Fitriana, Awanda Winar (2025) Pendugaan Umur Simpan Produk Pangan Darurat Spice Cookies Menggunakan Metode Accelerated Shelf-Life Testing (ASLT) Pendekatan Kadar Air Kritis. Undergraduate thesis, UPN "Veteran" Jawa Timur.
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Abstract
Spice Cookies is one of the innovations in emergency food products made from four types of flour: wheat flour, mung beans, cornstarch, and chicken liver. The decline in cookies quality can be observed from the decrease in hardness or crispness, which significantly affects the shelf life. Therefore, the shelf life estimation of Spice Cookies needs to be conducted as information for quality assurance when the product reaches consumers. The estimation of the shelf life of dry products such as Spice Cookies, which have a tendency to absorb moisture, is conducted using the ASLT (Accelerated Shelf-Life Testing) method with a critical moisture content approach and metalized plastic packaging. This research aims to estimate the shelf life of Spice Cookies products from three formulations (F6, F7, and F8). This research was conducted in two stages, the first stage was the process of making Spice Cookies and initial testing including analysis of calorific value, moisture content, ash content, protein content, fat content, carbohydrate content, calcium (Ca) content, iron (Fe) content, and zinc (Zn) content. The second stage of this research is the estimation of shelf life using the ASLT method with the critical moisture content approach. The stages of the shelf life estimation research using the ASLT method with the critical moisture content approach model include measuring the initial moisture content (Mo), critical moisture content (Mc), equilibrium moisture content (Me), determining the slope of the isothermal water sorption curve, testing the accuracy of the isothermal water sorption model, determining the supporting variable values, and calculating the shelf life based on Labuza's theory. The critical moisture content (Mc) of cookies F6 is 0.03580 g H2O/g solids, cookies F7 is 0.03203 g H2O/g solids, and cookies F8 is 0.05898 g H2O/g solids. The highest equilibrium moisture content (Me) is found in the BaCl2 salt type with RH (90.3). The Me of cookies F6 is 0.21226 g H2O/g solids, cookies F7 is 0.21249 g H2O/g solids, and cookies F8 is 0.31249 g H2O/g solids. The appropriate model to describe the actual conditions of the three cookie formulas is the Henderson model, with MRD values obtained for cookies F6 is 6.11, cookies F7 is 4.31, and cookies F8 is 3.09. The permeability value of metalized plastic packaging is 0.0054 H2O/day/m².mmHg. The estimated shelf life for the F6 cookies formulation is 141.23 days, for the F7 cookies is 143.11 days, and for the F8 cookies is 136.52 days.
| Item Type: | Thesis (Undergraduate) | ||||||||||||
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| Subjects: | T Technology > T Technology (General) | ||||||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||||||
| Depositing User: | Awanda Winar Fitriana | ||||||||||||
| Date Deposited: | 03 Feb 2025 09:26 | ||||||||||||
| Last Modified: | 03 Feb 2025 09:26 | ||||||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/34555 |
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