| NIM | A1F016050 |
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| Namamhs | MAULI PUTRI AISHA |
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| Judul Artikel | Pengaruh Jenis Kemasan dan Lama Penyimpanan Terhadap Kualitas Susu Kacang Tanah Pada Suhu Ruang. |
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| Abstrak (Bhs. Indonesia) | Penelitian ini bertujuan untuk mengetahui pengaruh jenis kemasan dan lama waktu simpan terhadap kualitas susu kacang tanah pada suhu ruang. Penelitian ini dilakukan pada Maret 2021 sampai Juli 2021 di Laboratorium Teknologi Pertanian, Fakultas Pertanian Universitas Jenderal Soedirman. Rancangan penelitian yang digunakan Rancangan Acak Kelompok menghasilkan 16 perlakuan faktorial, diulang sebanyak 2 kali, sehingga terdapat 32 unit percobaan. Faktor pertama yaitu jenis kemasan terdiri dari 3 taraf; botol kaca, botol plastik PET, dan gelas plastik PP. Faktor kedua yaitu lama waktu simpan terdiri dari 6 taraf; penyimpanan selama 0 jam, 5 jam, 10 jam, 15 jam, 20 jam, dan 25 jam. Variabel pengamatan meliputi derajat keasaman (pH), atribut sensori warna, aroma, kenampakan produk, dan penerimaan keseluruhan. Data yang diperoleh dianalisis menggunakan uji F, apabila terdapat keragaman dilanjutkan Uji Duncan’s Multiple Range Test pada taraf kepercayaan 95%. Lama waktu simpan berpengaruh terhadap derajat keasaman, atribut sensori warna, aroma, kenampakan, dan penerimaan keseluruhan produk. Susu kacang tanah masih layak dikonsumsi pada penyimpanan selama 10 jam di suhu ruang. Jenis kemasan yang sesuai untuk penyimpanan susu yaitu kemasan botol. Didapatkan kombinasi saat produk masih layak konsumsi antara penyimpanan selama 10 jam dan pengemas botol terhadap kualitas susu kacang tanah pada suhu ruang dengan karakteristik: nilai pH 7,36, atribut warna 11,23, atribut aroma 10,10, atribut kenampakan produk 8,03, dan penerimaan keseluruhan panelis 7,13. |
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| Abtrak (Bhs. Inggris) | This research aims to know the effect of the type of packaging and the time of storage on the quality of peanut milk at room temperature. This research was conducted in March 2021 to July 2021 at the Agricultural Technology Laboratory, Faculty of Agriculture, Jenderal Soedirman University. The research design used randomized block design resulted in 16 factorial treatments, repeated 2 times, so there were 32 experimental units. The first factor is the type of packaging consisting of 3 levels; glass bottles, PET plastic bottles, and PP plastic cups. The second factor is the long storage time consisting of 6 levels; storage for 0 hours, 5 hours, 10 hours, 15 hours, 20 hours, and 25 hours. Observational variables include pH value, sensory attributes of color, aroma, product appearance, and overall acceptance. The data obtained were analyzed using the F test, if there was diversity then continued with the Duncan's Multiple Range Test at the 95% level of confidence. The length of storage time affects the pH value, color sensory attributes, aroma, appearance, and overall product acceptance. Peanut milk is still suitable for consumption when stored for 10 hours at room temperature. The type of packaging suitable for milk storage is bottle packaging. The combination when the product is still fit for consumption between storage for 10 hours and bottle packaging on the quality of peanut milk at room temperature with the characteristics: pH value 7.36, color attribute 11.23, aroma attribute 10.10, product appearance attribute 8.03, and the overall acceptance of the panelists 7.13. |
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| Kata kunci | Susu kacang tanah, umur simpan, kemasan, suhu ruang. |
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| Pembimbing 1 | Prof. Dr. Rifda Naufalin, S.P., M.Si. |
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| Pembimbing 2 | Dr. Rumpoko Wicaksono, S.P., M.P. |
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| Pembimbing 3 | |
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| Tahun | 2023 |
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| Jumlah Halaman | 43 |
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| Tgl. Entri | 2023-08-24 22:22:41.933114 |
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