Analisis Kualitas Produk Keripik Tempe dan Waffle Tiwul Selama Penyimpanan

Abstract

Micro, Small, and Medium Enterprises (MSMEs), especially in the food sector, play a significant role as part of the identity of a region or city. Recognizing the importance of food quality for supporting the requirements of the “Produk Industri Rumah Tangga” (PIRT) application, which complies with regulations, can facilitate business actors in selling their products. This permit can serve as a guarantee that the products are safe and suitable for consumption. One of the factors that affect the product quality is storage conditions. Tempeh chips and tiwul waffle cookies are among the products of MSMEs in Surakarta that are quite popular. This research aims to measure the quality of tempeh chips and tiwul waffle cookies based on their chemical characteristics, including moisture content, ash content, fat, fiber, protein, carbohydrates, sugar, sodium, calcium, phosphorus, and potassium, to be used as quality indicators for the products. The results show that the longer the storage time affects the decline in product quality. In waffle tiwul, the increase occurs in the water content by 1.25% and carbohydrate content by 0.67%. However, there is a decrease in ash content by 0.35%; fat content by 0.5%; coarse fiber content by 4.33%; protein content by 1.51%; total sugar content by 5.03%; and sodium content by 0.19%. On the other hand, tempe chips increase in the water content by 1.33% and carbohydrate content by 6.52%. The decrease occurs in the ash content by 0.43%; fat content by 4.88%; coarse fiber content by 0.29%; protein content by 2.27%; total sugar content by 6.82%; and sodium content by 1.5% during the 60-day storage period.