Skripsi

MEMPERPANJANG MASA SIMPAN SAUS TOMAT DENGAN METODE HURDLE PROSES KOMBINASI PASTEURISASI DAN PENAMBAHAN BAWANG PUTIH

---

Penilaian

---

This research aimed to extend the shelf life of tomato sauce using the hurdle method, a combination of pasteurization and the addition of garlic. This research was carried out from December 2023 to May 2024 at the Chemical, Processing and Sensory Laboratory of Agricultural Products and the Laboratory of Microbiology and Biotechnology of Agricultural Products, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. There were four methods of preserving tomato sauce used, consisting of no preservatives (control), pasteurization, adding garlic, and a combination of pasteurization and garlic (hurdle process). Tomato sauce was stored at room temperature (±30˚C) for 15 days and analyzed every 3 days of storage. Estimation of shelf life was carried out in two stages, namely determining the critical point of damage and calculating the reaction order kinetics. The critical point parameters to determine were pH, total acid, total plate count (TPC), and sensory input for fungal colonies, bubbles, and aroma. The results showed that the kinetics of changes in tomato sauce preserved with the addition of garlic followed zero order, while tomato sauce without preservatives, pasteurization, and the combination of pasteurization and garlic (hurdle process) followed first order. The tomato sauce preservation method using the hurdle process could extend the shelf life of tomato sauce from 19 days to 89 days, while pasteurization could extend the shelf life of tomato sauce up to 149 days. Keywords: reaction kinetics, tomato sauce, shelf life.

---

Availability

Inventory Code	Barcode	Call Number	Location	Status
2407004326	T151017	T1510172024	Central Library (Reference)	Available but not for loan - Not for Loan

Detail Information

Series Title

-

Call Number

T1510172024

Publisher

Indralaya : ., 2024

Collation

xii, 216 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

-

Classification

664.028 07

Content Type

Text

Media Type

unmediated

Carrier Type

-

Edition

-

Subject(s)

Prodi Teknologi Hasil Pertanian
Saus Tomat

Specific Detail Info

-

Statement of Responsibility

KA

Other version/related

File Attachment

Comments

---

You must be logged in to post a comment