Variety of packaging and estimated shelf life of Acehnese traditional food (pliek u)

Abstract

Pliek u is the result of natural fermentation in coconut meat which is separated from the oil through a pressing process. This fermentation products become an inseparable part of the daily food of the Acehnese people. Utilization of pliek u is used as additional ingredient in vegetables but some are used as rujak ingredient. This research aims to determine the shelf life of containers that are packed with a variety of packaging namely aluminum foil packaging, plastic pouches and glass bottles with acceleration (Arrhenius) method which is simulated on four storage temperature conditions in the incubator (30°C, 35°C, 45°C and 55°C). The parameters observed during storage process are moisture content, rancidity, total cell count, organoleptic (color and aroma). The results showed that the determination of product shelf life was rancidity parameter (zero order reaction) with linear Y = 0,8894x – 6,5804. The shelf life of pliek u is one year three months and four days at 35°C with a plastic pouch. the highest water content was obtained at 21 days storage in aluminum foil packaging while the total cell count and organoleptic with the color and aroma parameters produced will determine the quality of the pliek u.

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

“…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].…”

Shelf-life prediction of chicken nuggets based on the thickness level of composite plastic packaging using accelerated shelf-life testing (ASLT) method by the Arrhenius equation approach

“…Based on Table 2, the initial TPC of chicken nuggets was 7,06 x 10 2 cfu/g, still below the standard that has been carried out in the study of determining critical quality, namely 9,91 x 10 3 cfu/g.During storage, there was an increase in TPC in chicken nuggets, both stored at -15, 5, and 25 o C. The longer chicken nuggets are stored, the growth of microorganisms increases because long storage provides sufficient time for microbes to multiply [12]. This is by research conducted by Amanda, 2021 [7] regarding the estimation of the shelf life of beef sausage based on packaging variations of the ASLT method stored at incubator temperatures of -15 o C and 5 o C with a time interval of 25 days, the TPC test results showed that there was no significant microbial growth from day 0 to day 25 at both temperatures, where day 0 at -15 o C the number of TPC was 2,0 x 10 2 cfu/g and 2,38 x 10 3 cfu/g on day 25. While at 5 o C day 0 was 2,0 x 10 2 cfu/g, and day 25 was 2,2 x 10 3 cfu/g.…”

“…The results showed no significant differences in growth between mesophilic, psychrophilic, Pseudomonas, Enterobacteriaceae, Staphylococcus aureus, mold, and yeast bacteria. In addition, based on research conducted by Amanda [7] regarding the estimation of the shelf life of frozen food products, the growth of TPC in chicken nuggets is due to the water content; if the higher the humidity in the air, the microbes can grow well, which requires more than 85% wet air to develop and a water content of around 65-80%. In this study, the water content did not reach 65%, and all chicken nugget samples were stored in closed packaging and incubator temperatures.…”

“…Thus, it is used as the outer layer [6]. Meanwhile, nylon is a more robust plastic, wear-resistant, and has good resistance to pressure and tension, so it is used as the inner layer to provide additional strength and dimensional stability [7]; this combination makes the composite packaging more robust and more resistant to damage that can accelerate product deterioration [8].…”

The shelf life of kawista fruit salad (rujak) dressing using Accelerated Shelf-Life Testing (ASLT) method

“…Water is an essential component in food products because it affects the appearance, texture and taste of the food itself [11]. The water content can affect the material's durability because microorganisms are very easy to breed in it.…”