Q 10 Values and Shelf Life Prediction of Commercial Seasoned Flour from Different Brands Packed in Different Packaging Using Accelerated Shelf Life Testing Method Prediksi Nilai Q 10 dan Umur Simpan Tepung Bumbu Komersial dengan Merek Berbeda dalam Kemasa

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Q

10

Values and Shelf Life Prediction of Commercial Seasoned Flour

from Different Brands Packed in Different Packaging Using

Accelerated Shelf Life Testing

Method

Prediksi Nilai Q

10

dan Umur Simpan Tepung Bumbu Komersial dengan

Merek Berbeda dalam Kemasan Berbeda Menggunakan Metode

Accelerated Shelf Life Testing

THESIS

In Partial Fulfillment of the Requirements For the Degree of Bachelor of Food Technology

By:

Hayuningtyas Wikrami Hestu 11.70.0120

FOOD TECHNOLOGY DEPARTMENT

SOEGIJAPRANATA CATHOLIC UNIVERSITY

SEMARANG

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Q

10

Values and Shelf Life Prediction of Commercial Seasoned Flour

from Different Brands Packed in Different Packaging Using

Accelerated Shelf Life Testing

Method

Prediksi Nilai Q

10

dan Umur Simpan Tepung Bumbu Komersial dengan

Merek Berbeda dalam Kemasan Berbeda Menggunakan Metode

Accelerated Shelf Life Testing

By:

HAYUNINGTYAS WIKRAMI HESTU NIM: 11.70.0120

Food Technology Department

Thesis accepted and approved

as conforming to the required standard in November 3, 2015

Semarang, November 7, 2015

Food Technology Department Soegijapranata Catholic University

Supervisor 1 Dean

Dr. Probo Y Nugrahedi, STP, MSc. Dr. Victoria Kristina A, ST. MSc.

Supervisor 2

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SUMMARY

One of shelf life study types is the accelerated study which is performed by employing Q10 value. The Q10 value is not a constant, it depends on the activation energy and

specific temperature. Aims of this study are to study the Q10 of three different

commercial brands of seasoned flour stored in three different storage temperature (25oC, 35oC and 45oC) and different packaging (original packaging and repackaged), and to investigate the shelf life of these seasoned flours using Accelerated Shelf Life Testing (ASLT) with Arrhenius model. There are some variables to determine the lowest activation energy, that are water activity, water content, starch content, wettability, dispersibility, color changes, viscosity, and bulk density. The results show that some variable decrease during storage, such as starch content, dispersibility, and viscosity. From these variables, the lowest activation energy is the water activity variable. This activation energy is used as the critical attribute in this study. The shelf life of seasoned flour in three different brands is between 5-11 months. The Q10 values for all of

seasoned flour in this study are around 1.040 – 1.108. The shelf life and the Q10 value

are different in each brand due to different activation energy and the temperature. Seasoned flour with original packaging has higher shelf life and higher Q10 value that

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RINGKASAN

Salah satu cara untuk mengetahui umur simpan suatu produk pangan dengan mempercepat kerusakannya yaitu dengan menggunakan nilai Q10. Nilai Q10 tidaklah

konstan, melainkan tergantung dengan energi aktivasi dan suhu tertentu. Tujuan dari penelitian ini adalah untuk mengetahui nilai Q10 dari tiga merek tepung bumbu

komersial berbeda yang disimpan pada suhu 25oC, 35oC dan 45oC di dalam kemasan berbeda dan untuk mengetahui umur simpan tepung bumbu menggunakan metode Accelerated Shelf Life Testing (ASLT) dengan model Arrhenius. Terdapat beberapa variabel yang diuji dalam penelitian ini untuk menentukan energy aktivasi terkecil, seperti aktivitas air, kadar air, kadar pati, daya larut, daya serap, perubahan warna, viskositas dan densitas kamba. Pada penelitian ini, diketahui bahwa beberapa variabel menunjukkan adanya penurunan mutu seperti pada kadar pati, daya larut dan viskositas. Dari variabel tersebut diketahui bahwa water activity (Aw) merupakan variabel yang

memiliki energi aktivasi terendah dan dijadikan sebagai titik kritis dari penentuan umur simpan tepung bumbu. Umur simpan tepung bumbu pada penelitian ini berkisar antara 5-11 bulan dengan nilai Q10 yang berkisar antara 1.040-1.108. Umur simpan dan nilai

Q10 pada masing-masing merek nilainya berbeda karena adanya perbedaan energi

aktivasi dan suhu penyimpanan yang berbeda. Tepung bumbu dengan kemasan asli memiliki umur simpan dan nilai Q10 yang lebih tinggi. Hal ini mengindikasikan bahwa

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ACKNOWLEDGEMENT

Immeasurable appreciation and deepest gratitude for the help and support are extended

to the following persons who in one way or another have contributed in making this

study possible. I would like to say thank to:

1. Dr. Probo Y Nugrahedi, STP, MSc. and Inneke Hantoro, STP, MSc. as my

supervisors, thanks for their support, advices, guidance, valuable comments, and

suggestions.

2. Dr. Victoria Kristina A, ST. MSc. as Dean of Food Technology Department.

3. My Father who always support me until I become Food Technologist.

4. Yosep Widyatmojo for his constant encouragement throughout my research

period.

5. Wulan as my partner in this study and Putri who always give me support during

my study period.

6. All the Eduhouse Staffs, especially Ms. Linggayani Soentoro and also my sister

Ajeng for their kind help throughout my study period.

Semarang, November 2015

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5. CONCLUSIONS AND RECOMMENDATIONS.……….…….. 70

6. REFERENCES……….. 71

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LIST OF TABLES

Table 1. Recommended Storage Conditions for ASLT……… 3

Table 2. Linier Regression Based on Water Content……… 15

Table 3. Linier Regression Based on Water Activity……… 21

Table 4. Linier Regression Based on Starch Content……… 27

Table 5. Linier Regression Based on Color Changes……… 33

Table 6. Linier Regression Based on Dispersibility……….. 39

Table 7. Linier Regression Based on Wettability………. 45

Table 8. Linier Regression Based on Viscosity……… 51

Table 9. Linier Regression Based on Bulk Density……….. 57

Table 10. Activation Energy……… 61

Table 11. Shelf Life and Q10Values……… 62

Table 12. Shelf Life and Q10 Values of Seasoned Flour Based on Different Storage Temperatures………... 63

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LIST OF FIGURES

Figure 1. Repacked Seasoned Flour………..……… 9

Figure 2. Water Content of Seasoned Flour during Storage at 25oC, 35oC,

and 45oC……….. 14

Figure 3. Zero Order and First Order of Brand M and M.R Based on Water

Content in Different Packaging………... 16

Figure 4. Zero Order and First Order of Brand S and S.R Based on Water

Figure 5. Zero Order and First Order of Brand SK and SK.R Based on Water

Figure 6. Water Activity of Seasoned Flour during Storage at 25oC, 35oC,

and 45oC……….. 20

Figure 7. Zero Order and First Order of Brand M and M.R Based on Water

Activity in Different Packaging………... 22

Figure 8. Zero Order and First Order of Brand S and S.R Based on Water

Figure 9. Zero Order and First Order of Brand SK and SK.R Based on Water

Figure 10. Starch Content of Seasoned Flour during Storage at 25oC, 35oC,

and 45oC……….. 26

Figure 11. Zero Order and First Order of Brand M and M.R Based on Starch

Figure 12. Zero Order and First Order of Brand S and S.R Based on Starch

Figure 13. Zero Order and First Order of Brand SK and SK.R Based on Starch

Figure 14. Color Changes of Seasoned Flour during Storage at 25oC, 35oC,

and 45oC……….. 31

Figure 15. Zero Order and First Order of Brand M and M.R Based on Color

Changes in Different Packaging………... 34

Figure 16. Zero Order and First Order of Brand S and S.R Based on Color

Figure 17. Zero Order and First Order of Brand SK and SK.R Based on Color

Figure 18. Dispersibility of Seasoned Flour during Storage at 25oC, 35oC,

and 45oC……….. 38

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Dispersibility in Different Packaging………..………... 40

Figure 20. Zero Order and First Order of Brand S and S.R Based on

Figure 21. Zero Order and First Order of Brand SK and SK.R Based on

Figure 22. Wettability of Seasoned Flour during Storage at 25oC, 35oC,

and 45oC……….. 44

Figure 23. Zero Order and First Order of Brand M and M.R Based on

Wettability in Different Packaging………..…………... 46

Figure 24. Zero Order and First Order of Brand S and S.R Based on

Wettability in Different Packaging………..…………... 47

Figure 25. Zero Order and First Order of Brand SK and SK.R Based on

Wettability in Different Packaging………..………... 48

Figure 26. Viscosity of Seasoned Flour during Storage at 25oC, 35oC,

and 45oC……….. 50

Figure 27. Zero Order and First Order of Brand M and M.R Based on

Viscosity in Different Packaging……….... 52

Figure 28. Zero Order and First Order of Brand S and S.R Based on Color

Viscosity in Different Packaging……….. 53

Figure 29. Zero Order and First Order of Brand SK and SK.R Based on Color

Viscosity in Different Packaging…..………... 54

Figure 30. Bulk Density of Seasoned Flour during Storage at 25oC, 35oC,

and 45oC……….. 56

Figure 31. Zero Order and First Order of Brand M and M.R Based on Bulk

Density in Different Packaging………... 58

Figure 32. Zero Order and First Order of Brand S and S.R Based on Bulk

Density in Different Packaging………... 59

Figure 33. Zero Order and First Order of Brand SK and SK.R Based on Bulk

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LIST OF ATTACHMENTS

7.1. Shelf Life Calculation……… 73

7.2. Q10Calculation……...……… 77

7.3. Analyses Data of Seasoned Flour Variables…………...……… 79

7.4. SNI of Seasoned Flour……...….……… 93