PENGENDALIAN MUTU BAHAN BAKU SEASONING DENGAN METODE ACCELERATED SHELF LIFE TESTING (ASLT) PADA PERUSAHAAN MAKANAN

ANDRIANSYAH, RIZKY (2020) PENGENDALIAN MUTU BAHAN BAKU SEASONING DENGAN METODE ACCELERATED SHELF LIFE TESTING (ASLT) PADA PERUSAHAAN MAKANAN. S1-Sarjana thesis, Universitas Mercu Buana Jatisampurna.

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Abstract

ABSTRAK Rempah-rempah adalah bahan baku makanan yang sensitive terhadap perubahan suhu selama penyimpanan.Pada penelitian ini adalah menjamin mutu rempah-rempah dengan menggunakan metode ASLT dengan pendekatan kadar air dan triangle test serta penambahan vegetable oil dan maltodextrine sebagai parameter,bertujuan untuk menjamin mutu dan membuat material bisa kembali di gunakan.Kadar air yang di gunakan adalah alat moisture content serta uji triangle test dengan cara membandingkan sampel bahan baku rempah-rempah dengan standar yang sudah ada Saat mengalami kendala dalam penyimpanan dan ketahanan bahan baku rempah-rempah dan mudah menggumpal yang mengakibatkan turunnya cita rasa pada bahan baku rempah-rempah tersebut selain itu belum adanya jaminan mutu pada bahan baku,ketika mendekati kadaluarsa,bahan baku menjadi menggumpal,oleh karena itu sangat penting menjaga kualitas bahan baku dalam menjaga keutuhan bahan baku rempah-rempah,pada enam bulan terakhir bahan baku selalu mengalami penurunan cita rasa yang di akibatkan penyimpanan yg tidak sesuai,serta kadar air dan penampakan yang menggumpal ketika mendekati masa expired. Dengan metode accelerated shelf life testing bahan baku bisa terjamin mutunya dengan cara menyimpan bahan baku pada lingkungan yang menyebabkannya cepat rusak, baik pada kondisi suhu atau kelembaban ruang. Kata kunci: Jaminan mutu, Triangle test, Penyebab gumpal, pendekatan kadar air ABSTRACT Spices are food raw materials that are sensitive to changes in temperature during storage. In this study is to ensure the quality of spices using the ASLT method with a water content approach and triangle test and the addition of vegetable oil and maltodextrine as parameters, aiming to guarantee quality and make the material can be re-used. The water content used is a moisture content tool and a triangle test by comparing the spices raw material samples with existing standards. When experiencing problems in storage and durability of spice raw materials and easy to agglomerate resulting in the decrease of taste in the spices raw materials besides that there is no guarantee of the quality of the raw materials, when approaching expiration, the raw materials become lumpy, therefore it is very important to maintain the quality of raw materials in maintaining the integrity of the spices raw materials, at six months the last raw material always decreased ci taste that results in inappropriate storage, as well as water content and cloting when approaching expiration. With the method of accelerated shelf life testing of raw materials, quality can be guaranteed by storing raw materials in the environment that cause them to be easily damaged, both in conditions of room temperature or humidity. Keywords: Quality assurance, Triangle test, Causes of lumps, water content approach

Item Type: Thesis (S1-Sarjana)
Call Number CD: FT/IND 19 009
NIM: 41615310027
Uncontrolled Keywords: Jaminan mutu, Triangle test, Penyebab gumpal, pendekatan kadar air
Subjects: 600 Technology/Teknologi > 670 Manufacturing/Manufaktur, Pabrik-pabrik
600 Technology/Teknologi > 680 Manufacture For Specific Uses/Industri Pembuatan produk untuk penggunaan tertentu
Divisions: Fakultas Teknik > Teknik Industri
Depositing User: Nasruddin Mansyur S.Hum
Date Deposited: 02 Oct 2020 05:28
Last Modified: 02 Oct 2020 05:28
URI: http://repository.mercubuana.ac.id/id/eprint/57443

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