Kinetic study of quality changes and shelf-life prediction of Gracilaria sp. seaweed-based analog rice using the Arrhenius model
Studi kinetika perubahan kualitas dan prediksi umur simpan beras analog berbasis rumput laut Gracilaria sp. menggunakan model Arrhenius
DOI:
https://doi.org/10.17844/jphpi.v28i4.62203Keywords:
accelerated shelf-life testing, degradation, fiber, stability, TBAAbstract
Seaweed-based analog rice has emerged as a novel functional food due to its high fiber content and the presence of bioactive compounds. However, information regarding its shelf life remains limited, particularly in relation to its chemical and physical stability during storage. This study aimed to determine the shelf life of Gracilaria sp.-based analog rice using the Arrhenius accelerated shelf-life model, and evaluate the physical and chemical quality changes during storage. Accelerated Shelf-Life Testing (ASLT) was conducted at three different storage temperatures namely at 35, 45, and 55°C, applying the Arrhenius kinetic model. Temperature effects were analyzed through kinetic parameters, including changes in thiobarbituric acid (TBA) levels, color, and sensory attributes (rancid odor and color intensity). Changes in physical and chemical quality were observed on day 0 and day 30 based on crystallinity index, proximate, and fiber content analysis. The results identified TBA levels as the most critical quality parameter, described by the equation y = –731.83x – 2.68, with a coefficient of determination (R²) of 0.9873. Based on the Arrhenius model, the estimated shelf life of the seaweed-based analog rice was approximately 210 days at room temperature. Storage periode day 0 and 30 has significant effect to physical and chemical changes such as in dietary fiber content from 7.35% to 5.84%, fat content from 4.17% to 3.27%, and the crystallinity index from 40,74% to 53,30%. This study provides valuable insights into how storage conditions affect the quality of analog rice, with particular emphasis on fiber stability and lipid oxidation, and provides a reference for distributors and consumers in determining shelf life.
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