Pendugaan Umur Simpan Makanan Tradisional Berbahan Dasar Beras Dengan Metode Accelerated Shelf-Life Testing (Aslt) Melalui Pendekatan Arrhenius Dan Kadar Air Kritis

Nuraini, Vivi; Widanti, Yannie Asrie

doi:10.19184/j-agt.v14i02.20337

Cited by 10 publications

(14 citation statements)

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“…Samples that have been analyzed are stored and then analyzed by the ASLT method with the Arrhenius equation, as for the equation performed field [7,13,14]…”

Section: Aslt Methods With Arrhenius Equationmentioning

confidence: 99%

“…The Arrhenius model ASLT (Accelerated Shelf-Life Testing) method can be used to estimate the shelf life of dried candied nutmeg in Tapaktuan District; the samples used are the results of testing 14 of the best UMKM (micro and small enterprise) in the area field [9], namely UMKM UD Cahaya. The Arrhenius model simulates the acceleration of product deterioration in high-temperature storage conditions above average storage temperatures [7,16]. Determining the shelf life using the Accelerated Shelf-Life Test (ASLT) is done by accelerating the degradation process or reaction in the experiment, namely increasing the storage temperature at several temperatures above room temperature, thereby accelerating the shelf life of the time analysis [14].…”

Section: Determination Of Critical Pointsmentioning

confidence: 99%

“…180/Men.Kes/Per/IV/85 concerning expired food. Therefore, producers must ensure the safety of food products produced and marketed to consumers [7].…”

Section: Introductionmentioning

confidence: 99%

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Shelf-life prediction of nutmeg candy (myristica fragrans houtt) using the Arrhenius equation approach’s accelerated shelf-life testing (ASLT) method

Sulaiman,

Armita,

Erika

2024

IOP Conf. Ser.: Earth Environ. Sci.

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Nutmeg (Myristica fragrans Houtt) is one of the spices utilized as food. The processing of nutmeg into sweets makes one of the snacks known as nutmeg candy. The nutmeg candy found in the market still does not have the identity product shelf life or expiration date, so buyers are hesitant; in this study, a simulation of estimating the shelf life of nutmeg candy with the Accelerated Shelf-Life Testing (ASLT) method was made and applied using Visual Basic applications which can later be used by industry and enterprise. Samples were taken from UMKM UD. Cahaya in Tapaktuan, South Aceh. This research was conducted by formulating temperatures of 35, 45, and 55°C with water and sugar content measurements; in this study, one critical point was taken to determine the shelf life. The results showed that the water content was 6.85 – 13.69 (%b/b), and the sugar content was 5.10-7° brix. The shelf life measured by the critical point shows that dried candied nutmeg can be stored for 50.89 days.

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“…Samples that have been analyzed are stored and then analyzed by the ASLT method with the Arrhenius equation, as for the equation performed field [7,13,14]…”

Section: Aslt Methods With Arrhenius Equationmentioning

confidence: 99%

Section: Determination Of Critical Pointsmentioning

confidence: 99%

See 1 more Smart Citation

Shelf-life prediction of nutmeg candy (myristica fragrans houtt) using the Arrhenius equation approach’s accelerated shelf-life testing (ASLT) method

Sulaiman,

Armita,

Erika

2024

IOP Conf. Ser.: Earth Environ. Sci.

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“…Several studies mention the problems faced with local culinary, including the limited marketing of products and the increasing use of digital (Ri'aeni, 2019) such as an application for ordering or delivering food online (Pamungkas, 2016). In addition, the lack of knowledge about marketing strategies (Aini, 2018), so it is not known to many people (Fajri, 2018), there are still traditional presentation and packaging techniques that make the product not durable (Nuraini, 2020) and hard to market (Widowati, 2018). Culinary problems include unclear and accurate documentation of authentic Indonesian culinary types (Sukerti, 2016) and not yet optimal development of local resource-based culinary tourism (Prayogi, 2017).…”

Section: Figure 1 Motivation To Visit Culinary Tourism Destinationsmentioning

confidence: 99%

Analysis of Local Culinary Potential in Supporting the Tourism Industry in Gunungsari West Lombok

Rizkiyah

Faridi

2022

IJASTE

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The study aims to analyze: 1) local culinary potential (2) supporting factors; and (3) factors inhibiting the potential of local culinary in supporting the Tourism Industry. This research is qualitative research. The sampling technique was purposive sampling. Data collection techniques used are observation, interviews and documentation. The results showed that: (1) local culinary served in daily life as a staple food or the habit of consuming the dish. There are 6 types of local culinary classifications in the form of rice, vegetables, side dishes, satay, traditional snacks, and crackers or chips; (2) supporting factors, namely local cuisine must be maintained and developed so that it can provide additional income for villagers and be able to preserve local values, especially in the food they have; and (3) inhibiting factors, namely the lack of training for human resources in the form of training on sanitation and hygiene in food processing, culinary product packaging and lack of promotion of culinary products.

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“…Pollard and wheat bran that are stored too long usually give off rancid odor. Rancidity is one type of food spoilage that can be used as a parameter for rejecting food quality [1]. Rancidity occurs in foods that contain fat.…”

Section: Introductionmentioning

confidence: 99%

Estimation of Shelf Life on Pollard and Bran with Arrhenius Model on Storage at Different Temperatures

AZ¹,

Wijayanti²,

Retnaini³

2022

JURNAL TERNAK

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Fluctuating climatic and transportation conditions in Indonesia cause problems in the storage of feed ingredients. Estimating the shelf life of feed ingredients is very important to know in order to help the feed industry in the storage, availability and maintenance of the quality of the feed produced. The purpose of this study was to determine the shelf life of pollard and wheat bran at different storage temperatures based on the value of the peroxide number using the Arrhenius model. In determining shelf life, pollard and wheat bran were stored at 15, 35, and 45°C for 49 days. The parameter used in this research is the peroxide number. The results of this study were based on the calculation of the Arrhenius model in pollard based on the number of peroxides at a temperature of 15, 35 and 45 °C, the shelf life of which was 27.3 months, 22.2 months and 13.1 months, respectively. The shelf life of wheat bran is 25.1 months, 15.1 months and 14.8 months. The conclusion is that the temperature and storage time are directly proportional to the peroxide number. Meanwhile, temperature and storage time are inversely proportional to shelf life.

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Pendugaan Umur Simpan Makanan Tradisional Berbahan Dasar Beras Dengan Metode Accelerated Shelf-Life Testing (Aslt) Melalui Pendekatan Arrhenius Dan Kadar Air Kritis

Cited by 10 publications

References 0 publications

Shelf-life prediction of nutmeg candy (myristica fragrans houtt) using the Arrhenius equation approach’s accelerated shelf-life testing (ASLT) method

Shelf-life prediction of nutmeg candy (myristica fragrans houtt) using the Arrhenius equation approach’s accelerated shelf-life testing (ASLT) method

Analysis of Local Culinary Potential in Supporting the Tourism Industry in Gunungsari West Lombok

Estimation of Shelf Life on Pollard and Bran with Arrhenius Model on Storage at Different Temperatures

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