KONDISI KRITIS DAN PENENTUAN UMUR SIMPAN WAJIK KLETIK "IBU PRAJITNO" BLITAR, JAWA TIMUR

Putri, Intan Nanda Heli (2017) KONDISI KRITIS DAN PENENTUAN UMUR SIMPAN WAJIK KLETIK "IBU PRAJITNO" BLITAR, JAWA TIMUR. Skripsi thesis, Universitas Mercu Buana Yogyakarta.

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Abstract

KONDISI KRITIS DAN PENENTUAN UMUR SIMPAN WAJIK KLETIK “IBU PRAJITNO” BLITAR, JAWA TIMUR INTISARI Wajik kletik “Ibu Prajitno” Blitar merupakan salah satu jajanan khas kota Blitar dengan kemasan alami menggunakan pelepah jagung (klobot). Sebagai produk khas daerah, umur simpan produk menjadi faktor utama yang perlu diperhatikan mengingat mayoritas konsumennya adalah masyarakat dari luar daerah. Oleh karena itu, penelitian ini bertujuan untuk mengetahui kondisi kritis dan umur simpan wajik kletik “Ibu Prajitno” Blitar, Jawa Timur. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan satu faktor perlakuan yakni lama penyimpanan produk (0 hari, 3 hari, 6 hari, 9 hari, 12 hari, dan 15 hari). Penentuan kondisi kritis menggunakan metode paired comparison, kemudian produk dianalisis kandungan kadar air, tekstur, dan Angka Lempeng Total. Hasil pengujian menunjukkan kondisi kritis wajik kletik “Ibu Prajitno” Blitar ditentukan oleh perubahan tekstur pada hari ke 9. Berdasarkan hasil uji statistik univariate analysis of variance, umur simpan wajik kletik berpengaruh nyata terhadap kadar air dan tingkat kekerasan produk (P<0,05). Penurunan kadar air dan perubahan tekstur menunjukkan adanya pengaruh kelembaban udara dan adanya proses retrogradasi pati selama periode simpan. Cemaran mikrobia pada umur simpan 12 hari sebesar 2,1 x 104 koloni/g melebihi standar mutu BPOM sehingga daya simpan wajik kletik “Ibu Prajitno” adalah maksimal pada umur simpan 11 hari. Kata kunci : kondisi kritis, umur simpan, wajik kletikxiii CRITICAL CONDITION AND SHELF LIFE DETERMINATION OF WAJIK KLETIK “IBU PRAJITNO” BLITAR, EAST JAVA ABSTRACT Wajik kletik "Ibu Prajitno" Blitar is one of the local food products from Blitar with natural packaging using maize (klobot). As a local product, shelf life of the product becomes the main factor to be considered seen from the majority of its consumers are people from outside the region. Therefore, this study aims to determine the critical condition and shelf life of wajik kletik "Ibu Prajitno" Blitar, East Java. The research used Completely Randomized Design with one treatment factor that was the length of product can be storage (0 day, 3 days, 6 days, 9 days, 12 days, and 15 days). The determination of critical condition using paired comparison method, then analyzed the water content, texture, and Total Plate Count. The results show that the critical condition of wajik kletik "Ibu Prajitno" Blitar is determined by the change of texture on the 9th day. Based on the univariate analysis of variance, shelf life of the wajik kletik has significantly effect with the water content and the hardness of the product (P <0,05). Decreased water content and texture changes show the effect of air humidity and the process of starch retrogradation during the shelf life period. The shelf life of microbial contamination at 12 days is 2.1 x 104 colony/g more than BPOM quality standard so the shelf life of wajik kletik "Ibu Prajitno" is maximal at 11 days old. Keywords : critical condition, shelf life, wajik kletik

Item Type: Thesis (Skripsi)
Additional Information/ Lokasi Hardcopy: Prof. Dr. Ir. Ch. Wariyah, M.P.
Subjects: Q Science > QR Microbiology
T Technology > T Technology (General)
Divisions: Fakultas Agroindustri > Program Studi Teknologi Hasil Pertanian
Depositing User: THP UMBY
Date Deposited: 29 Jan 2018 05:10
Last Modified: 29 Jan 2018 05:10
URI: http://eprints.mercubuana-yogya.ac.id/id/eprint/1499

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