Kinetika Perubahan Mutu Sagonpuan Selama Penyimpanan

Priyanto, Gatot and Azis, Firman A and Parwiyanti, Parwiyanti (2002) Kinetika Perubahan Mutu Sagonpuan Selama Penyimpanan. In: PROSIDING Seminar Nasional Perhimpunan Ahli Teknologi Pangan (PATPI) 2002 di Malang. Kelompok Gizi dan Keamanan Pangan, I (A). PATPI bekerjasama dengan Fateta Univ.Brawijaya, Jurs.THP-TIP Univ.Muhammadiyah Malang dan THP-FP Univ Widya Gama-Malang, Malang, pp. 142-149. ISBN 979-95249-6-2

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    Kinetics studies on quality changes of 'sagonpuan' during storage had been conducted. Sagonpuan is a South Sumatera traditional food. lt was made from buffalo milk. Experiment was done at two replication. It was based on random factorial design consisted of two treatment, i.e. storage temperatures and storage times, respectively, conduded on three levels {30, 40 and 50 centigrade) and four levels (0, 10, 20 and 30 days). Saganpuan quality was reflected by quality parameters consisted of reducing sugar, browning index, moisture content and peroxide value. Result of the expeiment show that reducing sugar was decreased during storage while peroxide value was increased. Both could be expressed by second order kinetics models with rate constant (k value} at the range of experiment temperature, respectively, 0.0045 to 0.0072 per( and 0.119 to 0.191 per(meq/ Browning index was increased following zeroth order kinetic models with rate constant 0.0057 to 0.0066 Abs420nm per day. Moisture content was decreased following the first order kinetic model with rate constant 0.018 to 0.0268 % per day. Arrhenius model was satisfy for expressing the rate constant temperature dependency of reducing sugar, peroxide value and browning index, but it cauld not used for moisture content changes during storage.

    Item Type: Book Section
    Uncontrolled Keywords: Sagon puan, kinetics, quality changes
    Subjects: S Agriculture > S Agriculture (General)
    Divisions: Faculty of Agriculture > Department of Agricultural Technology
    Depositing User: Dr. Gatot Priyanto
    Date Deposited: 21 May 2013 10:50
    Last Modified: 21 May 2013 10:50

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