Pendugaan Umur Simpan Keripik Wortel (Daucus carota L.) Dalam Kemasan Alumunium Foil Dengan Metode Akselerasi

Abstract

The utilization of fresh carrots into carrot crisps is an attempt to handle the short shelf life and increase the added value of carrots. The aims of this research were to determine the critical quality parameter of carrot chips in alumunium foil packaging material during storage and to estimate the shelf life of carrot chips in alumunium foil packaging material with acceleration method. There are two factors of the packaging and storage treatments that applied to carrot chips : (1) carrot chips packaged with aluminum foil packaging material with 3 (three) levels of thickness, there are 50μm, 80μm, and 100μm; and then (2) carrot chips that have been packaged then stored in 3 (three) different storage temperatures, thera are in the storage temperature (30°C) and in the incubator which have temperature at 37oC and 45oC. The quality parameter that have been tested to estimated the product’s shelf life were moisture content, crispness, and free fatty acid content. The critical point was conducted in hedonic test on panelist, the point as follows; critical moisture content (6,55%), critical crispness (3,42 kgf), and the critical free fatty acid (0,99%). Based on Arrhenius method, the free fatty acid content is the most critical parameter during the storage. The Arrhenius model to estimate shelf life of carrot chips on the alumunium foil which has thicknnes 50μm is ln k = -3351,5069(1/T) + 6,7356 (R2 = 0,9988), on the alumunium foil 80μm is ln k = -2318,5866(1/T) + 3,2215 (R2 = 0,9182), and on the alumunium foil 100μm is ln k = -2264,1985(1/T) + 2,9730 (R2 = 0,9320). The quality decrease rate (k) free fatty acid content of carrot chips at storage temperature (25oC) on alumunium foil which has thicknnes 50μm is 0,0110% per day, on the alumunium foil 80μm is 0,0105% per day, and on the alumunium foil 100μm is 0,0098% per day. The carrot chips shelf life based on that critical parameter (at the storage temperature 25oC) is 76 days for carrot chips in alumunium foil which has thickness 50μm, 80 days for carrot chips in alumunium foil which has thickness 80μm, and 85 days for carrot chips in alumunium foil which has thickness 100μm. The carrot chips in alumunium foil which has thickness 100μm has the longest shelf life than alumunium foil which has thickness 50μm dan 80μm. Alumunium foil which has thickness 100μm during storage of carrot chips can increase more protection, hold out the odor, increase the product maintaining by water vapour and gas, couldn’t pass by light, and to obstruct penetrating of oxygen.