Pendugaan Umur Simpan Mi Shirataki Basah dari Tepung Glukomanan Porang (Amorphophallus oncophyllus) dengan Direct Method pada Suhu Ruang dan 5ºC
RAHMADHANI NURHANIFAH 'AINI, Prof. Dr. Ir. Eni Harmayani. M. Sc.; Dr. Manikharda, S.T.P., M.Agr.
2024 | Skripsi | TEKNOLOGI PANGAN & HASIL PERTANIAN
Wet shirataki noodles can be one of the options for people who are starting to care about consuming healthy food and low-calorie products because they are low in calories and gluten-free, but can provide a longer satiety effect. With their chewy texture and neutral taste, wet shirataki can be processed into various dishes. In Indonesia, these noodles are produced using glucomannan from porang tubers (Amorphophallus oncophyllus). However, until now, no information is available regarding the shelf life and appropriate storage conditions for wet shirataki noodle products. So, this study aims to determine the shelf life of wet shirataki noodles and analyze the quality changes during storage.
The quality of wet shirataki was evaluated based on texture, color, and pH, and the results were statistically analyzed using the One-Way ANOVA test. Additionally, microbiological tests were carried out to establish the safe consumption limit and determine the shelf life. The shelf life was determined using a direct method, involving storage at 5°C and 30°C and monitoring quality changes until the product was no longer suitable for consumption.
Based on the analysis results, there was a difference in shelf life between low and room temperature storage. Wet shirataki has a shelf life of 2 days at room temperature, while they can last up to 20 days when stored at low temperatures. The duration of storage at low and room temperature influenced the quality of wet shirataki noodles. Texture parameters (hardness, elongation, tensile strength), color, and pH changed from the beginning to the end of the storage period.
Kata Kunci : Mi shirataki basah, perubahan mutu, umur simpan