Pendugaan Umur Simpan Kerupuk Bawang Kentang Dengan Metode Akselerasi Berdasarkan Pendekatan Kadar Air Kritis
ABSTRAK
ASRI MURNI: Pendugaan Umur Simpan Kerupuk Bawang Kentang Dengan
Metode
AkselerasiBerdasarkan
Pendekatan
Kadar
Air
Kritis,
dibimbing
oleh
HERLA RUSMARILIN dan RIDWANSYAH.
Penelitian ini bertujuan untuk mengetahui pengaruh berbagai jenis kemasan dan lama
penyimpanan terhadap kerupuk bawang kentang, dan untuk menduga umur simpan kerupuk
bawang kentang yang dikemas dalam kemasan polypropylene, polyethylene, dan metalized plastic
dengan metode akselerasi berdasarkan pendekatan kadar air kritis. Pengaruh berbagai jenis
kemasan dan lama penyimpanan terhadap kerupuk bawang kentang menggunakan metode
rancangan acak lengkap dengan 2 faktor yaitu penggunaan jenis kemasan (K)
(polypropylene;polyethylene; dan metalized plastic) dan lama penyimpanan (M) (7 hari; 14 hari;
21 hari; dan 28 hari). Parameter yang dianalisa adalah kadar air, kadar lemak, asam lemak bebas,
bilangan peroksida, nilai organoleptik warna, aroma, rasa, dan tekstur. Pendugaan umur simpan
kerupuk bawang kentang menggunakan metode akselerasi berdasarkan pendekatan kadar air kritis.
Hasil penelitian menunjukkan bahwa jenis kemasan memberikan pengaruh berbeda
sangat nyata terhadap kadar air, kadar lemak, asam lemak bebas, bilangan peroksida, nilai
organoleptik (aroma, rasa, dan tekstur) dan memberikan pengaruh berbeda nyata terhadap nilai
organoleptik warna. Lama penyimpanan memberikan pengaruh berbeda sangat nyata terhadap
kadar air, kadar lemak, asam lemak bebas, bilangan peroksida, nilai organoleptik (aroma, rasa, dan
tekstur) dan memberikan pengaruh berbeda nyata terhadap nilai organoleptik warna. Interaksi
antara jenis kemasan dan lama penyimpanan memberikan pengaruh berbeda sangat nyata terhadap
nilai organoleptik tekstur. Umur simpan kerupuk bawang kentang yang dikemas dengan kemasan
polyethylene, polypropylene, dan metalized plastic pada masing-masing penyimpanan yaitu : (RH
75% : 14 hari, 82 hari, dan 476 hari); (RH 80% : 10 hari, 60 hari, dan 346 hari); dan (RH 85% : 7
hari, 42 hari, dan 244 hari).
Kata kunci : Kerupuk Bawang Kentang, Jenis Kemasan, Lama Penyimpanan, Umur Simpan
ABSTRACT
ASRI MURNI: The Estimation Of Shelf Life of Onion Potato Chips Using
Accelerated Method Based on The Critical Moisture Content Approach, supervised by
HERLA RUSMARILIN and RIDWANSYAH.
The aim of this research was to find the effect of several types of packaging and storage
time of the onion potato chips, and to estimate the shelf life of onion potato chips which were
packed in polypropylene, polyethylene, and metalized plastic using accelerated method based on
the critical moisture content approach. The effect of the types of packaging and storage time of the
onion potato chips was determined using a completely randomized design with two
factors,i.e.packaging type (K) (polypropylene; polyethylene; and metalized plastic) and storage
time (M) (7 days; 14 days; 21 days ; and 28 days). The parameters analyzed were water content,
fat content, free fatty acids, peroxide value, organoleptic values of color, aroma, flavor, and
texture. The estimation of shelf life of onion potato chips was using accelerated method based on
the critical moisture content approach.
The results showed that the type of packaging had highly significant effect on water
content, fat content, free fatty acids, peroxide, organoleptic value (aroma, flavor, and texture) and
had significantl effect on organoleptic value of color. Storage time had highly significant effect on
water content, fat content, free fatty acids, peroxide, organoleptic value (aroma, flavor, and
texture) and had significant effect on organoleptic value of color. The interaction between the type
of packaging and storage time had highly significant effect on organoleptic value of texture. The
shelf life of onion potato chips which were packed with polyethylene, polypropylene, and metalized
plastic were (at 75% RH : 14 days, 82 days and 476 days respectinaly); (at 80% RH : 10 days, 60
days, and 346 days respectinaly); and (at RH 85% : 7 days, 42 days and 244 days respectinaly).
Keywords: Onion Potato Chips, Packaging Type, Storage Time, Shelf Life
i
Universitas Sumatera Utara
ASRI MURNI: Pendugaan Umur Simpan Kerupuk Bawang Kentang Dengan
Metode
AkselerasiBerdasarkan
Pendekatan
Kadar
Air
Kritis,
dibimbing
oleh
HERLA RUSMARILIN dan RIDWANSYAH.
Penelitian ini bertujuan untuk mengetahui pengaruh berbagai jenis kemasan dan lama
penyimpanan terhadap kerupuk bawang kentang, dan untuk menduga umur simpan kerupuk
bawang kentang yang dikemas dalam kemasan polypropylene, polyethylene, dan metalized plastic
dengan metode akselerasi berdasarkan pendekatan kadar air kritis. Pengaruh berbagai jenis
kemasan dan lama penyimpanan terhadap kerupuk bawang kentang menggunakan metode
rancangan acak lengkap dengan 2 faktor yaitu penggunaan jenis kemasan (K)
(polypropylene;polyethylene; dan metalized plastic) dan lama penyimpanan (M) (7 hari; 14 hari;
21 hari; dan 28 hari). Parameter yang dianalisa adalah kadar air, kadar lemak, asam lemak bebas,
bilangan peroksida, nilai organoleptik warna, aroma, rasa, dan tekstur. Pendugaan umur simpan
kerupuk bawang kentang menggunakan metode akselerasi berdasarkan pendekatan kadar air kritis.
Hasil penelitian menunjukkan bahwa jenis kemasan memberikan pengaruh berbeda
sangat nyata terhadap kadar air, kadar lemak, asam lemak bebas, bilangan peroksida, nilai
organoleptik (aroma, rasa, dan tekstur) dan memberikan pengaruh berbeda nyata terhadap nilai
organoleptik warna. Lama penyimpanan memberikan pengaruh berbeda sangat nyata terhadap
kadar air, kadar lemak, asam lemak bebas, bilangan peroksida, nilai organoleptik (aroma, rasa, dan
tekstur) dan memberikan pengaruh berbeda nyata terhadap nilai organoleptik warna. Interaksi
antara jenis kemasan dan lama penyimpanan memberikan pengaruh berbeda sangat nyata terhadap
nilai organoleptik tekstur. Umur simpan kerupuk bawang kentang yang dikemas dengan kemasan
polyethylene, polypropylene, dan metalized plastic pada masing-masing penyimpanan yaitu : (RH
75% : 14 hari, 82 hari, dan 476 hari); (RH 80% : 10 hari, 60 hari, dan 346 hari); dan (RH 85% : 7
hari, 42 hari, dan 244 hari).
Kata kunci : Kerupuk Bawang Kentang, Jenis Kemasan, Lama Penyimpanan, Umur Simpan
ABSTRACT
ASRI MURNI: The Estimation Of Shelf Life of Onion Potato Chips Using
Accelerated Method Based on The Critical Moisture Content Approach, supervised by
HERLA RUSMARILIN and RIDWANSYAH.
The aim of this research was to find the effect of several types of packaging and storage
time of the onion potato chips, and to estimate the shelf life of onion potato chips which were
packed in polypropylene, polyethylene, and metalized plastic using accelerated method based on
the critical moisture content approach. The effect of the types of packaging and storage time of the
onion potato chips was determined using a completely randomized design with two
factors,i.e.packaging type (K) (polypropylene; polyethylene; and metalized plastic) and storage
time (M) (7 days; 14 days; 21 days ; and 28 days). The parameters analyzed were water content,
fat content, free fatty acids, peroxide value, organoleptic values of color, aroma, flavor, and
texture. The estimation of shelf life of onion potato chips was using accelerated method based on
the critical moisture content approach.
The results showed that the type of packaging had highly significant effect on water
content, fat content, free fatty acids, peroxide, organoleptic value (aroma, flavor, and texture) and
had significantl effect on organoleptic value of color. Storage time had highly significant effect on
water content, fat content, free fatty acids, peroxide, organoleptic value (aroma, flavor, and
texture) and had significant effect on organoleptic value of color. The interaction between the type
of packaging and storage time had highly significant effect on organoleptic value of texture. The
shelf life of onion potato chips which were packed with polyethylene, polypropylene, and metalized
plastic were (at 75% RH : 14 days, 82 days and 476 days respectinaly); (at 80% RH : 10 days, 60
days, and 346 days respectinaly); and (at RH 85% : 7 days, 42 days and 244 days respectinaly).
Keywords: Onion Potato Chips, Packaging Type, Storage Time, Shelf Life
i
Universitas Sumatera Utara