Shelf life prediction of apple brownies using accelerated method

Pulungan, Maimunah Hindun; Sukmana, A D; Dewi, Ika Atsari

doi:10.1088/1755-1315/131/1/012019

Cited by 11 publications

(8 citation statements)

References 1 publication

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The analysis of rujak kawista sauce was TBA analysis [5], free fatty acid (FFA) [6], water content [7], total dissolved solids, and pH [8,9]. [10] This study was conducted to estimate the shelf life of rujak kawista sauce using the ASLT (Accelerated Shelf-Life Testing) method. This method was carried out by storing the rujak kawista sauce in high temperatures to accelerate the reactions of quality decrease of the product.…”

Section: Methodsmentioning

confidence: 99%

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

Hayati

Arpi

Rozali

2022

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

Rujak kawista sauce is one of the typical Indonesian foods made from palm sugar, tamarind, bird’s eye chili, nuts, and special fruits of kawista to enhance the flavour. There is no information about the shelf-life of rujak kawista sauce to date. Therefore, it is necessary to conduct a study on the storage time of the rujak kawista sauce to determine the product’s shelf life. This study used the ASLT method to determine the shelf life of rujak sauce. The sauce was stored at temperatures of 30°C, 40°C, and 50°C within 21 days storage time and was analysed every seven days. The analytical methods used to support the ASLT method are TBA, moisture content, FFA, total dissolved solids and pH. The result showed that TBA value was 0.046-0.19 mg malonaldehyde/kg, moisture content was 16.68-20%, FFA was 0.66-0.80%, total dissolved solid was 17.9-21.1°Brix, and pH was 3.1-3.5. Based on Arrhenius calculations, the shelf-life of rujak kawista sauce was two months.

show abstract

Section: Methodsmentioning

confidence: 99%

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

Hayati

Arpi

Rozali

2022

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

show abstract

“…Salah satu metode cepat yang menggunakan model simulasi adalah model Arrhenius, yang dapat dilanjutkan dengan metode Q 10 untuk menentukan umur simpan produk (Syarief dan Halid, 1993). Penelitian pendugaan umur simpan menggunakan model Arrhenius telah banyak dilakukan misalnya untuk pendugaan umur simpan jagung manis (Khathir et al, 2015), nasi uduk (Kurniadi et al, 2017), tomat segar , bunga kol , lengkuas (Khathir et al, 2014), jeruk manis , jus jeruk merah (Zanoni et al, 2005), brownis apel (Pulungan et al, 2018), dan lain-lain. Belum ada penelitian sebelumnya tentang pendugaan umur simpan Pliek-U, sehingga penelitian ini dilakukan dengan tujuan untuk menduga umur simpan Pliek-U menggunakan model Arrhenius dan metode Q 10 .…”

Section: Pendahuluanunclassified

Estimasi Umur Simpan Pliek-U Berdasarkan Kadar Air Menggunakan Model Arrhenius dan Metode Q10

Khathir

Jannati

Agustina

2021

JRTP

View full text Add to dashboard Cite

Abstrak. Penelitian ini bertujuan untuk menduga umur simpan Pliek-U menggunakan model Arrhenius dan metode Q10. Sebanyak 6 sampel Pliek-U yang sudah diketahui kadar air awalnya diberikan perlakuan suhu ekstrim 50, 60, dan 70˚C sampai kondisi Pliek-U mengalami penurunan mutu yang ditandai dengan perubahan warna dan bau. Perubahan berat sampel diamati dalam interval 30 menit. Selanjutya dilakukan perhitungan kadar air Pliek-U dan nilainya diplotkan dalam grafik di mana koordinat x nya sebagai waktu dan koordinat y nya sebagai kadar air. Gradien grafik adalah laju reaksi perubahan kadar air Pliek-U (k). Model Arrhenius adalah hasil plot nilai ln k terhadap 1/T dalam skala Kelvin. Selanjutnya dihitung nilai Q10 dan umur simpan Pliek-U dengan asumsi bahwa umur simpan sampel pada suhu ruang (30ºC) adalah 32 bulan. Hasil penelitian ini menunjukkan nilai k Pliek-U pada suhu 50ºC 0,0621 dan nilai R2 sebesar 15,52%. Nilai k Pliek-U pada suhu 60ºC adalah 0,0826 dan nilai R2 sebesar 67,9%, dan nilai k Pliek-U pada suhu 70ºC adalah 0,0877 dan nilai R2 sebesar 54,39%. Persamaan Arrhenius Pliek-U berdasarkan perubahan kadar air adalah k = 27,454 . e-1.925(1/T) dengan R2 sebesar 91,47%. Nilai faktor percepatan reaksi (Q10) Pliek-U adalah 1,214. Umur simpan Pliek-U dapat ditentukan dengan persamaan tT1=32 .1,214(∆T/10).Shelf-life estimation of Pliek-U based on moisture changes by using Arrhenius and Q10 approachAbstract. The study aimed to predict the shelf-life of Pliek-U by using Arrhenius and Q10 approach. About 6 samples of Pliek-U, already known its moisture, were exposed to high temperatures of 50, 60, dan 70ºC to reach degradation quality characterized by color and odor changes. The alteration of weight was also observed at interval of 30minutes. Based on these data, the changes of moisture were calculated and the trend was drawn on a XY scatter chart. The gradien of the chart was the reaction rate of quality degradation (k). Then, the Arrhenius model was constructed by plotting ln k and 1/T (K) into a graph. Lastly, the Q10 and shelf-life were calculated by using assumption that the shelf-life at room temperature was about 32 months. Results showed that the k-value and R-square of Pliek-U at 50˚C was 0.0621 and 15.52%, respectively. The k-value and R-square of Pliek-U at 60˚C was 0,0826 and 67,9%, whereas the k-value and R-square of Pliek-U at 70˚C was 0,0877 and 54,39%. The Arrhenius model of Pliek-U based on moisture changes was k = 27,454. e-1.925(1/T) and R-square was 91.47%. The Q10-value of Pliek-U was 1,214 and the shelf-life of Pliek-U can be adjusted by using the model tT1=32 .1,214(∆T/10).

show abstract

“…The peroxide and TPC numbers have R 2 values below 0.5 so it cannot be continued to determine shelf life. Pulungan et al, (2019) stated Determination of shelf life based on the parameters that experienced the fastest decline indicated by the value of the highest correlation coefficient (R 2 ). Ea = 10461 x 8.314 =86972.75 J/mol.K Based on the calculation results, the aw activation energy value is 86972.75 J / mol.K.…”

Section: Figure 4 Kinetics Equation Of the Order Reaction Of 0 Peroxmentioning

confidence: 99%

Application of Liquid Smoke from Coconut Shell in Tandipang (Dussumeiria Acutta) Smoked Fish To Extend Shelf Life

Rakhmayeni

Yuniarti²,

Sukarno

2020

JIPK

View full text Add to dashboard Cite

Highlightaw on smoked tandipang fish analyzed.Peroxide value on smoked tandipang fish analyzed.TPC on smoked tandipang fish analyzed.The shelf life of liquid smoked tandipangfish stored at 27o C was obtained the value of t = 23.2 in units of weeks or 5.8 months of storage.AbstractFumigation using liquid smoke produces smoked fish products with a smoky flavor character and can increase shelf life. The research objective was to determine the shelf life of the tandipang fish which was processed using liquid smoking. The test was carried out by storing smoked fish in an incubator at different temperatures 30 °C, 40 °C, and 50 °C with three replications for 5 weeks (35 days). The samples prepared at each temperature were kept in an incubator for five weeks. The parameters tested for estimating shelf life are using the test data aW (activity water), peroxide number, and TPC (total plate count). The three parameters are selected by one parameter to calculate the shelf life of liquid smoked tandipang fish which is considered to greatly affect the quality degradation during storage. The aw parameter is used to determine the shelf life because it has a high R2 value with an activation energy of 86972.75 J / mol.K. Estimation of shelf life of liquid cured fish at room temperature using aw parameter is 23.2 weeks or 5.8 months.

show abstract

Shelf life prediction of apple brownies using accelerated method

Cited by 11 publications

References 1 publication

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

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

Estimasi Umur Simpan Pliek-U Berdasarkan Kadar Air Menggunakan Model Arrhenius dan Metode Q10

Application of Liquid Smoke from Coconut Shell in Tandipang (Dussumeiria Acutta) Smoked Fish To Extend Shelf Life

Contact Info

Product

Resources

About