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All Journal Global Medical and Health Communication Biopropal Industri Jurnal Riset Teknologi Industri Pasundan Food Technology Journal (PFTJ) International Journal of Science and Society (IJSOC) AGRIEKSTENSIA
Cahyadi, Wisnu
Department Of Food Technology, Faculty Of Engineering, Universitas Pasundan, Bandung
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Journal : International Journal of Science and Society (IJSOC)

 1 
Determination of Galendo’s Shelf Life on Various of Storage Temperatures by Arrhenius Method Asep Dedy Sutrisno; Wisnu Cahyadi
International Journal of Science and Society Vol 3 No 4 (2021): International Journal of Science and Society (IJSOC)
Publisher : GoAcademica Research & Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (747.753 KB) | DOI: 10.54783/ijsoc.v3i4.400

Abstract

This study aims to estimate the shelf life by applying the Arrhenius formula model to "galendo" which is vacuum packed and stored at various temperatures. Estimation of the shelf-life limit of galendos was carried out by measuring the peroxide number and sensory values ​​of galendos which were deliberately kept open without being packed at room temperature (25 ○C). The sensory values ​​used as the threshold for consumer rejection of the level of galendo's rancid odor were achieved on the 27th day of storage and the current peroxide count value was 42.2724 meq/kg. Galendo which was vacuum packed with aluminum foil and stored at various temperatures of 15 ○C, 25 ○C, and 35 ○C, then the shelf life was determined using the Arrhenius and Q10 models based on the parameters of the total peroxide number (TPN) and the total microbial content. Based on the experiment in this study, the estimation results of galendo's shelf life based on the total peroxide number (TPN) test parameter show that storage at 15 ○C has a shelf life of 83 days with a deterioration rate (k) of 0.0207, storage at 25 ○C shelf life 67 days with a deterioration rate (k) 0.0247, and storage at a temperature of 35 ○C for 58 days with a deterioration rate (k) 0.0286. The rate of quality degradation with a value of Q10 (15 oC - 25 oC) of 1.23 and a value of Q10 (25 oC - 35 oC) of 1.16. The higher the storage temperature, the higher the microorganism content.
Co-Authors Ade Chandra Iwansyah Alethea Stania Asep Dedy Sutrisno, Asep Dedy Ashri Indriati Bellia Loranthifolia Martasari Dewi Desnilasari Diki Nanang Surahman Diki Nanang Surahman Diki Nanang Surahman Farid Husin Fitri Laelatul Qodriah Gaga Irawan Nugraha Ina Siti Nurminabari Irfan Hadiyan Jesica Miranda Lia Ratnawati Mieke Hemiawati Satari Nadya Fitri Dzakia Nok Afifah Nur Kartika Indah Mayasti Rezah Andriani Riyanti Ekafitri Riyanti Ekafitri Susiarno, Hadi Wawan Agustina Wawan Agustina Widiantara, Tantan Yudi Mulyana Hidayat