Pendugaan umur simpan sediaan bawang tunggal hitam dengan metode accelerated shelf-life testing (ASLT)

Gunawan Priadi, Fitri Setiyoningrum, Fifi Afiati, Hisaqia Amieni, Muhamad Arpah

Abstract


Sediaan bawang tunggal hitam terdiri atas bawang tunggal hitam utuh, ekstrak dan mikroenkapsulat. Senyawa antioksidan dalam sediaan bawang tunggal hitam akan mengalami kerusakan selama penyimpanan. Penelitian ini bertujuan menentukan kinetika degradasi kapasitas antioksidan dan total fenolik pada sediaan bawang tunggal hitam dan memperkirakan umum simpannya dengan metode accelerated shelf-life testing (ASLT). Hasil penelitian menunjukan kapasitas antioksidan dan total fenolik sediaan bawang tunggal hitam mengalami penurunan selama penyimpanan. Total fenolik dijadikan parameter penentuan umur simpan sediaan bawang tunggal hitam. Bawang tunggal hitam utuh mengalami kerusakan lebih cepat dibandingkan sediaan lainnya. Umur simpan sediaan bawang tunggal hitam pada suhu 25°C adalah: bawang tunggal hitam utuh 199 hari, ekstrak bawang tunggal hitam 259 hari, dan mikroenkapsulat 255 hari.

ABSTRACT

Solo black garlic products consisted of whole solo black garlic, extract, and microencapsulated. Antioxidant compounds in the black garlic products will be damaged during storage. The study was aimed to determine the kinetics degradation of antioxidant capacity and total phenolic of black garlic products and to estimate their shelf life using accelerated shelf life testing (ASLT) method. The result showed that antioxidants and total phenolic of products decreased during storage. Total phenolic was used to predict the shelf life of products. The whole black garlic deterioration is faster than other products. The shelf life of whole black garlic, black garlic extract and microencapsulated black garlic extract at 25°C were 199 days, 259 days, and 255 days respectively.


Keywords


antioksidan; Arrhenius; senyawa fenolik; konstanta reaksi

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References


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DOI: http://dx.doi.org/10.24960/jli.v9i2.5454.79-88

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