Analisis Preferensi Konsumen terhadap Produk Mie Kering Jagung Substitusi dan Pendugaan Umur Simpannya dengan Metode Akselerasi-Model Arrhenius

Abstract

Corn flour is potentially used as a raw material in the production of corn noodles. The use of corns as a main ingredient hopefully can reduce high consume of rice as a main staple of Indonesian people. This researh was objected to evaluate the consumer acceptibility, and to find the shelf life of this product by accelerated method, with Arrhenius model. Consumer preference tests showed that the degree liking of this product was high enough. It’s about 43 % of respondents who answer “like” substitute corn noodle product which is present in meatball product. Most of them (90%) agree if substitute corn noodle was processed into meatball product. And 81% of them agree too if this product become an alternative commercial noodle. Meanwhile, shelf life prediction in this research was conducted in the following steps (1) to develope a trained panelist, (2) to determine a critical attribute on dried corn noodle, (3) to calculate kinetic of decreasing a critical attribute and (4) to predict the shelf life-time of this product. Substitute corn noodle stored in three extreme condition temperature (37, 45 and 50 oC). Then, evaluated by panelist and also by an objective analyse (cooking loss, TBA analyse and colour-Hunter) every 7 days in 5 weeks. Constanta-decline value in lightness, off odor and taste attribute respectively are 0.0681 /day; 0.0358/day; and 0.0162/day. So, these research can predict the shelf life-time of products in temperature 28 oC respectively are 74.92 days (2.46 month); 137.00 days (4.57 month); and 346.14 days (11.54 month). Shelf life-time prediction in this research use an off odor attribute as a critical attribute which is sensitive enough with change of temperature. Therefore, shelf life-time prediction of substitute corn noodle is about 4.57 month in temperature condition 28 oC.