PENDUGAAN UMUR SIMPAN SNACK BAR PISANG DENGAN METODE ARRHENIUS PADA SUHU PENYIMPANAN YANG BERBEDA (Estimation of Banana Snack Bar Shelf Life with Different Storage Temperatures Using Arrhenius Method)

Diki Nanang Surahman; Riyanti Ekafitri; Dewi Desnilasari; Lia Ratnawati; Jesica Miranda; Wisnu Cahyadi; Ashri Indriati

doi:10.36974/jbi.v11i2.5898

PENDUGAAN UMUR SIMPAN SNACK BAR PISANG DENGAN METODE ARRHENIUS PADA SUHU PENYIMPANAN YANG BERBEDA (Estimation of Banana Snack Bar Shelf Life with Different Storage Temperatures Using Arrhenius Method)

Diki Nanang Surahman, Riyanti Ekafitri, Dewi Desnilasari, Lia Ratnawati, Jesica Miranda, Wisnu Cahyadi, Ashri Indriati

Abstract

ABSTRACT

Banana snack bar is one of the snacks made from banana and banana flour, rod-shaped, and consumed as a snack. Shelf life information about the product is needed to ensure that the product is still good for consumption and has not been damaged. Therefore, this study aimed to determine the estimated shelf life of banana snack bars using the Arrhenius method. This method was carried out at three storage temperatures representing cold, ambient, and heat temperatures with 15, 30, and 45 ^oC for 35 days and observed every 7 days. The parameters observed include water content, water activity (Aw), texture (hardness and crispiness), and total yeast/mold. The results showed that texture was the first damaged parameter at 15 and 30 ^oC with k value (quality reduction constant) 0.0057 and 0.0064. While at 45 ^oC, hardness broke sooner than other parameters with k value 0.0097. This means that banana snack bar products are starting to be unacceptable, mainly due to changes in texture. Based on the results obtained, it is known that the banana snack bar has an estimated shelf life of 75.67 days if stored at room temperature 30 ^oC and longer shelf life if stored at 15 ⁰C, which is 84.96 days.

Keywords: banana snack bar, shelf life product, Arrhenius, storage temperatures, storage time

ABSTRAK

Snack bar pisang merupakan makanan ringan yang terbuat dari pisang dan tepung pisang mentah, berbentuk batang dan dikonsumsi sebagai camilan. Informasi umur simpan produk diperlukan untuk menjamin bahwa produk masih layak dikonsumsi dan belum mengalami kerusakan. Penelitian ini bertujuan untuk mengetahui pendugaan umur simpan snack bar pisang menggunakan metode Arrhenius. Pengujian pendugaan umur simpan dengan metode Arrhenius dilakukan pada tiga suhu penyimpanan mewakili suhu dingin, ruang dan panas yaitu 15, 30 dan 45 ^oC selama 35 hari dengan waktu pengamatan setiap 7 hari. Adapun parameter yang diamati meliputi kadar air, aktivitas air (Aw), tekstur (kekerasan dan kerenyahan) dan total kapang khamir. Hasil penelitian menunjukkan bahwa snack bar pisang mengalami kerusakan yang lebih cepat pada parameter tekstur yaitu kerenyahan pada suhu 15 dan 30 ^oC ditandai dengan nilai k (konstanta penurunan mutu) yang tinggi yaitu 0,0057 dan 0,0064. Sementara itu, kerusakan pada suhu 45 ^oC paling cepat terjadi pada parameter kekerasan dengan nilai k 0,0097. Hal ini berarti produk snack bar pisang mulai tidak dapat diterima terutama disebabkan oleh perubahan tekstur. Berdasarkan hasil yang diperoleh, diketahui bahwa snack bar pisang memiliki pendugaan umur simpan selama 75,67 hari jika disimpan pada suhu ruang 30 ^oC dan memiliki pendugaan umur simpan yang lebih lama jika disimpan pada suhu dingin 15 ^oC yaitu 84,96 hari.

Kata kunci: snack bar pisang, umur simpan, Arrhenius, suhu penyimpanan, waktu penyimpanan

Keywords

banana snack bar; shelf life product; Arrhenius; storage temperatures,;storage time

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DOI: http://dx.doi.org/10.36974/jbi.v11i2.5898