scholarly journals PENDUGAAN UMUR SIMPAN MAKANAN TRADISIONAL BERBAHAN DASAR BERAS DENGAN METODE ACCELERATED SHELF-LIFE TESTING (ASLT) MELALUI PENDEKATAN ARRHENIUS DAN KADAR AIR KRITIS

2020 ◽  
Vol 14 (02) ◽  
pp. 189
Author(s):  
Vivi Nuraini ◽  
Yannie Asrie Widanti
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Water Content ◽  
Life Testing ◽  
Traditional Foods ◽  
Due Date ◽  
Critical Moisture Content ◽  
Critical Moisture ◽  
Critical Water Content ◽  
Traditional Rice

The expired date is important information that consumers should know. However, many traditional foods have not written an expiration due date. The purpose of this study was to estimate the shelf life of two (2) types of traditional rice-based foods intip and kembang goyang. Estimation of shelf life was carried out using the Accelerated Shelf-life Testing (ASLT) method using the Arrhenius approach and the critical moisture content approach. The calculation of shelf life in the Arrhenius approach to kembang goyang has been obtained respectively 0.45 months, 0.50 months, and 0.47 months at respective temperatures (25oC, 35oC and 45oC). The results of shelf life kembang goyang through the water content approach obtained 0.43 months at 75% RH. The results of the arrhenius approach to intip showed that shelf life of 0.37 months, 0.45 months, and 0.53 months at each temperature (25oC, 35oC, and 45oC). The critical water content approach for intip has obtained a shelf life of 0.58 months (RH 75%). Intip has a slightly larger shelf life when analyzed using the critical moisture content method. Keywords: ASLT, intip, kembang goyang, shelf life

scholarly journals Pendugaan Umur Simpan Benih Padi (Oryza sativa L) Menggunakan Metode ASLT (Accelerated Shelf Life Testing) dengan Pendekatan Model Kadar Air Kritis

2019 ◽  
Vol 7 (2) ◽  
pp. 228
Author(s):  
I Putu Mas Pradnyana Wibawa ◽  
Ida Bagus Putu Gunadnya ◽  
I Made Anom Sutrisna Wijaya
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Oryza Sativa L ◽  
Initial Moisture Content ◽  
Total Solid ◽  
Rice Seed ◽  
Life Testing ◽  
Critical Moisture Content ◽  
Critical Moisture ◽  
Rice Seeds

Tujuan dari dilakukanya penelitian Ini adalah untuk menduga umur simpan benih padi menggunakan metode ASLT (Accelerrated Shelf Life Testing) dengan pendekatan model kadar air kritis. Adapun benih yang digunakan adalah benih varietas Ciherang dan varietas Inpari 30. Kemasan dari benih padi adalah plastic jenis Polipropilen (PP). Benih padi disimpan pada kondisi lingkungan (suhu 290C dan RH 75%). Pengamatan benih dianggap kritis ketika persentase daya berkecambah di bawah 80%. Ditemukan dari hasil pengukuran bahwa nilai permeabilitas kemasan (k/x) dari plastic PP adalah 0,013 gH2O/m2.day.mmHg. Pengamtan kadar air awal (Ma) adalah 13 %, kadar air kritis (Mc) adalah 29 %, total padatanya (WS) adalah 8,8 kg, dan perbedaan tekanan (?P) 1,15 mmHg. Sementara Inpari 30 memiliki nilai kadar air awal (Ma) 14%, kadar air kritis 29%, total padatannya (WS) 8,7 kg, dan ?P 0,9 mmHg.  Dari nilai tersebut dapat diduga umur simpan dua varietas benih bersertifikat yang dikemas dalam plastik PP dan disimpan pada suhu 29oC dan RH 75% adalah 156 hari (5,03 bulan) untuk varietas Ciherang dan 254 hari (8,19 bulan)  untuk 30 varietas Inpari.   The purpose of this study was to prediction the shelf life of certified rice seeds using the ASLT (Accelerated Shelf Life Testing) method based on the critical moisture content approach. The varieties of rice seeds used in this research were Ciherang and Inpari 30 varieties which packed with polypropylene (PP) plastic packaging. The rice seeds packages were stored at environmental condition (temperature of 29oC and RH of 75%). Observation on seeds germination was done daily until the seeds have a germination percentage below 80%. When the seeds under this condition, moisture content of the seeds was measured and refer as critical moisture content. It was found that the packaging permeability (k/x) of PP plastic was 0.013 g H2O/m2.day.mmHg. Observation on rice seed of Ciherang variety revealed that its values of initial moisture content (Ma) was 0.133 %, its critical moisture content (Mc) was 0.291 %, its total solid (Ws) was 8.8 kg, and pressure difference  (?P) was 1,15 mmHg. While, for Invary 30 variety the values of its shelf life parameters were as follows: Ma 0.144 %, Mc 0.293 %, Ws 8.7 kg, and ?P 0.9 mmHg. The prediction of shelf life the two certified rice seeds which were packed in PP plastic and stored at 29oC and RH of 75% were 156 days (5.03 months) for Ciherang variety and 254 days (8.19 months). ) for Inpari 30 variety.

scholarly journals Shelf Life Prediction of Chocomix Instant Chocolate Beverage Powder Using Accelerated Shelf Life Testing (ASLT) based on Critical Moisture Content Approach

REAKTOR ◽  
2018 ◽  
Vol 18 (2) ◽  
pp. 63 ◽  
Author(s):  
Rifa Nurhayati ◽  
Rosi Pratiwi ◽  
Baskara Katri Anandito ◽  
Ervika Rahayu Novita ◽  
Mukhammad Angwar
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Sorption Isotherm ◽  
Moisture Sorption ◽  
Value Added ◽  
Life Testing ◽  
Critical Moisture Content ◽  
Moisture Sorption Isotherm ◽  
Cocoa Products ◽  
Critical Moisture

Chocomix chocolate beverage powder is one of the increased value-added cocoa products by Griya Cokelat Nglanggeran. The aimed of this study to estimate the shelf life using Accelerated Shelf Life Testing (ASLT) based on critical moisture content. Results showed that critical moisture content of Chocomix was 4.01 % (db). Moisture sorption isotherm (MSI) curve of Chocomix at 28oC was type II isothermic sigmoidal with 2 curves at the ranged of water activity between 0.24 and 0.68; and the equation was  y = 86.584X3 – 91.893X2 + 28.818X – 0.470. The calculation showed that estimated shelf life of Chocomix stored in 51.89 µm thick package at 28oC was 16.4 months.Keywords: chocolate powder, critical moisture content, moisture sorption isotherm, shelf life

scholarly journals Acceptability And Shelf Life Of Biscuit With Substitution Of Tuna Fish

2019 ◽  
Vol 25 (2) ◽  
pp. 63
Author(s):  
ARDIANSYAH ARDIANSYAH ◽  
NADIMIN NADIMIN ◽  
CHAERUNNIMAH CHAERUNNIMAH
Keyword(s):  
Experimental Study ◽  
Shelf Life ◽  
Fish Meal ◽  
Narrative Form ◽  
Tuna Fish ◽  
Critical Moisture Content ◽  
Group Design ◽  
Life Measurement ◽  
Critical Moisture ◽  
Critical Water Content

Nutritional problems in Indonesia is still a serious health problem, especially of malnutrition and stunting. One of the efforts to improve the pattern of food consumption that aimed to overcome the malnutrition among the community, especially proteins, vitamins and minerals is by utilizing the tuna fish innards into fish meal innards in the form of biscuit. This study aims to know the acceptability and the shelf life of the biscuits with substitution of tuna fish innards. The method of research was pre experimental study with one shot group design. Acceptability was assessed by hedonic test among 35 panelists. Furthermore, the best formula was tested for critical moisture content to know it shelf life and the result was presented in tabular and narrative form. The results showed that the best panelist acceptance of biscuits with substitution of tuna starch ingredients was formula X02 (5% of tuna fish innards). In addition, there were about 54%, 66%, 77%, and 71% of panelist like the taste, scent, color and texture of the selected formula, respectively. The result of critical water content showed the biscuit has 48 days or 1,6 months of shelf life. For further study, it is suggested to make biscuits with 5% formula of tuna fish innards. Finally, various shelf life measurement might be consider.

scholarly journals PENDUGAAN UMUR SIMPAN GULA SEMUT DALAM KEMASAN DENGAN PENDEKATAN ARRHENIUS (Shelf Life Prediction of Palm Sugar on Packaging using Arrhenius Equation)

2018 ◽  
Vol 6 (1) ◽  
pp. 93-99 ◽  
Author(s):  
Hary Kurniawan ◽  
Nursigit Bintoro ◽  
Joko Nugroho W.K.
Keyword(s):  
Relative Humidity ◽  
Moisture Content ◽  
Shelf Life ◽  
Initial Moisture Content ◽  
Storage Period ◽  
Critical Parameters ◽  
Arrhenius Model ◽  
Critical Moisture Content ◽  
Palm Sugar ◽  
Critical Moisture

The purpose of this research was to determined the shelf life of packaged palm sugar at various temperatures and relative humidity (RH) storage using Arrhenius model based on changes in water content. The palm sugars were packed with 0.675 mm polyethylene packaging and stored at 15, 25, 30 and 35°C at RH of 77% and 98%. Measured parameters included the determination of critical parameters of palm sugar, initial moisture content and critical moisture content of palm sugar, changes in moisture content during storage. The Arrhenius model approach was used in this study to predict the shelf life period of palm sugar. The results showed that the texture was one of palm sugar critical parameters. Initial moisture content and critical moisture content of palm sugar were obtained at 1.51% (db) and 6.80% (db), respectively. Increase in moisture content of palm sugar occurred in various temperature variations and RH storage. The higher the storage temperature, the higher the moisture content of the palm sugar, which was characterized by the greater slope of moisture content relationship graph with respect to storage period at both RH 77% and 98%. The longest duration of palm sugar occurredat 15°C, RH 77%; the shortest duration occurred at 35°C, RH 98%. Keywords: palm sugar, packaging, relative humidity, temperature, shelf life   ABSTRAK Tujuan dari penelitian in adalah menentukan umur simpan gula semut dalam kemasan pada berbagai suhu dan RH penyimpanan mengunakan model Arrhenius berdasarkan perubahan kadar air. Gula semut dikemas menggunakan kemasan polietilen ketabalan 0,675 mm dan disimpan pada suhu 15, 25, 30 dan 35oC pada RH 77% dan 98%. Parameter yang diukur antara lain penetuan parameter kritis gula semut, kadar air awal dan kadar air kritis gula semut, perubahan kadar air selama penyimpanan. Pendekatan model Arrhenius digunakan dalam penelitan ini untuk memprediksi umur simpan gula semut. Hasil menunjukkan bahwa tekstur merupakan salah satu parameter kritis gula semut. Kadar air awal dan kadar air kritis gula semut diperoleh masing-masing 1,51 % (db) dan 6,80% (db). Terjadi peningkatan kadar air gula semut pada berbagai variasi suhu dan RH penyimpanan. Semakin tinggi suhu penyimpanan maka kenaiakn kadar air gula semut semakin besar yang ditandai dengan semakin besar kemiringan grafik hubungan kadar air terhadap waktu penyimpanan baik pada RH 77% dan 98%. Umur simpan gula semut paling lama terjadi pada suhu 15oC RH 77% dan umur simpan gula semut yang paling pendek terjadi pada suhu 35oC RH 98%.     Kata kunci: gula semut, kelembaban relatif, kemasan, temperatur, umur simpan

scholarly journals Pendugaan Umur Simpan Tiwul Instan yang Dikemas dalam Aluminium Foil dan Polietilen dengan Metode Akselerasi Berdasarkan Pendekatan Kadar Air Kritis

2020 ◽  
Vol 10 (1) ◽  
pp. 216-222
Author(s):  
Friska Citra Agustia ◽  
Herastuti Sri Rukmini ◽  
Rifda Naufalin ◽  
Abdul Mukhlis Ritonga
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Aluminum Foil ◽  
High Protein ◽  
Aluminium Foil ◽  
Critical Moisture Content ◽  
Water Sorption Isotherm ◽  
Critical Moisture ◽  
Curve Patterns ◽  
Modification Treatment

Penelitian bertujuan untuk menentukan umur simpan tiwul instan tinggi protein yang dibuat dari tepung ubi kayu dengan perlakuan modifikasi mikrobiawi dan kimiawi yang dikemas dalam kemasan aluminium foil dan plastik polietilen yang dihitung menggunakan metode akselerasi berdasarkan pendekatan kadar air kritis. Penelitian ini menggunakan metode eksperimental. Modifikasi mikrobiawi dilakukan dengan memfermentasi ubi kayu dengan ragi tape 4% dan diinkubasi selama 6 jam, sedangkan perlakuan kimiawi adalah dengan cara merendam ubi kayu dalam larutan soda kue selama 15 menit. Tiwul instan selanjutnya dibungkus dalam kemasan aluminium foil dan kemasan plastik polietilen. Kadar air tiwul dan tekstur dianalisis selama penyimpanan. Pembuatan pola kurva isotherm sorpsi air dan penghitungan masa simpan produk juga dilakukan pada penelitian ini. Hasilnya, tiwul instan perlakuan modifikasi kimiawi pada ubi kayu mempunyai masa simpan sekitar dua kali lipat dari perlakuan modifikasi mikrobiawi, yaitu masing-masing selama 4,88 tahun dan 2,13 tahun (yang disimpan dalam polietilen) serta 8,55 dan 3,89 tahun (yang disimpan dalam aluminium foil). Kesimpulannya, pendekatan titik air kritis dapat dilakukan untuk mendeteksi masa simpan tiwul instan, baik yang dikemas dalam aluminium foil maupun kemasan polietilen yang dapat menghasilkan masa simpan tiwul instan.“High Protein Instant Tiwul” Shelf Life Packed with Aluminum Foil and Polyethylene Using Critical Moisture Content ApproachAbstractThe research aims to determine the shelf life of high protein instant tiwul made from cassava flour with chemical and microbial modification packed in aluminum foil and polyethylene plastic packaging using the acceleration method with the critical moisture content approach. Fermented cassava (at 4% concentration for 6 hours incubation) was used as microbial modification treatment while cassava immersed in baking soda solution for 15 minutes was also applied as chemical modification. Instant tiwul was then packaged using aluminum foil and polyethylene. Moisture content of instant tiwul was determined during storage while water sorption isotherm curve patterns was also generated. Instant tiwul of cassava with chemical modified treatment had twice in shelf life, longer than those of microbial modification treatment, resulting 4.88 and 2.13 years (using polyethylene package) while 8.55 and 3.89 years (using aluminum foil), respectively. As conclusion, critical moisture approach could be used in the detection of shelf life in instant tiwul with polyethylene and aluminum foil packaging.

scholarly journals Shelf-life assessment of energy banana bar using acceleration method with critical moisture content approach

2020 ◽  
Author(s):  
Riyanti EKAFITRI ◽  
Yose Rizal KURNIAWAN ◽  
Dewi DESNILASARI ◽  
Diki Nanang SURAHMAN ◽  
Ashri INDRIATI
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Life Assessment ◽  
Critical Moisture Content ◽  
Acceleration Method ◽  
Critical Moisture

scholarly journals Penurunan mutu dan pendugaan umur simpan sup krim instan labu kuning diperkaya tempe untuk lansia dengan metode accelerated shelf life testing (ASLT)

2020 ◽  
Vol 8 (2) ◽  
pp. 134-142
Author(s):  
Salma Shafrina Aulia ◽  
Budi Setiawan ◽  
Tiurma Sinaga ◽  
Ahmad Sulaeman
Keyword(s):  
Lipid Oxidation ◽  
Shelf Life ◽  
Water Content ◽  
Water Activity ◽  
Critical Parameter ◽  
Storage Period ◽  
Life Testing ◽  
Quality Of Water ◽  
Long Time

Background: Instant pumpkin cream soup enriched with tempeh had fulfilled 10% Recommended Dietary Allowances (RDA) for elderly so that it can be used as an easy-to-serve snack, but decreasing quality of instant cream soup will be happened if the instant cream soup was stored for a long time. Objectives: This study aimed to analyze quality of water content, water activity and lipid oxidation in instant pumpkin cream soup during storage and estimated the shelf life of pumpkin cream soup enriched with tempeh.Method:  Quality storage was analyzed using of water content, water activity (aw) and lipid oxidation. Estimation of shelf life was analyzed using Arrhenius Accelerated Shelf Life Testing (ASLT) model.Results: The results showed that the water content, aw levels and lipid oxidation of instant pumpkin cream soup increased during the storage period. The critical parameter used in this study was lipid oxidation. Instant cream soup without the addition of tempeh can last 447 days  while the cream soup with the addition of tempeh has a shelf life of 433 days.Conclusion: Quality of instant pumpkin cream soup decreased during the storage period and it would be expired over a year.

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