Peningkatan Daya Simpan Mi Sagu Basah Pada Suhu Rendah Dengan Aplikasi Kemasan Plastik Dan Kondisi Vakum
| dc.contributor | Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian Jl. Tentara Pelajar 12 A Bogor | en-US |
| dc.contributor | Fakultas Teknologi Pertanian, Institut Pertanian Bogor. | en-US |
| dc.creator | Iriani, Evi Savitri | |
| dc.creator | Purwani, Endang Yuli | |
| dc.creator | Azriani, Yulnia | |
| dc.creator | Iskandar, Ade | |
| dc.date | 2019-03-27 | |
| dc.date.accessioned | 2019-10-09T09:43:35Z | |
| dc.date.available | 2019-10-09T09:43:35Z | |
| dc.description | Mi sagu merupakan makanan khas Indonesia. khususnya daerah Bogor dan sekitarnya. Saat ini mi sagu dijual dalam bentuk curah dan belum dikemas secara higienis schingga umur simpannya hanya berkisar 1-3 hari pada kondisi kamar. Untuk memperpanjang umur simpan mi sagu dapat dilakukan, antara lain menggunakan kemasan yang tepat. Tujuan dari penelitian ini adalah untuk menentukan jenis kemasan plastik dan kondisi pengemasan terbaik untuk dapat memperpanjang daya simpan mi sagu basah. Penelitian ini dilakukan dengan mengemas produk mi sagu pada tiga jenis kemasun plastik , yuitu laminasi, polietilen dan polipropilen pada dua kondisi pengemasan yaitu vakum dan nonvakum. Penelitian menggunakan rancangan acak faktorial dengun tiga ulangan. Adapun parameter yang diamati meliputi sineresis, cooking loss, ketengikan, pH, warna dan mikroorganisme total. Mi sagu yang telah dikemas disimpan pada suhu sekitar 50C selama 50 hari dan dilakukan pengamatan setiap 5 hari. Hasil penelitian menunjukkan bahwa kondisi pengemasan lebih berpengaruh terhadap kualitas mi sagu dibandingkan jenis kemasan. Kemasan polipropilen pada kondisi vakum merupakan jenis kemasan terbaik untuk mempertahankan kualitas mi sagu hingga penyimpanan 40 hari, Prolonging Shelf Life or Sago Noodle At Low Temperature With Flexible Packaging Application and Vacuum ConditionSago starch noodle is a traditional food of lndonesian especially at Bogor area. Currently, sago starch noodles sold at traditional market was not under an hygienic packages so that the shelflife was only between 1-3 days at room conditions. To prolong the shelflife of sago starch noodle can be done by using right packaging techniques. The aim or this research was to find out the best packaging techniques to prolong the shelflife of wet sago starch noodles. This research was conducted using three types of plastic bag (lamination, polypropylene and polyethylene) in two atmospheric conditions (vacuum and non vacuum). Experiment design used was a complete randomized factorial design with three replications. Parameter to be observed were syneresis, cooking loss, rancidity, pH, color and total microorganism. Sago starch noodle was stored at 50C for 50 days and evaluated every 5 days. Results showed that packaging conditions more significantly affected the sago starch noodles quality compare to packaging types. Vacuum condition gave the best results. Overall. the best packaging material for sago starch noodle was polypropylene under vacuum condition which could prolong the shelf life until 40 days. | en-US |
| dc.format | application/pdf | |
| dc.identifier | http://ejurnal.litbang.pertanian.go.id/index.php/jpasca/article/view/10256 | |
| dc.identifier | 10.21082/jpasca.v3n1.2006.24-32 | |
| dc.identifier.uri | http://124.81.126.59/handle/123456789/7932 | |
| dc.language | eng | |
| dc.publisher | Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian | en-US |
| dc.relation | http://ejurnal.litbang.pertanian.go.id/index.php/jpasca/article/view/10256/8361 | |
| dc.rights | Copyright (c) 2019 Jurnal Penelitian Pascapanen Pertanian | en-US |
| dc.rights | http://creativecommons.org/licenses/by-sa/4.0 | en-US |
| dc.source | Jurnal Penelitian Pascapanen Pertanian; Vol 3, No 1 (2006): Jurnal Penelitian Pascapanen Pertanian; 24-32 | en-US |
| dc.source | 2541-4054 | |
| dc.source | 0216-1192 | |
| dc.subject | mi pati sagu; kondisi penyimpanan; kemasan plastic; daya simpan; pasteurisasi; sago starch noodle; storage condition; pluxtic packaging storage; pasteurization. | en-US |
| dc.title | Peningkatan Daya Simpan Mi Sagu Basah Pada Suhu Rendah Dengan Aplikasi Kemasan Plastik Dan Kondisi Vakum | en-US |
| dc.type | info:eu-repo/semantics/article | |
| dc.type | info:eu-repo/semantics/publishedVersion | |
| dc.type | Peer-reviewed Article | en-US |