Fadhilah, Ziyadatul (2026) Pendugaan Umur Simpan Kue Semprong Nangka dengan Variasi Jenis Kemasan Menggunakan Metode Accelerated Shelf-Life Testing (ASLT) Pendekatan Kadar Air Kritis. Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Jackfruit semprong cookies are a dry food product with a crisp texture and hygroscopic properties, making them prone to absorbing moisture and deteriorating in quality during storage. This condition served as the basis for conducting research to estimate the shelf life of jackfruit semprong cookies using the Accelerated Shelf-Life Testing (ASLT) method with a critical moisture content approach, while also comparing the shelf life of the product in three types of packaging: polyethylene (PE), polypropylene (PP), and metallized plastic. The study began with an evaluation of the product’s initial characteristics, including moisture content, ash, fat, protein, carbohydrates, and total energy, followed by a calculation of the shelf life using the Labuza equation. The results showed that jackfruit semprong cookies had a total energy content of 455.695 kcal/100 g, a moisture content of 3.64%, an ash content of 1.55%, a fat content of 15.30%, a protein content of 7.38%, and a carbohydrate content of 72.13%. The initial moisture content (Mi) was recorded at 0.0314 g H₂O/g solids, and the critical moisture content (Mc) was 0.0685 g H₂O/g solids. The resulting isothermal sorption curve was Type II (sigmoid), best fitted by the Caurie model (Ln Me = -4.3211 + 3.5349 aw), with an equilibrium moisture content (Me) of 0.2263 g H₂O/g solid. The water vapor permeability of the metalized plastic, PP, and PE packaging was 0.0147, 0.0191, and 0.0492 g H₂O/m²·day·mmHg, respectively. The estimated shelf-life results show that metalized plastic has the longest shelf life (357.72 days), followed by PP (274.17 days), and PE (106.71 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: | Ziyadatul Fadhilah Choirul | ||||||||
| Date Deposited: | 21 Jul 2026 03:01 | ||||||||
| Last Modified: | 21 Jul 2026 03:30 | ||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/56513 |
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