* Corresponding Author
Perkiraan Umur Simpan Kacang Rendah Lemak Dilapisi dengan Carboxymethyl Cellulose Menggunakan Metode Accelerated Shelf-Life Test (ASLT)
https://doi.org/10.22146/agritech.9605 Yudi Pranoto(1*), Djagal Marseno(2), Haryadi Haryadi(3)
(1) Jurusan Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Flora No.1, Bulaksumur, Yogyakarta 55281
(2) Jurusan Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Flora No.1, Bulaksumur, Yogyakarta 55281
(3) Jurusan Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Flora No.1, Bulaksumur, Yogyakarta 55281
(*) Corresponding Author
Abstract
Partially deffated peanut product made by reducing partial oil content before frying is known to have short shelf-lifeand easily rancid in comparison to regular friend peanut. This project was aimed to extend its shelf-life by introducingcoating on fried partially defatted peanut with carboxymethyl cellulose (CMC) by spraying. Shelf-life was determinedusing Accelerated Shelf-Life Test (ASLT) with Arrhenius model. Experiment was conducted at temperature of 25 oC,35 oC and 45oC until 15 days to follow oxidation level through thiobarbituric acid (TBA) value. Results showed thatASLT method could be used to predict shelf-life of fried partially defatted peanut that the main deterioration was dueto oxidation reaction. The shelf-life of uncoated partially defatted peanut was 34 days and those coated by CMC was52 days. Edible coating on fried partially defatted peanut was able to extend shelf-life up to 18 days by suppressingrancidity reaction.Keywords: Partially defatted peanut, shelf-life, coating, CMC, ASLT
ABSTRAK
Produk kacang tanah goreng rendah lemak yang dibuat dengan mengurangi kandungan minyaknya sebagian sebelumpenggorengan diketahui memiliki umur simpan yang relatif pendek dan mudah tengik apabila dibandingkan dengankacang goreng biasa. Penelitian ini bertujuan untuk memperpanjang umur simpannya dengan melakukan pelapisan(coating) pada kacang goreng rendah lemak menggunakan carboxymethyl cellulose (CMC) dengan penyemprotan.Umur simpan ditentukan menggunakan metode Accelerated Shelf-Life Test (ASLT) dengan model Arrhenius. Pengujiandilakukan pada suhu 25oC, 35 oC dan 45oC hingga 15 hari untuk melihat tingkat oksidasi melalui bilangan thiobarbituricacid (TBA). Hasil penelitian menunjukkan bahwa metode ASLT dapat dipakai untuk memperkirakan umur simpankacang goreng rendah lemak yang kerusakan utamanya disebabkan oleh reaksi oksidasi. Umur simpan kacang rendahlemak tanpa pelapisan (kontrol) adalah selama 34 hari dan yang dilapisi CMC adalah selama 52 hari. Pelapisan ediblecoating pada kacang goreng rendah lemak mampu memperpanjang umur simpan hingga 18 hari dengan perannyadalam menekan reaksi ketengikan.Kata kunci: Kacang rendah lemak, umur simpan, pelapisan, CMC, ASLT
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PDF DOI: https://doi.org/10.22146/agritech.9605
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Copyright (c) 2013 Yudi Pranoto, Djagal Marseno, Haryadi Haryadi
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agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.