Kualitas Selama Penyimpanan dan Umur Simpan Makanan Formula Cair Instan Berbahan Tepung Lele dan Tepung Daun Kelor

Nisa, Ayu Rizkia; Kusharto, Clara M.

doi:10.25182/jigd.2022.1.2.119-126

J.Giz.Diet

2022

DOI: 10.25182/jigd.2022.1.2.119-126

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Kualitas Selama Penyimpanan dan Umur Simpan Makanan Formula Cair Instan Berbahan Tepung Lele dan Tepung Daun Kelor

Ayu Rizkia Nisa

Clara M. Kusharto

Abstract: Penelitian ini bertujuan untuk mengamati perubahan kualitas selama 42 hari penyimpanan pada tiga suhu yang berbeda (25°C, 35°C and 40°C) serta pendugaan umur simpan makanan formula cair instan. Perubahan mutu dianalisis menggunakan parameter kritis (aktivitas air dan ketengikan) serta parameter pendukung (proksimat, kalsium, bioavailabilitas kalsium dan daya cerna protein). Umur simpan dihitung menggunakan metode Accelerated Shelf-Life Testing (ASLT) model Arrhenius. Hasil penelitian menunjukkan terdapat perub… Show more

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Estimation of shelf life for Ready-To-Eat sardines (RTE) using the Accelerated Shelf-Life Testing (ASLT) method

Nopiani,

Hasnah,

Dameswary

et al. 2024

BIO Web Conf.

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Ready-to-eat sardines (RTE) are ready-to-eat foods designed to satisfy the needs of people who don’t have time to cook. In order to maintain the quality of RTE products and have a longer shelf life, efforts should be made to maintain the quality of RTE products, one of which is the use of cold storage methods and packaging. The purpose of this study was to estimate the shelf life of RTE sardines using the accelerated method combined with the Arrhenius method. This study employs a completely randomised Design with two factors: packaging type (vacuum and non-vacuum packaging) and storage temperature (cold storage and freezing temperature). The parameters tested in this research include TPC (total plate count), organoleptic properties, fat content, and protein content. The estimated shelf life of ready-to-eat sardines (RTE) in this study shows that RTE fish has a shelf life of up to 558.96 days if stored at a freezing temperature and vacuum packed, and 313.29 days if stored at a refrigerated temperature and vacuum packed. While ready-to-eat sardines (RTE) have a shelf life if stored using pouch packaging of 514.83 days at freezing and 2945.13 days at refrigerated temperatures with the Arrhenius equation obtained, namely ln k = (13.436 – 3034.6) (1/T).

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Estimation of shelf life for Ready-To-Eat sardines (RTE) using the Accelerated Shelf-Life Testing (ASLT) method

Nopiani,

Hasnah,

Dameswary

et al. 2024

BIO Web Conf.

View full text Add to dashboard Cite

show abstract

The effect of storage temperature on the quality of natural flavor paste products from white shrimp (Penaeus indicus) by-product

Shabrina,

Pujiastuti,

Saputra

2024

IOP Conf. Ser.: Earth Environ. Sci.

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Diversification of by-products from the shrimp industry into paste-shaped flavorings is expected to increase the economic value of the waste. Pasta is a semi dry product that is suitable for use as a flavoring product. The purpose of this study was to determine the sensory, microbiological, and proximate content as well as the influence of the difference in storage temperature of natural flavor paste products from the by-products of white shrimp processing. This study used the Complete Randomized Design trial design method with three treatments and three repeats. The treatment provided is storage at chilling temperature (5-10°C), room temperature (20-25°C), and incubation temperature (30-35°C). The main parameters in this study consist of testing TPC (Total Plate Count) and hedonic values (including appearance, aroma, texture, and taste), while the supporting parameters are proximate testing (protein, fat, and water). The data analysis used was a 2-factor fingerprint test (ANOVA) and to find out the best treatment was done with Tukey’s follow-up test. Based on the results of the study showed that different storage temperature treatments gave a noticeable difference (p < 0.05) in TPC, hedonic and proximate values. Chilling storage temperature treatment of 5-10°C (P1) is the best temperature treatment in maintaining the quality of flavor paste products.

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Kualitas Selama Penyimpanan dan Umur Simpan Makanan Formula Cair Instan Berbahan Tepung Lele dan Tepung Daun Kelor

Cited by 2 publications

References 10 publications

Estimation of shelf life for Ready-To-Eat sardines (RTE) using the Accelerated Shelf-Life Testing (ASLT) method

Estimation of shelf life for Ready-To-Eat sardines (RTE) using the Accelerated Shelf-Life Testing (ASLT) method

The effect of storage temperature on the quality of natural flavor paste products from white shrimp (Penaeus indicus) by-product

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