Risti Triana Bahroen, Alumni and Bonita Anjarsari, ds and Ela Turmala S, Ds (2012) KAJIAN PERBANDINGAN VCO (irgin Coconut Oil) DENGAN MARGARIN TERHADAP UMUR SIMPAN SELAI KACANG. Skripsi(S1) thesis, Fakultas Teknik Unpas.
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ARTIKEL KAJIAN PERBANDINGAN VCO DENGAN MARGARIN TERHADAP UMUR SIMPAN SELAI KACANG.pdf Download (297kB) | Preview |
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COVER ARTIKEL.pdf Download (10kB) | Preview |
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KATA PENGANTAR.pdf Download (352kB) | Preview |
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COVER.pdf Download (10kB) | Preview |
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INTISARI ABSTRACT.pdf Download (51kB) | Preview |
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LEMBAR PENGESAHAN.pdf Download (5kB) | Preview |
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DAFTAR ISI GAMBAR DAN TABEL.pdf Download (17kB) | Preview |
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KAJIAN PERBANDINGAN VCO DENGAN MARGARIN TERHADAP UMUR SIMPAN SELAI KACANG.pdf Download (936kB) | Preview |
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Grafik Nilai Total Kapang Selai Kacang Perbandingan VCO Margarin (10) Selama Penyimpanan.pdf Download (60kB) | Preview |
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Grafik Nilai Total Kapang Selai Kacang Perbandingan VCO Margarin (21) Selama Penyimpanan.pdf Download (60kB) | Preview |
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Grafik Nilai Total Kapang Selai Kacang Perbandingan VCO Margarin (11) Selama Penyimpanan.pdf Download (60kB) | Preview |
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Metode Pengukuran Zona Hambat VCO Pada Sampel Selai Kacang.pdf Download (47kB) | Preview |
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Metode Penelitian Utama Kajian Perbandingan VCO dengan Margarin Terhadap Umur Simpan Selai Kacang.pdf Download (47kB) | Preview |
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PP KAJIAN PERBANDINGAN VCO DENGAN MARGARIN TERHADAP UMUR SIMPAN SELAI KACANG.pptx Download (208kB) |
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Diagram Alir Pembuatan Virgin Coconut Oil Metode Pengasaman.pdf Download (49kB) | Preview |
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Grafik Nilai Total Kapang Selai Kacang Perbandingan VCO Margarin (01) Selama Penyimpanan.pdf Download (62kB) | Preview |
Abstract
The purpose of this study was to determine the shelf life of peanut butter with a ratio of VCO (Virgin Coconut Oil) with margarine. The benefits of this research is to use natural ingredients derived from plants that VCO as an antimold and provide information about the shelf life of peanut butter. This study uses the design of the storage treatment of peanut butter with a ratio of VCO: margarine 0:1: 1:1, 2:1: 1:0 at room temperature 25 ° C with time during the twelve days of storage were observed every three days. Then do the peanut butter shelf life prediction by measuring the rate of decline in the quality parameters of total orders of the mold by using a single reaction, namely the type of damage to food due to microbial growth. Based on the results of parameter studies with a total shelf life of the mold by using a reaction order of one, can know the shelf life of peanut butter on a comparison of VCO: 0:1 margarine was 8.6 days; ratio of 1:1 was 7.7 days; ratio of 2:1 is 9.3 days and the ratio of 1:0 was 10.8 days.
| Item Type: | Thesis (Skripsi(S1)) |
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| Subjects: | S1-Skripsi |
| Divisions: | Fakultas Teknik > Teknik Pangan 2012 |
| Depositing User: | Irwan Kustiawan |
| Date Deposited: | 23 Aug 2017 03:03 |
| Last Modified: | 23 Aug 2017 03:03 |
| URI: | http://repository.unpas.ac.id/id/eprint/28751 |
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