UJI STABILITAS DAN PENETAPAN UMUR SIMPAN SERBUK TELUR SEBAGAI KANDIDAT PRODUK PANGAN FUNGSIONAL

MUHAMMAD ARDI FAJAR, - (2025) UJI STABILITAS DAN PENETAPAN UMUR SIMPAN SERBUK TELUR SEBAGAI KANDIDAT PRODUK PANGAN FUNGSIONAL. Skripsi thesis, Sekolah Tinggi Farmasi Indonesia.

	Text S_PSSF_A233014_Title.pdf Download (396kB)
	Text S_PSSF_A233014_Chapter1.pdf Restricted to Repository staff only Download (196kB)
	Text S_PSSF_A233014_Chapter2.pdf Restricted to Repository staff only Download (217kB)
	Text S_PSSF_A233014_Chapter3.pdf Restricted to Repository staff only Download (227kB)
	Text S_PSSF_A233014_Chapter4.pdf Restricted to Repository staff only Download (297kB)
	Text S_PSSF_A233014_Chapter5.pdf Restricted to Repository staff only Download (115kB)
	Text S_PSSF_A233014_Appendix.pdf Restricted to Repository staff only Download (3MB)

Abstract

Pangan fungsional adalah produk pangan yang tidak hanya memenuhi kebutuhan gizi dasar, tetapi juga memberikan manfaat tambahan bagi kesehatan. Telur memiliki potensi tinggi sebagai pangan fungsional karena kandungan gizinya yang lengkap, namun memiliki umur simpan singkat sekitar 17 hari. Pengolahan telur menjadi serbuk telur dilakukan untuk memperpanjang umur simpan dan mempertahankan nilai gizinya. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan jenis dan konsentrasi pengawet terhadap umur simpan, mutu, dan harga pokok produksi (HPP) serbuk telur dengan metode ASLT (Accelerated Shelf Life Test) model Arhennius. Hasil menunjukkan bahwa serbuk telur tanpa pengawet memiliki umur simpan 98–112 hari. Penambahan kalium sorbat 0,05% memperpanjang umur simpan hingga 1175 hari, sedangkan isolat katekin 0,15% sebagai pengawet alami mencapai 1978 hari. Total biaya produksi tanpa pengawet sebesar Rp250.667, dengan kalium sorbat Rp257.484, dan isolat katekin Rp359.747, dengan HPP per produk tertinggi pada kalium sorbat 0,05% (F1) sebesar Rp. 66.563 dan isolat katekin 0,15% (F6) Rp. 125.002. Kedua pengawet efektif menjaga mutu dan stabilitas produk. Kalium sorbat lebih ekonomis, sedangkan isolat katekin memberikan nilai tambah sebagai pengawet alami dengan umur simpan lebih Panjang. ------- Functional food is a food product that not only fulfills basic nutritional needs but also provides additional health benefits. Eggs have high potential as functional food due to their complete nutritional content; however, they have a relatively short shelf life of about 17 days. Processing eggs into egg powder is carried out to extend their shelf life and maintain their nutritional value. This study aimed to determine the effect of different types and concentrations of preservatives on the shelf life, quality, and production cost (HPP) of egg powder using the Accelerated Shelf Life Test (ASLT) with the Arrhenius model. The results showed that egg powder without preservatives had a shelf life of 98–112 days. The addition of potassium sorbate extended the shelf life up to 1,175 days, while catechin isolate as a natural preservative reached 1,978 days. The total production cost without preservatives was IDR 250,667, with potassium sorbate IDR 257,484, and with catechin isolate IDR 359,747. The highest cost per product (HPP) was found in potassium sorbate 0.05% (F1) at IDR 66,563 and catechin isolate 0.15% (F6) at IDR 125,002. Both preservatives were effective in maintaining product quality and stability. Potassium sorbate was more economical, whereas catechin isolate provided added value as a natural preservative with a longer shelf life.

Item Type:	Thesis (Skripsi)
Uncontrolled Keywords:	serbuk telur, kalium sorbat, isolat katekin, umur simpan, HPP. ------- egg powder, potassium sorbate, catechin isolate, shelf life, production cost
Subjects:	R Medicine > RA Public aspects of medicine
Divisions:	Program Studi S1 Farmasi
Depositing User:	pustakawan - -
Date Deposited:	20 Nov 2025 04:22
Last Modified:	20 Nov 2025 04:22
URI:	http://repository.stfi.ac.id/id/eprint/3528

Actions (login required)

View Item