Penentuan Umur Simpan Produk Breadcrumb dengan Metode Accelerated Shef-life Testing (ASLT) Pendekatan Kadar Air Kritis

Abstract

Breadcrumb merupakan produk yang dihasilkan dari roti yang dihancurkan menjadi serpihan dan dikeringkan. Penelitian ini bertujuan untuk menentukan umur simpan produk breadcrumb menggunakan metode Accelerated Shelf-Life Testing dengan pendekatan kadar air kritis. Metode kadar air kritis digunakan untuk penentuan umur simpan breadcrumb karena pada produk pangan renyah seperti breadcrumb kerusakan utama yang menjadi parameter penentu umur simpan adalah perubahan tekstur kerenyahan akibat penyerapan uap air dari lingkungan. Penentuan umur simpan dilakukan melalui pengukuran kadar air awal dan kadar air kritis, pengujian kadar air kesetimbangan pada lima tingkat kelembapan relatif (RH), pemodelan kurva isotermis sorpsi, uji ketepatan model, penentuan nilai slope (b), serta pendugaan umur simpan dengan menggunakan persamaan Labuza. Kurva isotermis sorpsi air dianalisis dengan lima model matematis dan model Chen Clayton terpilih karena memiliki nilai R2 tertinggi yaitu 0,9769. Perhitungan umur simpan dilakukan berdasarkan laju perubahan kadar air selama penyimpanan pada kondisi kelembapan relatif 75% menggunakan kemasan PE 0,05 mm HDPE 0,1 mm. Hasil penelitian menunjukkan umur simpan breadcrumb dengan kemasan PE selama 40 hari pada RH 75% dan 175 hari pada RH 75% menggunakan kemasan HDPE.

Breadcrumb is a product made by crushing bread into small particles and drying them. This study aims to determine the shelf life of breadcrumb using the Accelerated Shelf-Life Testing (ASLT) method with a critical moisture content approach. The critical moisture content method is used for determining the shelf life of breadcrumb because, in crispy food products like breadcrumb, the primary deterioration that limits shelf life is the loss of crispness due to moisture absorption from the environment. Shelf-life determination was carried out through the measurement of initial and critical moisture contents, equilibrium moisture content testing at five different relative humidity (RH) levels, modeling of sorption isotherm curves, model validation, determination of the slope value (b), and estimation of shelf life using the Labuza equation. The water sorption isotherm curve was analyzed using five mathematical models, with the Chen-Clayton model selected due to having the highest R² value of 0,9769. Shelf-life estimation was based on the rate of moisture content change during storage at 75% RH using 0.05 mm PE and 0.1 mm HDPE packaging. The results showed that breadcrumb packaged in PE had a shelf life of 40 days at 75% RH, while HDPE packaging extended the shelf life to 175 days at the same RH level.