PENDUGAAN UMUR SIMPAN DAGING AYAM ASAP BADRANAYA MENGGUNAKAN JENIS KEMASAN DAN SUHU PENYIMPANAN YANG BERBEDA DENGAN METODE ARRHENIUS

Cholillah Nur Aliefah, 11.302.0057 and Thomas Gozali, DS and Yudi Garnida, DS (2016) PENDUGAAN UMUR SIMPAN DAGING AYAM ASAP BADRANAYA MENGGUNAKAN JENIS KEMASAN DAN SUHU PENYIMPANAN YANG BERBEDA DENGAN METODE ARRHENIUS. Skripsi(S1) thesis, Fakultas Teknik Unpas.

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Abstract

ABSTRACT The aim of this study was to determine the shelf life of meat products smoked chicken Badranaya. The expected benefits of this study was able to determine how long a shelf life of smoked chicken Badranaya and determine storage conditions and type of packaging that is good for the gammon Badranaya. Storage is done at a temperature of -8°C, 2°C and 12°C for 4 weeks. Badranaya smoked chicken meat packaged in PE, Nylon, and aluminum foil. Primary research conducted to estimate the shelf life of meat products smoked chicken Badranaya by analyzing the response of the organoleptic, chemical and microbiological products to the effect of storage temperature and type of packaging. Based on this research, smoked chicken meat stored at a temperature of -8°C and packed in aluminum foil packaging has a longer shelf life, which is based on parameters 61.57 days and 75.43 days the water content based on the total microbial parameters. While based on organoleptic parameters, smoked chicken meat stored at a temperature of -8°C and packed in nylon has a longer shelf life, which is 366.85 days for the color attribute, 324.45 days for the attributes aroma, and 274.53 days to attribute sense.

Item Type:	Thesis (Skripsi(S1))
Subjects:	S1-Skripsi
Divisions:	Fakultas Teknik > Teknik Pangan 2015
Depositing User:	Irwan Kustiawan
Date Deposited:	13 Apr 2016 04:34
Last Modified:	14 Mar 2022 04:23
URI:	http://repository.unpas.ac.id/id/eprint/3288

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