Pendugaan Umur Simpan Keripik Pisang “Barong Chips” dengan Metode Accelerated Shelf Life Testing (ASLT)

Abstract

Keripik pisang “Barong Chips” merupakan salah satu produk olahan pisang dari Desa Klirong, Kecamatan Klirong, Kabupaten Kebumen, Jawa Tengah. Keripik pisang dapat mengalami penurunan mutu selama penyimpanan akibat pengaruh kondisi lingkungan seperti RH, oksigen, kemasan, dan suhu penyimpanan, sehingga perlu dilakukan pencantuman informasi umur simpan. Penelitian ini bertujuan mengetahui karakteristik awal, mengidentifikasi penurunan mutu selama penyimpanan, dan melakukan pendugaan umur simpan. Pengamatan dilakukan terhadap produk yang dikemas menggunakan plastik polypropylene dengan tebal 0,05 dan 0,08 mm, pada tiga suhu yaitu 25 , 35 , dan 45ºC selama 8 minggu. Parameter yang diamati yaitu kadar air, asam lemak bebas (FFA), kekerasan, dan kecerahan warna setiap 7 hari sekali. Karakteristik awal keripik pisang yang digunakan memenuhi SNI 01-4315-1996, kecuali kadar lemak. Hasil penelitian menunjukan perubahan mutu berupa peningkatan kadar air dan FFA, serta penerimaan panelis. Pendugaan umur simpan dilakukan berdasarkan parameter yang menyebabkan produk cepat rusak yaitu laju peningkatan kadar air. Umur simpan keripik pisang “Barong Chips” pada suhu ruang (30ºC) yaitu 84 hari.

“Barong Chips” is one of banana chips produced by a small scale enterprise Klirong Village, Kebumen, Central Java. Banana chips quality will decrease during storage time due to the influence of environmental conditions such as RH, oxygen, packaging, and storage temperature, so it is necessary to include information on shelf life. The study objective are determining the initial characteristics of “Barong chips”, identifying its quality changes during storage time, and estimating its shelf life. The research was conducted by storing the product that packed in 0,05 and 0,08 thickness polyprophylene film, at three level of temperatures, i.e. 25 , 35 , and 45ºC for 8 weeks. The parameters observed were moisture content, free fatty acid (FFA), hardness, and color brightness every 7 days. The initial characteristics are appropriate to quality standards, except for fat. The result showed changes in the form of an increase in water content and FFA, as well as panelist acceptance. Estimation of shelf life is carried out based on the parameters that cause the product to spoil quickly, the rate of increase air content. The shelf life of “Barong Chips” banana chips at room temperature (30ºC) is 84 days.