Departemen Gizi Masyarakat, Fakultas Ekologi Manusia, Institut Pertanian Bogor, Indonesia
BibTex Citation Data :
@article{JGI28193, author = {Salma Aulia and Budi Setiawan and Tiurma Sinaga and Ahmad Sulaeman}, title = {Penurunan mutu dan pendugaan umur simpan sup krim instan labu kuning diperkaya tempe untuk lansia dengan metode accelerated shelf life testing (ASLT)}, journal = {Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition)}, volume = {8}, number = {2}, year = {2020}, keywords = {ASLT; elderly; instant cream soup; pumpkin; tempeh}, abstract = { Background: Instant pumpkin cream soup enriched with tempeh had fulfilled 10% Recommended Dietary Allowances (RDA) for elderly so that it can be used as an easy-to-serve snack, but decreasing quality of instant cream soup will be happened if the instant cream soup was stored for a long time. Objective s : This study aimed to analyze quality of water content, water activity and lipid oxidation in instant pumpkin cream soup during storage and estimated the shelf life of pumpkin cream soup enriched with tempeh. Method: Quality storage was analyzed using of water content, water activity ( a w ) and lipid oxidation. Estimation of shelf life was analyzed using Arrhenius A ccelerated S helf L ife T esting (ASLT) model. Results: The results showed that the water content, a w levels and lipid oxidation of instant pumpkin cream soup increased during the storage period. The critical parameter used in this study was lipid oxidation. Instant cream soup without the addition of tempeh can last 447 days while the cream soup with the addition of tempeh has a shelf life of 433 days . Conclusion: Quality of instant pumpkin cream soup decreased during the storage period and it would be expired over a year. }, issn = {2338-3119}, pages = {134--142} doi = {10.14710/jgi.8.2.134-142}, url = {https://ejournal.undip.ac.id/index.php/jgi/article/view/28193} }
Refworks Citation Data :
Background: Instant pumpkin cream soup enriched with tempeh had fulfilled 10% Recommended Dietary Allowances (RDA) for elderly so that it can be used as an easy-to-serve snack, but decreasing quality of instant cream soup will be happened if the instant cream soup was stored for a long time.
Objectives: This study aimed to analyze quality of water content, water activity and lipid oxidation in instant pumpkin cream soup during storage and estimated the shelf life of pumpkin cream soup enriched with tempeh.
Method: Quality storage was analyzed using of water content, water activity (aw) and lipid oxidation. Estimation of shelf life was analyzed using Arrhenius Accelerated Shelf Life Testing (ASLT) model.
Results: The results showed that the water content, aw levels and lipid oxidation of instant pumpkin cream soup increased during the storage period. The critical parameter used in this study was lipid oxidation. Instant cream soup without the addition of tempeh can last 447 days while the cream soup with the addition of tempeh has a shelf life of 433 days.
Conclusion: Quality of instant pumpkin cream soup decreased during the storage period and it would be expired over a year.
Article Metrics:
Last update:
Isoflavone and Antioxidant of Instant Cream Soup Made from Pumpkin and Tempeh and Their Active Compound in Ovariohysterectomy Rat-Induced Alzheimer’s Disease
Nutritional Content and Characteristics of Pumpkin Cream Soup with Tempeh Addition as Supplementary Food for Elderly
Last update: 2024-11-12 03:11:26
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) is published under licensed of a CC BY-SA Creative Commons Attribution-ShareAlike 4.0 International LicenseThe Authors submitting a manuscript do so on the understanding that if accepted for publication, copyright of the article shall be assigned to Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) and Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro as publisher of the journal.
Copyright encompasses exclusive rights to reproduce and deliver the article in all form and media, including reprints, photographs, microfilms and any other similar reproductions, as well as translations. The reproduction of any part of this journal, its storage in databases and its transmission by any form or media, such as electronic, electrostatic and mechanical copies, photocopies, recordings, magnetic media, etc., will be allowed only with a written permission from Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition).
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition), Faculty of Medicine, Universitas Diponegoro, the Editors and the Advisory Editorial Board make every effort to ensure that no wrong or misleading data, opinions or statements be published in the journal. In any way, the contents of the articles and advertisements published in the Indonesian Journal of Nutrition are sole and exclusive responsibility of their respective authors and advertisers.
View JGI Stats