scholarly journals Shelf Life of Nori from Gracilaria sp. with Polypropylene (PP) Packaging Based on the Accelerated Shelf Life Test Method

2020 ◽  
pp. 50-60
Author(s):  
Sapinatun Namira ◽  
Evi Liviawaty ◽  
Isni Nurruhwati ◽  
Eddy Afrianto
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Test Method ◽  
Critical Parameters ◽  
Life Test ◽  
Arrhenius Model ◽  
Texture Parameters ◽  
Calculation Results ◽  
Clear Plastic

This research was conducted at the Laboratory of Fisheries Products Processing, Faculty of Fisheries and Marine Sciences, Padjadjaran University, Jatinangor, West Java, Indonesia. The purpose of this research was to determine the shelf life of Nori from Gracilaria sp. with the Accelerated Shelf Life Test (ASLT) method Arrhenius Model using Polypropylene (PP) packaging. Gracilaria is a genus of red algae (Rhodophyta) used as a food for humans and various species of shellfish. Polypropylene (PP) is a shiny, clear plastic with good optical properties and tensile resistance. The determination of the shelf life of the ASLT method is carried out using parameters of environmental conditions that can accelerate the process of product quality degradation, namely by storing the product at several temperatures above normal storage temperature. The observations used in determining the shelf life of Gracilaria sp. using a sensory test and a water content test with storage for 35 days, at a temperature of 25°C and 35°C. The calculation results of the Arrhenius model used texture parameters as critical parameters because those had the lowest Activation Energy (Ea) in determining the shelf life of Gracilaria sp. which is packaged using PP plastic. The results showed the value used for determining the shelf life of nori Gracilaria sp. namely texture parameters based on the order 0 reaction with the Arrhenius plot Ln K = -2.0381 - 214.63 (1 / T) and Ea of 1784.6485. The shelf life of nori Gracilaria sp. was found to be elongated if stored at room temperature of (25°C) which was around 94 days.

scholarly journals SHELF LIFE OF NORI FROM Gracilaria sp. WITH ALUMUNIUM FOIL PACKAGING BASED ON THE ACCELERATED SHELF LIFE TEST METHOD

2021 ◽  
Vol 2 (1) ◽  
pp. 1-10
Author(s):  
Evi Liviawaty ◽  
Sapinatun Namira ◽  
Subiyanto Subiyanto ◽  
Eddy Afrianto
Keyword(s):  
Shelf Life ◽  
Critical Parameter ◽  
Storage Temperature ◽  
Arrhenius Plot ◽  
Aluminum Foil ◽  
Test Method ◽  
Life Test ◽  
Arrhenius Model ◽  
Quality Degradation

This research was conducted at the Laboratory of Fisheries Products Processing, Faculty of Fisheries and Marine Sciences, Padjadjaran University, Jatinangor. The purpose of this research is to determine the shelf life of Nori from Gracilaria sp. with the Accelerated Shelf Life Test (ASLT) method Arrhenius Model using Aluminum Foil packaging. Aluminum foil packaging is a package composed of hermetic, flexible, and opaque metal so that it has high protection properties against water vapor, light, grease and gas. The determination of the shelf life of the ASLT method is carried out using parameters of environmental conditions that can accelerate the process of product quality degradation, namely by storing the product at several temperatures above normal storage temperature. The observations used in determining the shelf life of Gracilaria sp. using a sensory test and a water content test with storage for 35 days, at a temperature of 25oC and 35oC. The result of the Arrhenius model calculation, the appearance parameter is selected as the critical parameter because it has the lowest Activation Energy (Ea) in determining the shelf life of Gracilaria sp. which is packaged using PE plastic. The results show that the parameters used to determine the shelf life of the product are the taste parameters based on the order 1 reaction with the Arrhenius Plot Ln K = 0.026 – 1318.4 (1 / T) and Ea of 2619.66 Kj/mol. The shelf life of Nori Gracilaria sp. if stored at 25oC temperature is 89 hari 7 jam.

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>

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):  
Rika Diananing Putri
Keyword(s):  
Herbal Medicine ◽  
Physical Fitness ◽  
Shelf Life ◽  
Traditional Medicine ◽  
Water Content ◽  
Functional Food ◽  
Storage Temperature ◽  
Life Test ◽  
Arrhenius Model ◽  
Great Demand

Shelf life is one thing that must be observed by consumers in using a product. Herbal medicine is a functional food that is in great demand by most people and is still attached to and is a traditional medicine that is efficacious in maintaining physical fitness. Herbal medicine products in circulation and much in demand by consumers, especially women, are "Sari Rapet Super" herbs. The purpose of this study was to estimate the shelf life using the Accelerated Shelf Life Test (ASLT) method with the Arrhenius model. The parameters used are the water content with storage treatment at temperatures 25, 35, 45 and observed on days 0, 1, 5, 10, 15, 20 for one month. Storage with packaging and without packaging. The results obtained, the water content at each storage temperature has decreased. Estimation of shelf life in the treatment of temperature differences with water content parameters is not influential and results in shelf life for the same period. Temperature 25 for = 34.82665831 (1 month 3 days), temperature 35 = 35.3338706 and temperature 45 = 33.38062522 while without packaging at temperature 25 = 10.98902468, temperature 35 = 9.598185153, and temperature 45 = 10 , 95095319. Keyword: Herbal medicine, shelf life, ASLT, Arrhenius Shelf life is one thing that must be observed by consumers in using a product. Herbal medicine is a functional food that is in great demand by most people and is still attached to and is a traditional medicine that is efficacious in maintaining physical fitness. Herbal medicine products in circulation and much in demand by consumers, especially women, are "Sari Rapet Super" herbs. The purpose of this study was to estimate the shelf life using the Accelerated Shelf Life Test (ASLT) method with the Arrhenius model. The parameters used are the water content with storage treatment at temperatures 25, 35, 45 and observed on days 0, 1, 5, 10, 15, 20 for one month. Storage with packaging and without packaging. The results obtained, the water content at each storage temperature has decreased. Estimation of shelf life in the treatment of temperature differences with water content parameters is not influential and results in shelf life for the same period. Temperature 25 for = 34.82665831 (1 month 3 days), temperature 35 = 35.3338706 and temperature 45 = 33.38062522 while without packaging at temperature 25 = 10.98902468, temperature 35 = 9.598185153, and temperature 45 = 10 , 95095319.  

scholarly journals Accelerated Shelf Life Test (Aslt) Method with Arrhenius Approach for Shelf Life Estimation of Sugar Palm Fruit Jam With Addition of Asian Melastome (Melastoma malabathricum, l.) on Jar Packaging and Pouch

2019 ◽  
Vol 3 (2) ◽  
pp. 268-279
Author(s):  
Anna Anggraini ◽  
Kesuma Sayuti ◽  
Rina Yenrina
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Rate Of Change ◽  
Critical Parameters ◽  
Storage Process ◽  
Arrhenius Model ◽  
Palm Fruit ◽  
Life Estimation ◽  
First Order ◽  
Melastoma Malabathricum

Abstract. Base on previous studies showing that sugar palm fruit can be made as jam with the addition of Asian melastome fruit as a natural coloring. This sugar palm fruit jam product is packaged with jar and pouch packaging. shelf Life information for this product is unknown. The purpose of this study is to determine the rate of change in quality, critical parameters, and estimate the shelf life of sugar palm fruit jam with Arrhenius Model which is simulated at three storage temperature conditions (28⁰C, 38⁰C, and 48⁰C). Parameters observed during the storage process are water content, water activity (aw), pH, color (L), anthocyanin, and antioxidant activity (IC50). The results showed that the smallest activation energy value was used to determine product shelf life, it is color parameters (L) (first order reaction) with linear regression y = -4715.x + 9,787 on jar bottle packaging and y = -2021.x + 1,387 on packaging pouch. The age of storing sugar palm fruit jam with jar bottles is 93 days at 28⁰C and on the packaging pouch for 40 days at 28⁰C.

Oxidation Kinetics of Hazelnut Shelf-Life Prediction Model

2012 ◽  
Vol 200 ◽  
pp. 466-469
Author(s):  
Wen Li Dong ◽  
Xue Gong ◽  
Jing Dong ◽  
Ling Jin ◽  
Yu Xiang Wei
Keyword(s):  
Prediction Model ◽  
Shelf Life ◽  
Peroxide Value ◽  
Storage Temperature ◽  
Order Kinetic ◽  
Shelf Life Prediction ◽  
Changing Patterns ◽  
Kinetics Of ◽  
Life Prediction Model

The changing patterns of filbert peroxide value through the determination of different storage temperature conditions,research the dynamics characteristics of oxidative rancidity of filbert. By regression analysis base on the storage time and the logarithm of peroxide value,it concluded the grease oxidation reaction first-order kinetic equation of filbert.Using Arrhenius equation and Q10 model for 5 ~ 35 °C temperature within the shelf life of any temperature prediction model.

Methodology for the accelerated determination of the shelf life of wheat and rye grain

2021 ◽  
pp. 768-774
Author(s):  
K.B. Gurieva ◽  
S.L. Beletskiy ◽  
N.A. Khaba
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Food Products ◽  
Acid Number

An overview of methods for determining the shelf life of food products is given. An accelerated method, which includes storing grain at a temperature of 20–40 °C, regularly determining the acid number of fats, while using samples from at least three batches of grain of the same crop, has been developed. Based on the obtained results, the estimated shelf life at any storage temperature is determined by calculation using the “Reserve-forecast” program, taking into account that the maximum permissible value of the acid number of fats is: 25 mg KOH/g of fat — for wheat, 23 mg KOH/g fat — for rye. The proposed methodology makes it possible to shorten the duration and reduce the complexity of determining the grain shelf life.

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 Masa simpan tempe dalam pengemas edible film tapioka termodifikasi [Shelf life of tempe wrapped by modified-tapioca edible film]

2021 ◽  
Vol 26 (1) ◽  
pp. 45
Author(s):  
Maria Erna Kustyawati ◽  
Dian Santoso Manalu ◽  
Murhadi Murhadi ◽  
Ahmad Sapta Zuidar ◽  
Diki Danar Tri Winanti
Keyword(s):  
Shelf Life ◽  
Water Content ◽  
Storage Temperature ◽  
Edible Films ◽  
Quality Parameter ◽  
Edible Film ◽  
Arrhenius Model ◽  
Life Estimation ◽  
Randomized Design ◽  
Completely Randomized Design

Edible film made up of modified tapioca was used to wrap tempeh and its shelf life estimation was determined. The edible films must be capable of evenly aerating and maintaining moisture without causing condensation in order mycelium to be able to grow and produce high-quality tempeh. The experiment was carried out in completely randomized design with two main factors of storage temperature and time. An accelerated shelf life test at 17oC, 27oC, and 37oC with an Arrhenius model was used to calculate the shelf life, and water content was used as quality parameter indicator. The result showed that modified-tapioca based edible film made from fermentation of tapioca by Saccharomyces cerevisiae was characterized as having elongation of 11.40 %, tensile strength of 408.37 MPa, thickness of 0.88 mm and WVTR of 12.60 g/m2/h. Rate constant of water content decrease in edible film wrapped tempeh based on Arrhenius model was 0.3832 % day-1 and Ea was 10.296 kkal/gmol, while that of in PP-plastic wrapped tempeh was 0.3831% day-1 and Ea was 9.998 kkal/gmol. The shelf life of edible film wrapped tempeh was 9.39 days at 27oC, 5.18 days at 27oC, and 2.96 days at 37oC, while shelf life of PP-plastic wrapped tempeh was 8.64 days at 17oC, 4.85 days at 27 oC, and 2.82 days at 37oC. Therefore, it can be concluded that modified tapioca based edible film increased the shelf life of tempeh.

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.

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