Skripsi

PENDUGAAN UMUR SIMPAN PINEAPPLE IN PLASTIC CUP TITBIT DENGAN VARIASI VITAMIN C, SUHU DAN LAMA PENYIMPANAN MENGGUNAKAN METODE ACCELERATED SHELF LIFE TEST

---

Penilaian

---

Pineapple in plastic cup is a fresh pineapple fruit that has gone through a vacuum thermal processing process so that its shelf life becomes longer. In addition to supporting shelf life, the addition of BTP is also used as an antioxidant such as ascorbic acid (vitamin C). This study aimed to determine the shelf life using the Accelerated Shelf Life Testing (ASLT) method and to determine the physical, chemical, microbiological, and sensory characteristics of pineapple in plastic cups with variations in vitamin C concentration. The research was conducted at PT Great Giant Pineapple, Terbanggi Besar, Central Lampung, Lampung. The research method used Factorial Complete Randomized Design and Factorial Randomized Group Design. The research was divided into 2 stages, namely the first stage (there were 3 treatment factors) and the second stage (there were 2 treatment factors). Factor A (vitamin C) consisted of 3 levels of concentration, factor B (temperature) consisted of 3 levels of storage temperature, and factor C (storage time) consisted of 8 levels of storage time, so there were 72 combinations of each treatment. The parameters observed were physical (color and browning index), chemical (pH, total titratable acid (TTA), total sugar, and vitamin C), sensory (texture), and microorganism (TPC). The results showed that the three treatments and interactions significantly affected physical (color and browning index) and chemical (pH and vitamin C) parameters, while storage temperature had no significant effect on total sugar, and the interaction of vitamin C and storage temperature and the interaction of the three factors had no significant effect on TTA in pineapple in plastic cups. The treatment of temperature and storage time and their interaction had a significant effect on texture and no significant effect on TPC. In addition, the variance of vitamin C concentration (0.2%; 0.6%; 1.0%) affected the shelf life of pineapple in plastic cups. Based on the three treatments, the color value (yellowness) which became the critical limit was at a storage time of 28 days (55℃) with the addition of 1.0% vitamin C concentration. The pH value in all three treatments was within the standard range set by PT Great Giant Pineapple.

---

Availability

Inventory Code	Barcode	Call Number	Location	Status
2407003084	T144936	T1449362024	Central Library (Refrences)	Available but not for loan - Not for Loan

Detail Information

Series Title

-

Call Number

T1449362024

Publisher

Indralaya : Prodi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian., 2024

Collation

xv, 96 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

-

Classification

630.07

Content Type

Text

Media Type

unmediated

Carrier Type

-

Edition

-

Subject(s)

Prodi Teknologi Hasil Pertanian
Vitamin C

Specific Detail Info

-

Statement of Responsibility

KA

Other version/related

File Attachment

Comments

---

You must be logged in to post a comment