Open AccessShelf life prediction of carica seeds powder using accelerated method
Author(s) -
Santi Dwi Astuti,
Silvina Resti Lestari,
Erminawati,
Sri Widarni,
G. Wijanarko,
Firman Wibawa
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/653/1/012055
Subject(s) - carica , shelf life , citric acid , food science , roasting , foil method , aluminium foil , jams , chemistry , moisture , horticulture , materials science , botany , metallurgy , composite material , biology , layer (electronics)
Carica fruit is a main commodity in Dieng plateau. Its seeds is one of the by-products in carica fruit cocktail processing. Carica seeds contain high antioxidants, so that it can be consumed as a functional beverage. The objectives of this study was to determine the shelf life of the product. The processes involved in carica seed powder production were: soaking with citric acid, boiling, fermentation with R. oligosporus inoculum, drying, roasting, and mixing the roasted seeds with dried jackfruit at ratio of 3: 1. The packaging used in this study were glass jar and aluminum foil. The products were stored at 35, 45, and 55°C and analyzed for its chemical and sensory characteristics at every 5 d for 20 d. The shelf life was examined by the acceleration method with Arrhenius equation using moisture content as the critical parameter. Results of the study showed that shelf-life of products packed with aluminum foil at room temperature (25°C) was 1 year and 1 month and at cold temperature (8°C) was 1 year 4 months. Meanwhile, the shelf life of products packed in glass bottles at room temperature (25°C) was 5 months and at cold temperatures (8°C) was 6 months.