PENDUGAAN UMUR SIMPAN MI INSTAN BERBASIS PATI SAGU DAN IKAN PATIN DENGAN METODE AKSELERASI
ABSTRACT: The research purpose
was to estimate the shelf life of noodle from sago starch and catfish
(Pangasius sp.). Shelf life is one of the requirements that mustbe met before
marketing of food products. Shelf life estimation was using the accelerated
method of observation of instant noodles for 28 days at three different temperatures
namely 35°C, 45°C and 55°C. Parameters observed during the storage process were
the assessment of sensory level of rancidity and TBA value.Results show that
shelf life of sago instant noodle by organoleptic assessment was 35,81 days and
the shelf life of sago instant noodle by TBA value was 44,85 days at a
temperature of 27oC. For food quality and safety reason, the shorter shelf life
period (35,81 days) was choosen as shelf life of sago instant noodle.
Penulis: Harapan Siregar
Kode Jurnal: jppertaniandd140811