Pendugaan Umur Simpan Cookies Nenas dengan Metode Akselarasi Berdasarkan Pendekatan Kadar Air Kritis

Abstract

The aim of this research was to determine the effect of type of packaging and storage time on the quality of pineapple cookies and to estimate the shelf life of pineapple cookies that were packaged in Oriented Polypropylene, Polyethylene, and Metalized Plastic. The effect of type of packaging and storage time of the pineapple cookies was using factorial Completely Randomized Design with two factors, i. e: the types of packaging (K) (Oriented Polypropylene (OPP), Polyethylene (PE), Metalized Plastic (MP)) and storage time (L)(7 days, 14 days, 21 days). Each treatment was keeped in the room temperature and 15 oC. The analyzed parameter were moisture content, fat content, free fatty acids, and organoleptic value of colour, aromatic, taste and texture. Estimation of shelf liife pineapple cookies using accelerated method based on critical moisture content approach. The results showed that the type of packaging had highly significant effect on water content, fat content, free fatty acids, organoleptic value (aromatic and texture) in the room temperature and 15 oC. Storage time had highly significant effect on water content, fat content, free fatty acids, organoleptic value (aromatic and texture) in the room temperature and 15 oC. The Interaction between the type of packaging and storage time had significant effect on water content in the room temperature and 15 oC. The shelf life estimation of pineapple cookies in the room temperature was 97 days for OPP, 9 days for PE and 400 days for metalized plastic. The shelf life estimation of pineapple cookies in the 15 oC was 509 days for OPP, 47 days for PE and 2091 days for metalized plastic.