Q 10 Values and Shelf Life Prediction of Commercial Seasoned Flour from Different Brands Packed in Different Packaging Using Accelerated Shelf Life Testing Method Prediksi Nilai Q 10 dan Umur Simpan Tepung Bumbu Komersial dengan Merek Berbeda dalam Kemasa
Q
10 Values and Shelf Life Prediction of Commercial Seasoned Flour
from Different Brands Packed in Different Packaging Using
Accelerated Shelf Life Testing Method Prediksi Nilai Q10 dan Umur Simpan Tepung Bumbu Komersial dengan
Merek Berbeda dalam Kemasan Berbeda Menggunakan Metode
Accelerated Shelf Life Testing
THESIS
In Partial Fulfillment of the Requirements For the Degree of Bachelor of Food Technology
By:
Hayuningtyas Wikrami Hestu
11.70.0120
FOOD TECHNOLOGY DEPARTMENT
SOEGIJAPRANATA CATHOLIC UNIVERSITY
SEMARANG
2015
Q Values and Shelf Life Prediction of Commercial Seasoned Flour
10
from Different Brands Packed in Different Packaging Using
Method Accelerated Shelf Life Testing
Prediksi Nilai Q 10 dan Umur Simpan Tepung Bumbu Komersial dengan
Merek Berbeda dalam Kemasan Berbeda Menggunakan Metode
Accelerated Shelf Life Testing
By:
HAYUNINGTYAS WIKRAMI HESTU
NIM: 11.70.0120
Food Technology Department
Thesis accepted and approved
as conforming to the required standard in November 3, 2015
Semarang, November 7, 2015 Food Technology Department Soegijapranata Catholic University
Supervisor 1 Dean Dr. Probo Y Nugrahedi, STP, MSc. Dr. Victoria Kristina A, ST. MSc.
Supervisor 2 Inneke Hantoro, STP, MSc.
SUMMARY
One of shelf life study types is the accelerated study which is performed by employing Q
10 value. The Q 10 value is not a constant, it depends on the activation energy and
specific temperature. Aims of this study are to study the Q
10 of three different o
commercial brands of seasoned flour stored in three different storage temperature (25
C,
o o
35 C and 45
C) and different packaging (original packaging and repackaged), and to investigate the shelf life of these seasoned flours using Accelerated Shelf Life Testing (ASLT) with Arrhenius model. There are some variables to determine the lowest activation energy, that are water activity, water content, starch content, wettability, dispersibility, color changes, viscosity, and bulk density. The results show that some variable decrease during storage, such as starch content, dispersibility, and viscosity. From these variables, the lowest activation energy is the water activity variable. This activation energy is used as the critical attribute in this study. The shelf life of seasoned flour in three different brands is between 5-11 months. The Q
10 values for all of
seasoned flour in this study are around 1.040
10 value
- – 1.108. The shelf life and the Q are different in each brand due to different activation energy and the temperature. Seasoned flour with original packaging has higher shelf life and higher Q value that
10 indicate deterioration value is faster than in repacked seasoned flour.
RINGKASAN
Salah satu cara untuk mengetahui umur simpan suatu produk pangan dengan mempercepat kerusakannya yaitu dengan menggunakan nilai Q
10 . Nilai Q 10 tidaklah
konstan, melainkan tergantung dengan energi aktivasi dan suhu tertentu. Tujuan dari penelitian ini adalah untuk mengetahui nilai Q
10 dari tiga merek tepung bumbu o o o
komersial berbeda yang disimpan pada suhu 25
C, 35 C dan 45 C di dalam kemasan berbeda dan untuk mengetahui umur simpan tepung bumbu menggunakan metode
Accelerated Shelf Life Testing (ASLT) dengan model Arrhenius. Terdapat beberapa
variabel yang diuji dalam penelitian ini untuk menentukan energy aktivasi terkecil, seperti aktivitas air, kadar air, kadar pati, daya larut, daya serap, perubahan warna, viskositas dan densitas kamba. Pada penelitian ini, diketahui bahwa beberapa variabel menunjukkan adanya penurunan mutu seperti pada kadar pati, daya larut dan viskositas. Dari variabel tersebut diketahui bahwa water activity (A w ) merupakan variabel yang memiliki energi aktivasi terendah dan dijadikan sebagai titik kritis dari penentuan umur simpan tepung bumbu. Umur simpan tepung bumbu pada penelitian ini berkisar antara 5-11 bulan dengan nilai Q
10 yang berkisar antara 1.040-1.108. Umur simpan dan nilai
Q
10 pada masing-masing merek nilainya berbeda karena adanya perbedaan energi
aktivasi dan suhu penyimpanan yang berbeda. Tepung bumbu dengan kemasan asli memiliki umur simpan dan nilai Q yang lebih tinggi. Hal ini mengindikasikan bahwa
10
terjadinya kerusakan pada tepung bumbu yang dikemas ulang lebih cepat daripada tepung bumbu dengan kemasan asli.
ACKNOWLEDGEMENT
Immeasurable appreciation and deepest gratitude for the help and support are extended to the following persons who in one way or another have contributed in making this study possible. I would like to say thank to:
1. Dr. Probo Y Nugrahedi, STP, MSc. and Inneke Hantoro, STP, MSc. as my supervisors, thanks for their support, advices, guidance, valuable comments, and suggestions.
2. Dr. Victoria Kristina A, ST. MSc. as Dean of Food Technology Department.
3. My Father who always support me until I become Food Technologist.
4. Yosep Widyatmojo for his constant encouragement throughout my research period.
5. Wulan as my partner in this study and Putri who always give me support during my study period.
6. All the Eduhouse Staffs, especially Ms. Linggayani Soentoro and also my sister Ajeng for their kind help throughout my study period.
Semarang, November 2015 The Writer
TABLE OF CONTENTS
Water Content………………………………………………………
71 7. ATTACHMENTS... …………………………………………………………
70 6. REFERENCES……………………………………………………………..
64 5. CONCLUSIONS AND RECOMMENDATIONS. ………………….……..
61 4. DISCUSSION……………………….………………………………………
55 3.9. Shelf Life Prediction……….………………………………………..
49 3.8. Bulk Density………………………………………………………...
43 3.7. Viscosity…………………………………………………………….
37 3.6. Wettability…………………………………………………………..
31 3.5. Dispersibility……………….………………………………………..
25 3.4. Color Changes………………………………………………………
19 3.3. Starch Content………………………………………………………
13 3.2. Water Activity………………………………………………………
8 3. RESULTS………………………...…………………………………………. 13 3.1.
Page SUMMARY……………………………………………………………………… i
8 2.3. Methods……………….…………………………………………….
8 2.2. Materials……………….……………………………………………
8 2.1. Time and Place of Research………………………………………..
6 2. MATERIALS AND METHODS…………………………………………..
2 1.3. Aims of the Study……………………………………………….….
1 1.2. Literature Review……………………………………………….…..
1 1.1. Background…………………………………………………………
INTRODUCTION………………………………………………………….
……………………………………………………. viii 1.
LIST OF FIGURES………………………………………………………………. vi LIST OF ATTACHMENTS..
ii ACKNOWLEDGMENT…………………………………………………………. iii TABLE OF CONTENTS………………………………………………………… iv LIST OF TABLES……………………………………………………………….. v
RINGKASAN ……………………………………………..……………………….
75
LIST OF TABLES
Activation Energy………………………………………………………
Table 13. Permeability to Oxygen, Carbon dioxide, and Water Vapor of Some Plast ic Films………………………………………………………….…
Storage Temperatures …………………………………………………... 63
10 Values of Seasoned Flour Based on Different
62 Table 12. Shelf Life and Q
10 Values………………………………………………
61 Table 11. Shelf Life and Q
51 Table 9. Linier Regression Based on Bulk Density…………………………….. 57 Table 10.
Table 1. Recommended Storage Conditions for ASLT…………………………
45 Table 8. Linier Regression Based on Viscosity…………………………………
39 Table 7. Linier Regression Based on Wettability……………………………….
33 Table 6. Linier Regression Based on Dispersibility……………………………..
27 Table 5. Linier Regression Based on Color Changes……………………………
21 Table 4. Linier Regression Based on Starch Content……………………………
15 Table 3. Linier Regression Based on Water Activity……………………………
3 Table 2. Linier Regression Based on Water Content……………………………
68
LIST OF FIGURES
Figure 1.C, and 45
o C……………………………………………………………..
26 Figure 11. Zero Order and First Order of Brand M and M.R Based on Starch Content in Different Packaging…………………………………......
28 Figure 12. Zero Order and First Order of Brand S and S.R Based on Starch Content in Different Packaging……………………………………...
29 Figure 13. Zero Order and First Order of Brand SK and SK.R Based on Starch Content in Different Packaging……………………………………...
30 Figure 14. Color Changes of Seasoned Flour during Storage at 25
o
C, 35
o
o C……………………………………………………………..
o
31 Figure 15. Zero Order and First Order of Brand M and M.R Based on Color Change s in Different Packaging……………………………………...
34 Figure 16. Zero Order and First Order of Brand S and S.R Based on Color Changes in Different Packaging……………………………………...
35 Figure 17. Zero Order and First Order of Brand SK and SK.R Based on Color Changes in Different Packaging……………………………………...
36 Figure 18. Dispersibility of Seasoned Flour during Storage at 25
o
C, 35
o
C, and 45
o C……………………………………………………………..
C, and 45
C, 35
Repacked Seasoned Flour…………………..………………………
17 Figure 5. Zero Order and First Order of Brand SK and SK.R Based on Water Content in Different Packaging……………………………………...
9 Figure 2. Water Content of Seasoned Flour during Storage at 25
o
C, 35
o
C, and 45
o C……………………………………………………………..
14 Figure 3. Zero Order and First Order of Brand M and M.R Based on Water Content in Different Packaging……………………………………...
16 Figure 4. Zero Order and First Order of Brand S and S.R Based on Water Content in Different Packaging……………………………………...
18 Figure 6. Water Activity of Seasoned Flour during Storage at 25
o
o
C, 35
o
C, and 45
o C……………………………………………………………..
20 Figure 7. Zero Order and First Order of Brand M and M.R Based on Water Activity in Different Packaging……………………………………...
22 Figure 8. Zero Order and First Order of Brand S and S.R Based on Water Activity in Different Packaging……………………………………...
23 Figure 9. Zero Order and First Order of Brand SK and SK.R Based on Water Activity in Different Packaging……………………………………...
24 Figure 10. Starch Content of Seasoned Flour during Storage at 25
38 Figure 19. Zero Order and First Order of Brand M and M.R Based on
Dispersibility in Different Pack aging……………………..………...
C, and 45
59 Figure 33. Zero Order and First Order of Brand SK and SK.R Based on Bulk Density in Different Packaging……………………………………...
58 Figure 32. Zero Order and First Order of Brand S and S.R Based on Bulk Density in Different Packaging……………………………………...
56 Figure 31. Zero Order and First Order of Brand M and M.R Based on Bulk Density in Different Packaging……………………………………...
o C……………………………………………………………..
C, and 45
o
C, 35
o
54 Figure 30. Bulk Density of Seasoned Flour during Storage at 25
53 Figure 29. Zero Order and First Order of Brand SK and SK.R Based on Color Viscosity in Different Packaging…..………………………………...
52 Figure 28. Zero Order and First Order of Brand S and S.R Based on Color Viscosity in Different Packaging……………………………………..
50 Figure 27. Zero Order and First Order of Brand M and M.R Based on Viscosity in Different Packaging…………………………………....
o C……………………………………………………………..
o
40 Figure 20. Zero Order and First Order of Brand S and S.R Based on Dispersibility in Different Packaging……………………..………...
C, 35
o
48 Figure 26. Viscosity of Seasoned Flour during Storage at 25
47 Figure 25. Zero Order and First Order of Brand SK and SK.R Based on Wettability in Different Packaging……………………..………......
46 Figure 24. Zero Order and First Order of Brand S and S.R Based on Wettability in Different Packaging……………………..…………...
44 Figure 23. Zero Order and First Order of Brand M and M.R Based on Wettability in Different Packaging……………………..…………...
o C……………………………………………………………..
C, and 45
o
C, 35
o
42 Figure 22. Wettability of Seasoned Flour during Storage at 25
41 Figure 21. Zero Order and First Order of Brand SK and SK.R Based on Dispersibility in Different Pack aging……………………..………...
60
LIST OF ATTACHMENTS
7.1. Shelf Life C alculation………………………………………………………
73
7.2. Q
10 Calculation……...………………………………………………………
77 7.3. Analyses Data of Seasoned Flour Variables…………...……………………
79 7.4. SNI of Seasoned Flour……...….……………………………………………
93 7.5. Statistical Analysis………………………………………………………….
96