Skripsi

STABILITAS DAN PENDUGAAN UMUR SIMPAN PASTA GLUKOMANAN DENGAN METODE ACCELERATED SHELF LIFE TESTING (ASLT).

---

Penilaian

---

In order to facilitate the use of glucomannan gel in the food industry, efforts are made to create pastes from the gel so that it can be used immediately without requiring a lengthy dissolution period. Therefore, to determine pasta's quality and shelf life, additional concentrations and the use of different temperatures were carried out on the shelf life of pasta during storage. This study used the Arrhenius approach with a shelf life during storage for 8 days. The treatment in this study was the glucomannan concentrations(1%, 2% and 3%) with variations in storage temperatures(25 ℃, 35 ℃, and 45 ℃). The parameters used in this study included measurements of viscosity, water holding capacity, syneresis, and transparency. Pasta products stored in PET plastic jars showed that 3% glucomannan concentration resulted in higher viscosity, more WHC stability, less syneresis and lower paste transparancy. Storage at high temperature (45oC) is more able to maintain the thickness of the material than at low are temperatures. Meanwhile, samples with temperatures of 25℃ and 35℃ were more easily damaged, suspected to be contamination from mesophilic pathogenic bacteria that live at temperatures of 25℃-37℃.

---

Availability

Inventory Code	Barcode	Call Number	Location	Status
2207005398	T85434	T854342022	Central Library (Referens)	Available

Detail Information

Series Title

-

Call Number

T854342022

Publisher

Indralaya : Prodi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian Universitas Sriwija., 2022

Collation

xiv, 32 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

-

Classification

668.607

Content Type

Text

Media Type

-

Carrier Type

-

Edition

-

Subject(s)

Teknologi Bahan Kimia Pertanian
Prodi Teknologi Hasil Pertanian

Specific Detail Info

-

Statement of Responsibility

MURZ

Other version/related

File Attachment

Comments

---

You must be logged in to post a comment