文章基本信息

标题：Sifat Kritis dan Umur Simpan Ukel Manis
本地全文：下载
作者：Ika Murti Dewi ; Agung Wazyka ; Astuti Setyowati 等
期刊名称：Jurnal Logika
出版年度：2004
卷号：1
期号：2
语种：English
出版社：Jurnal Logika
摘要：Sweet ukel is a traditional snack that commonly produced by food home industry at Kota Geda Yogyakarta. During storage, sweet ukel would deteriorate with several changes of texture, flavor, taste, and appearance. The objectives of this research were to study the critical property, activation energy, and Q10 – value of sweet ukel.The critical property was determined by sensory evaluation of sweet ukel during storage at room temperature. Activation energy and Q10 – value were determined by TBA - value (Thio Barbituric Acid) analysis of sweet ukel during storage at 25oC, 35oC, dan 45oC.The result showed that critical property of sweet ukel was depend on appearing of rancid flavor. Sweet ukel was rancid after be stored at room temperature for 24 days, with TBA – value of 0,690 mg malonaldehyde/ kg dry matter. The higher the storage temperature, the higher the rate of rancidity. According to Arrhenius formula, the Activation energy was 1.544,1 cal/mole. The Q10 – value of sweet ukel were 1,03 and 1,14. The shelf life of sweet ukel at 25oC, 35oC, and 45oC were 25 days, 23 days, and 20 days respectively. Kata Kunci: sweet ukel, critical property, shelf life.