PENDUGAAN UMUR SIMPAN SNACK BAR PISANG DENGAN METODE ARRHENIUS PADA SUHU PENYIMPANAN YANG BERBEDA (Estimation of Banana Snack Bar Shelf Life with Different Storage Temperatures Using Arrhenius Method)

Surahman, Diki Nanang; Ekafitri, Riyanti; Desnilasari, Dewi; Ratnawati, Lia; Miranda, J. S. da S.; Cahyadi, Wisnu; Indriati, Ashri

doi:10.36974/jbi.v11i2.5898

Cited by 5 publications

(4 citation statements)

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“…According to Table 2 , there was an increasing trend between 10°C and 47°C: 5-week observations were 2,809.0 gf and 3,080.0 gf. This increase is in line with the hardness value of banana SB for 35 days of storage at 15°C, 30°C, and 45°C (Surahman et al ., 2020 ). The hardness value of the CSB increased in the fifth week of observation at 10°C and 47°C; CSB water content values also increased in the fifth week of observation at temperatures of 10°C and 47°C.…”

Section: Resultsmentioning

confidence: 99%

“…The rate of deterioration (k) of CSB at 10°C, 30°C, and 47°C is 0.23, 0.38, and 0.54%, respectively. Corn snack bars at storage temperatures of 10°C, 30°C, and 47°C have a higher rate of quality loss compared to banana snack bars at 0.20% at 15°C, while at 30°C and 45° C values are 0.22% and 0.24% (Surahman et al ., 2020 ).…”

Section: Resultsmentioning

confidence: 99%

“…The shelf life of CSB at storage temperatures of 10°C, 30°C, and 47°C is longer compared to the shelf life of banana SB. The shelf life of banana snack bars at storage temperatures of 15°C, 30°C, and 45°C is 84.96, 75.67, and 69.19 days (Surahman et al ., 2020 ). The difference in the shelf life of the SB is influenced by its initial moisture content, the method of testing the shelf life, and the weight of the product being tested.…”

Section: Resultsmentioning

confidence: 99%

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Accelerated shelf life determination of corn snack bars

Ni'matullah Al-Baarri,

Susanti,

Legowo

et al. 2023

Ital J Food Safety

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Corn snack bars are a snack product made from corn extrudate, and additional ingredients in the form of sorghum flour can be consumed as a nutritious snack. The shelf life of snack bar products needs to be known to ensure product quality reaches consumers. This study aims to determine the shelf life changes in critical parameters during storage using the accelerated shelf life testing Arrhenius method. Tests on the estimation of shelf life with the Arrhenius were carried out at three different storage temperatures (10°C, 30°C, and 47°C) for 35 days with an observation time of every 7 days. The shelf life of corn snack bars was tested using parameters of quality changes such as water content, texture hardness, and springiness. Based on the results obtained, the final shelf life of the corn snack bar is determined by the crispness parameter; shelf life at 10°C is 233 days, at 30°C is 111 days, and at 47°C is 363 days.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Accelerated shelf life determination of corn snack bars

Ni'matullah Al-Baarri,

Susanti,

Legowo

et al. 2023

Ital J Food Safety

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“…So far, the utilization of banana/plantain flour by processing in general that has been carried out includes processing it into flakes, noodles, snack bars, bread, and cookies [20][21][22][23][24][25]. Utilization of banana flour processed by peeling and unpeeling accompanied by a fermentation process has not been found, especially for snack bar products.…”

Section: Introductionmentioning

confidence: 99%

The Effect Used Nangka (Musa X Paradisiaca L.) Plantain Flour With A Different Process to The Macro-Micronutrient and Sensory of A Snack Bar

Ekafitri,

Desnilasari,

Mayasti

et al. 2023

BIO Web Conf.

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Snack bars can be made from plantain flour, processed with and without peeling combined with fermentation and nonfermentation process as one of sustainable food innovation. This studied aimed to utilize peeled and unpeeled Nangka plantain processed with fermentation and non-fermentation on snack bar products and examined the effect on macro and micronutrient content and sensory acceptability. The snack bar was made from peeled and unfermented plantain flour (SB_TK), peeled and fermented plantain flour (SB_TKF), unpeeled and unfermented plantain flour (SB_K), and peeled and fermented plantain flour (SB_KF)The results showed that based on effectiveness index, the best snack bar was made from peeled and unfermented banana flour. This snack bar has 4.66% moisture content, 2.42% ash content, 6.37% protein content, 23.91% fat content, 62.67% carbohydrate content, 5.48% dietary fiber, and 28.39% total sugar, with micronutrients of K, Ca, Na, P, Vit A, Vit D, and Se respectively 304.10 (mg/100g); 111.92 (mg/100g); 425.18 (mg/100g); 270.14 (mg/100g); 97.36 (μg/100 g); 26.22 (μg/100 g); 13.86(μg/100 g). All snack bar has sensory acceptability that was not significantly different.

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