Pendugaan umur simpan coklat instan kemasan plastik polipropilen menggunakan pendekatan model Arrhenius [Shelf life prediction of instant chocolate in poly propylene (PP) plastic packaging using Arrhenius model approach]

Sri Hidayati; Dewi Sartika; Suharyono Suharyono; Sutoyo Sutoyo

doi:10.23960/jtihp.v26i1.1-10

Authors

Sri Hidayati Lampung University
Dewi Sartika University of lampung
Suharyono Suharyono University of lampung
Sutoyo Sutoyo University of Lampung

DOI:

https://doi.org/10.23960/jtihp.v26i1.1-10

Abstract View: 2580

Keywords:

instant chocolate, ASLT, Arrhenius, shelf life

Abstract

The research aimed to predict instant chocolate's shelf life using the Accelerated Shelf Life Test (ASLT) method with the Arrhenius equation. Instant chocolate was stored at 30^oC, 40^oC, and 50^oC in polypropylene plastic packaging for 42 days and observed changes in water content, free fatty acids, and aroma. The results showed an increase in temperature and storage time resulted in an increase in moisture and FFA content but decreased the aroma score of instant chocolate stored using polypropylene packaging. Shelf life estimates were based on free fatty acids and first-order reactions. The shelf life of instant chocolate stored at 30^oC was 214 days, at 40^oC was 140.79 days, and at 50^oC condition was 113 days.

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Author Biographies

Sri Hidayati, Lampung University

Agroindustrial Technology

Dewi Sartika, University of lampung

Agroindustrial Technology

Suharyono Suharyono, University of lampung

Food Science Technology

Sutoyo Sutoyo, University of Lampung

Agroindustrial Technology

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