Author:
Ni'matullah Al-Baarri Ahmad,Susanti Siti,Legowo Anang Mohamad,Hadipernata Mulyana,Aryanto Arif,Liestyana Putri Safina
Abstract
Corn snack bars are a snack product made from corn extrudate, and additional ingredients in the form of sorghum flour can be consumed as a nutritious snack. The shelf life of snack bar products needs to be known to ensure product quality reaches consumers. This study aims to determine the shelf life changes in critical parameters during storage using the accelerated shelf life testing Arrhenius method. Tests on the estimation of shelf life with the Arrhenius were carried out at three different storage temperatures (10°C, 30°C, and 47°C) for 35 days with an observation time of every 7 days. The shelf life of corn snack bars was tested using parameters of quality changes such as water content, texture hardness, and springiness. Based on the results obtained, the final shelf life of the corn snack bar is determined by the crispness parameter; shelf life at 10°C is 233 days, at 30°C is 111 days, and at 47°C is 363 days.
Reference31 articles.
1. Arif AB, 2016. Accelerated shelf life test (ASLT) method with Arrhenius approach for shelf life
2. estimation of pineapple, papaya and cempedak juices. Informatika Pertanian 25:189-98. [Article in Indonesian].
3. Asriasih DN, Purbowati, Anugrah RM, 2020. Nutrition value of mixed flour snack bar (mocaf & red bean flour) and commercial snack bar. JGK 12:21-8. [Article in Indonesian].
4. Azizah AN, Setiani BE, Pramono YB, 2019. Sifat organoleptik sambal pecel UKM Hj Sartinah Semarang selama masa penyimpanan suhu ruang. Jurnal Teknologi Pangan 3:134-41. [Article in Indonesian].
5. Buvé C, Kebede BT, De Batselier C, Carrillo C, Pham HTT, Hendrickx M, Grauwet T, Van Loey A, 2018. Kinetics of colour changes in pasteurised strawberry juice during storage. J Food Eng 216:42-51.