Shelf life prediction of cacao powder using isothermic sorption approach
| Main Authors: | Hasbullah, Rokhani, Mahdania, Nadya Fazira Islah |
|---|---|
| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
PERTETA
, 2023
|
| Subjects: | |
| Online Access: |
http://journal.ipb.ac.id/index.php/jtep/article/view/48827 http://journal.ipb.ac.id/index.php/jtep/article/view/48827/26881 |
Daftar Isi:
- Tujuan dari penelitian ini adalah menentukan model kurva sorpsi isotermis bubuk kakao dan menduga umur simpan bubuk kakao pada kemasan standing pouch aluminium foil dan kraft dengan pendekatan sorpsi isotermis. Penelitian ini diawali dengan pembuatan bubuk kakao, penentuan kadar air bubuk kakao pada berbagai kelembaban relatif (RH) penyimpanan dan pendugaan umur simpan bubuk kakao pada kemasan standing pouch aluminium foil dan kraft dengan pendekatan sorpsi isotermis . Bubuk kakao diperoleh dengan cara menggiling menggunakan mesin pembubuk kakao dan mengayaknya menggunakan ayakan Tyler dengan ukuran mesh 60. Kadar air kesetimbangan (KAK) bubuk kakao diperoleh dengan menyimpan bubuk kakao pada berbagai kelembaban relative (RH) menggunakan larutan garam jenuh MgCl2, K2CO3, NaNO2, NaCl dan KCl. Model sorpsi isotermis diperoleh dengan memplotkan KAK dengan nilai aktivitas air (aw) (RH/100). Hasil penelitian menunjukkan bahwa model Hasley merupakan model paling tepat untuk menggambarkan fenomena sorpsi isotermis bubuk kakao dengan nilai Mean Relative Determination (MRD) paling kecil yaitu 2.007. Umur simpan bubuk kakao yang simpan dengan kemasan standing pouch aluminium foil pada penyimpanan suhu 30 °C dan kelembaban relatif (RH) 75% dan 80% berturut-turut adalah 665 hari dan 514 hari. Sedangkan dengan kemasan standing pouch kraft selama 293 hari dan 227 hari.
- The purpose of this research was to determine the isothermic absorption curve model in cocoa powder products and to estimate the shelf life of cocoa powder in packaging standing pouch aluminum foil and kraft with isothermic sorption approach. This research began with the manufacture of cocoa powder, determining the moisture content of cocoa powder at various storage relative humidity (RH) and estimating the shelf life of cocoa powder on the packaging standing pouch aluminum foil and kraft with isothermic sorption approach. Cocoa powder was obtained by grinding using a cocoa powder machine and sifting it using a Tyler sieve with a mesh size of 60. The equilibrium moisture content (KAK) of cocoa powder was obtained by storing cocoa powder at various relative humidity (RH) using saturated salt solutions of MgCl2, K2CO3, NaNO2, NaCl and KCl. The isothermic sorption model was obtained by plotting the KAK with water activity (aw) value (RH/100). The results showed that the Hasley model was the most appropriate model to describe the isothermic sorption phenomenon of cocoa powder with the smallest Mean Relative Determination (MRD) value of 2.007, which was the most appropriate model to describe the isothermic sorption phenomenon of cocoa powder. The shelf life of cocoa powder stored in aluminum foil standing pouch packaging at a temperature of 30 °C and relative humidity (RH) 75% and 80% were 665 days and 514 days, respectively. Whereas with kraft standing pouch packaging for 293 days and 227 days.