Pendugaan Umur Simpan Keripik Pisang Salut Cokelat "PURBARASA" Kemasan Polipropilen Berdasarkan Angka TBA dengan Metode ASLT Model Arrhenius.
PENDUGAAN UMUR SIMPAN KERIPIK PISANG SALUT COKELAT
“PURBARASA” KEMASAN POLIPROPILEN BERDASARKAN ANGKA
TBA DENGAN METODE ASLT MODEL ARRHENIUS
Vebe Wakhida Khoirunnisa1)
R. Baskara Katri Anandito, S.TP., M.P. 2)
Ervika Rahayu Novita H., S.TP., M.Sc. 3)
ABSTRAK
Keripik pisang salut cokelat “PURBARASA” merupakan produk olahan pisang lokal Desa
Nglanggeran berupa keripik yang disalut dengan bubuk cokelat lokal. Produk tersebut dijual
menggunakan kemasan polipropilen dengan ketebalan 0,08 mm. Keripik pisang salut cokelat
“PURBARASA” selama penyimpanan dapat mengalami penurunan mutu berupa ketengikan yang
diakibatkan oleh lemak pada bubuk cokelat dan minyak sisa hasil penggorengan deep frying yang
terserap pada keripik. Penurunan mutu tersebut dapat mempengaruhi umur simpan produk. Sampai
saat ini, KUBE PURBARASA belum mengetahui umur simpan produk keripik pisang salut cokelat
“PURBARASA” sehinga dilakukan pendugaan umur simpan terhadap produk tersebut guna
memenuhi persyaratan pelabelan keamanan pangan pada kemasan produk pangan. Metode yang
digunakan untuk menduga umur simpan produk keripik pisang salut cokelat “PURBARASA” yaitu
metode Accelerated Shelf Life Testing (ASLT) Model Arrhenius. Parameter uji yang digunakan yaitu
ketengikan berdasarkan angka TBA. Pengamatan penurunan mutu dilakukan pada tiga suhu yang
berbeda yaitu 35, 45, 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 6,2 bulan, 4,6 bulan, 4,3 bulan dan 4,2 bulan.
Kata kunci: keripik pisang salut cokelat, umur simpan, ASLT Arrhenius, TBA.
1
Mahasiswa Program Studi Ilmu dan Teknologi Pangan Universitas Sebelas Maret
Surakarta
2
Dosen Pembimbing Utama
3
Dosen Pembimbing Pendamping
SHELF LIFE ESTIMATION OF COCOA POWDER-COATED BANANA
CHIPS “PURBARASA” IN POLYPROPYLENE PACKAGING BASED ON
TBA VALUE USING ARRHENIUS MODEL OF ASLT METHOD
Vebe Wakhida Khoirunnisa1)
R. Baskara Katri Anandito, S.TP., M.P.2)
Ervika Rahayu Novita H., S.TP., M.Sc. 3)
ABSTRACT
Cocoa powder-coated banana chips "PURBARASA" is a processed banana product of local
banana Nglanggeran Village coated with local cocoa powder. The products are sold using
polypropylene packaging with 0,08 mm on thickness. The quality of cocoa powder-coated banana
chips "PURBARASA" change during storage such as rancidity which caused by fat in cocoa powder
and absorbed oil into banana chips when deep frying processed. Deterioration can affect on its shelf
life. The shelf life of cocoa powder-coated banana chips "PURBARASA" still not known yet, so it is
really necessary to estimate shelf life of this products in order to comply 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 350C, 450C and 550C every 7 days for 42 days.
Estimated shelf life of cocoa powder-coated banana chips "PURBARASA" at 10, 25, 28, 300C based
on TBA test was 6,2 months, 4,6 months, 4,3 months and 4,2 months respectively.
Keywords: Cocoa powder-coated banana chips, shelf life, ASLT Arrhenius, TBA.
1)
Student of Food Science and Technology
Lecture of Food Science and Technology
3)
Researcher of LIPI Yogyakarta
2)
“PURBARASA” KEMASAN POLIPROPILEN BERDASARKAN ANGKA
TBA DENGAN METODE ASLT MODEL ARRHENIUS
Vebe Wakhida Khoirunnisa1)
R. Baskara Katri Anandito, S.TP., M.P. 2)
Ervika Rahayu Novita H., S.TP., M.Sc. 3)
ABSTRAK
Keripik pisang salut cokelat “PURBARASA” merupakan produk olahan pisang lokal Desa
Nglanggeran berupa keripik yang disalut dengan bubuk cokelat lokal. Produk tersebut dijual
menggunakan kemasan polipropilen dengan ketebalan 0,08 mm. Keripik pisang salut cokelat
“PURBARASA” selama penyimpanan dapat mengalami penurunan mutu berupa ketengikan yang
diakibatkan oleh lemak pada bubuk cokelat dan minyak sisa hasil penggorengan deep frying yang
terserap pada keripik. Penurunan mutu tersebut dapat mempengaruhi umur simpan produk. Sampai
saat ini, KUBE PURBARASA belum mengetahui umur simpan produk keripik pisang salut cokelat
“PURBARASA” sehinga dilakukan pendugaan umur simpan terhadap produk tersebut guna
memenuhi persyaratan pelabelan keamanan pangan pada kemasan produk pangan. Metode yang
digunakan untuk menduga umur simpan produk keripik pisang salut cokelat “PURBARASA” yaitu
metode Accelerated Shelf Life Testing (ASLT) Model Arrhenius. Parameter uji yang digunakan yaitu
ketengikan berdasarkan angka TBA. Pengamatan penurunan mutu dilakukan pada tiga suhu yang
berbeda yaitu 35, 45, 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 6,2 bulan, 4,6 bulan, 4,3 bulan dan 4,2 bulan.
Kata kunci: keripik pisang salut cokelat, umur simpan, ASLT Arrhenius, TBA.
1
Mahasiswa Program Studi Ilmu dan Teknologi Pangan Universitas Sebelas Maret
Surakarta
2
Dosen Pembimbing Utama
3
Dosen Pembimbing Pendamping
SHELF LIFE ESTIMATION OF COCOA POWDER-COATED BANANA
CHIPS “PURBARASA” IN POLYPROPYLENE PACKAGING BASED ON
TBA VALUE USING ARRHENIUS MODEL OF ASLT METHOD
Vebe Wakhida Khoirunnisa1)
R. Baskara Katri Anandito, S.TP., M.P.2)
Ervika Rahayu Novita H., S.TP., M.Sc. 3)
ABSTRACT
Cocoa powder-coated banana chips "PURBARASA" is a processed banana product of local
banana Nglanggeran Village coated with local cocoa powder. The products are sold using
polypropylene packaging with 0,08 mm on thickness. The quality of cocoa powder-coated banana
chips "PURBARASA" change during storage such as rancidity which caused by fat in cocoa powder
and absorbed oil into banana chips when deep frying processed. Deterioration can affect on its shelf
life. The shelf life of cocoa powder-coated banana chips "PURBARASA" still not known yet, so it is
really necessary to estimate shelf life of this products in order to comply 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 350C, 450C and 550C every 7 days for 42 days.
Estimated shelf life of cocoa powder-coated banana chips "PURBARASA" at 10, 25, 28, 300C based
on TBA test was 6,2 months, 4,6 months, 4,3 months and 4,2 months respectively.
Keywords: Cocoa powder-coated banana chips, shelf life, ASLT Arrhenius, TBA.
1)
Student of Food Science and Technology
Lecture of Food Science and Technology
3)
Researcher of LIPI Yogyakarta
2)