Validasi Metode Pendugaan Umur Simpan Produk Pangan Renyah dengan Metode Kadar Air Kritis
Abstract
Abstract. Shelf life of food products is one of the most important information listed on food packaging labels. A dry crisp food product has a relatively long shelf life with sogginess as damage parameters. This research is aimed to obtain a validated procedure for shelf life estimation of dry crisp food products by critical moisture content method, so it can be used as a standard procedure in shelf life estimation. The research was conducted with seven repetitions by using potato chips as food model and it started by determination of initial moisture content, critical moisture content, weight of dry food solids, other variables, and determination of MSI curve of GAB model to obtain slope b and equilibrium moisture content. Shelf life was calculated by using Labuza’s Equation, then shelf life data obtained and the parameters affecting it, were validated by using precision criteria based on Relative Standard Deviation (RSD) less than 2/3 RSDH (Horwitz equation) value. The result showed that both of shelf life data and all affecting parameters, has been validated. Shelf life at 75 and 80% RH were 22.21±0.08 months and 11.44±0.08 months, RSD value were 0.37 and 0.74%, as well as 2/3 RSDH value were 0.84 and 0.92% respectively. Thus, it can be concluded that procedure of shelf life estimation of dry crisp food products by using critical moisture content method was a valid and an appropriate method for its purpose, and can produce accurate shelf life calculation.
Keywords: critical moisture content method, dry crisp food product, Labuza’s equation, method validation, shelf life
Downloads
References
Aini N, Prihananto V, Wijonarko G. 2014. Karakteristik kurva isotherm air tepung jagung instan. J Agritech 34(1): 50-55.
Akoy EOM, Horsten DV. 2013. Moisture sorption isotherm of mango slices. Int J Agr Food Sci 3(4): 164-170.
Anandito RBK, Siswanti, Purnamayanti L, Sodiq H. 2017. Shelf-life determination of fish koya using critical moisture content approach. Proceedings of the Pakistan Academic of Sciences: B. Life Environ Sci 54(3): 201-206.
Andrade PRD, Lemus MR, Perez CME. 2011. Models of sorption isotherms for food: uses and limitations. J Vitae 18(3): 325-334.
Bell LN, Labuza TP. 2000. Moisture Sorption Practical Aspects of Isotherm Measurement and Use Second Edition. American Association of Cereal Chemist Inc, Kansas.
Borah PP, Nayak PK. 2013. Quality characteristics of dried jahaji banana chips after deep fat frying. Int J Agric Food Sci Technol 4(9): 901-908.
[BSN] Badan Standarisasi Nasional. 1992. SNI 01-2891-1992: Cara Uji Makanan dan Minuman. BSN, Jakarta.
[BSN] Badan Standarisasi Nasional. 1996. SNI 01-4031-1996: Keripik Kentang. BSN, Jakarta.
Budijanto S, Sitanggang AB, Silalahi BE, Murdiati W. 2010. Penentuan umur simpan seasoning meng-gunakan metode accelerated shelf life testing (ASLT) dengan pendekatan kadar air kritis. J Teknologi Pertanian 11(2): 71-77.
Delgado JMPQ, da Silva MV. 2010. A mathematical model to predict moisture uptake of dry products packaged individually in flexible films. J Defect Diffusion Forum 297-310: 1250-1255. DOI: 10.4 028/www.scientific.net/DDF.297-301.1250.
Goula AM, Karapantsios TD, Achilias DS, Adamopoulos KG. 2008. Water sorption isotherms and glass transition temperature of spray dried tomato pulp. J Food Eng 85(1): 73-83. DOI: 10.1016/j.jfoodeng. 2007.07.015.
Greenspan L. 1977. Humidity fixed points of binary saturated aqueous solutions. J Res Nat Bureau Standards: A Phys Chem 81A:89–96. DOI: 10.6028/jres.081A.011.
Harmita. 2004. Petunjuk pelaksanaan validasi metode dan cara perhitungannya. Majalah Ilmu Kefarmasian 1(3): 117-135. DOI: 10.7454/psr.v1i3.3375.
Herawati H. 2008. Penentuan umur simpan pada produk pangan. J Litbang Pertanian 27(4): 124-130.
Hutasoit N. 2009. Penentuan Umur Simpan Fish Snack (Produk Ekstrusi) Menggunakan Metode Akselerasi dengan Pendekatan Kadar Air Kritis dan Metode Konvensional. [Skripsi]. Bogor: Fakultas Perikanan dan Ilmu
Kelautan, Institut Pertanian Bogor.
[ICH] International Conference of harmonisation of Technical Requirements for registration of Phar-maceuticals for Human Use. 2005. Validation of analytical procedure: test and methodology Q2. http://www.ich.org/fileadmin/Public/Web_Site/ICH_Products/Guidelines/Quality/Q2_R1/Step4/Q2_R1_Guideline.pdf.
Irpatrawan U. 2009. Shelf-life simulation of packaged rice crackers. J Food Quality 32: 224–239. DOI: 10.1111/j.1745-4557.2009.00247.x
Jakubczyk E, Marzec A, Lewicki PP. 2008. Relationship between water activity of crisp bread and its mechanical properties and structure. Polish J Food Nutr Sci 58(1): 45-51.
Khalishi Z. 2011. Karakterisasi dan Formulasi Reng-ginang Tepung Ikan Tembang (Sardinella fimbriata). [Skripsi]. Bogor: Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor.
Kilcast D, Subramaniam P. 2000. Introduction. Kilcast D, Subramaniam P, editor. The Stability and Shelf-Life of Food, hal 1-19. Woodhead Publishing, Cam-bridge. ISBN 0-8493-0857-7. DOI: 10.1533/978 1855736580.
Koc B, Yilmazer MS, Balkir P, Ertekin FK. 2010. Moisture sorption isotherms and storage stability of spray-dried yoghurt powder. J Dry Technol 28: 816-822. DOI: 10.1080/07373937.2010.485083.
Kusnandar F, Adawiyah DR, Fitria M. 2010. Pendugaan umur simpan produk biskuit dengan metode akselerasi berdasarkan pendekatan kadar air kritis. J Teknol Industri Pangan 21(2): 117-123.
Kwak HS, Chang YH, Lee Y. 2015 Estimation of crispness and consumer acceptance of fried potato chips by mechanical and acoustic measurements. Int J Food Sci Technol 50: 500–506. DOI: 10.1111/ ijfs.12696.
Labuza TP. 1982. Shelf Life Dating of Food. Food and Nutrition Press, Trumbull (US).
Lestari S, Muharfiza. 2015. Karakterisasi fisikokimia kerupuk melinjo sebagai upaya diversifikasi produk olahan melinjo. Prosiding Seminar Nasional Masyarakat Biodiversitas Indonesia: Manajemen Biodiversitas bagi Kemandirian Bahan Pangan, Bahan Obat dan Bahan Baku Industri 1(1): 10-11. DOI: 10.13057/psnmbi/m010122.
Lutovska M, Mitrevski V, Pavkov I, Babic M. Mijakovski V, Geramitcioski T, Stamenkovic Z. 2017. Different methods of equilibrium moisture content determination. J Proces Energy Agr 21(2): 91-96. DOI: 10.5937/JPEA1702091L.
Manikantan MR, Sharma R, Kasturi R, Varadharaju N. 2012. Storage stability of banana chips in polypropylene based nanocomposite packaging films. J Food Sci Technol 51(11): 2990–3001. DOI: 10.1007/s13197-012-0839-0.
Meher JM, Nayak PK. 2015. Effect of pre- drying and frying kinetics of sweet potato (Ipomoea batatas l.) chips. Int Quarterly J Life Sci 10(2): 521-525.
Nurtama B, Lin J. 2010. Moisture sorption isotherm characteristics of taro flour. World J Dairy Food Sci 5(1): 01-06.
Paithankar HV. 2013. HPLC method validation for pharmaceuticals: a review. Int J Universal Pharm Bio Sci 2(4): 229-240.
Panjagari NR, Singh AK, Gangluy S, Indumati KP. 2015. Beta-glucan rich composite flour biscuits: modelling of moisture sorption isotherms and determination of sorption heat. J Food Sci Technol 52(9): 5497–5509. DOI: 10.1007/s13197-014-1658-2.
Romani S, Tappi S, Balestra F, Estrada MTR, Siracusa V, Rocculi P, Rosa MD. 2014. Effect of different new packaging materials on biscuit quality during accelerated storage. J Sci Food Agr 1-11. DOI: 10.1002/jsfa.6888.
Sakac M, Pestoric M, Mandic A, Misan A, Nedeljkovic N, Jambrec D, Jovanov P, Lazic V, Pezo L, Sedej I. 2016. Shelf-life prediction of gluten-free rice-buckwheat cookies. J Cereal Sci 69(2016): 336-343. DOI: 10.1016/j.jcs.2016.04.008.
Segovia PG, Ramos AMU, Fiszman S, Monzo JM. 2016. Effects of processing conditions on the quality of vacuum fried cassava chips (Manihot esculenta Crantz). J LWT-Food Sci Technol DOI: 10.1016/ j.lwt.2016.02.014.
Setyawan AD, Sugiyarto, Solichatun, Susilowati A. 2013. Review: Physical, physical chemistries, chemical and sensorial characteristics of the several fruits and vegetables chips produced by low-temperature of vacuum frying machine. J Nusantara Bioscience 5(2): 86-103. DOI: 10.13057/nusbio sci/n050206.
Tunick MH, Onwulata CI, Thomas AE, Phillips MH, Mukhopadhyay S, Sheen S, Liu CK, Latona N, Pimentel MR, Cooke PH. 2013. Critical evaluation of crispy and crunchy textures: a review. Intl J Food Properties 16: 949–963. DOI: 10.1080/10942912.20 11.573116.
Velickova E, Winkelhausen E, Kuzmanova S. 2014. Physical and sensory properties of ready to eat apple chips produced by osmo-convective drying. J Food Sci Technol 51(12): 3691-3701. DOI: 10.1007/s13 197-013-0950-x.
Widjajaseputra AI. 2012. Relation of moisture distri-bution and texture of rice-based foods: a perspective. Int Food Res J 19(3): 1275-1278.
Wijaya IMAS, Suter IK, Yusa NM. 2014. Karakteristik isotermis sorpsi air dan umur simpan ledok instan. J Agritech 34(1): 29-35.
Wulandari A, Waluyo S, Novita DD. 2013. Prediksi umur simpan kerupuk kemplang dalam kemasan plastic polipropilen beberapa ketebalan. J Teknik Pertanian Lampung 2(2):105-114.
Yang J, Martin A, Richardson S, Wu CH. 2017. Microstructure investigation and its effects on moisture sorption in fried potato chips. J Food Eng 214: 117-128. DOI: 10.1016/j.jfoodeng.2017.06.034.
Zulfahmi AN, Swastawati F, Romadhon. 2014. Pemanfaatan daging ikan tenggiri (scomberomorus commersoni) dengan konsentrasi yang berbeda pada pembuatan kerupuk ikan. J Pengolahan Bioteknol Hasil Perikanan 3(4): 133-139.
