@misc{eprints32318,
           month = {Juni},
           title = {PENDUGAAN UMUR SIMPAN TEPUNG JAMUR TIRAM PUTIH (Pleurotus ostreatus) PADA KEMASAN ALUMUNIUM FOIL DENGAN METODE AKSELERASI},
          author = {1314051017 FITRI NURJANAH},
         address = {FAKULTAS PERTANIAN},
       publisher = {UNIVERSITAS LAMPUNG},
            year = {2018},
             url = {http://digilib.unila.ac.id/32318/},
        abstract = {Tujuan penelitian adalah untuk mengetahui pendugaan umur simpan tepung jamur tiram putih dalam kemasan alumunium foil dengan metode akselerasi.  Penelitian disusun secara deskriptif dengan dua kali ulangan.  Tepung jamur tiram putih disimpan pada kondisi suhu penyimpanan yaitu 30oC, 40oC, 50oC dalam kemasan alumunium foil ketebalan 90?m selama satu bulan (28 hari).  Pengamatan dilakukan terhadap kadar air, kadar asam lemak bebas, kadar protein, dan sensori (aroma dan warna tepung jamur tiram putih) setiap satu minggu sekali yaitu pada hari ke 0, 7, 14, 21, dan 28.  Data hasil parameter mutu tersebut digunakan untuk menentukan umur simpan tepung jamur tiram putih menggunakan metode akselerasi dengan software Microsoft Excel.  Hasil penelitian menunjukkan bahwa tepung jamur tiram putih dalam kemasan alumunium foil dapat bertahan selama 189,53 hari (6,3 bulan) pada ordo nol dengan metode akselerasi. 

Kata kunci : tepung jamur tiram putih, alumunium foil, umur simpan, metode akselerasi




ABSTRACT

The aim of this research is to evaluate the shelf life prediction of the white oyster mushrooms flour in alumunium foil packaging with acceleration method.  The research is prepared descriptively with twice repeat.  The white oyster mushrooms flour were stored at three storage temperatures of 30oC, 40oC, 50oC in alumunium packaging foil with of 90?m thickness for one month (28 days).  Observations were focused on water content, free fatty acid content, protein content, and sensory test (flavor and color of the white oyster mushrooms flour) once a week on 0, 7, 14, 21, and 28 days.  The test results of quality parameters data used to predict the shelf life of the white oyster mushrooms flour using accelerating method (accelerated storage) with Microsoft Excel Software.  The result showed that white oyster mushrooms flour that packed with alumunium foil packaging can last for 189,53 days (6,3 months) on zero order with accelerating method.

Keywords : the white oyster mushrooms flour, alumunium foil, shelf life, acceleration method}
}