Prediction of Storage Life of Shallot Powder by using Acceleration Method

Abstract

Scarcity of shallot supply often occurs in Indonesia. Production into powder is one of the solutions to overcome the problem. In the form of powder there is an advantage of having a longer shelf life and ease of use. Storability study is very important especially for new food products from result of research and development activities. The purpose of this study is to predict the shelf life of shallot powder soaked with the two anti-browning ingredients (citric acid 1% and sodium bisulphite 500 ppm) by using an acceleration method. Shallot powder samples packed in alufo bags and stored at temperatures of 20 oC, 30 oC and 40 oC. The shelf life prediction using acceleration method through semi-empirical approach to the Arrhenius equation with the critical parameters of the color values (oHoe). The results of multivariete analyses showed that the use if color parameter as determinated parameter is appropriate. The results showed that the shallot powder with sodium bisulfite soaking has a longer shelf life by 9.3 months, compared to soaking with citric acid having 7 months at room temperature.

Shallot‐enriched amaranth‐based extruded snack influences blood glucose levels, hematological parameters, and carbohydrate degrading enzymes in streptozotocin‐induced diabetic rats

“…Shallot bulbs were processed into flour using the modified method described by Setyadjit et al (2017). Shallot bulbs were sorted, peeled to remove skin layer, washed, sliced using automated slicer, drained, dried in an oven set at 45°C (Plus11 Sanyo Gallenkamp PLC, UK) for 96 hr, the dry bulb was milled using Kenwood laboratory blender (BLX52 model, UK) thereafter sieved using a 60 mm mesh sieve (British Standard) yielding shallot bulb flour.…”

Estimating the Shelf Life of Oyster Mushroom Rendang packed with Vacuum or Non-Vacuum technique by the Application of the Arrhenius Methods

“…Then interpreted using linear regression with the help of the excel program, it can be seen that the slope, intercept and correlation both in the zero-order and the first order are as presented in Table 1. The selected equation is an equation that has a reaction order that has a large R-value, which is the proper reaction order established [12,13].…”

Pendugaan umur simpan sediaan bawang tunggal hitam dengan metode accelerated shelf-life testing (ASLT)

“…ASLT model Arrhenius dapat digunakan untuk memprediksi umur simpan berbagai produk diantaranya produk segar : bibit kedelai (Rahmi et al, 2016), alpukat (Muliadi, 2019); produk kering : kacang rendah kemak (Pranoto et al, 2012), dendeng ikan (Gitalasa et al, 2018); produk ekstrak : ekstrak bunga echinaceae (Solco, 2007); minuman : sari buah nenas, pepaya, dan cempedak (Arif, 2016), sirup buah tin (Mulyono et al, 2018); produk bubuk dan mikroenkapsulat : seasoning (Budijanto et al, 2010), bubuk bawang merah goreng (Setyadjit et al, 2017), dan mikroenkapsulat jahe (Parsetiorini, 2011). Kandungan senyawa kimia dalam bahan dapat digunakan sebagai titik kritis penentuan umur simpan seperti vitamin C (Arif, 2016;Puri et al, 2018), angka peroksida dan asam lemak bebas (Diniyah et al, 2015), nilai TBD (thio barbituric acid) (Kurniadi et al, 2017), dan kadar antioksidan dan total fenolik (Rahmawati, 2017).…”