Analisis Organoleptik (Aroma dan Warna) dan Nilai TBA dalam Pendugaan Umur Simpan Bumbu Mi Aceh dengan Metode Accelarated Shelf-Life Testing (ASLT) Menggunakan Persamaan Arrhenius
Aceh noodle seasoning was made from red chili, red onion, garlic, cardamom, turmeric, ginger, cumin, candlenut, coriander and pepper. All ingredients were mashed and then sauteed in a frying pan with the addition of cooking oil. In the food industry it is necessary to determine the shelf life so the...
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| Format: | Article |
| Language: | English |
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Universitas Syiah Kuala, Agriculture Faculty
2019-10-01
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| Series: | Jurnal Teknologi dan Industri Pertanian Indonesia |
| Subjects: | |
| Online Access: | http://jurnal.unsyiah.ac.id/TIPI/article/view/14534 |
| _version_ | 1797230066586877952 |
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| author | Muhammad Nazly Hasibuan Eti Indarti Novia Mehra Erfiza |
| author_facet | Muhammad Nazly Hasibuan Eti Indarti Novia Mehra Erfiza |
| author_sort | Muhammad Nazly Hasibuan |
| collection | DOAJ |
| description | Aceh noodle seasoning was made from red chili, red onion, garlic, cardamom, turmeric, ginger, cumin, candlenut, coriander and pepper. All ingredients were mashed and then sauteed in a frying pan with the addition of cooking oil. In the food industry it is necessary to determine the shelf life so the consumers know the quality of the product. Shelf life is the periode of a product from the production process until the product has decreased in quality or is not suitable to consumption. This research was conducted using a semi-empirical accelerated shelf-life testing method with the Arrhenius equation. The estimation of shelf life was determined through the quality change of Aceh noodle seasoning which packed with aluminum foil packaging and stored based on temperature factor (room temperature, 40o C, and 50o C). Each sample was analyzed of thiobarbituric acid test, flavour and descriptif test in duplicate. The results show that Aceh noodle seasoning shelf life based on the critical parameters stored at room temperature (27-30oC) was 71 days, at 40oC was 49 days, and at 50oC was 35 days. |
| first_indexed | 2024-04-24T15:22:35Z |
| format | Article |
| id | doaj.art-9ed4c6899189446a81b92f0047418cab |
| institution | Directory Open Access Journal |
| issn | 2085-4927 2442-7020 |
| language | English |
| last_indexed | 2024-04-24T15:22:35Z |
| publishDate | 2019-10-01 |
| publisher | Universitas Syiah Kuala, Agriculture Faculty |
| record_format | Article |
| series | Jurnal Teknologi dan Industri Pertanian Indonesia |
| spelling | doaj.art-9ed4c6899189446a81b92f0047418cab2024-04-02T07:39:05ZengUniversitas Syiah Kuala, Agriculture FacultyJurnal Teknologi dan Industri Pertanian Indonesia2085-49272442-70202019-10-01112697410.17969/jtipi.v11i2.1453410806Analisis Organoleptik (Aroma dan Warna) dan Nilai TBA dalam Pendugaan Umur Simpan Bumbu Mi Aceh dengan Metode Accelarated Shelf-Life Testing (ASLT) Menggunakan Persamaan ArrheniusMuhammad Nazly Hasibuan0Eti Indarti1Novia Mehra Erfiza2Syiah Kuala UniversitySyiah Kuala UniversitySyiah Kuala UniversityAceh noodle seasoning was made from red chili, red onion, garlic, cardamom, turmeric, ginger, cumin, candlenut, coriander and pepper. All ingredients were mashed and then sauteed in a frying pan with the addition of cooking oil. In the food industry it is necessary to determine the shelf life so the consumers know the quality of the product. Shelf life is the periode of a product from the production process until the product has decreased in quality or is not suitable to consumption. This research was conducted using a semi-empirical accelerated shelf-life testing method with the Arrhenius equation. The estimation of shelf life was determined through the quality change of Aceh noodle seasoning which packed with aluminum foil packaging and stored based on temperature factor (room temperature, 40o C, and 50o C). Each sample was analyzed of thiobarbituric acid test, flavour and descriptif test in duplicate. The results show that Aceh noodle seasoning shelf life based on the critical parameters stored at room temperature (27-30oC) was 71 days, at 40oC was 49 days, and at 50oC was 35 days.http://jurnal.unsyiah.ac.id/TIPI/article/view/14534aceh noodle seasoning, shelf-life, arrhenius, storage, temperature |
| spellingShingle | Muhammad Nazly Hasibuan Eti Indarti Novia Mehra Erfiza Analisis Organoleptik (Aroma dan Warna) dan Nilai TBA dalam Pendugaan Umur Simpan Bumbu Mi Aceh dengan Metode Accelarated Shelf-Life Testing (ASLT) Menggunakan Persamaan Arrhenius Jurnal Teknologi dan Industri Pertanian Indonesia aceh noodle seasoning, shelf-life, arrhenius, storage, temperature |
| title | Analisis Organoleptik (Aroma dan Warna) dan Nilai TBA dalam Pendugaan Umur Simpan Bumbu Mi Aceh dengan Metode Accelarated Shelf-Life Testing (ASLT) Menggunakan Persamaan Arrhenius |
| title_full | Analisis Organoleptik (Aroma dan Warna) dan Nilai TBA dalam Pendugaan Umur Simpan Bumbu Mi Aceh dengan Metode Accelarated Shelf-Life Testing (ASLT) Menggunakan Persamaan Arrhenius |
| title_fullStr | Analisis Organoleptik (Aroma dan Warna) dan Nilai TBA dalam Pendugaan Umur Simpan Bumbu Mi Aceh dengan Metode Accelarated Shelf-Life Testing (ASLT) Menggunakan Persamaan Arrhenius |
| title_full_unstemmed | Analisis Organoleptik (Aroma dan Warna) dan Nilai TBA dalam Pendugaan Umur Simpan Bumbu Mi Aceh dengan Metode Accelarated Shelf-Life Testing (ASLT) Menggunakan Persamaan Arrhenius |
| title_short | Analisis Organoleptik (Aroma dan Warna) dan Nilai TBA dalam Pendugaan Umur Simpan Bumbu Mi Aceh dengan Metode Accelarated Shelf-Life Testing (ASLT) Menggunakan Persamaan Arrhenius |
| title_sort | analisis organoleptik aroma dan warna dan nilai tba dalam pendugaan umur simpan bumbu mi aceh dengan metode accelarated shelf life testing aslt menggunakan persamaan arrhenius |
| topic | aceh noodle seasoning, shelf-life, arrhenius, storage, temperature |
| url | http://jurnal.unsyiah.ac.id/TIPI/article/view/14534 |
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