scholarly journals UMUR SIMPAN BAKASANG IKAN CAKALANG (KATSUWONUS PELAMIS. L) DENGAN METODE ACCELERATED SHELFT LIFE TEST (ASLT) BERDASARKAN PARAMETER FREE FATTY ACID (FFA)

PHARMACON ◽  
2019 ◽  
Vol 8 (3) ◽  
pp. 656
Author(s):  
Aldo G. Mongdong ◽  
Feti Fatimah ◽  
Johnly A. Rorong
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Shelf Life ◽  
Arrhenius Equation ◽  
Life Test ◽  
Katsuwonus Pelamis ◽  
North Sulawesi ◽  
Fermented Product

ABSTRACTBakasang is a fermented product made from known fish offal in North Sulawesi. This study aims to determine the shelf life of bakalang fish with ASLT method with Free Fatty Acid (FFA) parameter. Fermented Souce of Cakalang (Katsuwonus pelamis. L) is stored at 40; 50; and 60°C which is concentrated on days 0; 5; 10; 15; and 20. The results of the calculation of the shelf life of Fermented Souce of Cakalang through the Arrhenius equation for parameter Free Fatty Acid (FFA) at 25°C for 583 days.Keywords: Fermented Souce, Katsuwonus pelamis. L, ASLT Method, Life Shelf, FFA Level.          ABSTRAKBakasang adalah produk fermentasi yang dibuat dari jeroan ikan yang sudah dikenal di Sulawesi Utara. Penelitian ini dimaksudkan untuk mengetahui umur simpan bakasang ikan cakalang dengan metode Accelerated Shelf Life Test (ASLT) dengan parameter Free Fatty Acid (FFA). Bakasang Ikan Cakalang (Katsuwonus pelami. L) disimpan pada suhu 40; 50; dan 60°C yang diamaiti pada hari ke 0; 5; 10; 15; dan 20. Hasil penelitian menunjukkan bahwa umur simpan bakasang ikan Cakalang (Katsuwonus pelamis, L) melalui persamaan Arrhenius untuk parameter Free Fatty Acid  (FFA) pada suhu 25°C selama 583 hari.Kata Kunci: Bakasang, Katsuwonus pelami. L, Metode ASLT, Umur Simpan, Kadar FFA.

scholarly journals UJI KUALITAS BAKASANG IKAN CAKALANG (KATSUWONUS PELAMIS) YANG ADA DI PASARAN BERDASARKAN PARAMETER FREE FATTY ACID (FFA) DAN PEROXIDE VALUE (PV)

2020 ◽  
Vol 12 (1) ◽  
Author(s):  
Gisella T. Montolalu ◽  
Feti Fatimah ◽  
Vanda Kamu
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Peroxide Value ◽  
Peroxide Number ◽  
Katsuwonus Pelamis ◽  
Fermented Product

ABSTRAK Bakasang adalah produk fermentasi yang dibuat dari jeroan ikan. Telah dilakukan penelitian uji kualitas bakasang ikan cakalang (Katsuwonus pelamis) yang ada di pasaran berdasarkan parameter Free Fatty Acid (FFA) dan Peroxide value (PV). Bakasang yang digunakkan berasal dari empat tempat berbeda Sario, Tambala, Supermarket dan Karombasan. Bilangan peroksida tertinggi adalah bakasang yang dibeli di Supermarket 5,18 meq/kg dan yang terendah adalah bakasang yang dibeli di Tambala 3,88 meq/kg. Asam lemak bebas tertinggi adalah bakasang yang dibeli di Karombasan 2,13% dan yang terendah adalah bakasang yang dibeli di Sario 1,25%. ABSTRACT Bakasang is a fermented product made from fish innard. Research has been conducted of the quality of cakalang fish (Katsuwonus pelamis) on the market has been conducted based on the parameters of Free Fatty Acid (FFA) and Peroxide value (PV). Bakasang used are from four different places: Sario, Tambala, Supermarket and Karombasan. The highest peroxide number was bakasang purchased at 5.18 meq / kg Supermarket and the lowest was bakasang purchased at Tambala 3.88 meq / kg. The highest free fatty acid was bakasang which was bought in Karombasan 2.13% and the lowest was bakasang which was bought in Sario 1.25%. 

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

2019 ◽  
Vol 6 (2) ◽  
Author(s):  
Natalia Putri Erva Simbolon ◽  
Bhakti Etza Setiani ◽  
Anang Mohammad Legowo
Keyword(s):  
Shelf Life ◽  
Arrhenius Equation ◽  
Storage Temperature ◽  
Ph Value ◽  
Equation Model ◽  
Life Test ◽  
C Storage ◽  
Materials Used ◽  
C 30 ◽  
Total Bacteria

Dekke mas na niurais 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 oDekke 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 seasonings 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 Science and Agriculture, Diponegoro University, Semarang. The materials used in making seasonings dekke mas na niura are 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. Seasonings 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 are then made linear regression with the making of orders 0 and order 1, then from the data, the shelf life calculation is 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 is total bacterial order 1. Estimation of shelf life based on total bacteria is 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.f pasta seasonings 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 Science and Agriculture, Diponegoro University, Semarang. The materials used in making seasonings dekke mas na niura are 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. Seasonings 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 are then made linear regression with the making of orders 0 and order 1, then from the data, the shelf life calculation is 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 is total bacterial order 1. Estimation of shelf life based on total bacteria is 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.

scholarly journals ​Nutritional Composition and Shelf Life Evaluation of Millet based Composite Mix

2021 ◽  
Author(s):  
K. Geetha ◽  
Geetha M. Yankanchi ◽  
Nethravathi Hiremath ◽  
Shilpa Yatnatti ◽  
Jyothi T. Sajjan ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Shelf Life ◽  
Peroxide Value ◽  
Energy Content ◽  
Bacterial Count ◽  
Good Health ◽  
Nutritional Composition ◽  
Total Bacterial Count ◽  
Under Nutrition

Background: Under nutrition is a condition due to insufficient intake of energy and nutrients to meet an individual’s needs to maintain good health. Cereals and millets based supplementary foods represents good source of essential nutrients. Recently, millets are tagged as nutri-cereals and its health promoting benefits are attracting consumers worldwide. The current study was aimed to develop millet based ready-to-use composite mix and to evaluate its quality in terms of usage in various traditional foods and shelf life. Methods: RTU composite mix was developed using locally available cereals, millets, pulses and oilseeds. The nutrient composition of developed mix was analyzed. The traditional region specific foods namely Dose, roti and Mudde (Ragi ball) was prepared and subjected for sensory evaluation. Further mix was stored up to three months at room temperature and evaluated for microbial load, moisture, free fatty acid and peroxide value. Result: Protein, fat, carbohydrate and energy content of the mix were 18.5g, 9.56g, 58.21g and 393.24 kcal per 100 g respectively. Roti was best accepted (7.63), followed by mudde (7.50) and dose (7.03). Free Fatty Acid (FFA) was increased from 1.08 per cent to 1.56 per cent oleic acid, whereas peroxide value (PV) was increased from 7.46 to 9.35 mEq O2/ Kg of oil during storage. Total bacterial count (TBC) was increased from 4.5 X 102 to 8.1 X 103. The developed RTU mix which has nutritional potential needs to be popularized to address under nutrition and for overall good health of the society.

scholarly journals Physico-Chemical Characteristics and Fatty acid Profiles of Smoked Skipjack Tuna (Katsuwonus pelamis) Using Coconut Fiber and nutmeg Shell Smoking materials

2017 ◽  
Vol 20 (2) ◽  
pp. 392
Author(s):  
Netty Salindeho
Keyword(s):  
Fatty Acid ◽  
Physicochemical Characteristics ◽  
Ash Content ◽  
Chemical Characteristics ◽  
Skipjack Tuna ◽  
Fatty Acid Profiles ◽  
Coconut Fiber ◽  
Katsuwonus Pelamis ◽  
North Sulawesi ◽  
Physico Chemical

Skipjack tuna is one of the most popular fish processed through a traditional smoking method in North Sulawesi. This study was aimed to analyze the physicochemical characteristics and fatty acid profiles of <br />skipjack tuna, Katsuwonus pelamis, smoked using coconut fibers and nutmeg shell for 15 hours of smoking. Results found that the smoked skipjack using the nutmeg shell smoking material had the lower water<br />content and aw, and higher protein, fat and ash content than those smoked with coconut fiber (P&lt;0.05). The fatty acid profile of the smoked skipjack using nutmeg shell showed lower total Saturated Fatty Acid<br />(SFA) and higher Monounsaturated Fatty Acid (MUFA) and Polyunsaturated Fatty Acid (PUFA) than those smoked with coconut fiber (P&lt;0.05). The organoleptic test showed for smoking materials of coconut fiber and nutmeg shell, respectively,  as follows: color was 4.97±1.32 and 5.87±0.89; taste was 5.64±0.99 and 5.80±0.88; the texture was 5.17±1.17 and 5.64±1.21; and aroma was 5.67±0.88 and 5.90±0.85. The panelists can accept the smoked skipjack using both smoking materials of coconut fiber and nutmeg shell.

scholarly journals Protective effect of brine-salt curing on physico-chemical attributes on the taki fish (Channa punctatus) and the tengra fish (Mystus tengra) at room temperature

2015 ◽  
Vol 42 (2) ◽  
pp. 271-276
Author(s):  
Farzana Binte Farid ◽  
Gulshan Ara Latifa ◽  
Mosarrat Nabila Nahid ◽  
Mohajira Begum
Keyword(s):  
Fatty Acid ◽  
Chemical Composition ◽  
Free Fatty Acid ◽  
Protective Effect ◽  
Shelf Life ◽  
Room Temperature ◽  
Fish Sample ◽  
Physico Chemical ◽  
Fish Product ◽  
Chemical Attributes

Brine salt curied (BS) Taki fish and the small Tengra fish were studied to observe such salting procedure on their bio-chemical composition stored at room temperature (26-320C). In fresh-processed condition, moisture, protein, fat, ash, pH and free fatty acid were 62.28%, 18.02%, 2.76%, 17.24%, 6.8 and 0.5% in BS taki fish and 57.35%, 15.3%, 6.84%, 20.8%, 5.9 and 0.9%, respectively in tengra. The value of moisture, pH and FFA increased significantly (p<0.05) with the time of storage and these values rapidly increased in cured taki than BS tengra and at the end of 75 days BS taki became spoiled whereas BS tengra still remained in fresh condition. It was observed that BS tengra fish-product had longer shelf life (120 days) and was found better for preservation in laboratory condition. This work also showed that the effect of the treatment on a fish sample dependent on the fish species.Bangladesh J. Zool. 42(2): 271-276, 2014

scholarly journals Pengaruh Kadar Air dan Kadar Asam Lemak Bebas Terhadap Masa Simpan Minyak Kelapa Mandar

KOVALEN ◽  
2020 ◽  
Vol 6 (3) ◽  
pp. 224-229
Author(s):  
Musafira ◽  
Dzulkifli ◽  
Fardinah ◽  
Nizar
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Shelf Life ◽  
Water Content ◽  
Free Fatty Acid Content ◽  
Acid Content ◽  
Room Temperature ◽  
Fatty Acid Content ◽  
Coconut Oil ◽  
Content Increase

Mandar coconut oil made in Tulu village, Majene Regency, West of Sulawesi, is very popular among Sulawesi Barat people. It is because of the unique aroma which is not owned by other Mandar oil traders. In addition, according to Mandar coconut oil trader who is also the produsen of Mandar oil said that his coconut oil could be stored for months. This research aimed to know the influence of water content and free fatty acid content on Mandar coconut oil shelf life. Gravimetric Method and Alkaline method were used to determine the water content and the free fatty acid content respectively. The oil was stored at room temperature. Water content and free acid content were measured every week, i.e week zero to week four (5 observations). Shelf life estimation was done by applying the kinetic theory. The result shows that the water content and the free fatty acid content increase as shelf life increases. Mandar coconut oil can be stored at room temperature for 1 month, 12 days. Keywords: Mandar coconut oil, water content, free fatty acid, shelf life

Chemical Kinetic Modeling of Nutricereal based Fermented Baby Food for Shelf Life Prediction

2019 ◽  
Vol 15 (4) ◽  
pp. 384-393
Author(s):  
Prasad Rasane ◽  
Alok Jha ◽  
Sawinder Kaur ◽  
Vikas Kumar ◽  
Nitya Sharma
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Shelf Life ◽  
Kinetic Modeling ◽  
Free Fatty Acid Content ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Chemical Kinetic ◽  
Baby Food ◽  
Model Based

Background: A nutricereal based fermented baby food was investigated to predict its shelf life using chemical kinetic modeling. An optimized baby food formulation, packaged in metalized polyester packets was stored at accelerated conditions for 180 days and analyzed for Hydroxy Methyl Furfural (HMF), Thiobarbituric Value (TBA), Free Fatty Acid Content (FFA) and sensory characteristics. Objective: The objective of the study was to determine the shelf life of the optimized nutricereal based fermented baby food using chemical kinetic modeling. Methods: Chemical kinetics analysis by investigating the Hydroxymethyl Furfural content, thiobarbituric value (TBA), free fatty acid content (FFA) and sensory characteristics of the optimized baby food. Results: Shelf life model based on chemical and sensory acceptability was derived using Arrhenius equation modeling. Thus, the baby food had a predictive shelf life of 54 weeks when stored at 10°C in metalized polyester based on the chemical (HMF, TBA and FFA) and sensory (overall acceptability) characteristics. A most suitable model based on FFA was developed considering lowest root mean square (RMS) percentages and least deviations in actual and predicted values. Conclusion: Chemcial kinetics could be applied to determine the shelf life of the fermented baby foods. HMF, TBA and FFA play key role in the shelf life of the stored fermented product. A model based on FFA is most suitable to determine the shelf life of the powdered nutricereal based fermented baby food packged in metalized polyster, stored at 10°C.

scholarly journals Shelf Life of Millet Based Diabetic Mix

2020 ◽  
pp. 27-31
Author(s):  
K. Geetha ◽  
Geetha M. Yankanchi ◽  
B. M. Veena ◽  
Netravati Hiremath
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Shelf Life ◽  
Peroxide Value ◽  
Storage Period ◽  
Bacterial Count ◽  
E Coli ◽  
Safe Level ◽  
Regular Consumption ◽  
B Complex Vitamins

Millets are good source of nutrients such as fiber, minerals and b-complex vitamins and their regular consumption helps in reducing non communicable diseases. Hence, millets were used in the preparation of diabetic mix and a study was conducted to evaluate the shelf life of millet based diabetic mix.  Parameters such as moisture, free fatty acid, peroxide value and microbial load were assessed for a period of 90 days. Significant increase in moisture, free fatty acid and peroxide value was observed at different storage period, however free fatty acid and peroxide values were in the acceptable range. Bacterial count throughout the storage period was within the safe level, whereas presence of mold and E-coli was not detected during storage period. Above findings revealed that the developed diabetic mix can be stored up to 90 days.

scholarly journals Effect of ascorbic acid on chemical content and viability of cocoa seed after storage.

2019 ◽  
Vol 35 (2) ◽  
pp. 94-102
Author(s):  
Willy Arnold Daniel Sekewael ◽  
Endang Pudjihartati ◽  
Teguh Iman Santoso
Keyword(s):  
Ascorbic Acid ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Shelf Life ◽  
Free Fatty Acid Content ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Reducing Sugar ◽  
Central Java ◽  
Chemical Content

Storage of oily seeds will give the seeds deteriorated faster due to oil auto-oxidation. It will changes the biochemical and physiological of the seeds. Reducing sugar, protein and fat are biochemical compound those support the seeds during germination. Auto-oxidation of fat can produce free fatty acids whichcause seeds to lose viability and vigor during storage. Application of antioxidant can prevent the activity of auto-oxidation. This research aimed to study the effect of ascorbic acid to minimize the deterioration by observing the chemical content and viability of Theobroma cacao L. seeds. It was conducted at KaliwiningExperimental Station, Indonesian Coffee and Cocoa Research Institute, Jember, East Java and at Satya Wacana Christian University, Salatiga, Central Java. The research used completely randomized design and T-test analysis. The treatments consisted of four ascorbic acid concentrations, i.e. 0 ppm as control, 250 ppm, 300 ppm, and 350 ppm. The treated cacao seeds were stored for two shelf life i.e. 1 week and 2 weeks. Each treatment was repeated with seven replications. Data analysis used SAS 9.0. The results showed that application 250 and 300 ppm of ascorbic acid increased reducing sugar, protein content decreased fat and free fatty acid content of cocoa seeds. Application of 350 ppm of ascorbic acid decreased reducing sugar, protein, fat content and increased free fatty acid content of cocoa seeds. Application of ascorbic acid with concentration of 250 ppm and 300 ppm could maintain cocoa seeds viability upto 2 weeks of shelf life.

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