Judul: Penentuan Umur Simpan Beberapa Produk Pizza Hut Berdasarkan Analisis Mikrobiologi dan Organoleptik
Abstrak: Shelf life is the time interval from the products are manufactured until the products are still acceptable to be marketed, with excellent quality as promised. Pizza Hut produces a variety of food products like salad, spaghetti, garlic spread, and meatball. All these products have different characteristics so that the shelf life of each product is different. The objective of this research was to determine the influence of storage time at chilling temperatures on the changes quality of some products at Pizza Hut restaurant, particularly to determine time limit of storage at chilling temperature. Determination of shelf life based on the analysis of microbiology Total Plate Count (TPC) and organoleptic analysis (rating and hedonic rating test) including color, texture, aroma, and taste. The research used completely randomized design (CRD) with one factor the storage duration. This research used analysis of variance (ANOVA) and followed Duncan test if there was any significant difference. Analysis of data showed that there was significant influence (p<0.05) of the storage duration on the number of bacterial content of storage beef burger, chicken sausage, beef strips, italian sausage, chicken wing, garlic spread, meatball, spaghetti, three color veggie salad, and smoked beef bruschetta. Overall, analysis of data also showed that the storage duration had give influence significantly (p<0.05) towards organoleptic qualities of products. Based on analysis of microbiology and organoleptic, beef burger, chicken sausage, italian sausage, and spaghetti shelf life were three days in chiller, while meatballs and chicken wings shelf life were four days in chiller. Meanwhile, beef strip shelf life was two days in inset maketable, three color veggie salad shelf life was two days in chiller, smoked beef bruschetta shelf life was eight hours in retarder, and garlic spread shelf life was one day at room temperature.
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Judul: Pengolahan Bumbu Pasta Ayam Goreng dan Perubahan Mutunya Selama Penyimpanan.
Abstrak: In line with the change in people’s lifestyle in terms of serving food in a time-saving manner, the need for ready-made cooking flavors has also increased, especially in the form of pasta cooking spices. The demand for the pasta spice for chicken processing is increasing along with the increase in consumption of chicken. Chicken flavor used is processed with the stir-fry method. Heating mode and the appropriate types of packaging can minimize changes in pasta flavor quality during storage. Prediction of shelf life aimed to find out the shelf life of pasta spice fried chicken in certain condition. Determination of product shelf life was done with ASS (Accelerated Storage Studies) method using environmental condition parameter which enabled to accelerate degradation process of quality of food product. The right packaging and storage were expected to increase shelf life and maintained deterioration rate of pasta spice fried chicken. The purpose of this study was to find out a quality change in fried chicken pasta spice during storage and determine the shelf life of the pasta spice with the Arrhenius method. Fried chicken pasta spice used was a mixture of shallots, garlic, ginger, turmeric, galangal, pepper, coriander, sugar and salt that had been sorted, stripped, washed, weighed, ground, mixed, and stir-fried. In this study, the packaging used was a combination of nylon and LLDPE and LLDPE, and PET. Storage temperatures were 30° C, 35° C and 45° C. Time of storage in this study was two months. Analysis performed includeed the analysis of ash content, water content, protein content, fiber content, pH, free fatty acid content, fat content, grade VRS, the total microbial, and sensory evaluation analysis. Based on the research, it was found out that the best ingredients in the product selection of the most right thing to do with chemical analysis and storage based on panelists acceptance test were flavor with carrageenan ratio factor 1:05% and 0.15% CMC. Deterioration during storage could be seen from the rate of the increase or decrease in trend that occurred in each of the parameters such as water content, VRS, free fatty acid levels, and total microorganisms. The results showed that during the storage moisture content increased along with the increase in storage temperature. Increased water content was caused by the permeability of the packaging, the water absorption properties, and environmental humidity. Packaging that could maintain the water content was PET + LLDPE. VRS during storage levels decreased in line with rising temperatures. VRS level decreased due to the evaporation of volatile materials contained in the pasta spice fried chicken. Packaging that could maintain the levels of VRS was the PET + LLDPE. Free fatty acid content during storage increased with increasing temperatures. Increased free fatty acids caused the formation of peroxide compounds due to hydrolysis process acids and saturated fatty-acid oxidation of unsaturated fatty acids. Packaging that could maintain the levels of free fatty acids was the Nylon + LLDPE.
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Judul: Rancang Bangun Mekanisme Penggetar Untuk Bajak Subsoil Getar Dengan Dua Bilah Bajak
Abstrak: Bajak subsoil merupakan alat pengolahan tanah pertama yang sering digunakan sebelum pembajakan dengan bajak singkal atau bajak piring untuk memecah lapisan keras di lapisan bawah. Alat ini biasanya digunakan pada tanah yang telah mengalamli pemadatan akibat lalu lintas traktor. Alat ini memiliki tahanan tarik yang tinggi dan biasa ditarik traktor empat roda
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