Pendugaan Umur Simpan Emping Melinjo Metode Pendekatan Kadar Air Kritis

Abstract

Emping melinjo adalah makanan olahan khas daerah Banten yang berpotensi dalam pertumbuhan ekonomi. Setiap industri pangan wajib mencantumkan informasi umur simpan. Emping melinjo rentan mengalami kerusakan karena peningkatan kadar air saat penyimpanan. Sehingga perlu dilakukan pendugaan umur simpan emping melinjo dengan pendekatan kadar air kritis. Tujuan dari penelitian ini adalah untuk mengidentifikasi karakteristik produk emping melinjo, mendapatkan kadar air kesetimbangan pada RH tertentu, model persamaan sorpsi isotermis yang tepat, dan umur simpan pada kemasan aluminium foil dan PP. Hasil penelitian menunjukkan karaterikstik emping melinjo sudah memenuhi standar SNI. kadar air kesetimbangan produk meningkat berbanding lurus dengan kelembaban relatif. Model yang tepat menggambarkan kurva sorpsi isotermis emping melinjo adalah model Henderson. Emping asin original memiliki umur simpan berturut-turut pada kemasan aluminium foil dan PP yaitu 173 hari dan 48 hari pada RH 75%, serta 151 hari dan 42 hari pada RH 80%. Emping pedas manis memiliki umur simpan 129 hari dan 36 hari pada RH 75%, serta 113 hari dan 32 hari pada RH 80%.

Melinjo chips are a processed food of the Banten which has potential in economic growth. Every food industry has to include shelf life information. Melinjo chips are susceptible to damage due to increased water content during storage. So it is necessary to estimate the shelf life of melinjo chips using a critical water content approach. The aim of this research is to identify the characteristics of melinjo chips products, obtain the equilibrium water content at a certain RH, the correct isothermic sorption equation model, and the shelf life of the melinjo chip in aluminum foil and PP packaging. The results of the research show that the characteristics of melinjo chips already meet SNI standards. The equilibrium moisture content of the product increases in direct proportion to the relative humidity. Henderson model is the correct model to describes the isotheric sorption curve of melinjo chips. The shelf life of the original salty melinjo chips is 173 days in aluminum foil packaging and 48 days in PP packaging at 75% RH. At 80% RH, the shelf life is 151 days in aluminum foil packaging and 42 days in PP packaging. As for the sweet-spicy melinjo chips, their shelf life is 129 days in aluminum foil packaging and 36 days in PP packaging at 75% RH, while at 80% RH, the shelf life is 113 days in aluminum foil packaging and 32 days in PP packaging.