Quality Attributes and Shelf-Life Estimation of Cassava Flour Incorporated Bakery Product (Biscuit)

Cassava (Manihotesculentacrantz) is not true cereals are largely grown all over the world. They are very important due to their excellent nutritional contents especially protein, crude fiber, and carbohydrates. Biscuits were prepared by mixing cassava and wheat flour. Six treatments were prepared by adding 10%, 20%, 30%, 40%, and 50% cassava flour with wheat flour (Sample B, C, D, E, and F respectively) along with controlled treatment of 100% wheat flour (A). The proximate composition of flours was analyzed and prepared biscuits were subjected to sensory evaluation and shelf-life estimation. The obtained data was analyzed statistically by Genstat Discovery Edition 3 (DE3), for Analysis of Variance (ANOVA) at a 5% level of significance. Statistical analysis showed that sensory parameters and overall acceptability of 80 parts wheat and 20 parts cassava flour incorporated biscuit was significantly superior to all biscuits formulations. The proximate results of the best product showed that moisture content, crude fat, crude protein, crude fiber, total ash content, and total carbohydrate were found 3.44±0.25%, 13.80±0.33%, 8.13±0.13%, 1.29±0.19%, 2.41±0.06%, and 70.99±0.50 (g/100g) respectively. The shelf life of the best product was estimated by analyzing acid value and moisture content of the product by using three different packaging materials biaxially polypropylene (BOPP), high-density polypropylene (HDPE), and polypropylene (PP) respectively. The shelf life of the best product (80-20) wheat and cassava flours was found to be satisfactory for 8 weeks. The projected shelf life was found high in polypropylene (PP) and high-density polypropylene (HDPE) for 13.5 and 17.81 weeks for acid value and moisture content respectively.

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

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).

Simple and efficient approach for shelf-life test on frozen spinach and parsley

A simple test for shelf-life assessment of frozen spinach and parsley is presented. A specific shelf-life test that considers three storage temperatures is proposed to accelerate the rate of quality decay in frozen spinach and parsley. The scope was to provide a reliable and rapid way (one month vs years) to predict shelf-life by using a simple experimental approach and mathematical models based on some physical quality product attributes. Physical properties were evaluated at three storage temperatures: –5°C, –10°C and –26°C, to simulate a possible thermal abuse. Mechanical and thermal indexes were defined measuring maximum compression force (N) and latent heat involved in ice melting (J/g). A zeroorder kinetic model was used to properly fit experimental data and thus to obtain related reaction rates. The determination coefficient indicates that there is a strong linear relation between kinetic parameters at –10°C or –5°C and –26°C. This suggests a reliable procedure for shelf-life estimation, carrying out a test at –10°C or –5°C for one month and extending values to data acquired at – 26°C for the same period of time. The relations obtained from this research have led to a simple practical approach: one day at –10°C could be considered roughly equivalent to 30 days at –26°C. Accordingly, it could be possible to obtain a shelf-life estimation in short time, also considering other similar products.

Shelf-Life Estimation of Cabe Jamu (Piper retrofractum Vahl) Herbal Drink with the Addition of Benzoate Using Accelerated Shelf-Life Testing (ASLT) Method

This study aims to determine the cabe jamu (Piper retrofractum Vahl) herbal drink shelf-life with the addition of sodium benzoate concentration and determine the sodium benzoate addition effect on the cabe jamu herbal drink shelf-life. This research used Accelerated Shelf-Life Testing (ASLT) method. Cabe jamu herbal drink was stored at 35 °C and 45 °C and then tested every week for 28 days. The test parameters used were pH, total dissolved solids (TDS), color, total microbes, and total phenolics. The results showed that the cabe jamu herbal drink without sodium benzoate addition stored at a lower temperature had a longer shelf-life. Cabe jamu herbal drink with 400 ppm sodium benzoate addition and stored at 35 °C has the most extended shelf-life, which was 201.21 days. Sodium benzoate addition had a significant effect on the cabe jamu herbal drink shelf-life at a temperature of 35 °C and 45 °C.

Pengaruh Jumlah Bahan Baku serta Waktu Ekstraksi terhadap Karakteristik dan Umur Simpan Ekstrak Stevia Cair

Kebutuhan akan bahan tambahan pemanis semakin meningkat seiring dengan pertumbuhan industri pangan. Salah satu jenis pemanis alami yang belum banyak dikembangkan adalah Stevia rebaudiana Bertonii. Daun stevia dapat diekstrak dengan air. Penelitian ini bertujuan untuk mengetahui pengaruh formulasi ekstraksi yang menghasilkan karakteristik ekstrak paling baik. Rancangan yang digunakan adalah Rancangan Acak Lengkap dengan faktor rasio bahan baku:pelarut (b/v) dan faktor waktu ekstraksi. Daun stevia dikeringkan pada suhu 55℃ selama 5 jam dan diekstrak menggunakan water bath pada suhu 95℃ dengan air sebagai pelarut. Variasi perlakuan rasio bahan baku:pelarut yang digunakan sebesar 1:25, 1:30, dan 1:35 (b/v), dengan variasi waktu ekstraksi sebesar 20, 30, dan 40 menit. Karakteristik yang diamati diantaranya adalah total padatan terlarut, kecerahan, kadar steviosida, dan kemanisan dengan metode uji ranking. Selain itu dilakukan pula pengujian tingkat kemanisan terhadap gula pasir dengan metode magnitude estimation dan pengujian umur simpan dengan sensory shelf-life estimation. Hasil penelitian ini menunjukkan bahwa ekstraksi dengan perlakuan rasio bahan baku:pelarut 1:25 (b/v) dan waktu ekstraksi 40 menit menghasilkan karakteristik paling baik dengan nilai total padatan terlarut sebesar 2oBrix, nilai kecerahan sebesar 8,52, kadar steviosida sebesar 2,82%, dan nilai rata-rata kemanisan sebesar 3,33. Pada penelitian ini diketahui bahwa ekstrak stevia memiliki tingkat kemanisan 120 kali dari gula pasir, serta umur simpan 12,531 hari.