Estimation of Shelf Life Pasta Spice for Dekke Mas Na Niura with the Accelerated Shelf Life Test (ASLT) Method Arrhenius Equation

Natalia Putri Erva Simbolon  -  Food Technology Undergraduate Programme, Agriculture Department, Faculty of Animal and Agricultural Sciences, Diponegoro University, Indonesia
*Bhakti Etza Setiani  -  Food Technology Undergraduate Study Programme, Department of Agriculture, Faculty of Animal and Agricultural Sciences, Diponegoro University, Indonesia
Anang Mohammad Legowo  -  Food Technology Undergraduate Study Programme, Department of Agriculture, Faculty of Animal and Agricultural Sciences, Diponegoro University, Indonesia
Received: 19 Jun 2019; Revised: 21 Jun 2019; Accepted: 21 Jun 2019; Published: 21 Jun 2019; Available online: 22 Jun 2019.
Open Access Copyright 2019 Journal of Applied Food Technology

Citation Format:
Article Info
Section: Research Articles
Language: EN
Full Text:
Statistics: 174 157


Dekke mas na niura is a typical local food of North Sumatra made from carp which does not undergo cooking processes such as frying, steaming, burning, or boiling but is only paraded. This study aimed to estimate the shelf life of pasta spices using the Arrhenius equation model Accelerated Shelf Life Test (ASLT). This research was conducted at the Laboratory of Food Chemistry and Nutrition, Faculty of Animal Husbandry and Agriculture, Diponegoro University, Semarang. The materials used in making spices dekke mas na niura were andaliman, pecan, turmeric, kecombrang / rias, onion, garlic, salt, red chili, lime, kaffir lime, galangal, and peanuts. The method used for making pasta spices is by mixing spices and grinding ingredients until smooth. Spices are stored at 25°C, 30°C, 35°C and 40°C for 24 hours of storage. The Analysis is carried out every 6 hours. The parameters tested were Aw value, pH value, and total bacteria (TPC). The results of the test data were then made linear regression with the making of ordes 0 and orde 1, then from the data, the shelf life calculation was done with the Arrhenius equation. The results showed that the highest Aw, pH, and total bacterial values were at 40°C which were stored for 24 hours. The critical point used in estimating shelf life was total bacterial orde 1. Estimation of shelf life based on total bacteria was 5.6 days (25°C); 7.1 days (30°C); 5.6 days (35°C); and 5.2 days (40°C). Storage of pasta ingredients dekke mas na niura optimum at 30°C. Overall, the higher the storage temperature and storage time, the shorter the shelf life.

Dekke mas na niura; shelf life; Aw; pH; TPC

Article Metrics:

  1. AOAC. 1995. Official Methods of Analysis of The Asosiation Official Analytical Chemist. Washington DC. USA.
  2. Asiah, N., Cempaka, L.,David, W. 2018. Practical Guidelines for Estimating the Age of Saving Food Products. UB Press, Jakarta. (In Bahasa Indonesia).
  3. BPOM RI. 2016, Regulation of the Head of RI POM No. 16 of 2013 Microbiological Criteria in Processed Food. RI POM Agency, Jakarta. (In Bahasa Indonesia).
  4. BSN. 2008. SNI 2897:2008. Testing Methods for Microbial Contaminations in Meat, Eggs and Milk and Processed Products. Badan Standar Nasional, Jakarta. (In Bahasa Indonesia).
  5. Banwart, GJ. 1989. Basic Food Microbiology. Second Edition. Chapman and hall. New York. In : Bawinto, A. S., Mongi, E., dan Kaseger, B. E.2015. Analysis of Water Content, pH,Organoleptics, and Molds on Tuna Products(Thunnus Sp) Asap, in Girian Bawah Village,Bitung City, North Sulawesi. Jurnal MediaTeknologi Hasil Perikanan. 3(2): 55-65. (InBahasa Indonesia).
  6. Buckle, K. A., Edwards, R. A., Fleet, G. H., Wooton, D. M.1985. Food Science, Translator H. Purnomoand Adiono. UI Jakarta. In : Mamuaja, C. F., danHelvriana, L. 2017. Characteristics of TomatoPaste with Addition of Citric Acid DuringStorage. Jurnal Ilmu dan Teknologi Pangan. 5(1): 17-23. (In Bahasa Indonesia).
  7. Dewi, N., and Nur, A. 2013. Local Food Processing Technology. Balai Pengkajian Teknologi Pertanian, Jambi. (In Bahasa Indonesia).
  8. Fardiaz,. S., 1992. Food Microbiology I. Penerbit Gramedia Pustaka Utama. Jakarta. (In Bahasa Indonesia).
  9. Faridah, D. N., Yasni, S., Suswantinah, A., Aryani, G. W. 2013. Estimated Age Save with the Accelerated Shelf-Testing Method on Instant Bandrek Products and Nutmeg Fruit Syrup (Myristica Fragnans).Jurnal Ilmu Pertanian Indonesia (JIPI). 18 (3): 144-153. (In Bahasa Indonesia).
  10. Herawati, H. 2008. Save Age Determination on Food Products. Jurnal Litbang Pertanian. 27(4): 124-130.(In Bahasa Indonesia).
  11. Leviana, W., and Paramita, V. 2017. The Effect of Temperature on Water Levels and Activities of Water in Materials on Turmeric (Curcuma Longa) with Electrical Oven Dryers. METANA. 13(2): 37-44. (In Bahasa Indonesia).
  12. Nabila, Y. 2010. Pasta Spice Cultivation Fried Chicken and Quality Changing During The Storage. [Bachelor Thesis]. Institut Pertanian Bogor, Bogor. (In Bahasa Indonesia).
  13. Negari, Y. S. 2011. The Effect of Storage on Quality and Safety of Beverage Powder Products Made from FOS and Estimated Life. [Bachelor Thesis]. Institut Pertanian Bogor, Bogor. (In Bahasa Indonesia).
  14. Saenab, A., E. B. Laconi, Y. Retnani., M. S. Mas'ud. 2010. Evaluate the quality of pellet rations containing shrimp byproducts. Jurnal Ilmu Ternak dan Veteriner. 15(1): 31-39. (In Bahasa Indonesia).
  15. Sarastuti, M., and Yuwono, S. S. 2015. The Effect Of Oven And Heating Time On Rujak Cingur Instant Seasoning’s Characteristics During Storage Jurnal Pangan dan agroindustry. 3(2): 464-475. (In Bahasa Indonesia).
  16. Sinaga, S. R. 2012. Comprative Test of Effectiveness Kaffir Lime (Citrus Hystrix Dc) with 1% Zinc Pyrithione Against the Growth of Pityrosporum Ovale in Dandruff Patients. (Report of Scientist Paper). Fakultas Kedokteran, Universitas Diponegoro, Semarang. (In Bahasa Indonesia).