THESIS. In Partial Fulfillment of the Requirements For the Degree of Bachelor of Food Technology. By: Hayuningtyas Wikrami Hestu

Transkripsi

1 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 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 FOOD TECHNOLOGY DEPARTMENT SOEGIJAPRANATA CATHOLIC UNIVERSITY SEMARANG 2015

2 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 Kemasan Berbeda Menggunakan Metode Accelerated Shelf Life Testing By: HAYUNINGTYAS WIKRAMI HESTU NIM: 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.

3 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 commercial brands of seasoned flour stored in three different storage temperature (25 o C, 35 o C and 45 o 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 The shelf life and the Q 10 value 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 10 value that indicate deterioration value is faster than in repacked seasoned flour. i

4 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 komersial berbeda yang disimpan pada suhu 25 o C, 35 o C dan 45 o 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 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 10 yang lebih tinggi. Hal ini mengindikasikan bahwa terjadinya kerusakan pada tepung bumbu yang dikemas ulang lebih cepat daripada tepung bumbu dengan kemasan asli. ii

5 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 iii

6 TABLE OF CONTENTS SUMMARY RINGKASAN... ACKNOWLEDGMENT. TABLE OF CONTENTS LIST OF TABLES.. LIST OF FIGURES. LIST OF ATTACHMENTS... Page 1. INTRODUCTION Background Literature Review Aims of the Study MATERIALS AND METHODS Time and Place of Research Materials Methods RESULTS Water Content Water Activity Starch Content Color Changes Dispersibility Wettability Viscosity Bulk Density Shelf Life Prediction DISCUSSION CONCLUSIONS AND RECOMMENDATIONS REFERENCES ATTACHMENTS i ii iii iv v vi viii iv

7 LIST OF TABLES Table 1. Recommended Storage Conditions for ASLT 3 Table 2. Linier Regression Based on Water Content 15 Table 3. Linier Regression Based on Water Activity 21 Table 4. Linier Regression Based on Starch Content 27 Table 5. Linier Regression Based on Color Changes 33 Table 6. Linier Regression Based on Dispersibility.. 39 Table 7. Linier Regression Based on Wettability. 45 Table 8. Linier Regression Based on Viscosity 51 Table 9. Linier Regression Based on Bulk Density.. 57 Table 10. Activation Energy 61 Table 11. Shelf Life and Q 10 Values 62 Table 12. Shelf Life and Q 10 Values of Seasoned Flour Based on Different Storage Temperatures Table 13. Permeability to Oxygen, Carbon dioxide, and Water Vapor of Some Plastic Films. 68 v

8 LIST OF FIGURES Figure 1. Repacked Seasoned Flour.. 9 Figure 2. Water Content of Seasoned Flour during Storage at 25 o C, 35 o C, and 45 o C.. 14 Figure 3. Figure 4. Figure 5. Zero Order and First Order of Brand M and M.R Based on Water Content in Different Packaging Zero Order and First Order of Brand S and S.R Based on Water Content in Different Packaging Zero Order and First Order of Brand SK and SK.R Based on Water Content in Different Packaging Figure 6. Water Activity of Seasoned Flour during Storage at 25 o C, 35 o C, and 45 o C.. 20 Figure 7. Figure 8. Figure 9. Zero Order and First Order of Brand M and M.R Based on Water Activity in Different Packaging Zero Order and First Order of Brand S and S.R Based on Water Activity in Different Packaging Zero Order and First Order of Brand SK and SK.R Based on Water Activity in Different Packaging Figure 10. Starch Content of Seasoned Flour during Storage at 25 o C, 35 o 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 Figure 12. Zero Order and First Order of Brand S and S.R Based on Starch Content in Different Packaging Figure 13. Zero Order and First Order of Brand SK and SK.R Based on Starch Content in Different Packaging Figure 14. Color Changes of Seasoned Flour during Storage at 25 o C, 35 o C, and 45 o C.. 31 Figure 15. Zero Order and First Order of Brand M and M.R Based on Color Changes in Different Packaging Figure 16. Zero Order and First Order of Brand S and S.R Based on Color Changes in Different Packaging Figure 17. Zero Order and First Order of Brand SK and SK.R Based on Color Changes in Different Packaging Figure 18. Dispersibility of Seasoned Flour during Storage at 25 o C, 35 o C, and 45 o C.. 38 Figure 19. Zero Order and First Order of Brand M and M.R Based on vi

9 Dispersibility in Different Packaging Figure 20. Zero Order and First Order of Brand S and S.R Based on Dispersibility in Different Packaging Figure 21. Zero Order and First Order of Brand SK and SK.R Based on Dispersibility in Different Packaging Figure 22. Wettability of Seasoned Flour during Storage at 25 o C, 35 o C, and 45 o C.. 44 Figure 23. Zero Order and First Order of Brand M and M.R Based on Wettability in Different Packaging Figure 24. Zero Order and First Order of Brand S and S.R Based on Wettability in Different Packaging Figure 25. Zero Order and First Order of Brand SK and SK.R Based on Wettability in Different Packaging Figure 26. Viscosity of Seasoned Flour during Storage at 25 o C, 35 o C, and 45 o C.. 50 Figure 27. Zero Order and First Order of Brand M and M.R Based on Viscosity in Different Packaging Figure 28. Zero Order and First Order of Brand S and S.R Based on Color Viscosity in Different Packaging.. 53 Figure 29. Zero Order and First Order of Brand SK and SK.R Based on Color Viscosity in Different Packaging Figure 30. Bulk Density of Seasoned Flour during Storage at 25 o C, 35 o C, and 45 o C.. 56 Figure 31. Zero Order and First Order of Brand M and M.R Based on Bulk Density in Different Packaging Figure 32. Zero Order and First Order of Brand S and S.R Based on Bulk Density in Different Packaging Figure 33. Zero Order and First Order of Brand SK and SK.R Based on Bulk Density in Different Packaging vii

10 LIST OF ATTACHMENTS 7.1. Shelf Life Calculation Q 10 Calculation Analyses Data of Seasoned Flour Variables SNI of Seasoned Flour Statistical Analysis. 96 viii