a temperature of 27 ⁰C. For food quality and safety the shorter shelf life period (50,78 days) was choose as shelf life of sago instant noodle. |
en_US |
dc.description.provenance |
Submitted by arnalis perpustakaan (arnalisoke@ymail.com) on 2013-06-11T02:56:13Z
No. of bitstreams: 1
Repository DEWI KURNIATI.pdf: 269651 bytes, checksum: a268e0bcbd5666bcb26d903daa736484 (MD5) |
en |
dc.description.provenance |
Made available in DSpace on 2013-06-11T02:56:13Z (GMT). No. of bitstreams: 1
Repository DEWI KURNIATI.pdf: 269651 bytes, checksum: a268e0bcbd5666bcb26d903daa736484 (MD5) |
en |
dc.description.sponsorship |
|
en_US |
dc.language.iso |
other |
en_US |
dc.subject |
sago |
en_US |
dc.subject |
noodle |
en_US |
dc.subject |
shelf life |
en_US |
dc.subject |
accelerated method |
en_US |
dc.title |
Pendugaan Umur Simpan Produk Mi Instan Dari Pati Sagu Dengan Metode Akselerasi |
en_US |
dc.type |
student Paper Post Degree |
en_US |