Artikel Ilmiah : A1F022003 a.n. IMMANUELLA LOVELYTA ANGELINE
| NIM | A1F022003 |
|---|---|
| Namamhs | IMMANUELLA LOVELYTA ANGELINE |
| Judul Artikel | PENDUGAAN UMUR SIMPAN SNACK GRUBI DENGAN BERBAGAI JENIS KEMASAN MENGGUNAKAN METODE PENDEKATAN KADAR AIR KRITIS |
| Abstrak (Bhs. Indonesia) | Grubi merupakan pangan tradisional berbahan dasar ubi jalar yang digoreng dan dicampur dengan gula merah sehingga memiliki tekstur renyah dan rasa manis. Grubi termasuk pangan kering yang mudah mengalami penurunan mutu selama penyimpanan akibat penyerapan uap air dan oksidasi lemak. Penelitian ini bertujuan untuk mengetahui pengaruh jenis kemasan yang berbeda terhadap kadar asam lemak bebas dan mengetahui umur simpan snack grubi yang dikemas menggunakan kemasan polipropilen, composite can, dan aluminium foil pada suhu ruang. Penelitian dilaksanakan di Laboratorium Teknologi Pangan Fakultas Pertanian Universitas Jenderal Soedirman pada bulan November 2025 sampai Februari 2026. Metode yang digunakan yaitu Accelerated Shelf Life Testing (ASLT) dengan persamaan Bell dan Labuza. Jenis kemasan yang digunakan meliputi standing pouch polipropilen (PP), aluminium foil standing pouch, dan composite can. Parameter yang diamati meliputi kadar FFA (Free Fatty Acid), kadar air awal, kadar air kritis, kadar air kesetimbangan, kurva isotermis sorpsi air, permeabilitas kemasan, dan pendugaan umur simpan. Hasil penelitian menunjukkan bahwa kadar FFA meningkat selama penyimpanan pada semua jenis kemasan, namun peningkatan paling rendah terjadi pada kemasan aluminium foil. Kadar air awal grubi sebesar 0,025 gr H₂O/gr padatan, kadar air kritis sebesar 0,078 gr H₂O/gr padatan, dan kadar air kesetimbangan sebesar 0,269 gr H₂O/gr padatan. Nilai slope kurva isotermis sorpsi air diperoleh sebesar 0,0382 dengan nilai R² sebesar 0,9819. Hasil uji permeabilitas menunjukkan bahwa kemasan polipropilen memiliki permeabilitas uap air tertinggi dibandingkan dengan aluminium foil dan composite can. Hasil pendugaan umur simpan menunjukkan bahwa kemasan polipropilen memiliki umur simpan sekitar 176 hari (5 bulan), composite can sekitar 192 hari (6,4 bulan), dan aluminium foil sekitar 255 hari (8,5 bulan) di suhu ruang sekitar 32°C. |
| Abtrak (Bhs. Inggris) | Grubi is a traditional food made from sweet potatoes that are fried and mixed with palm sugar, resulting in a crunchy texture and sweet taste. Grubi is a dry food that is prone to quality deterioration during storage due to moisture absorption and fat oxidation. This study aims to determine the shelf life of grubi snack using the critical moisture content approach, investigate the effect of different types of packaging on shelf life, and identify the best packaging for maintaining product quality. The research was conducted at the Food Technology Laboratory, Faculty of Agriculture, Jenderal Soedirman University from November 2025 to February 2026. The method used was Accelerated Shelf Life Testing (ASLT) with Bell and Labuza equations. The packaging types used included polypropylene (PP) standing pouch, aluminum foil standing pouch, and composite can. The observed parameters included FFA (Free Fatty Acid) content, initial moisture content, critical moisture content, equilibrium moisture content, water sorption isotherm curve, packaging permeability, and shelf life estimation. The results of the study showed that FFA levels increased during storage in all types of packaging, although the lowest increase occurred in aluminium foil packaging. The initial moisture content was 0.025 gr H₂O/gr solid, the critical moisture content was 0.078 gr H₂O/gr solid, and the equilibrium moisture content was 0.269 gr H₂O/gr solid. The slope of the water sorption isotherm curve was found to be 0.0382, with an R² value of 0.9819. Permeability test results showed that polypropylene packaging had the highest water vapour permeability compared with aluminium foil and composite cans. The estimated shelf-life results indicate that the polypropylene packaging has a shelf life of approximately 176 days (5 months), the composite can approximately 192 days (6.4 months), and the aluminium foil approximately 255 days (8.5 months) at a room temperature of around 32°C. |
| Kata kunci | grubi; umur simpan; asam lemak bebas; kemasan; kadar air kritis |
| Pembimbing 1 | Dr. Rumpoko Wicaksono, S.P.,M.P |
| Pembimbing 2 | Nur Wijayanti, S.T.P.,M.P |
| Pembimbing 3 | |
| Tahun | 2026 |
| Jumlah Halaman | 51 |
| Tgl. Entri | 2026-07-28 22:07:30.908664 |