THE EFFECT OF THE ADDITIONAL ANTI CAKING AND USE OF PACKAGING POLYPROPYLENE PLASTIC AND LAMINATION PLASTIC ON THE SHELF LIFE OF SPIRULINA-BASED FLAVORING WITH ACCELERATED SHELF LIFE TEST METHOD

Septiani, Ezra Hani (2019) THE EFFECT OF THE ADDITIONAL ANTI CAKING AND USE OF PACKAGING POLYPROPYLENE PLASTIC AND LAMINATION PLASTIC ON THE SHELF LIFE OF SPIRULINA-BASED FLAVORING WITH ACCELERATED SHELF LIFE TEST METHOD. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Determination of shelf life on an important product to do, this is because shelf-life information is needed and related to producers, distributors, sellers and consumers who indicate whether the product is still suitable for sale and consumption by the community. One indication of the product has been damaged is the high water content and water activity indicated by the clumping of the product. To determine the shelf life of the product can be done by testing the Accelerated Shelf Life Test (ASLT). This study aims to determine the effect of anti-caking enhancer and the use of polypropylene and laminated plastic packaging on the shelf life of Spirulina based flavoring with the Accelarated Shelf Life Test (ASLT) method based on moisture content parameters and Water Activity (Aw). The results of shelf life of Spirulina-based flavoring are packed in laminated plastic packaging without additions and with the addition of anti-caking stored at a temperature of 250C, 350C, 450C based on parameters of water content sequentially are non-deflated seasoning 12,27; 11,61; 11,03 months. While the shelf life of seasonimg with the addition of anti-caking is as follows 13,64; 12,19; 10,96 months. Seasoning packed in polypropylene packaging without anti-caking and with anti-caking based on the moisture content parameters have sequential shelf life at temperatures of 250C, 350C, 450C are 1,60; 1,32; 1,10 months and 6,07; 4,79; 3,84 months. Based on the parameters of water activity, the shelf life of seasoning is packaged in laminated plastic packaging without anti-caking and with anti-cakingas follows: 13,07; 11,65; 10,46 months and 17,29; 17,03; 16,80 months. Whereas the spices which are packed in polypropylene packaging without anti-caking and with anti-caking have a shelf life based on the parameters of water activity are 5,73; 5,17; 4,70 months and 6,72; 5,42; 4,43 months. Decrease in shelf life on flavoring seasonings due to high water content and Aw during storage. The use of packaging types in the storage process can affect the product shelf life. Laminated plastic packaging has better barrier and permeability than polypropylene packaging. The addition of anti-caking to flavoring can slow the absorption rate of moisture so that the time needed to reach the critical moisture content is longer, and the shelf life of the spices will be longer. Laminated plastic packaging with the addition of anti-caking has a lower moisture content and Aw compared to other treatments, so it can have a longer shelf life.

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > Food Technology > Food Packaging
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Lucius Oentoeng
Date Deposited: 28 Nov 2019 01:49
Last Modified: 28 Nov 2019 01:49
URI: http://repository.unika.ac.id/id/eprint/20428

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