PENDUGAAN UMUR SIMPAN KERIPIK PISANG SALUT COKELAT “PURBARASA” KEMASAN POLIPROPILEN BERDASARKAN ANGKA TBA DENGAN METODE ASLT MODEL ARRHENIUS

Ervika Rahayu Novita Herawati; Rifa Nurhayati; Mukhamad Angwar; Vebe Wakhida

doi:10.14710/reaktor.17.3.118-125

DOI: https://doi.org/10.14710/reaktor.17.3.118-125

PENDUGAAN UMUR SIMPAN KERIPIK PISANG SALUT COKELAT “PURBARASA” KEMASAN POLIPROPILEN BERDASARKAN ANGKA TBA DENGAN METODE ASLT MODEL ARRHENIUS

*Ervika Rahayu Novita Herawati - Research Unit for Natural Product Technology, Indonesian Institute of Sciences, Indonesia

Rifa Nurhayati - Research Unit for Natural Product Technology, Indonesian Institute of Sciences, Indonesia

Mukhamad Angwar - Research Unit for Natural Product Technology, Indonesian Institute of Sciences, Indonesia

Vebe Wakhida - Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian, Universitas Sebelas Maret Surakarta, Indonesia

Received: 27 Apr 2017; Published: 3 Oct 2017.

BibTex Citation Data :

@article{Reaktor14628,
    author = {Ervika Herawati and Rifa Nurhayati and Mukhamad Angwar and Vebe Wakhida},
    title = {PENDUGAAN UMUR SIMPAN KERIPIK PISANG SALUT COKELAT “PURBARASA” KEMASAN POLIPROPILEN BERDASARKAN ANGKA TBA DENGAN METODE ASLT MODEL ARRHENIUS},
    journal = {Reaktor},
  volume = {17},
    number = {3},
    year = {2017},
    keywords = {ASLT Arrhenius; cocoa powder-coated banana chips; TBA; shelf life},
    abstract = {  Abstract         SHELF LIFE ESTIMATION OF COCOA POWDER-COATED BANANA CHIPS “PURBARASA” BASED ON TBA VALUE USING ARRHENIUS MODEL OF ACCELERATED SHELF LIFE TEST   (  ASLT  )   METHOD.   C  ocoa powder  -coated banana chips \"PURBARASA\" is a   banana   chips made from local banana   in   Nglanggeran   Village     and   coated with local cocoa powder. The products   are   sold using   polypropylene   packaging with 0  .  08 mm     thickness.   The   change in   quality of cocoa powder  -coated banana chips \"PURBARASA\"   during storage   might   occur     for its   rancidity   which     is   caused by fat   contained   in cocoa powder and   absorbed oil     within banana chips during     deep   frying   processed  .     This d  e  terioration     can   decrease   its   shelf life.   However, t  he shelf life of   cocoa powder  -coated banana chips \"PURBARASA\"     has not been studied yet,     hence, it is really necessary to   estimat  e   shelf life of th  is   products in order to   comply     with   the requirements of food safety labeling on   its   packag  e  . The method   which can   be used to   estimate   the shelf life of c  o  co  a powder  -coated banana chips     \"PURBARASA\"   is   Accelerated Shelf Life Test (ASLT)   with   Arrhenius model.   In this case, the   parameter used   were   based on   rancidity using   TBA   test  . Observations   of deterioration   carried out at three different temperatures  , i.e.   35, 45 and 55 o C  ,   every 7 days for 42 days.   According to the study, the e  stimated shelf life of c  ocoa powder  -coated banana chips \"PURBARASA\"     at   10,   25  , 28, 30   0   C     based on TBA   test were     6.2, 4.6, 4.3 and 4.2 months respectively  .           Kata kunci:   ASLT Arrhenius; c  ocoa powder  -coated banana chips; shelf life  ;   TBA                 A  bstract         Keripik pisang salut cokelat “PURBARASA” merupakan produk olahan pisang lokal Desa Nglanggeran berupa keripik yang disalut bubuk cokelat lokal,   dan   dikemas menggunakan kemasan polipropilen dengan ketebalan 0,08 mm. Keripik pisang salut cokelat “PURBARASA” selama penyimpanan dapat mengalami penurunan mutu berupa ketengikan yang diakibatkan oleh kandungan lemak pada bubuk cokelat dan minyak sisa hasil penggorengan deep frying yang terserap pada keripik sehingga mempengaruhi umur simpan produk. Sampai saat ini, KUBE PURBARASA belum mengetahui umur simpan produk keripik pisang salut cokelat “PURBARASA” sehingga perlu dilakukan   penelitian   pendugaan umur simpan produk guna memenuhi persyaratan pelabelan keamanan pangan pada kemasan produk pangan. Metode   pendugaan umur simpan   yang digunakan yaitu metode Accelerated Shelf Life Test (ASLT) Model Arrhenius. Parameter uji yang digunakan yaitu ketengikan berdasarkan angka TBA. Pengamatan penurunan mutu dilakukan pada tiga suhu yang berbeda yaitu suhu 35 0 C, 45 0 C dan 55 0 C setiap 7 hari sekali selama 42 hari. Didapatkan estimasi umur simpan keripik pisang salut cokelat “PURBARASA” pada suhu 10, 25, 28, dan 30 0 C berdasarkan angka TBA berturut-turut yaitu selama   6,2, 4,6, 4,3 dan 4,2 bulan  .       Keywords:   ASLT Arrhenius; keripik pisang salut cokelat  ;   umur simpan  ;   TBA          },
   issn = {2407-5973},   pages = {118--125}  doi = {10.14710/reaktor.17.3.118-125},
    url = {https://ejournal.undip.ac.id/index.php/reaktor/article/view/14628}
}

Citation Format:

Abstract

SHELF LIFE ESTIMATION OF COCOA POWDER-COATED BANANA CHIPS “PURBARASA” BASED ON TBA VALUE USING ARRHENIUS MODEL OF ACCELERATED SHELF LIFE TEST (ASLT) METHOD. Cocoa powder-coated banana chips "PURBARASA" is a banana chips made from local banana in Nglanggeran Village and coated with local cocoa powder. The products are sold using polypropylene packaging with 0.08 mm thickness. The change in quality of cocoa powder-coated banana chips "PURBARASA" during storage might occur for its rancidity which is caused by fat contained in cocoa powder and absorbed oil within banana chips during deep frying processed. This deterioration can decrease its shelf life. However, the shelf life of cocoa powder-coated banana chips "PURBARASA" has not been studied yet, hence, it is really necessary to estimate shelf life of this products in order to comply with the requirements of food safety labeling on its package. The method which can be used to estimate the shelf life of cocoa powder-coated banana chips "PURBARASA" is Accelerated Shelf Life Test (ASLT) with Arrhenius model. In this case, the parameter used were based on rancidity using TBA test. Observations of deterioration carried out at three different temperatures, i.e. 35, 45 and 55^oC, every 7 days for 42 days. According to the study, the estimated shelf life of cocoa powder-coated banana chips "PURBARASA" at 10, 25, 28, 30⁰C based on TBA test were 6.2, 4.6, 4.3 and 4.2 months respectively.

Kata kunci: ASLT Arrhenius; cocoa powder-coated banana chips; shelf life; TBA

Abstract

Keripik pisang salut cokelat “PURBARASA” merupakan produk olahan pisang lokal Desa Nglanggeran berupa keripik yang disalut bubuk cokelat lokal, dan dikemas menggunakan kemasan polipropilen dengan ketebalan 0,08 mm. Keripik pisang salut cokelat “PURBARASA” selama penyimpanan dapat mengalami penurunan mutu berupa ketengikan yang diakibatkan oleh kandungan lemak pada bubuk cokelat dan minyak sisa hasil penggorengan deep frying yang terserap pada keripik sehingga mempengaruhi umur simpan produk. Sampai saat ini, KUBE PURBARASA belum mengetahui umur simpan produk keripik pisang salut cokelat “PURBARASA” sehingga perlu dilakukan penelitian pendugaan umur simpan produk guna memenuhi persyaratan pelabelan keamanan pangan pada kemasan produk pangan. Metode pendugaan umur simpan yang digunakan yaitu metode Accelerated Shelf Life Test (ASLT) Model Arrhenius. Parameter uji yang digunakan yaitu ketengikan berdasarkan angka TBA. Pengamatan penurunan mutu dilakukan pada tiga suhu yang berbeda yaitu suhu 35⁰C, 45⁰C dan 55⁰C setiap 7 hari sekali selama 42 hari. Didapatkan estimasi umur simpan keripik pisang salut cokelat “PURBARASA” pada suhu 10, 25, 28, dan 30⁰C berdasarkan angka TBA berturut-turut yaitu selama 6,2, 4,6, 4,3 dan 4,2 bulan.

Keywords: ASLT Arrhenius; keripik pisang salut cokelat; umur simpan; TBA

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Keywords: ASLT Arrhenius; cocoa powder-coated banana chips; TBA; shelf life

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Section: Research Article

Language : EN

In Volume 17 No. 3 September 2017

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