Pendugaan Umur Simpan Kerupuk Tulang Ikan Tenggiri (Scomberomorus commerson) dengan Proses Penirisan dan Tanpa Penirisan dengan Metode Akselerasi Kadar Air Kritis

Fitri Hasanah; Nobel Christian Siregar; Yuliasri Ramadhani Meutia; Souvia Rahimah; Georgina Jeanette

doi:10.32765/wartaihp.v38i2.7412

Pendugaan Umur Simpan Kerupuk Tulang Ikan Tenggiri (Scomberomorus commerson) dengan Proses Penirisan dan Tanpa Penirisan dengan Metode Akselerasi Kadar Air Kritis

Fitri Hasanah, Nobel Christian Siregar, Yuliasri Ramadhani Meutia, Souvia Rahimah, Georgina Jeanette

Abstract

Kerupuk rentan mengalami kerusakan, salah satunya dari parameter kerenyahan. Perbedaan proses produksi dapat memengaruhi umur simpan produk. Salah satu produk yang dapat memberikan perbedaan adalah proses penirisan minyak dengan alat spinner. Tujuan penelitian ini adalah untuk membandingkan umur simpan kerupuk tulang ikan tenggiri yang melalui proses penirisan minyak dan tidak. Penelitian dilakukan dengan metode Accelerated Shelf-life Testing (ASLT) kadar air kritis dan penentuan kadar air dilakukan dengan metode oven (gravimetri). Hasil penelitian menunjukkan bahwa proses penirisan minyak memengaruhi umur simpan produk, yaitu 5 bulan untuk produk yang melalui proses penirisan dengan kadar air kritis sebesar 0,0840 g H₂O/g padatan kering, dan 4,1 bulan untuk produk tanpa melalui proses penirisan dengan kadar air kritis sebesar 0,0769 g H₂O/g padatan kering.

Keywords

ASLT, kadar air kritis, kerupuk, tulang ikan tenggiri, umur simpan

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DOI: http://dx.doi.org/10.32765/wartaihp.v38i2.7412