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: 19 Aug 2022 02:33
URI: http://eprints.mercubuana-yogya.ac.id/id/eprint/1499

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