Pendugaan Umur Simpan Dengan Metode Accelerated Shelf-Life Testing pada Produk Bandrek Instan dan Sirup Buah Pala (Myristica fragrans)

  • Didah Nur Faridah
  • Sedarnawati Yasni
  • Antin Suswantinah
  • Ghesi Wuri Aryani
Keywords: ASLT, bandrek, nutmeg, shelf-life, traditional beverages

Abstract

Traditional beverages can be made from the spices and can be processed further as instant powder drinks such as bandrek drink. The expiration date statement on the food packaging is a mandatory according to the Food Act No.7/1996 and the Government Regulation No. 69/1999 about Food Labelling and Advertising. The aim of this research was to estimate or to predict the shelf-life of instant bandrek drink produced at Sinarsari village and nutmeg syrup at Dramaga village, Dramaga district, Bogor regency. Shelf-life estimation of the two products was done by accelerated shelf-life testing method. Instant bandrek was predicted to have shelf-life for 341 days (11 months) when stored at 80% RH, 30 °C, while the nutmeg syrup would be expired in 34-47 days when stored at 30 °C.

Downloads

Download data is not yet available.

Author Biographies

Didah Nur Faridah
Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Kampus IPB Darmaga, Bogor 16680
Sedarnawati Yasni
Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Kampus IPB Darmaga, Bogor 16680
Antin Suswantinah
Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Kampus IPB Darmaga, Bogor 16680
Ghesi Wuri Aryani
Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Kampus IPB Darmaga, Bogor 16680

References

[AOAC] Association of Official Analytical Chemist. 1999. Official Methods of Analysis of The Association of Official Analytical Chemist. Arlington (US): AOAC Inc.

Agustina R. 2004. Formulasi dan daya simpan minuman dalam kemasan gelas plastik. [Skripsi]. Bogor (ID): Institut Pertanian Bogor.

Anagari H, Mustaniroh SA, Wignyanto. 2011. Penentuan umur simpan minuman fungsional sari akar alang-alang dengan metode accelerated shelf life testing (ASLT) (Studi Kasus di UKM “R. Rovit” Batu, Malang). 2011. Agrotek. 5(2): 133-143.

Arpah. 2001. Buku dan Monograf Penentuan Kadaluwarsa Produk. Program Studi Ilmu Pangan. Bogor (ID): Institut Pertanian Bogor.

Burke J. 1992. Vapor Barrier Films. WAAC Newsletter. 14(2): 13-17.

Ellis MJ. 1994. The methodology of shelf life determination. In: Shelf Life Evaluation of Foods. Ed. Man CMD dan Jones AA. Blackie Academic and Professional. Glasgow (UK).

Estiasih T. 2010. Penentuan umur simpan jahe instan dengan metode accelarated shelf life test (ASLT) dengan pendekatan Arrhenius. Malang (ID): Universitas Brawijaya.

Hutching JB. 1999. Food Color and Appearance. Maryland (US): Chapman and Hall Food Science Book. Aspen Publishers Inc.

Iswari K, Harnel, Afdi E, Azman. 2006. Kajian formulasi dan pendugaan umur simpan sirup manggis. Prosiding Seminar Nasional Hortikultura. Balai Pengkajian Teknologi Pertanian Sumatera Barat.

Kusnandar F, Adawiyah DR, Fitria M. 2010. Pendugaan umur simpan produk biskuit dengan metode akselerasi berdasarkan pendekatan kadar air kritis. J Teknol Indus Pangan. 21(2): 117-122.

Kusnandar F. 2011. Pendugaan umur simpan produk pangan dengan metode accelerated shelf-life testing (ASLT). [Internet]. [diunduh 18 Okt 2012] Tersedia pada: http://www.foodreview. biz/preview.php?view2&id=55843

Labuza TP. 1982. Open shelf-life Dating of Foods. Food Science and Nutrition. Westport (US): Connecticut Press Inc.

Pratiwi. 2009. Formulasi, uji kecukupan panas, dan pendugaan umur simpan minuman sari wornas (wortel-nanas). [Skripsi]. Bogor (ID): Institut Pertanian Bogor.

Prihantini S. 2003. Formulasi, karakterisasi kimia dan uji aktivitas antioksidan produk minuman fungsional tradisional dari sari jahe (Zingiber officinale), sari sereh (Cymbopogon flexuosus), dan campurannya. [Skripsi]. Bogor (ID): Institut Pertanian Bogor.

Setyaningsih D, Apriyantono A, Puspitasari M. 2010. Analisis Sensori untuk Industri Pangan dan Agro. Jakarta (ID): Bharata Karya Aksara.

Spiess WEL, Wolf W. 1987. Critical evaluation of methods to determine moisture sorption Isotherm. Dalam: Water Activity: Theory and Application to Food. New York (US): Marcell Dekker.

Sugiarto YI, Tedy. 2007. Pendugaan umur simpan bubuk jahe merah (Zingiber officinale var. rubrum). J Teknol Indus Pertan. 17(1): 7-11.

Sungthongjeen S. 2004. Application of Arrhenius equation and Plackett-Burman design to ascorbic acid syrup development. Naresuan Univ J. 12(2): 1-12

Syarif R, Halid H. 1993. Teknologi Penyimpanan Pangan. Bogor (ID): Pusat Studi Antaruniversitas, Institut Pertanian Bogor.

Widowati S, Herawati H, Syarif R, Suyatma NE, Prasetia HA. 2010. Pengaruh isoterm sorpsi air terhadap stabilitas beras ubi. J Teknol Indus Pangan. 21(2): 123-128.

Wiguna D. 2011. Pengaruh suhu dan transparansi kemasan terhadap stabilitas kapasitas antioksidan sebagai parameter umur simpan bir pletok. [Skripsi]. Bogor (ID): Institut Pertanian Bogor.

Wijaya CH. 2007. Pendugaan umur simpan produk kopi instan formula merk-Z dengan metode Arrhenius. [Skripsi]. Bogor (ID): Institut Pertanian Bogor.

Published
2014-08-24
How to Cite
FaridahD. N., YasniS., SuswantinahA., & AryaniG. W. (2014). Pendugaan Umur Simpan Dengan Metode Accelerated Shelf-Life Testing pada Produk Bandrek Instan dan Sirup Buah Pala (Myristica fragrans). Jurnal Ilmu Pertanian Indonesia, 18(3), 144-153. Retrieved from https://jurnal.ipb.ac.id/index.php/JIPI/article/view/8390

Most read articles by the same author(s)

<< < 1 2 3 4 5 > >>