MOCH. AKMAL AKBAR, - (2021) EVALUASI STANDAR MUTU DAN PENENTUAN UMUR SIMPAN PADA BEBERAPA PRODUK UMKM DI KECAMATAN PONDOK SALAM, KABUPATEN PURWAKARTA. Skripsi thesis, Sekolah Tinggi Farmasi Indonesia.
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Abstract
Pada produk pangan terdapat persyaratan yang paling utama ialah bahwa keamanan pangan ini penting dalam menjamin pangan yang aman dan layak dikonsumsi. Produk pangan produksi Usaha Mikro Kecil, Menengah (UMKM) pangan dituntut untuk dapat memenuhi persyaratan keamanan pangan sesuai SNI. Penelitian ini bertujuan untuk engevaluasi mutu dan menentukan umur simpan pada seduhan jabe merah, sagon bakar dan dodol kareueut yang merupakan produk UMKM masyarakat Kecamatan Pondoksalam, Kabupaten Purwakarta. Metode yang digunakan yaitu metode akselerasi berdasarkan pendekatan kadar air kritis termodifikasi untuk umur simpan dan parameter mutu produk sesuai dengan persyarat pada SNI. Hasil pengujian menunjukkan bahwa mutu dari seduhan jabe merah telah memenuhi syarat SNI 01-4320- 1996. Sedangkan mutu dari sagon bakar belum memenuhin syarat SNI 2973- 2011 dikarenakan mengandung kadar protein yang kurang dari persyaratan, kadar asam lemak yang melebihi batas dan terdapat cemaran mikroba Bacillus cerrae Dodol kareueut belum memenuhi syarat mutu SNI 01-2986-1992 dikarenakan mengandung kadar protein yang kurang dari persyaratan. Hasıl pengujian umur simpan menunjukkan produk seduhan jahe merah, sagon bakar, dan dodol kareseut secara beturut-turut memiliki umur simpan selama 63 hari, 185 hari, dan 52 han. Penelitian ini telah berhasil menentukan mutu dan umur simpan dari beberapa produk UMKM Kecamatan Pondoksalam, Kabupaten Purwakarta --- In food products, the most important requirement is that food safety is important in ensuring that food is safe and suitable for consumption. Food products produced by Micro, Small and Medium Enterprises (MSMEs) are required to meet food safety requirements according to SNI. This study aims to evaluate the quality and determine the shelf life of steeping red ginger, grilled sagon and lunkhead kareueut which are products of the UMKM community in Pondoksalam District, Purwakarta Regency. The method used is the acceleration method based on the modified critical moisture content approach for shelf life and product quality parameters in accordance with the requirements of SNI. The test results showed that the quality of steeping red ginger had met the requirements of SNI 01-4320-1996. While the quality of grilled sagon has not met the requirements of SNI 2973-2011 because it contains protein levels that are less than the requirements, fatty acid levels that exceed the limit and there is microbial contamination of Bacillus cereus. Dodol karevcut does not meet the quality requirements of SNI 01-2986-1992 because it contains protein levels that are less than the requirements. The results of the shelf life test showed that the steeped products of red ginger, roasted sagon, and dodol kareueut had a shelf life of 63 days, 185 days, and 52 days, respectively. This research has succeeded in determining the quality and shelf life of several MSME products in Pondoksalam District, Purwakarta Regency.
| Item Type: | Thesis (Skripsi) |
|---|---|
| Uncontrolled Keywords: | Umur Simpan, Parameter Matu, Produk Pangan, UMKM ---Shelf Life, Quality Parameters, Food Products, Micro, amall and medium enterprises |
| Subjects: | R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine |
| Divisions: | Program Studi S1 Farmasi |
| Depositing User: | pustakawan - - |
| Date Deposited: | 07 Sep 2024 01:47 |
| Last Modified: | 07 Sep 2024 01:47 |
| URI: | http://repository.stfi.ac.id/id/eprint/1154 |
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