DOI: https://doi.org/10.14710/jgi.8.2.134-142

Penurunan mutu dan pendugaan umur simpan sup krim instan labu kuning diperkaya tempe untuk lansia dengan metode accelerated shelf life testing (ASLT)

Departemen Gizi Masyarakat, Fakultas Ekologi Manusia, Institut Pertanian Bogor, Indonesia

Received: 24 Jan 2020; Published: 2 Jun 2020.

Citation Format:
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.

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.

Fulltext View|Download
Keywords: ASLT; elderly; instant cream soup; pumpkin; tempeh
Funding: Kementerian Riset, Teknologi dan Pendidikan Tinggi (KEMENRISTEKDIKTI)

Article Metrics:

Article Info
Section: Articles
Language : EN
Recent articles
Nutrition value and viscosity of polymeric enteral nutrition products based on purple sweet potato flour with variation of maltodextrin levels Berat bayi lahir dan kejadian stunting pada anak usia 6-59 bulan di Kecamatan Seberang Ulu I Palembang Effect of zinc on milkfish nastar-cookies to albumin and hemoglobin levels in HIV/AIDS patients More recent articles
Most cited articles
Estimasi potensi kerugian ekonomi akibat wasting pada balita di indonesia Sitotoksisitas in vitro ekstrak etanolik buah parijoto (Medinilla speciosa, reinw.ex bl.) terhadap sel kanker payudara T47D Pola makan dan indikator lemak tubuh pada remaja Keragaman pangan, pola asuh makan dan kejadian stunting pada balita usia 24-59 bulan Pengaruh pemberian jus mangga terhadap profil lipid dan malondialdehyde pada tikus yang diberi minyak jelantah More cited articles
  1. Badan Pusat Statistik. Statistik Penduduk Lanjut Usia 2017. Jakarta; 2017
  2. Amarya S, Singh K, Sabharwal M. Changes during aging dan their association with malnutrition. Journal of Clinical Gerontology & Geriatrics. 2015;6:78-84
  3. Boscattoa EC, Duarteb M, Coqueiroc RS, Barbosa. Nutritional status in the oldest elderly dan associated factors. Rev Assoc Med Bras 2013;59(1):40-7
  4. Gonmei Z, Dwivedi S, Toteja GS, Bansal PG. Anemia dan vitamin B12 deficiency in elderly. Asian Journal of Pharmaceutical dan Clinical Research. 2018;11(1):402
  5. Pannérec A, Migliavacca E, De Castro A, Michaud J, Karaz S, Goulet L, et al. Vitamin B12 deficiency and impaired expression of amnionless during aging. Journal of Cachexia, Sarcopenia and Muscle. 2018;9:41–52
  6. Badan Pengawas Obat dan Makanan. Peraturan Kepada Badan Pengawas Obat dan Makanan No.13 tahun 2016 tentang Pengawasan Klaim pada Label dan Iklan Pangan Olahan. Jakarta; 2016
  7. Kumar PP, Manohar RS, Indiramma AR, Krishna AG. Stability of oryzanol fortified biscuits on storage. Journal of Food Science and Technology. 2012;49:1–8
  8. Patrignani M, Conforti PA, Lupano CE. The role of lipid oxidation on biscuit texture during storage. International Journal of Food Science and Technology. 2014:49:1925–31
  9. Wang DY, Fan WC, Guan YF, Huang HN, Yi T, Jin JM. Oxidative stability of sunflower oil flavored by essential oil from Coriandrum sativum L. during accelerated storage. LWT Food Sci Technol. 2018;98:268–75
  10. Husni A, Putra DR, Lelana IY. Aktivitas antioksidan Padina sp. pada berbagai suhu dan lama pengeringan. Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan. 2014;25;9(2):165-73
  11. Association of Official Analytical dan Chemist. Official Method of Analysis.16thed. Arlington (US); 2012
  12. Tarladgis BG, Watts BM, Younathan MT, Dugan L. A destillation method for the quantitative determination of malonaldehyde in rancid foods. J Am Oil Chem Sot. 1960;37:44-8
  13. Labuza TP. Shelf Live Dating of Foods. Connecticut: Food dan Nutrition Press Inc. 1982
  14. Anggraini A, Sayuti K, Yenrina R. Accelerated shelf life test (aslt) method with Arrhenius approach for shelf life estimation of sugar palm fruit jam with addition of asian melastome (melastoma malabathricum, l.) on jar packaging and pouch. Journal of Applied Agricultural Science and Technology. 2019(2):268-79
  15. Nagi HPS, Kaur J, Dar BN, Sharma S. Effect of storage period and packaging on the shelf life of cereal bran incorporated biscuits. American Journal of Food Technology. 2012;7:301–10
  16. Badan Standar Nasional. Standar Nasional Indonesia Sup krim instan. SNI 3549:1999. Jakarta; 1999
  17. Syafutri MI dan Lidiasari E. Pengaruh konsentrasi penambahan tepung tempe terhadap karakteristik tortilla labu kuning. Jurnal Teknologi Industri dan Hasil Pertanian. 2014;19(2)
  18. Dharmapadni IGA, Admadi B, Yoga IWGA. Pengaruh suhu pengeringan terhadap karakteristik tepung labu kuning (cucurbitae moschata ex. poir) beserta analisis finansialnya. Jurnal rekayasa dan manajemen agroindustry. 2016;4:73-82
  19. Astawan M, Wresyiyati T, Ichsan M. Karakteristik fisikokimia tepung tempe kecambah kedelai. Jurnal Gizi Pangan. 2016;11(1):35-42
  20. Huchet V, Pavan S, Lochardet A, Divanac’h ML, Postollec F, Thuault D. Development and application of a predictive model of Aspergillus candidus growth as a tool to improve shelf life. Food Microbiology. 2013
  21. Leviana W, Paramita V. Pengaruh Suhu Terhadap Kadar Air dan Aktivitas Air Dalam Bahan Pada Kunyit (Curcuma Longa) Dengan Alat Pengering Electrical Oven. METANA 2018;13(2):37-44
  22. Stevenson A, Cray JA, Williams JP, Santos R, Sahay R, Neuenkirchen N, McClure CD et al. Is there a common water-activity limit for the three domains of life?. Multidiciplinary Journal of Microbial Ecology 2019;9(6):1333-51
  23. Utami IR, Orbaniyah S. Pengaruh Pemberian Seduhan Teh Kelopak Bunga Hibiscus sabdariffa L. terhadap Kadar Kolesterol Total Perokok Aktif. Mutiara Medika. 2013;13(3):167-72
  24. Prakash D, Singh BN, Upadhyay G. Antioxidant and free radical scavenging activities of phenols from onion (Allium cepa). Food chemistry 2007;102(4),pp.1389-93
  25. Harikedua SD. Efek penambahan ekstrak air jahe (zingiber officinale roscoe) dan penyimpanan dingin terhadap mutu sensori ikan tuna (thunnus albacores). Jurnal Perikanan dan Kelautan Tropis. 2010;6(1):36-40
  26. Fauzi A, Surti T, Rianingsih L. Efektivitas daun teh (Camellia Sinensis) sebagai antioksidan pada fillet ikan bandeng (Chanos Chanos Forsk.) selama penyimpanan dingin. Jurnal Pengolahan dan Bioteknologi Hasil Perikanan. 2016;5(4):1-10
  27. Novitasari E, Restuhadi F, Efendi R. Pendugaan umur simpan wajik yang dikemas dengan kertas minyak dan edible film tapioka menggunakan metode akselerasi. JOM Pertanian 2019;6(1):1-15
  28. Sari SD, Dali FA, Harmain RM. Masa simpan stik rumput laut fortifikasi tepung udang rebon dalam kemasan polipropilen. Jurnal Ilmiah Perikanan dan Kelautan. 2017;5
  29. Palupi NS, Kusnandar D, Adawiyah DR, Syah D. Penentuan umur simpan dan pengembangan model diseminasi dalam rangka percepatan adopsi teknologi mi jagung bagi UKM. Manajemen IKM 2010;5(1):42-52
  30. Warsiki E, Damanik MRM. Perubahan mutu dan umur simpan sup daun torbangun (colues amboinicus lour) dalam kemasan. Jurnal Gizi dan Pangan 2012;7(1):7-10
  31. Papastergiadis A, Mubiru E, Van Langenhove H, Meulenaer B. Malondialdehyde measurement in oxidized foods: evaluation of the spectrophotometric thiobarbituric acid reactive substances (TBARS) test in various foods. Journal of agricultural and food chemistry 2012;60:9589-94
  32. Gray JI. Measurement of lipid oxidation: a review. Journal of the American Oil Chemists’ Society. 1978;55:539-46
  33. Desminarti S, Rimbawan R, Anwar F, Winarto A. Efek bubuk tempe instan terhadap kadar malonaldehid (MDA) serum tikus hiperglikemik. Jurnal Kedokteran Hewan (Indonesian Journal of Veterinary Sciences) 2012;6(2):72-4

Last update:

  1. Isoflavone and Antioxidant of Instant Cream Soup Made from Pumpkin and Tempeh and Their Active Compound in Ovariohysterectomy Rat-Induced Alzheimer’s Disease

    Budi Setiawan, Salma S. Aulia, Ahmad Sulaeman, Clara M. Kusharto, Ekowati Handharyani, Parise Adadi. International Journal of Food Science, 2022 , 2022. doi: 10.1155/2022/8051624

  2. Nutritional Content and Characteristics of Pumpkin Cream Soup with Tempeh Addition as Supplementary Food for Elderly

    Budi Setiawan, Salma S. Aulia, Tiurma Sinaga, Ahmad Sulaeman, Amarat (Amy) Simonne. International Journal of Food Science, 2021 , 2021. doi: 10.1155/2021/6976357

Last update: 2024-11-22 00:16:40

No citation recorded.