HIKMATUN MASYKUROH, 123020364 and Asep Dedy Sutrisno, DS and Thomas Gozali, DS (2016) PENENTUAN UMUR SIMPAN TELUR ASIN YANG MENGAPLIKASIKAN ASAP CAIR TEMPURUNG KELAPA. Skripsi(S1) thesis, Fakultas Teknik Unpas.
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Abstract
The purpose of this study was to determine the effect of liquid smoke by the method of immersion in making salted eggs on shelf life. This research uses ASLT (Accelerated Shelf - Life Testing) is the Arrhenius method to salted egg products that use the addition of liquid smoke coconut shell as much as 5 % and gained control with a shelf life of egg storage at a temperature of 25 o C is 22 days . Methods Research consists of : (1) Determination of the shelf life of salted egg without the addition of liquid smoke, (2) the calculation of H 2 S content in eggs that have been rejected panelist at the age of 22 days, (3) Preparation of salted egg with the addition of liquid smoke grade 1 and grade 2 and, (4) Determination of the shelf life of salted egg with the addition of liquid smoke grade 1 and grade 2 based on the organoleptic and quantitative test H 2 S. Research using the Arrhenius method Based on the obtained results that estimate the shelf life of salted egg with the addition of liquid smoke grade 1 and grade 2 that the liquid smoke more grade 2 can extend the shelf life of salted egg compared with liquid smoke grade 1. Age store salted egg with the addition of liquid smoke grade 1 33.11 a day temperature of 25 o C , 30 o C temperature of 29.5 days, 26.2 days and 35 o C , while the shelf life of salted egg with the addition of liquid smoke temperature 25 o C grade 2 35.48 days, 31.78 days 30 o C, and 35 o C 28.83 days .
| Item Type: | Thesis (Skripsi(S1)) |
|---|---|
| Subjects: | S1-Skripsi |
| Divisions: | Fakultas Teknik > Teknik Pangan 2016 |
| Depositing User: | Irwan Kustiawan |
| Date Deposited: | 26 Sep 2016 21:58 |
| Last Modified: | 26 Sep 2016 21:58 |
| URI: | http://repository.unpas.ac.id/id/eprint/12926 |
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