Accelerated shelf life determination of corn snack bars
https://doi.org/10.4081/ijfs.2023.10718
Accepted: 24 July 2023
HTML: 24
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
Corn snack bars are a product made from corn extrudate and additional ingredients in the form of sorghum flour and 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 method were carried out at 3 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.
Arif AB, 2016. Accelerated shelf life test (ASLT) method with Arrhenius approach for shelf life estimation of pineapple, papaya and cempedak juices. Informatika Pertanian 25:189-98. [Article in Indonesian].
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].
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].
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.
Ekafitri R, Sarifudin A, Surahman DN, 2013. Pengaruh penggunaan tepung dan puree pisang terhadap karakteristik mutu makanan padat berbasis-pisang. Nutr Food Res 36:127-34. [Article in Indonesian].
Figueiredo de Sousa M, Macedo Guimarães R, de Oliveira Araújo M, Rezende Barcelos K, Carneiro NS, Silva Lima D, Costa Dos Santos D, de Aleluia Batista K, Fernandes KF, Conceição Peixoto Martins Lima M, Buranelo Egea M, 2019. Characterization of corn (Zea mays L.) bran as a new food ingredient for snack bars. LWT 101:812-8.
Goredema-Matongera N, Ndhlela T, Magorokosho C, Kamutando CN, van Biljon A, Labuschagne M, 2021. Multinutrient biofortification of maize (Zea mays L.) in Africa: current status, opportunities and limitations. Nutrients 13:1039.
Harris H, Fadli M, 2014. Determination of Pundang Seluang (Rasbora sp) shelf life which packed using vacuum and non vacuum packaging. Saintek Perikanan 9:53-62. [Article in Indonesian].
Ho LH, Tang JYH, Akma SM, Aiman HM, Roslan A, 2016. Development of a novel "energy" snack bar by utilizing local Malaysian ingredients. Int Food Res 23:2280-5.
Imamah N, Hasbullah R, Nugroho LPE, 2016. Model Arrhenius untuk pendugaan laju respirasi brokoli terolah minimal. J Keteknikan Pertanian 4:25-30. [Article in Indonesian].
Iwansyah AC, Melanie D, Cahyadi W, Indraningsih AW, Khasanah Y, Indriati A, Andriansyah RCE, Hamid HA, Yahya IH, 2022. Shelf life evaluation of formulated cookies from Hanjeli (Coix lacryma-jobi L.) and moringa leaf flour (Moringa oleifera). Food Biosci 47: 101787.
Kurniawan H, Bintoro N, Wijaya KJN, 2018. Shelf life prediction of palm sugar on packaging using Arrhenius equation. J Ilmiah Rekayasa Pertanian dan Biosistem 6:93-9. [Article in Indonesian].
Kusumastuty I, Fandianty L, Julia AR, 2015. Formulation of rice bran flour and corn flour as emergency food product. IJHN 2:68-75. [Article in Indonesian].
Mongdong AG, Fatimah F, Rorong JA, 2019. Umur simpan bakasang ikan cakalang (Katsuwonus Pelamis. L) dengan metode accelerated shelft life test (ASLT) berdasarkan parameter free fatty acid (FFA). Pharmacon 83:656-61. [Article in Indonesian].
Murdiani M, Kalsum N, Sarono S, 2022. Formulation of onggok composite flour snack bar (Manihot Esculenta) as emergency food source of protein. JCDA 5:90-101.
Ningsih MW, Darawati M, Widiada IGN, 2021. Pengaruh penambahan bahan pangan lokal terhadap sifat organoleptik dan kandungan serat snack bar sebagai alternatif jajanan tinggi serat. J Gizi Prima 6:42-52. [Article in Indonesian].
Nuraini V, Widanti YA, 2020. Pendugaan umur simpan makanan tradisional berbahan dasar beras dengan metode accelerated shelf-life testing (ASLT) melalui pendekatan arrhenius dan kadar air kritis. J Agroteknologi 14:189-98. [Article in Indonesian].
Nurhayati C, Andayani O, 2014. Teknologi mutu tepung pisang dengan sistem spray drying untuk biskuit. Jurnal Dinamika Penelitian Industri 25:31-41. [Article in Indonesian].
Pertiwi R, Suhartatik N, Mustofa A, 2020. Estimasi umur simpan snack bars beras ketan hitam (Oryza sativa var. glutinosa) dan labu kuning (Curcubita moschata) dengan metode ASS (accelerated storage studies). J Teknologi Hasil Pertanian 13:104-10. [Article in Indonesia].
Puspitasari E, Sutan SM, Lastriyanto A, 2020. Pendugaan umur simpan keripik kelapa (Cocos nucifera L.) menggunakan metode accelerated shelf- life testing (ASLT) model pendekatan persamaan Arrhenius. JKPTB 8:36-45. [Article in Indonesian].
Rahardjo M, Astuti RW, Puspita D, Sihombing M, 2020. Effect of oats addition in wheat cookies formulation seen from its physical and sensory characteristics. Teknologi Pangan 11:1-6. [Article in Indonesian].
Sari DYE, Angkasa D, Swamilaksita PD, 2017. Daya terima dan nilai gizi snack bar modifikasi sayur dan buah untuk remaja putri. J Gizi 6.[Article in Indonesian].
Sarifudin A, Ekafitri R, Surahman DN, Putri SKDFA, 2015. Effect of egg concentration on proximate, water activity (aw) and textural properties of banana (Musa paradisiaca) snack bar. Agritech 35:1-8. [Article in Indonesian].
Sarno AIP, Wulandari YW, Suhartatik N, 2019. Karakteristik snack bars dengan variasi suhu pemanggangan dan perbandingan tepung milet kuning (Panicum Sp) dengan tepung pisang raja Bandung (Musa Paradisiaca L). Jurnal Teknologi Pangan 12:47-53. [Article in Indonesian].
Sayangbati F, Nurali EJ, Mandey LML, Lelengboto MB, 2013. Karakteristik fisikokimia biskuit berbahan baku tepung pisang goroho (Musa acuminate, SP). Cocos 2. [Article in Indonesian].
Surahman DN, Ekafitri R, Miranda J, Cahyadi W, Desnilasari D, Ratnawati L, Indriati A, 2020. Estimation of banana snack bar shelf life with different storage temperatures using Arrhenius method. JBI 112:127-37. [Article in Indonesian].
USDA, 2019. Snacks, granola bars, soft, uncoated, nut, and raisin. Available from: https://fdc.nal.usda.gov/fdc-app.html#/food-details/169676/nutrients.
Wasono MSE, Yuwono SS, 2014. Pendugaan umur simpan tepung pisang goreng menggunakan metode accelerated shelf life testing dengan pendekatan Arrhenius. JPA 2:178-87.
Wijaya IMAS, Suter IK, Yusa NM, 2014. Karakteristik isotermis sorpsi air dan umur simpan ledok instan. Agritech 34:29-35. [Article in Indonesian].
Yuniastri R, Ismawati, Fajarianingtyas DA, 2019. Umur simpan kopi lengkuas instan menggunakan metode accelerated shelf life testing (ASLT) dengan pendekatan persamaan Arrhenius. J Buana Sains 192:31-40. [Article in Indonesian].
Copyright (c) 2023 the Author(s)
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
PAGEPress has chosen to apply the Creative Commons Attribution NonCommercial 4.0 International License (CC BY-NC 4.0) to all manuscripts to be published.
Downloads
Citations
