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@article{IJFST8122, author = {Helmi Harris and M. Fadli}, title = {PENENTUAN UMUR SIMPAN (SHELF LIFE) PUNDANG SELUANG (Rasbora sp) YANG DIKEMAS MENGGUNAKAN KEMASAN VAKUM DAN TANPA VAKUM (Determination of Pundang Seluang (Rasbora sp) Shelf Life which Packed using Vacuum and Non Vacuum Packaging)}, journal = {Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology}, volume = {9}, number = {2}, year = {2014}, keywords = {}, abstract = { Umur simpan (s helf life ) produk pangan merupakan salah satu informasi yang sangat penting bagi konsumen. Pencantuman informasi umur simpan menjadi sangat penting karena terkait dengan keamanan produk pangan dan untuk memberikan jaminan mutu pada saat produk sampai ke tangan konsumen. Penelitian ini bertujuan untuk menentukan umur simpan ( shelf life ) Pundang seluang yang dikemas menggunakan kemasan vakum dan tanpa vakum dengan Metode Simulasi Model Plotting untuk menentukan laju penurunan mutu. Umur simpan yang diperoleh dapat dicantumkan pada desain kemasan Pundang seluang. Penentuan umur simpan ( shelf Life ) Pundang Seluang ini dilaksanakan dalam dua tahap. Tahap pertama merupakan penelitian pendahuluan untuk mengetahui titik kritis mutu dominan Pundang seluang (uji kadar air dan kadar Thio Barbituric Acid ). Tahap kedua yaitu Penelitian utama merupakan tahap perhitungan nilai parameter umur simpan Pundang seluang. Penelitian Utama menggunakan Rancangan Acak Kelompok (RAK) yang disusun secara faktorial. Faktor Pertama adalah cara pengemasan (V) yang terdiri dari 2 taraf perlakuan yaitu : V 1 : kemasan vakum V 2 : kemasan tanpa vakum. Faktor kedua adalah variasi suhu (T) yang terdiri dari 3 taraf perlakuan yaitu T 1 : Suhu (20 0 C), T 2 : Suhu Ruang Harian (30 0 C), T 3 : Suhu (40 0 C). Hasil penelitian menunjukkan bahwa berdasarkan pengamatan secara visual (uji sensoris) terhadap Pundang seluang selama 36 hari pengamatan pada suhu ruang 30 0 C mulai terjadi kerusakan pada pengamatan hari ke-33. Model matematik laju peningkatan kadar air pada kemasan tanpa vakum adalah k= 0,5781.e 1,459 (1/T) dengan laju penurunan mutu k= 0.058% per hari dengan umur simpan selama 88.28 hari atau 2.942 bulan. Sedangkan model matematik laju peningkatan kadar air dengan kemasan vakum adalah k= 0.4529.e 0.322 (1/T) dengan laju penurunan mutu k= 0.045% per hari, dengan umur simpan selama 113.78 hari atau 3.792 bulan. Masa simpan Pundang seluang yang dikemas vakum (113.78 hari) > kemasan tanpa vakum (88.28 hari) > tanpa kemasan (33.0 hari). Kata kunci : Umursimpan, pundang seluang, kemasan vakum, kemasan tanpa vakum, metode simulasi model plotting, mutu dominan. Shelf life of food products is one of the most important information for consumers. Food products shelf life information is very important because associated with the safety of food products and to provide quality assurance the product reaches the consumer. The objective of this research is to determine the shelf life of Pundang Seluang which packed using vacuum and non vacuum packaging by Plotting Model Simulation Method for determination the rate of quality decreasing. The shelf life information which obtained could included on Pundang seluang packaging design. This research is conducted in two stages. The first stage was a preliminary research to find out the critical point of dominant quality of Pundang seluang (water contain and TBA contain tests). The second stage is the main research which was the calculation stage of parameter value of shelf life of Pundang seluang. Preliminary research using Factorial Completely Randomized Block Design. First factor is the packaging method (V) which consists of two levels namely V1: vacuum packaging and V2 : non vacuum packaging. The second factor is the variation of temperature (T) which consists of 3 levels namely T1: 20 0 C, T2: Daily room temperature (30 0 C), T3: 40 0 C.The research shows that based on visual observation (sensory test) of Pundang seluang for 36 days at room temperature 30 0 C, Pundang seluang has shown the deterioration less than 33 days of storage time. The rate of increasing of water content with non vacuum packaging based on determination the shelf life with acceleleration method which obtained from mathematical model calculation k = is 0.058% per day, with shelf life of 2.942 months. The rate of increasing of water content with vacuum packaging based on determination the shelf life with acceleleration method which obtained from mathematical model calculation k = is 0.045% per day, with shelf life of 3.792 months. Shelf life of Pundang seluang if using vacuum packaging (113.78 days) > non vacuum packaging (88.28 days) > without packaging (33.0 days). Key words : Shelf life, Pundang seluang, Vacuum packaging, Non vacuum packaging, Plotting Model Simulation Method, dominant quality }, issn = {2549-0885}, pages = {53--62} doi = {10.14710/ijfst.9.2.53-62}, url = {https://ejournal.undip.ac.id/index.php/saintek/article/view/8122} }
Refworks Citation Data :
Umur simpan (shelf life) produk pangan merupakan salah satu informasi yang sangat penting bagi konsumen. Pencantuman informasi umur simpan menjadi sangat penting karena terkait dengan keamanan produk pangan dan untuk memberikan jaminan mutu pada saat produk sampai ke tangan konsumen. Penelitian ini bertujuan untuk menentukan umur simpan (shelf life) Pundang seluang yang dikemas menggunakan kemasan vakum dan tanpa vakum dengan Metode Simulasi Model Plotting untuk menentukan laju penurunan mutu. Umur simpan yang diperoleh dapat dicantumkan pada desain kemasan Pundang seluang. Penentuan umur simpan (shelf Life) Pundang Seluang ini dilaksanakan dalam dua tahap. Tahap pertama merupakan penelitian pendahuluan untuk mengetahui titik kritis mutu dominan Pundang seluang (uji kadar air dan kadar Thio Barbituric Acid). Tahap kedua yaitu Penelitian utama merupakan tahap perhitungan nilai parameter umur simpan Pundang seluang. Penelitian Utama menggunakan Rancangan Acak Kelompok (RAK) yang disusun secara faktorial. Faktor Pertama adalah cara pengemasan (V) yang terdiri dari 2 taraf perlakuan yaitu : V1 : kemasan vakum V2 : kemasan tanpa vakum. Faktor kedua adalah variasi suhu (T) yang terdiri dari 3 taraf perlakuan yaitu T1 : Suhu (20 0C), T2 : Suhu Ruang Harian (30 0C), T3 : Suhu (40 0C). Hasil penelitian menunjukkan bahwa berdasarkan pengamatan secara visual (uji sensoris) terhadap Pundang seluang selama 36 hari pengamatan pada suhu ruang 30 0C mulai terjadi kerusakan pada pengamatan hari ke-33. Model matematik laju peningkatan kadar air pada kemasan tanpa vakum adalah k= 0,5781.e1,459 (1/T) dengan laju penurunan mutu k= 0.058% per hari dengan umur simpan selama 88.28 hari atau 2.942 bulan. Sedangkan model matematik laju peningkatan kadar air dengan kemasan vakum adalah k= 0.4529.e0.322 (1/T) dengan laju penurunan mutu k= 0.045% per hari, dengan umur simpan selama 113.78 hari atau 3.792 bulan. Masa simpan Pundang seluang yang dikemas vakum (113.78 hari) > kemasan tanpa vakum (88.28 hari) > tanpa kemasan (33.0 hari).
Kata kunci : Umursimpan, pundang seluang, kemasan vakum, kemasan tanpa vakum, metode simulasi model plotting, mutu dominan.
Shelf life of food products is one of the most important information for consumers. Food products shelf life information is very important because associated with the safety of food products and to provide quality assurance the product reaches the consumer. The objective of this research is to determine the shelf life of Pundang Seluang which packed using vacuum and non vacuum packaging by Plotting Model Simulation Method for determination the rate of quality decreasing. The shelf life information which obtained could included on Pundang seluang packaging design. This research is conducted in two stages. The first stage was a preliminary research to find out the critical point of dominant quality of Pundang seluang (water contain and TBA contain tests). The second stage is the main research which was the calculation stage of parameter value of shelf life of Pundang seluang. Preliminary research using Factorial Completely Randomized Block Design. First factor is the packaging method (V) which consists of two levels namely V1: vacuum packaging and V2 : non vacuum packaging. The second factor is the variation of temperature (T) which consists of 3 levels namely T1: 20 0C, T2: Daily room temperature (300C), T3: 40 0C.The research shows that based on visual observation (sensory test) of Pundang seluang for 36 days at room temperature 30 0C, Pundang seluang has shown the deterioration less than 33 days of storage time. The rate of increasing of water content with non vacuum packaging based on determination the shelf life with acceleleration method which obtained from mathematical model calculation k = is 0.058% per day, with shelf life of 2.942 months. The rate of increasing of water content with vacuum packaging based on determination the shelf life with acceleleration method which obtained from mathematical model calculation k = is 0.045% per day, with shelf life of 3.792 months. Shelf life of Pundang seluang if using vacuum packaging (113.78 days) > non vacuum packaging (88.28 days) > without packaging (33.0 days).
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