Kajian Perubahan Mutu Selama Penyimpanan Dan Pendugaan Umur Simpan Keripik Ikan Beledang Dalam Kemasan Polypropylene Rigid
Abstract: This research aims
to determine the quality changes during storage and shelf life of beledang fish
chips in rigid polypropylene packaging. Observation of quality based on the
moisture content and total microbes were done on 0 and 30th days at 25°C, 30°C
and 35°C with 3 replicates at each storage temperature. Shelf life prediction
of beledang fish chips based on moisture content changes at 25oC, 30oC dan 35oC
was measured using Arrhenius Model. The result shows that there is a change in water
content and total microbes in beledang fish chips during storage. At storage
temperature of 35oC, the chips have moisture content changes and total microbes
on the 30th day of storage which are 4% and 10 x 104Cfu. The shelf life of
beledang fish chips in polypropylene rigid packaging at storage temperature of
25oC, 30oC and 35oC is 9 months 28 days, 10 months 3 days, and 10 months 8 days
respectively.
Penulis: Yessy Rosalina,
Evanila Silvia
Kode Jurnal: jppertaniandd150972
