Article Sidebar

Download
PDF
Statistic
Read Counter : 183 Download : 109

Main Article Content

Abstract

Potatoes are a commodity that has the potential to be developed as a source of carbohydrates to support food diversification programs, increase farmer incomes, non-oil and gas export commodities, and processed industrial raw materials. One of the processed products from potatoes that are typical and popular with Indonesian people is balado potato chips. As a product that will ultimately be consumed, of course, the value of product safety (food safety) in the form of shelf life information needs to be considered. Product samples were incubated in an incubator with three different storage temperatures, namely 25°C, 30°C, and 45°C. Samples were analyzed with hedonic parameters, FFA levels, and water content every 7 days for 28 days (days 0, 7, 14, 21, and 28). The product shelf life at 25 °C, 30 °C  and 45 °C respectively 37, 36 and 32 days. it is recommended that potato chip products be stored in closed packaging and stored in a cool place and avoid being stored in a place exposed to sunlight which will affect storage temperature and also free fatty acid levels which can cause rancidity.

Keywords

ASLT Potato Chips Shelf-life

Article Details

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

How to Cite
Irfan, Y., Andini Putri Riandani, & Anita Suri. (2023). Accelerated Shelf-life Testing of Balado Potato Chips Using Arrhenius Model Approach. Food Science and Technology Journal (Foodscitech), 61-69. https://doi.org/10.25139/fst.vi.6248

References

  1. Asiah, N., Cempaka, L., & David, W. (2018). Pendugaan Umur Simpan Produk Pangan. In UB Press (Issue February).
  2. BPOM. (2018). Label Pangan Olahan. In Bpom Ri.
  3. Dunno, K., Cooksey, K., Gerard, P., Thomas, R., & Whiteside, W. (2016). The effects of transportation hazards on shelf life of packaged potato chips. Food Packaging and Shelf Life, 8, 9–13. https://doi.org/10.1016/j.fpsl.2016.02.003
  4. Fajriyani, A., Hersoelistyorini, W., & Nurhidajah, N. (2019). Nilai Tba, Ffa, Kadar Air Dan Sifat Sensori Keripik Kentang Berdasarkan Jenis Kemasan Dan Lama Penyimpanan. Jurnal Pangan Dan Gizi, 9(2), 54. https://doi.org/10.26714/jpg.9.2.2019.54-68
  5. Furrer, A. N., Chegeni, M., & Ferruzzi, M. G. (2018). Impact of potato processing on nutrients, phytochemicals, and human health. Critical Reviews in Food Science and Nutrition, 58(1), 146–168. https://doi.org/10.1080/10408398.2016.1139542
  6. Hana, S. (2022). 1*,2,3. Jurnal Ekonomi Pertanian Dan Agribisnis (JEPA), 6, 551–557.
  7. Herawati, E. R. N., Nurhayati, R., & Angwar, M. (2017). Pendugaan Umur Simpan Keripik Pisang Salut Cokelat “Purbarasa” Kemasan Polipropilen Berdasarkan Angka Tba Dengan Metode Aslt Model Arrhenius. Reaktor, 17(3), 118. https://doi.org/10.14710/reaktor.17.3.118-125
  8. Kaplan, M., Ulger, I., Kokten, K., Uzun, S., Oral, E. V., Ozaktan, H., Temizgul, R., & Kale, H. (2018). Nutritional composition of potato (Solanum tuberosum L.) Haulms. Progress in Nutrition, 20(July), 90–95. https://doi.org/10.23751/pn.v20i1-S.5541
  9. Kiloes, A. M., Sayekti, A. L., & Anwarudin Syah, M. J. (2016). Evaluasi Daya Saing Komoditas Kentang di Sentra Produksi Pangalengan Kabupaten Bandung. Jurnal Hortikultura, 25(1), 88. https://doi.org/10.21082/jhort.v25n1.2015.p88-96
  10. Kusnandar, F., & Adawiyah, D. R. (2010). Pendugaan umur simpan biskuit dengan metode akselerasi berdasarkan pendekatan kadar air kritis [Accelerated shelf-life testing of biscuits using a critical moisture content approach]. Jurnal Teknologi Dan Industri Pangan, XXI(2), 1–6.
  11. Maharani, D. M., Bintoro, N., & Rahardjo, B. (2012). Kinetika Perubahan Ketengikan (Rancidity) Kacang Goreng selama Proses Penyimpanan. AgriTECH, 32(1), 15–22. https://doi.org/10.22146/agritech.9651
  12. Mahmudan, A., & Nisa, F. C. (2014). Efek Penggorengan Kentang Dengan Oven Microwave Terhadap Karakteristik Fisik Dan Kimia Minyak Kelapa Sawit Sawit (Elaeis guineensis) [IN PRESS JULI 2014]. Jurnal Pangan Dan Agroindustri, 2(3), 151–160.
  13. Moniharapon, A. (2018). Pengaruh Daging Ikan Lemadang Terhadap Mutu Keripik Ubi Kayu (Manihot Utilisima). Jurnal Penelitian Teknologi Industri, 9(2), 137. https://doi.org/10.33749/jpti.v9i2.3429
  14. Puspitasari, E., Sutan, S. M., & Lastriyanto, A. (2020). Pendugaan Umur Simpan Keripik Kelapa (Cocos nucifera L.) Menggunakan Metode Accelerated Shelf-Life Testing (ASLT) Model Pendekatan Persamaan Arrhenius. Jurnal Keteknikan Pertanian Tropis Dan Biosistem, 8(1), 36–45. https://doi.org/10.21776/ub.jkptb.2020.008.01.04
  15. Rosmeli, R., Umiyati, E., Nurhayani, N., & ... (2021). Peningkatan Nilai Jual Keripik Kentang Sebagai Oleh–Oleh Khas Daerah Melalui Strategi Branding. Jurnal Karya Abdi …, 5, 438–444. https://online-journal.unja.ac.id/JKAM/article/view/16277%0Ahttps://online-journal.unja.ac.id/JKAM/article/download/16277/12291
  16. Sandarani, M., Dasanayaka, D., & Jayasinghe, C. (2013). Strategies Used to Prolong the Shelf Life of Fresh Commodities. Journal of Agricultural Science and Food Research, 3(1), 1–6.
  17. Wijayanti, R., Budiastra, I., & Hasbullah, R. (2011). Kajian Rekayasa Proses Penggorengan Hampa Dan Kelayakan Usaha Produksi Keripik Pisang. Journal Keteknikan Pertanian, 25(2), 133–140.
  18. Zaheer, K., & Akhtar, M. H. (2016). Potato Production, Usage, and Nutrition—A Review. Critical Reviews in Food Science and Nutrition, 56(5), 711–721. https://doi.org/10.1080/10408398.2012.724479