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 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 Pemanfaatan kulit buah naga merah (Hylocereus polyrhizus sp.) untuk memperpanjang umur simpan mie basah

2019 ◽  
Vol 4 (1) ◽  
pp. 63
Author(s):  
Weni Enjelina ◽  
Yunia Ovtasari Rilza ◽  
Zulya Erda
Keyword(s):  
Experimental Study ◽  
Shelf Life ◽  
Water Content ◽  
Ph Value ◽  
Fruit Peel ◽  
Physical Quality ◽  
Group Design ◽  
Dragon Fruit ◽  
One Way Anova ◽  
Hylocereus Polyrhizus

The water content of wet noodles reaches 52%, so that the shelf life is short. Effort to extend the shelf life of wet noodles is using peel of red dragon fruit (Hylocereus polyrhizus sp.). The purpose of this study was to determine the effect of variation concentration of red dragon fruit peel solution to prolong shelf life of wet noodles, the level of preference, and knowing the pH value of wet noodles with the longest shelf life. This research is an experimental study using a post only group design. Before experiment, doing a test of preference for wet noodles. Measurement of pH was done by observing changes in physical quality in wet noodles. Analysis bivariate is one way ANOVA test. The results of this study showed the longest shelf life is 39 hours that obtained from the wet noodles that using  75% red dragon fruit peel solution. The hedonic test proves that wet noodles with the addition of dragon fruit peel are particularly preferred from color and texture. Using  red dragon fruit peel solution can have an effect to increase the shelf life of wet noodles. However, the increasing concentration of the solution will affect the smell and taste of wet noodles which are unpleasant. It is recommended to add natural ingredients to remove odors and unpleasant taste in wet noodles. Kadar air mie basah mencapai 52% sehingga umur simpannya relatif singkat. Salah satu upaya untuk memperpanjang umur simpan mie basah yaitu dengan menggunakan bahan alami kulit buah naga merah (Hylocereus polyrhizus sp.). Tujuan dari penelitian ini untuk mengetahui pengaruh variasi konsentrasi larutan kulit buah naga merah terhadap umur simpan mie basah, tingkat kesukaan, serta mengetahui nilai pH pada mie basah dengan umur simpan terlama. Penelitian ini merupakan penelitian eksperimen dengan menggunakan desain post only group design. Sebelum penyimpanan dilakukan uji kesukaan terhadap mie basah. Pengukuran umur simpan pH dilakukan dengan cara mengamati perubahan kualitas fisik pada mie basah. Analisis bivariat menggunakan uji one way anova.Hasil dari penelitian ini menunjukkan mie basah dengan umur simpan terlama diperoleh dari penggunaan larutan kulit buah naga merah 75% selama 39 jam pada suhu ruang. Uji hedonik membuktikan mie basah dengan tambahan kulit buah naga sangat disukai  terutama dari warna dan tekstur. Penggunaan larutan kulit buah naga merah dapat memberikan pengaruh terhadap peningkatan umur simpan mie basah. Akan tetapi, dengan konsentrasi larutan yang semakin meningkat akan mempengaruhi bau dan rasa pada mie basah yang menjadi langu. Disarankan dilakukan penambahan bahan alami untuk menghilangkan bau dan rasa langu pada mie basah.

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 Subtitusion Of Tuna Fish Innards Flour In Biscuit to Improve Nutrition

2019 ◽  
Vol 25 (2) ◽  
pp. 44
Author(s):  
Nanda Irma ADP ◽  
Nadimin Nadimin ◽  
Thresia Dewi
Keyword(s):  
Food Consumption ◽  
Fish Meal ◽  
Bitter Taste ◽  
Zinc Content ◽  
Tuna Fish ◽  
Group Design ◽  
Iron And Zinc ◽  
Quasi Experimental ◽  
Calcium Iron ◽  
Research Type

ABSTRACTNutritional problem in Indonesia is still a serious health problem especially malnutrition and stunting. One of the efforts to improve the pattern of food consumption that aims to overcome malnutrition among people, especially proteins and vitamins and minerals is by utilizing tuna fish innards into fish meal innards in the form of biscuits.This study aims to determine the levels of nutrients protein, fat, calcium, iron, and zinc of biscuit with substitution of flour tuna fish innards. The research type is quasi experimental with one only design group design. The results of this analysis were obtained from research conducted by kjedahl method for protein, sochxlet for fat and Spektrofotometri for calcium, iron, and zinc.The results showed that the content of tuna innard biscuit protein was higher by 7.913% compared to biscuits without substitution, the fat content of tuna innard biscuit was higher by 25.18% than the biscuit without substitution, the calcium biscuit level of 61.871%, fe 0%, and the zinc content of the tuna innard biscuit is higher by 7,532% compared to biscuit without substitution.Biscuit with tuna innard substitution can be recommended as complementary foods with various processing improvements. It is suggested to find a way to remove bitter taste on the tuna innard flour.

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 The Shelf life Prediction of Sorghum Modified Flour Crackers Using Critical Moisture Approach

2019 ◽  
Vol 1 (1) ◽  
Author(s):  
Ulya Sarofa ◽  
Riski Ayu Anggreini
Keyword(s):  
Relative Humidity ◽  
Shelf Life ◽  
Life Prediction ◽  
Moisture Sorption ◽  
Critical Moisture Content ◽  
Second Stage ◽  
Moisture Sorption Isotherm ◽  
Shelf Life Prediction ◽  
Critical Moisture ◽  
Two Stages

 The objectives of this research were to produce crackers based on sorghum modified flour and to predict its shelf life using a critical moisture approach. The research was conducted in two stages. The first stage was to determine the best crackers of nine formulations. The second stage was to predict the shelf life of the best crackers formulation by using a critical moisture content approach. The best crackers were produced from a mixture of 50% sorghum modified flour, 50% wheat flour and 25% margarine. The products had a puffing ratio of 38,04 %, and hardness of 28.86 N. The moisture sorption isotherm curve of sorghum modified flour crackers could be described using a Hasley model. Using the critical moisture approach, sorghum modified flour crackers packaged in a metalized plastic and stored at 30°C and stored at 84% relative humidity, the product shelf life would be 207 days.

scholarly journals Development of jackfruit leather and its shelf-life analysis in different packaging materials

2020 ◽  
Vol 11 (2) ◽  
pp. 158-168
Author(s):  
Ninisha Babu ◽  
Ammu Dinakaran ◽  
Maya Raman ◽  
Akshaya Ravindran ◽  
T.V. Sankar ◽  
...  
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Energy Requirement ◽  
Packaging Materials ◽  
Critical Moisture Content ◽  
Critical Moisture ◽  
Poly Propylene ◽  
Shelf Stable ◽  
Post Harvest Loss ◽  
Physical And Chemical

Post-harvest loss is very common in seasonal fruits due to its high perishability even under refrigerated conditions. Value addition and processing is the best solution to overcome this problem and it also ensures the availability of the product round the year. This study is to develop jackfruit leather that replicates the natural fruit taste and is shelf stable at room temperature (28 ± 2°C). The product contributes 3.63Kcal/g to the energy requirement and is rich in minerals like potassium and sodium (7442μg/g and 1842μg/g, respectively). Sorption isotherm studies showed a sigmoid characteristic for the product. It has a critical moisture content of 48.39±0.44% with respect to 96% relative humidity and a water activity of 0.47. The product was packed in different packaging materials like 220-gauge polyethylene laminated with 50-gauge metalized polyester (Met PE) and 150 gauge Biaxially Oriented Poly Propylene (BOPP) laminated with 50-gauge polyester to study and compare its shelf-life in both the packaging materials at room temperature (28 ± 2°C). Physical and chemical parameters of the product was analyzed during the period of storage and the results revealed a shelf stability for 90 days for the product packed in both the packaging materials.

Sign in / Sign up

Export Citation Format

Share Document