OKTAVIA, YESSY (2007) PENGARUH PENGGUNAAN JENIS UDANG DAN METODE PENGERINGAN TERHADAP MUTU DAN LAJU PENGERINGAN KERUPUK UDANG. Other thesis, Unika Soegijapranata Semarang.
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Abstract
Shrimp chips included the food that liked by many people. Shrimp chips are chips with the protein. The types of shrimp that use in this research are the white shrimp (Panaeus mergulensis) and small shrimp. White shrimp (Penaeus merguiensis) is shrimp that have color white and have a thin skin, but small shrimp is shrimp with small size. Economic value of small shrimp is low, but if processed into shrimp chips, it will increase that economic value. Shrimp chips furthermore dried, drying method that used is with solar tunnel drying and sun drying method. The sun drying method has many weaknesses, because of that we use solar tunnel dryer to reduce water content of product at the lowest level, so the shelf life will increase, and significantly can reduce the drying time because the inside temperature at solar tunnel dryer higher than outside. The shelf life of product can estimate by ASLT technical (Accelerated Shelf Life Test), this technical can do fastly with extend stimulate extreme treatment, and the yield can used to detect quality decline during storage. This research do to know the effect of the use of white shrimp and small shrimp and the use of sun drying and solar tunnel drying method, to drying rate of shrimp chips and the quality (include shelf life) of shrimp ships from chemical aspect are water content (analyze by thermogravimetri method) and protein content (analyze by Kjeldahl method); physic aspect are percentage of expansion and the texture analyzed by texture analyzer; microbiological aspect include total colony bacteria and mold that analyzed by total plate count method; and sensory aspect. The shelf life of shrimp chips estimate by accelerated shelf life test method. The best drying rate of shrimp chips is small shrimp chips that dried by solar tunnel dryer. Solar tunnel dryer can accelerate the time of drying about two hours. From the analysis small shrimp chips that dried by solar tunnel dryer have the highest protein content that is 24.7367 %, while the protein content in white shrimp chips that dried by sun drying method, is lowest that is 22.1017 %. The water content of shrimp chips after drying process about 8 % and during storage is increase. For the total colony of bacteria and mold, the amount is increase too during storage. Likewise that the texture all type of shrimp chips during storage be decrease. The biggest percentage of expansion that is white shrimp chip that dried by sun drying method and during storage be decrease too. From organoleptic test, all type of shrimp chips remained like by panelist. After conversion to room temperature, the shelf life of white and small shrimp chips that dried by sun drying method is about 5.6 month, while the shelf life of white and small shrimp chips that dried by solar tunnel dryer is 11.2 month.
| Item Type: | Thesis (Other) |
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| Subjects: | 600 Technology (Applied sciences) > 630 Agriculture |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | Mr Agung Tri Hartadi |
| Date Deposited: | 14 Dec 2015 02:44 |
| Last Modified: | 14 Dec 2015 02:44 |
| URI: | http://repository.unika.ac.id/id/eprint/6773 |
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