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M Arpah
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Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

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Shelf Life Prediction and Isotherm Sorption Model of Dried Grain and Powdered Black Pepper (Piper ningrum L.) Winiati P Rahayu; M Arpah; Erika Diah
Jurnal Teknologi dan Industri Pangan Vol. 16 No. 1 (2005): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Black pepper is one of the most popular spice traded around the globe, either in dried grain form or in bulky powder. However, for retailing purpose both are usually packaged in plastic film. This research was conducted to predict the shelf life of packaged black pepper (both dried grain and powder) by applying isotherm sorption and Labuza models. Initial moisture content of dried grain was 12.17 % d.b and for the powder was 10.27 % d.b. The shelf life of black pepper calculated for the dried grain was longer than the powder. When stored at 90 % RH, the dried grain black pepper packaged in HDPE demonstrated the longest shelf life which was equal to 2187 days and for the powder equal to 2037 days. The volatile oil loss for dried grain black pepper after 30 days of preservation was 1.36 % and for the powder was 40.82 %. Key words: Black pepper, shelf life, plastic film.
Strategies For 2-Heptanone Biosynthesis From Octanoic Acid By Penicillium Roqueforti Spores M Arpah
Jurnal Teknologi dan Industri Pangan Vol. 14 No. 2 (2003): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

This paper reviews two strategies of 2-heptanone (blue cheese aroma compound) biosynthesis from octanoic acid by Penicillium roqueforti spores. First, the production and preparation of fungal spores are discussed a long with effect of spores treatment on their biocatalytic activity. Following this the first strategy of 2-heptanone production i.e batch production of 2-heptanone by submerged bioconversion process is discussed. Furthermore 2-heptanone loss by air stream stripping due to its hight volatility is evaluated and then the second strategy, that is continuous biosynthesis in aerated stirred reactor, is addressed. An option for controlling pH of biosynthesis medium is also discussed. Finally, in the concluding paragraphs, utility of the strategies are presented. Key words: Spore, penicillium roqueforti, 2-heptanone.
National and International Regulations Regarding Shelf Life of Food Products M Arpah; Rizal Syarief; Joko Hermanianto; Anton Apriyantono
Jurnal Teknologi dan Industri Pangan Vol. 14 No. 3 (2003): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

This paper discusses legal aspects of open dating system of food products in Indonesia, European Union and USA. The Codex Alimentarius Commision (CAC) regulation of the open dating system i.e. mandatory labelling of prepacked foods as stated in codex general standard for the labelling of prepacked foods is also highlighted. The regulations vary on a statutory authority basis from voluntary dating of all prepacked foods to mandatory open dating legislations. Since 1999, however, the presence or absence of a date has legal implications under Indonesian statutory authority. Key words: Kadaluwarsa, voluntary, mandatory.
Evaluation Of Shelf-Life Equation Models Derived From Unidirectional Fick's Law M Arpah; Rizal Syarief
Jurnal Teknologi dan Industri Pangan Vol. 11 No. 1 (2000): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The aim of this research was to study the variation of shelf-life values, obtained in quantifying shelf-life of biscuits among models of accelerated storage studies (ASS) from unidirectional Fick'S law. Shelf-life of biscuits is defined as the length of time of a packaged biscuits can be stored before the onset quality change appears.Four models: Heiss-Eichner (1971), Labuza (1983), Rudolph (1986) and Half Value Period or HVP model (Syarief, 1986) were evaluated. These models shared a common basic principle that they were all derived and developed from unidirectional Fick's law. Therefore, each parameter of individual model can be compared to the athers. A semi empirical approach using reaction kinetics through Arrhenius plot was used as a real shelf-life values.Quantification resulted in two categories of shelf-life values, First those which higher than expected value and second, were lower than expected.Parameter evaluation of components of Heiss-Eichner and Labuza models clearly shown less in number than components of Rudolph and HVP models. This led to a conclusion that the more sophisticated models gave higher shelf-life values as compared to the Arhenius model. 
Co-Authors Anton Apriyantono Erika Diah Joko Hermanianto Rizal Syarief Winiati P Rahayu