Penentuan Umur Simpan Bumbu Masam Keueng Kering Instan Dengan Menggunakan Metode Acelerate Shelf Life Test (ASLT) Model Arrhenius

Abstrak : Bumbu Masam Keueng kering instan dibuat dari rempah-rempah seperti cabai merah, bawang merah, bawang putih, asam sunti, kunyit dan jahe. Semua bahan tersebut dicuci kemudianndihaluskan dengannmenggunakan blender dengan penambahan air sebanyak 280 ml selanjutnya bahan dikeringkan dalam oven pengering pada suhu 50oC dalam waktu 9 jam, bahantersebut kemudian dihaluskan kembali menggunakan blender dan dikemas kedalam kemasan alumium foil sebanyak 20 gr. Dalam industri pangan perlu dilakukan penentuan umur simpan sehingga konsumen dapat mengetahui kondisi produk. Umur simpan adalah rentang waktu suatu produk mulai dari proses produksi hingga produk mengalami penurunan mutu atau tidak layak untuk dikonsumsi. Penelitian ini dilaksanakan menggunakan metode akselerasi penentuan umur simpan semi empiris dengan model Arrhenius. Pendugaan umurnsimpan ditentukan melalui perubahan mutu Bumbu Masam keueng kering instan yang dikemas dengan kemasan aluminium foil berdasarkan faktor suhu (S) yang terdiri atas 3 taraf yaitu : S1 = suhu ruang (27-30oC), S2 = 40oC, dan S3 = 50oC dan lama penyimpanan (P) yangnterdiri atas 5 taraf yaitu : P1 = 0 hari, P2 = 14 hari, P3 = 28 hari, P4 = 42 hari, dan P5 = 56 hari. Setiap kemasan sampel (20g) yang dipakai dianalisis sebanyak 2 kali ulangan. Umur simpan masam keueng berdasarkan parameter kritis kadar air jika disimpannpada suhunruang (27-30oC) akan bertahannselama 558 hari, padansuhu 40oC akan bertahan selama 384 hari, dan pada suhu 50oC akan bertahan selama 271 hari.Abstract : Instant dry Masam Keueng seasoning is made of spices such as red chili pepper, garlic, and red onion, sunti acid, turmeric and ginger. All of the ingredients are cleaned and mashed up with blender by adding 280 ml of water, then dried in an oven at 50oC during nine hours, after that re-mashed up in a blender and packed in an aluminum foil packaging for 20gr. In a food industry the shelf life determination is needed so that the consumer can know the condition of the product. Shelf life is a time span of a product from thenbeginning ofnthe production until encounter a quality degradation of unfeasible for consumption. This study is conducted with semi empirical shelf life estimation acceleration method and Arrhenius equation. Shelf life estimation is determined by the quality degradation of instant dry Masam keueng seasoning that is been packaged with aluminum foil packaging based on the temperature factor (S) which consists of three levels specifically: S1 = room temperature (27-30oC), S2 = 40oC. and S3 = 50oC, along with storage time (P) which consists of 5 levels specifically: P1 = 0 day, P2 = 14 days, P3 = 28 days, P4 = 42 days, and P5 = 56 days. Every sample packing (20g) used in analysis is two repetition as much. Thenshelf lifenof masam keueng seasoning basedoon the water content criticalnparameter at room temperature of 27-30oC will last for 558 days, at 40oC will last for 384 days, and at 50oC will last for 271 days.

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Estimasi Umur Simpan Pliek-U Berdasarkan Kadar Air Menggunakan Model Arrhenius dan Metode Q10

Rona Teknik Pertanian ◽

10.17969/rtp.v14i2.20518 ◽

2021 ◽

Vol 14 (2) ◽

pp. 1-9

Author(s):

Rita Khathir ◽

Riska Jannati ◽

Raida Agustina

Keyword(s):

Shelf Life ◽

High Temperatures ◽

Room Temperature ◽

Reaction Rate ◽

Arrhenius Model ◽

K Value ◽

Q10 Value ◽

Life Estimation ◽

Quality Degradation ◽

Shelf Life Estimation

Abstrak. Penelitian ini bertujuan untuk menduga umur simpan Pliek-U menggunakan model Arrhenius dan metode Q10. Sebanyak 6 sampel Pliek-U yang sudah diketahui kadar air awalnya diberikan perlakuan suhu ekstrim 50, 60, dan 70˚C sampai kondisi Pliek-U mengalami penurunan mutu yang ditandai dengan perubahan warna dan bau. Perubahan berat sampel diamati dalam interval 30 menit. Selanjutya dilakukan perhitungan kadar air Pliek-U dan nilainya diplotkan dalam grafik di mana koordinat x nya sebagai waktu dan koordinat y nya sebagai kadar air. Gradien grafik adalah laju reaksi perubahan kadar air Pliek-U (k). Model Arrhenius adalah hasil plot nilai ln k terhadap 1/T dalam skala Kelvin. Selanjutnya dihitung nilai Q10 dan umur simpan Pliek-U dengan asumsi bahwa umur simpan sampel pada suhu ruang (30ºC) adalah 32 bulan. Hasil penelitian ini menunjukkan nilai k Pliek-U pada suhu 50ºC 0,0621 dan nilai R2 sebesar 15,52%. Nilai k Pliek-U pada suhu 60ºC adalah 0,0826 dan nilai R2 sebesar 67,9%, dan nilai k Pliek-U pada suhu 70ºC adalah 0,0877 dan nilai R2 sebesar 54,39%. Persamaan Arrhenius Pliek-U berdasarkan perubahan kadar air adalah k = 27,454 . e-1.925(1/T) dengan R2 sebesar 91,47%. Nilai faktor percepatan reaksi (Q10) Pliek-U adalah 1,214. Umur simpan Pliek-U dapat ditentukan dengan persamaan tT1=32 .1,214(∆T/10).Shelf-life estimation of Pliek-U based on moisture changes by using Arrhenius and Q10 approachAbstract. The study aimed to predict the shelf-life of Pliek-U by using Arrhenius and Q10 approach. About 6 samples of Pliek-U, already known its moisture, were exposed to high temperatures of 50, 60, dan 70ºC to reach degradation quality characterized by color and odor changes. The alteration of weight was also observed at interval of 30minutes. Based on these data, the changes of moisture were calculated and the trend was drawn on a XY scatter chart. The gradien of the chart was the reaction rate of quality degradation (k). Then, the Arrhenius model was constructed by plotting ln k and 1/T (K) into a graph. Lastly, the Q10 and shelf-life were calculated by using assumption that the shelf-life at room temperature was about 32 months. Results showed that the k-value and R-square of Pliek-U at 50˚C was 0.0621 and 15.52%, respectively. The k-value and R-square of Pliek-U at 60˚C was 0,0826 and 67,9%, whereas the k-value and R-square of Pliek-U at 70˚C was 0,0877 and 54,39%. The Arrhenius model of Pliek-U based on moisture changes was k = 27,454. e-1.925(1/T) and R-square was 91.47%. The Q10-value of Pliek-U was 1,214 and the shelf-life of Pliek-U can be adjusted by using the model tT1=32 .1,214(∆T/10).

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Analisis Organoleptik (Aroma dan Warna) dan Nilai TBA dalam Pendugaan Umur Simpan Bumbu Mi Aceh dengan Metode Accelarated Shelf-Life Testing (ASLT) Menggunakan Persamaan Arrhenius

Jurnal Teknologi dan Industri Pertanian Indonesia ◽

10.17969/jtipi.v11i2.14534 ◽

2020 ◽

Vol 11 (2) ◽

pp. 69-74

Author(s):

Muhammad Nazly Hasibuan ◽

Eti Indarti ◽

Novia Mehra Erfiza

Keyword(s):

Shelf Life ◽

Room Temperature ◽

Thiobarbituric Acid ◽

Aluminum Foil ◽

Critical Parameters ◽

Life Testing ◽

Thiobarbituric Acid Test ◽

Semi Empirical ◽

Acid Test

Aceh noodle seasoning was made from red chili, red onion, garlic, cardamom, turmeric, ginger, cumin, candlenut, coriander and pepper. All ingredients were mashed and then sauteed in a frying pan with the addition of cooking oil. In the food industry it is necessary to determine the shelf life so the consumers know the quality of the product. Shelf life is the periode of a product from the production process until the product has decreased in quality or is not suitable to consumption. This research was conducted using a semi-empirical accelerated shelf-life testing method with the Arrhenius equation. The estimation of shelf life was determined through the quality change of Aceh noodle seasoning which packed with aluminum foil packaging and stored based on temperature factor (room temperature, 40o C, and 50o C). Each sample was analyzed of thiobarbituric acid test, flavour and descriptif test in duplicate. The results show that Aceh noodle seasoning shelf life based on the critical parameters stored at room temperature (27-30oC) was 71 days, at 40oC was 49 days, and at 50oC was 35 days.

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Pendugaan Umur Simpan Rendang Telur yang Dikemas Plastik High Density Polyetilen (HDPE) dan Aluminium Foil dengan Teknik Pengemasan Berbeda Menggunakan Metode Akselerasi

Jurnal Teknologi dan Industri Pertanian Indonesia ◽

10.17969/jtipi.v13i1.17093 ◽

2021 ◽

Vol 13 (1) ◽

pp. 1-8

Author(s):

Raswen Efendi ◽

Dewi Fortuna Ayu ◽

Nadya Nofaren

Keyword(s):

Activation Energy ◽

Shelf Life ◽

Thiobarbituric Acid ◽

Aluminum Foil ◽

Regression Equation ◽

High Density ◽

Aluminium Foil ◽

Quality Degradation ◽

Different Temperatures ◽

Acceleration Method

The purpose of this research is to estimate the shelf life of egg rendang that is packed with High Density Polyetilen (HDPE) plastic, aluminium foil, and vacuum aluminium foil. Estimation of shelf life using the acceleration method by storing the egg rendang for 30 days at three different temperatures, i.e, 30°C, 35°C, and 40°C. The parameters observed during the storage process were sensory assessments of rancidity and thiobarbituric acid (TBA) values of egg rendang. Data were analyzed using linear regression and the equations obtained were used to calculate the shelf life of egg rendang at normal temperature, which is 27°C. The egg rendang stored using vacuum aluminium foil packaging have a longer shelf life compared to HDPE packaging and non vacuum aluminum foil. The egg rendang shelf life packed with aluminium foil vacuum based on rancidity sensory test was 100 days, with the regression equation y =-7241,9x+20,317, an activation energy (Ea) of 14.382,4 kal.mol-1, and the value of quality degradation (k) was 0.021 quality unit per day. The egg rendang shelf life packed with aluminium foil vacuum based on the TBA value was 99.50 days, with the regression equation y =-6995,3x+18,577, the activation energy (Ea) of 13.892.7 kal.mol-1, and the value of quality degradation (k) was 0.008 quality unit per day.

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Kinetika Perubahan Mutu Minyak Buah Merah (Pandanus conoideus) Selama Penyimpanan

Jurnal Agritech ◽

10.22146/agritech.25216 ◽

2018 ◽

Vol 38 (1) ◽

pp. 64

Author(s):

Zita Letviany Sarungallo ◽

Budi Santoso ◽

Eduard Fransisco Tethool ◽

Risma Uli Situngkir ◽

Jandri Tupamahu

Keyword(s):

Fatty Acids ◽

Kinetic Model ◽

Shelf Life ◽

Peroxide Value ◽

Storage Time ◽

Unsaturated Fatty Acids ◽

Rate Of Change ◽

Life Estimation ◽

Shelf Life Estimation ◽

Fruit Oil

Red fruit (Pandanus conoideus) oil contains high unsaturated fatty acids that are readily oxidized during storage, consequently, this affects its quality. Kinetic model can be used to describe the rate of change in quality attributes as a function of time at a certain temperature. This study was aimed to gain kinetic model of quality deterioration of the red fruit oil during storage. Red fruit oil was packaged in dark bottles at a temperature of 60 °C, 75 °C and 90 °C to test their quality stabilities. The water content, free fatty acid (FFA), peroxide value and total carotenoids were observed for ±15 days. The results showed that the quality of the red fruit oil decreases along with the increase of temperature and storage time. The increased levels of free fatty acids and peroxide value of red fruit oil follows the zero order, with Ea value of 43318 J/mol °K and 29437 J/mol °K, respectively. Red fruit oil peroxide value with the lowest Ea showed the most sensitive to oxidative damage during storage. Shelf life estimation of red fruit oil based on the increasing of FFA and peroxide value are following equation of A=Ao-(t.exp[5,6-4.536(1 /T)]) and A=Ao-(t.exp[4,7-3.541(1/T)), respectively. Whereas decrease of carotenoids content follows first order with Ea value was 78,113 J/mol °K. The shelf life estimation for carotenoids content using equation ln A=ln Ao-(t[20,8-9.395(1/T)) ; where A: content of the end; Ao: initial levels; t: storage time (hours); and T: storage temperature (°K). ABSTRAKMinyak buah merah (Pandanus conoideus) mengandung asam lemak tidak jenuh tinggi sehingga mudah teroksidasi dan mempengaruhi mutunya selama penyimpanan. Penelitian ini bertujuan untuk menentukan stabilitas oksidasi minyak buah merah dan mendapatkan model kinetika kerusakan oksidatif mutu minyak buah merah selama penyimpanan pada suhu kritis. Minyak buah merah yang akan diuji stabilitas mutunya dikemas dalam botol gelap pada suhu 60 °C, 75 °C, dan 90 °C, kemudian dilakukan pengamatan terhadap kadar air, kadar asam lemak bebas (ALB), bilangan peroksida dan total karotenoid selama ±15 hari. Hasil penelitian menunjukkan bahwa mutu minyak buah merah menurun dengan meningkatnya suhu dan lama penyimpanan. Peningkatan kadar ALB dan bilangan peroksida minyak buah merah mengikuti orde nol, dengan nilai Ea berturut-turut 37.709 J/mol °K dan 29.437 J/mol °K; sedangkan penurunan kadar karotenoid mengikuti orde 1 dengan nilai Ea 78.113 J/mol °K. Bilangan peroksida minyak buah merah paling sensitif terhadap kerusakan oksidatif selama penyimpanan karena memiliki nilai Ea terendah. Pendugaan umur simpan minyak buah merah berdasarkan kenaikan nilai ALB dan peroksida mengikuti persamaan A=Ao-(t.eksp[5,6-4.536(1 /T)]) dan A=Ao-(t.eksp[4,7-3.541(1/T)). Sementara umur simpan berdasarkan penurunan kadar karotenoid mengikuti persamaan ln A=ln Ao-(t[20,8-9.395(1/T)) dimana A= kadar akhir; Ao= kadar awal; t= lama penyimpanan (jam); dan T= suhu penyimpanan (°K).

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