Pendugaan Umur Simpan Produk Mi Instan Dari Pati Sagu Dengan Metode Akselerasi

Simple item page
dc.contributor.authorKurniati, Dewi
dc.contributor.authorPato,Usman
dc.contributor.authorRestuhadi,Fajar
dc.date.accessioned2013-06-11T02:56:13Z
dc.date.available2013-06-11T02:56:13Z
dc.date.issued2013-06-11
dc.descriptionDewi Kurniati.Jur.2013en_US
dc.description.abstractShelf 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.sponsorshipen_US
dc.identifier.otherarnalis
dc.identifier.urihttp://repository.unri.ac.id:80/handle/123456789/3664
dc.language.isootheren_US
dc.subjectsagoen_US
dc.subjectnoodleen_US
dc.subjectshelf lifeen_US
dc.subjectaccelerated methoden_US
dc.titlePendugaan Umur Simpan Produk Mi Instan Dari Pati Sagu Dengan Metode Akselerasien_US
dc.typestudent Paper Post Degreeen_US

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
Repository DEWI KURNIATI.pdf
Size:
263.33 KB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

Agricultural Technology