Agustin, Nuril Indah (2018) Penentuan Umur Simpan dengan Metode Accelerated Shelf Life Testing (ASLT) dan Analisis Proksimat pada Minuman Rumput Laut. Undergraduate thesis, Institut Teknologi Sepuluh Nopember.
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Abstract
Pada penelitian ini telah dibuat minuman rumput laut dengan bahan baku rumput laut merah jenis Eucheuma cottonii dengan ditambahkan bahan pangan lain yang berfungsi untuk meningkatkan cita rasa. Selain itu untuk keperluan pelabelan dan diproduksi secara komersial maka perlu dilakukan penetuan umur simpan dan kandungan gizi pada minuman rumput laut. Penentuan umur simpan minuman rumput laut dilakukan dengan metode Accelerated Shelf Life Testing (ASLT). Sedangkan kandungan gizi ditentukan dengan metode analisis proksimat. Minuman rumput laut yang diteliti terdapat dua rasa yaitu rasa original dan teh hijau. Berdasarkan parameter nilai pH, umur simpan minuman rumput laut rasa original adalah 17 hari dan rasa teh hijau adalah 34 hari. Hasil tersebut untuk penyimpan pada suhu kamar 30°C. Minuman rumput laut rasa original mengandung 88,84±0,01% kadar air, 0,14±0,01% kadar abu, 0,24±0,11% kadar protein, 1,76±0,16% kadar lemak, 3,84 ± 1,81% kadar serat kasar, dan 5,18±1,74% karbohidrat. Rasa teh hijau mengandung 88,33±0,01% kadar air, 0,15±0,01% kadar abu, 0,96±0,44% kadar protein, 1,68 ± 0,10% kadar lemak, 2,45±1,33% kadar serat kasar, dan 5,44±0,78% karbohidrat. =============== In this research has been made seaweed beverage from main ingredient of red seaweed type Eucheuma cottonii with added other food ingredients that serve to improve the taste. In addition to labeling and commercially produced, it is necessary to determine the shelf life and nutrient content in seaweed beverage. Determination of shelf life of seaweed is done by Accelerated Shelf Life Testing (ASLT) method. While the nutritional content is determined by the method of proximate analysis. Seaweed beverage observed there are two flavors of original taste and green tea. Based on the parameters of pH value, shelf life of original seaweed beverage is 17 days and the taste of green tea is 34 days. The result is for storage at room temperature 30°C. Original flavor seaweed beverage contain 88.84±0.01% moisture content, 0.14±0.01% ash content, 0.24±0.11% protein content, 1.76± 0.16% fat content, 3.84±1.81% crude fiber content, and carbohydrates 5.18±1.74%. Green tea flavor contain 88.33±0.01% moisture content, 0.15±0.01% ash content, 0.96±0.44% protein content, 1.68±0.10% fat content, 2.45±1.33% crude fiber content, and carbohydrates 5.44±0.78%.
| Item Type: | Thesis (Undergraduate) |
|---|---|
| Uncontrolled Keywords: | Analisis Proksimat; ASLT; Eucheuma cottonii; Minuman Rumput Laut; Umur Simpan; Proximate analysis; ASLT; Eucheuma cottonii; beverage seaweed; shelf life |
| Subjects: | Q Science > QD Chemistry Q Science > QD Chemistry > QD251.2 Chemistry, Organic. Biochemistry Q Science > QD Chemistry > QD502 Chemical kinetics T Technology > TP Chemical technology > TP370 Food processing and manufacture |
| Divisions: | Faculty of Mathematics and Science > Chemistry > 47201-(S1) Undergraduate Thesis |
| Depositing User: | Nuril Indah Agustin |
| Date Deposited: | 12 Apr 2018 08:29 |
| Last Modified: | 21 Sep 2020 03:22 |
| URI: | http://repository.its.ac.id/id/eprint/50846 |
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