scholarly journals PENDUGAAN UMUR SIMPAN MENGGUNAKAN METODE ACCELERATED SHELF LIFE TEST (ASLT) MODEL ARRHENIUS PADA JAMU “SARI RAPET SUPER”

2019 ◽  
Vol 1 (2) ◽  
pp. 37-42 ◽  
Author(s):  
Ismawati Ismawati
Keyword(s):  
Shelf Life ◽  
Arrhenius Parameter ◽  
Life Test

Umur simpan adalah satu hal yang harus diperhatikan oleh konsumen dalam menggunakan suatu produk. Obat herbal adalah makanan fungsional yang sangat diminati oleh kebanyakan orang dan masih melekat dan merupakan obat tradisional yang berkhasiat dalam menjaga kebugaran fisik. Produk obat herbal yang beredar dan banyak diminati oleh konsumen, terutama wanita, adalah herbal "Sari Rapet Super". Tujuan dari penelitian ini adalah untuk memperkirakan umur simpan menggunakan metode Accelerated Shelf Life Test (ASLT) dengan model Arrhenius. Parameter yang digunakan adalah kadar air dengan perlakuan penyimpanan pada suhu 25, 35, 45 dan diamati pada hari 0, 1, 5, 10, 15, 20 selama satu bulan. Penyimpanan dengan kemasan dan tanpa kemasan. Hasil yang didapat, kadar air pada setiap suhu penyimpanan mengalami penurunan. Estimasi umur simpan dalam perlakuan perbedaan suhu dengan parameter kadar air tidak berpengaruh dan menghasilkan umur simpan untuk periode yang sama. Suhu 25 untuk = 34.82665831 (1 bulan 3 hari), suhu 35 = 35.3338706 dan suhu 45 = 33.38062522 sedangkan tanpa kemasan pada suhu 25 = 10.98902468, suhu 35 = 9.598185153, dan suhu 45 = 10, 95095319.

scholarly journals PENDUGAAN UMUR SIMPAN KERIPIK PISANG SALUT COKELAT “PURBARASA” KEMASAN POLIPROPILEN BERDASARKAN ANGKA TBA DENGAN METODE ASLT MODEL ARRHENIUS

REAKTOR ◽  
2017 ◽  
Vol 17 (3) ◽  
pp. 118 ◽  
Author(s):  
Ervika Rahayu Novita Herawati ◽  
Rifa Nurhayati ◽  
Mukhamad Angwar
Keyword(s):  
Shelf Life ◽  
Arrhenius Parameter ◽  
Deep Frying ◽  
Life Test ◽  
Arrhenius Model ◽  
Cocoa Powder ◽  
Life Estimation ◽  
Different Temperatures ◽  
Shelf Life Estimation

Abstract SHELF LIFE ESTIMATION OF COCOA POWDER-COATED BANANA CHIPS “PURBARASA” BASED ON TBA VALUE USING ARRHENIUS MODEL OF ACCELERATED SHELF LIFE TEST (ASLT) METHOD. Cocoa powder-coated banana chips "PURBARASA" is a banana chips made from local banana in Nglanggeran Village and coated with local cocoa powder. The products are sold using polypropylene packaging with 0.08 mm thickness. The change in quality of cocoa powder-coated banana chips "PURBARASA" during storage might occur for its rancidity which is caused by fat contained in cocoa powder and absorbed oil within banana chips during deep frying processed. This deterioration can decrease its shelf life. However, the shelf life of cocoa powder-coated banana chips "PURBARASA" has not been studied yet, hence, it is really necessary to estimate shelf life of this products in order to comply with the requirements of food safety labeling on its package. The method which can be used to estimate the shelf life of cocoa powder-coated banana chips "PURBARASA" is Accelerated Shelf Life Test (ASLT) with Arrhenius model. In this case, the parameter used were based on rancidity using TBA test. Observations of deterioration carried out at three different temperatures, i.e. 35, 45 and 55oC, every 7 days for 42 days. According to the study, the estimated shelf life of cocoa powder-coated banana chips "PURBARASA" at 10, 25, 28, 300C based on TBA test were 6.2, 4.6, 4.3 and 4.2 months respectively. Kata kunci: ASLT Arrhenius; cocoa powder-coated banana chips; shelf life; TBA   Abstract Keripik pisang salut cokelat “PURBARASA” merupakan produk olahan pisang lokal Desa Nglanggeran berupa keripik yang disalut bubuk cokelat lokal, dan dikemas menggunakan kemasan polipropilen dengan ketebalan 0,08 mm. Keripik pisang salut cokelat “PURBARASA” selama penyimpanan dapat mengalami penurunan mutu berupa ketengikan yang diakibatkan oleh kandungan lemak pada bubuk cokelat dan minyak sisa hasil penggorengan deep frying yang terserap pada keripik sehingga mempengaruhi umur simpan produk. Sampai saat ini, KUBE PURBARASA belum mengetahui umur simpan produk keripik pisang salut cokelat “PURBARASA” sehingga perlu dilakukan penelitian pendugaan umur simpan produk guna memenuhi persyaratan pelabelan keamanan pangan pada kemasan produk pangan. Metode pendugaan umur simpan yang digunakan yaitu metode Accelerated Shelf Life Test (ASLT) Model Arrhenius. Parameter uji yang digunakan yaitu ketengikan berdasarkan angka TBA. Pengamatan penurunan mutu dilakukan pada tiga suhu yang berbeda yaitu suhu 350C, 450C dan 550C setiap 7 hari sekali selama 42 hari. Didapatkan estimasi umur simpan keripik pisang salut cokelat “PURBARASA” pada suhu 10, 25, 28, dan 300C berdasarkan angka TBA berturut-turut yaitu selama 6,2, 4,6, 4,3 dan 4,2 bulan. Keywords: ASLT Arrhenius; keripik pisang salut cokelat; umur simpan; TBA

scholarly journals Pengujian Umur Simpan Kopi Arabika Bubuk Pada Jenis Kemasan dan Suhu Simpan Yang Berbeda

2021 ◽  
Vol 8 (1) ◽  
pp. 37
Author(s):  
Elsera Br Tarigan ◽  
Edi Wardiana ◽  
Handi Supriadi
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Storage Period ◽  
Fat Content ◽  
Test Method ◽  
Life Test ◽  
Coffee Plantations ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
And Storage

<p><em>Coffee is a beverage that is widely consumed around the world. Proper packaging and storage temperature may extend shelf life of ground coffee. The study aimed to analyze the shelf life of ground Arabica coffee stored in different packaging types and temperature, conducted at smallholder coffee plantations in Garut Regency and the Integrated Laboratory of Indonesian Industrial and Beverage Crops Research Institute, Sukabumi, from June to August 2018. A completely randomized design in factorial was used with 3 factors and 2 replications. The first factor was the packaging type  which consisted of 3 types: thick alumunium  foil 65</em><em>m</em><em> (AF65), thick alumunium  foil 130</em><em>m</em><em> (AF130), and thick lamination 114</em><em>m</em><em> (L144). The second factor was the storage temperature which consisted of 3 levels: 25 <sup>o</sup>C, 35 <sup>o</sup>C, and 45 <sup>o</sup>C, while the third factor was the storage period which consisted of 5 levels: coffee unstored, and coffee stored for 2 weeks, 4 weeks, 6 weeks, and 8 weeks. The variables observed were the water and fat content, and the analysis of shelf life was carried out using the ASLT (Accelerated Shelf Life Test) method. The results showed that during storage, the water content increased, whereas the fat content decreased. Fat content is a critical variable in determining the shelf life of coffee. The coffee in AF130 packaging has longer shelf life than in AF65 and L144. To extend the shelf life of coffee packaged in AF130 and L144 is best kept at 45<sup> o</sup>C whereas coffee in AF65 packaging  is ideally at 25<sup> o</sup>C.</em></p>

scholarly journals Extract from Broccoli Byproducts to Increase Fresh Filled Pasta Shelf Life

Foods ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 621
Author(s):  
Luisa Angiolillo ◽  
Sara Spinelli ◽  
Amalia Conte ◽  
Matteo Alessandro Del Nobile
Keyword(s):  
Shelf Life ◽  
Sensory Quality ◽  
Phenolic Content ◽  
Control Sample ◽  
In Vitro Digestion ◽  
Nutritional Content ◽  
Life Test ◽  
Natural Extract ◽  
Before And After

The aim of the study was to evaluate the efficacy of extract from broccoli byproducts, as a green alternative to chemical preservation strategies for fresh filled pasta. In order to prove its effectiveness, three different percentages (10%, 15%, and 20% v/w) of extract were added to the filling of pasta. A shelf life test was carried out by monitoring microbiological and sensory quality. The content of phenolic compounds before and after in vitro digestion of pasta samples was also recorded. Results underlined that the addition of the natural extract helped to record a final shelf life of about 24 days, that was 18 days longer in respect to the control sample. Furthermore, results highlighted that the addition of byproducts extract to pasta also increased its phenolic content after in vitro digestion. Therefore, broccoli byproducts could be valorized for recording extracts that are able to prolong shelf life and increase the nutritional content of fresh filled pasta.

scholarly journals Estimation of Shelf Life Pasta Spice for Dekke Mas Na Niura with the Accelerated Shelf Life Test (ASLT) Method Arrhenius Equation.

2019 ◽  
Vol 6 (2) ◽  
Author(s):  
Natalia Putri Erva Simbolon ◽  
Bhakti Etza Setiani ◽  
Anang Mohammad Legowo
Keyword(s):  
Shelf Life ◽  
Arrhenius Equation ◽  
Storage Temperature ◽  
Ph Value ◽  
Equation Model ◽  
Life Test ◽  
C Storage ◽  
Materials Used ◽  
C 30 ◽  
Total Bacteria

Dekke mas na niurais a typical local food of North Sumatra made from carp which does not undergo cooking processes such as frying, steaming, burning, or boiling but is only paraded. This study aimed to estimate the shelf life oDekke mas na niura is a typical local food of North Sumatra made from carp which does not undergo cooking processes such as frying, steaming, burning, or boiling but is only paraded. This study aimed to estimate the shelf life of pasta seasonings using the Arrhenius equation model Accelerated Shelf Life Test (ASLT). This research was conducted at the Laboratory of Food Chemistry and Nutrition, Faculty of Animal Science and Agriculture, Diponegoro University, Semarang. The materials used in making seasonings dekke mas na niura are andaliman, pecan, turmeric, kecombrang / rias, onion, garlic, salt, red chili, lime, kaffir lime, galangal, and peanuts. The method used for making pasta spices is by mixing spices and grinding ingredients until smooth. Seasonings are stored at 25°C, 30°C, 35°C and 40°C for 24 hours of storage. The Analysis is carried out every 6 hours. The parameters tested were Aw value, pH value, and total bacteria (TPC). The results of the test data are then made linear regression with the making of orders 0 and order 1, then from the data, the shelf life calculation is done with the Arrhenius equation. The results showed that the highest Aw, pH, and total bacterial values were at 40°C which were stored for 24 hours. The critical point used in estimating shelf life is total bacterial order 1. Estimation of shelf life based on total bacteria is 5.6 days (25°C); 7.1 days (30°C); 5.6 days (35°C); and 5.2 days (40°C). Storage of pasta ingredients dekke mas na niura optimum at 30°C. Overall, the higher the storage temperature and storage time, the shorter the shelf life.f pasta seasonings using the Arrhenius equation model Accelerated Shelf Life Test (ASLT). This research was conducted at the Laboratory of Food Chemistry and Nutrition, Faculty of Animal Science and Agriculture, Diponegoro University, Semarang. The materials used in making seasonings dekke mas na niura are andaliman, pecan, turmeric, kecombrang / rias, onion, garlic, salt, red chili, lime, kaffir lime, galangal, and peanuts. The method used for making pasta spices is by mixing spices and grinding ingredients until smooth. Seasonings are stored at 25°C, 30°C, 35°C and 40°C for 24 hours of storage. The Analysis is carried out every 6 hours. The parameters tested were Aw value, pH value, and total bacteria (TPC). The results of the test data are then made linear regression with the making of orders 0 and order 1, then from the data, the shelf life calculation is done with the Arrhenius equation. The results showed that the highest Aw, pH, and total bacterial values were at 40°C which were stored for 24 hours. The critical point used in estimating shelf life is total bacterial order 1. Estimation of shelf life based on total bacteria is 5.6 days (25°C); 7.1 days (30°C); 5.6 days (35°C); and 5.2 days (40°C). Storage of pasta ingredients dekke mas na niura optimum at 30°C. Overall, the higher the storage temperature and storage time, the shorter the shelf life.

scholarly journals Accelerated shelf-life test (ASLT) of batuan [Garcinia binucao (Blanco) Choisy] fruit powder

Food Research ◽  
2020 ◽  
Vol 4 (4) ◽  
pp. 1254-1264
Author(s):  
A.K.G. Ancheta ◽  
K.F. Yaptenco ◽  
L.E. Mopera ◽  
L.C. Bainto ◽  
R.C.M. Lizardo ◽  
...  
Keyword(s):  
Shelf Life ◽  
Elevated Temperatures ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Effect Of Temperature ◽  
Life Test ◽  
Pseudo First Order Reaction ◽  
Whiteness Index ◽  
Sensory Color ◽  
Fruit Powder

The study evaluated the storage characteristics of batuan fruit powder by Accelerated Shelf-life Test (ASLT) where the product was stored at elevated temperatures of 37°C, 50°C, and 60°C. During the experiment, the physicochemical (whiteness index, pH, total soluble solids, titratable acidity) and sensory (color, aroma, off-odor, general acceptability) characteristics of the product were monitored. The kinetics of nonenzymatic browning (NEB) was found to be a pseudo-first-order reaction in terms of whiteness index (WI). The effect of temperature on the rate constant for NEB was observed to follow Arrhenius Law such that the activation energy is 105.9 kJ mol-1 and Q10 is 3.90. The shelf-life of the product at room temperature was predicted to be 202 days (6.7 months).

scholarly journals UMUR SIMPAN BAKASANG IKAN CAKALANG (KATSUWONUS PELAMIS. L) DENGAN METODE ACCELERATED SHELFT LIFE TEST (ASLT) BERDASARKAN PARAMETER FREE FATTY ACID (FFA)

PHARMACON ◽  
2019 ◽  
Vol 8 (3) ◽  
pp. 656
Author(s):  
Aldo G. Mongdong ◽  
Feti Fatimah ◽  
Johnly A. Rorong
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Shelf Life ◽  
Arrhenius Equation ◽  
Life Test ◽  
Katsuwonus Pelamis ◽  
North Sulawesi ◽  
Fermented Product

ABSTRACTBakasang is a fermented product made from known fish offal in North Sulawesi. This study aims to determine the shelf life of bakalang fish with ASLT method with Free Fatty Acid (FFA) parameter. Fermented Souce of Cakalang (Katsuwonus pelamis. L) is stored at 40; 50; and 60°C which is concentrated on days 0; 5; 10; 15; and 20. The results of the calculation of the shelf life of Fermented Souce of Cakalang through the Arrhenius equation for parameter Free Fatty Acid (FFA) at 25°C for 583 days.Keywords: Fermented Souce, Katsuwonus pelamis. L, ASLT Method, Life Shelf, FFA Level.          ABSTRAKBakasang adalah produk fermentasi yang dibuat dari jeroan ikan yang sudah dikenal di Sulawesi Utara. Penelitian ini dimaksudkan untuk mengetahui umur simpan bakasang ikan cakalang dengan metode Accelerated Shelf Life Test (ASLT) dengan parameter Free Fatty Acid (FFA). Bakasang Ikan Cakalang (Katsuwonus pelami. L) disimpan pada suhu 40; 50; dan 60°C yang diamaiti pada hari ke 0; 5; 10; 15; dan 20. Hasil penelitian menunjukkan bahwa umur simpan bakasang ikan Cakalang (Katsuwonus pelamis, L) melalui persamaan Arrhenius untuk parameter Free Fatty Acid  (FFA) pada suhu 25°C selama 583 hari.Kata Kunci: Bakasang, Katsuwonus pelami. L, Metode ASLT, Umur Simpan, Kadar FFA.

scholarly journals PENGARUH PENAMBAHAN EKSTRAK BELIMBING WULUH (Averrhoa bilimbi L.) TERHADAP KARAKTERISTIK FISIK, MASA SIMPAN, DAN ORGANOLEPTIK PERMEN JELLY DAUN KERSEN

2020 ◽  
Vol 7 (2) ◽  
pp. 81
Author(s):  
Veni Rori Setiawati ◽  
Puspita Sari
Keyword(s):  
Shelf Life ◽  
Fruit Juice ◽  
Sweet Taste ◽  
Life Test ◽  
Leaf Extracts ◽  
Physical Quality ◽  
Real Effect ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Muntingia Calabura

Jelly is a candy made from components of water or fruit juice, flavor, sugar, and gelling ingredients. Apart from fruit juice, jelly candy can be made from the basic ingredients of leaf extracts. One of the leaves that can be used is Muntingia calabura L. leaves. The existing jelly candies generally do not use natural ingredients as colorings and flavors. Fruits that can be used as natural ingredients in making jelly candy are Averrhoa bilimbi L. This study aims to determine the effect of adding starfruit extract to the physical quality, shelf life, and organoleptic of Muntingia calabura L.  leaves jelly candy. This study used a Completely Randomized Design (CRD) with 1 factor, namely the concentration of Averrhoa bilimbi L extract (0%, 5%, 10%, 15%, and 20%). The results of this study indicate that the addition of Averrhoa bilimbi L extract does not significantly affect the physical quality (color) of Muntingia calabura L. leaves jelly candy. In the shelf life test, the addition of Averrhoa bilimbi L extract gave a real effect, where the best treatment was the concentration of Averrhoa bilimbi L. extract 15% and 20%. In the organoleptic test, the addition of Averrhoa bilimbi L extract did not significantly affect the level of preference (hedonic) and the level of acceptance (scoring) of the texture, but it did affect the level of panelist acceptance of the color, aroma, and taste of Muntingia calabura L.  leaves jelly candy. The best treatment of panelist acceptance level for color is at a concentration of 0% producing jelly candy with a yellowish-brown color and the best aroma and taste of jelly candy at a concentration of 20% producing jelly Averrhoa bilimbi L -flavored jelly candy with a slightly bitter sweet taste with a slightly bitter sweetness.

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