Kinetics of Quality Change and Estimation of Shelf Life of Red Fruit Chicken Baton (Pandanus conoideus L.) Using the Accelerated Shelf Life Testing (Aslt) Method With the Arrhenius Approach
Abstract
Shredded red fruit chicken (Pandanus conoideus) is easily hydrolyzed and affects it’s quality during storage. This study aims to determine te shelf life of shrreded red fruit chicken and get the most influential parameters in determining the shelf life of shrreded red fruit chicken. The shrreded red fruit chicken to be analyzed was packaged in aluminium foil at 20 ̊ C, 30 ̊ C, and 40 ̊ C, then the moisture content, free fatty acid and peroxide number were observed for 18 days. The result showed that the quality of shrreded red fruit chicken decreased with increasing temperature and storage duration. The increase in water content, free fatty acids and peroxide number of shrreded red fruit chicken followed zero order, with Ea values of 10,346.1 cal/mol, 3,564.4 cal/mol and 9,305.9 cal/mol, respectively. Free fatty acids are most sensitive to deterioration during storage as they have the lowest Ea value.
Keywords: Red Fruit Chicken Baton, Shelf Life, Arrhenius Approach.
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LITERATURE
Arif, AB, Setyadjit, IB, Jamal H, Herawati, and Suyanti. 2014. Effect of
Cempedak juice addition on shelf life and nutrition of pineapple juice. Journal of Postharvest 11 (1): 30-38.
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National Standardization agency (BSN). 1995. Shredded. SNI 01-3707-1995. Agency National Standardization. Jakarta.
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Hadiwiyoto, S. 2003. Technology of Fishery Products. Volume 1. Liberty. Yogyakarta.
Ketaren S. 2005. Introduction to Food Oil and Fat Technology. UI – Press. Jakarta.
Kilcast D and Subraiman P. 2000. The Stability and Shelf-Life of Food. Woodhead Publishing Limited and CRC Press LLC, USA.
Komariah, S. 2005. Various Meat Preparations. Agro Media Library, Jakarta.
Kusnandar F. 2006. Experimental Design in Determining the Shelf Life of Food Products by the ASLT Method (Arrhenius Model ans Critical Moisture Content). Department of Food Science and Technology. IPB. Bogor
Labuza, T,P. 2007. Reactin Kinetics of Food Deterioration. Department Science and Nutrition. University of Minnesota. http://fscn.cfans.umn.edu/people/faculty/thedorelabuza. Access date September 20, 2012.
Montesqrit, and Ovianti R. 2013. Effect of Temperature and Storage Duration onthe Stability of Fish Oil and Fish Oil Microcapsule. Indonesian Jurnal of Animal Husbandary, 15 (1): 65
Toledo RT. 2007. Fundamentals of Food Processing Engineering. Springer, New York.
Reh C, Bhat SN, and Berrut S. 2003. Determination of Water Content in Powdered Milk. Food Chemistry, 86 (2004): 457-464. doi: 10.1016/j.foodchem.2003.10.028
Sathhviel S, Huang, J, and Prinyawiwatkul, W. 2002. Thermal Properties and Applications of the Arrhenius Equation for Evaluating Viscosity and Oxydation Rates of Unrefined Pollock Oil. Journal Food Engineering 84(2): 187-193. https://doi.org/10.1016/j.jfoodeng.2007.04.027
LITERATURE
Arif, AB, Setyadjit, IB, Jamal H, Herawati, and Suyanti. 2014. Effect of Cempedak juice addition on shelf life and nutrition of pineapple juice. Journal of Postharvest 11 (1): 30-38.
Arpah, M and R. Syarief. 2000. Evaluation of food shelf life estimation models from unidirectional Frick’s law diffusion. Bulletin of Food Technology and Industry 16: 15-21.
National Standardization agency (BSN). 1995. Shredded. SNI 01-3707-1995. Agency National Standardization. Jakarta.
Budijanto SN, Andarwulan and Herawati D. 2001. Theory and Practice of Lipid Chemistry and Technology. Departement of Food Technology and Nutrition, Faculty off Agricultural Technology, Bogor Agricultural University, Bogor.
Hadiwiyoto, S. 2003. Technology of Fishery Products. Volume 1. Liberty. Yogyakarta.
Ketaren S. 2005. Introduction to Food Oil and Fat Technology. UI – Press. Jakarta.
Kilcast D and Subraiman P. 2000. The Stability and Shelf-Life of Food. Woodhead Publishing Limited and CRC Press LLC, USA.
Komariah, S. 2005. Various Meat Preparations. Agro Media Library, Jakarta.
Kusnandar F. 2006. Experimental Design in Determining the Shelf Life of Food Products by the ASLT Method (Arrhenius Model ans Critical Moisture Content). Department of Food Science and Technology. IPB. Bogor
Labuza, T,P. 2007. Reactin Kinetics of Food Deterioration. Department Science and Nutrition. University of Minnesota. http://fscn.cfans.umn.edu/people/faculty/thedorelabuza. Access date September 20, 2012.
Montesqrit, and Ovianti R. 2013. Effect of Temperature and Storage Duration onthe Stability of Fish Oil and Fish Oil Microcapsule. Indonesian Jurnal of Animal Husbandary, 15 (1): 65
Toledo RT. 2007. Fundamentals of Food Processing Engineering. Springer, New York.
Reh C, Bhat SN, and Berrut S. 2003. Determination of Water Content in Powdered Milk. Food Chemistry, 86 (2004): 457-464. doi: 10.1016/j.foodchem.2003.10.028
Sathhviel S, Huang, J, and Prinyawiwatkul, W. 2002. Thermal Properties and Applications of the Arrhenius Equation for Evaluating Viscosity and Oxydation Rates of Unrefined Pollock Oil. Journal Food Engineering 84(2): 187-193. https://doi.org/10.1016/j.jfoodeng.2007.04.027
LITERATURE
Arif, AB, Setyadjit, IB, Jamal H, Herawati, and Suyanti. 2014. Effect of Cempedak juice addition on shelf life and nutrition of pineapple juice. Journal of Postharvest 11 (1): 30-38.
Arpah, M and R. Syarief. 2000. Evaluation of food shelf life estimation models from unidirectional Frick’s law diffusion. Bulletin of Food Technology and Industry 16: 15-21.
National Standardization agency (BSN). 1995. Shredded. SNI 01-3707-1995. Agency National Standardization. Jakarta.
Budijanto SN, Andarwulan and Herawati D. 2001. Theory and Practice of Lipid Chemistry and Technology. Departement of Food Technology and Nutrition, Faculty off Agricultural Technology, Bogor Agricultural University, Bogor.
Hadiwiyoto, S. 2003. Technology of Fishery Products. Volume 1. Liberty. Yogyakarta.
Ketaren S. 2005. Introduction to Food Oil and Fat Technology. UI – Press. Jakarta.
Kilcast D and Subraiman P. 2000. The Stability and Shelf-Life of Food. Woodhead Publishing Limited and CRC Press LLC, USA.
Komariah, S. 2005. Various Meat Preparations. Agro Media Library, Jakarta.
Kusnandar F. 2006. Experimental Design in Determining the Shelf Life of Food Products by the ASLT Method (Arrhenius Model ans Critical Moisture Content). Department of Food Science and Technology. IPB. Bogor
Labuza, T,P. 2007. Reactin Kinetics of Food Deterioration. Department Science and Nutrition. University of Minnesota. http://fscn.cfans.umn.edu/people/faculty/thedorelabuza. Access date September 20, 2012.
Montesqrit, and Ovianti R. 2013. Effect of Temperature and Storage Duration onthe Stability of Fish Oil and Fish Oil Microcapsule. Indonesian Jurnal of Animal Husbandary, 15 (1): 65
Toledo RT. 2007. Fundamentals of Food Processing Engineering. Springer, New York.
Reh C, Bhat SN, and Berrut S. 2003. Determination of Water Content in Powdered Milk. Food Chemistry, 86 (2004): 457-464. doi: 10.1016/j.foodchem.2003.10.028
DOI: https://doi.org/10.24198/jthp.v6i1.54675
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