Pendugaan Umur Simpan Bubuk Pepton Daging Halal dengan Pendekatan Kadar Air Kritis di PUI-PT Probiotik UGM
Fayza Carmen Afriptia, Rachma Wikandari, S.T.P., M.Biotech., Ph.D. ; Mariyatun, S.P.
2025 | Skripsi | TEKNOLOGI PANGAN & HASIL PERTANIAN
Bubuk pepton daging memiliki
kecenderungan menyerap uap air atau bersifat higroskopis yang berisiko
menyebabkan kerusakan. Penelitian ini bertujuan untuk memperkirakan umur simpan
dari bubuk pepton daging menggunakan metode Accelerated
Shelf Life Test (ASLT) dengan pendekatan kadar air kritis. Bubuk pepton
daging memiliki kadar air awal sebesar 7,22? atau
0,0722 g H?O/g padatan. Bubuk pepton daging akan dikemas menggunakan
botol plastik High
Density Poly Ethylene (HDPE) dan disimpan pada kondisi kelembaban
relatif (RH) yang berbeda untuk mengetahui pola penyerapan air pada produk
berdasarkan kurva Isoterm Sorpsi Lembab (ISL), sehingga dapat diprediksi umur
simpan berdasarkan model pendekatan kadar air kritis. Kelembaban ruang
penyimpanan yang digunakan, yaitu: 12%, 32%, 54%, 75%, and 97%. Dalam
perhitungan umur simpan bubuk pepton daging digunakan RH 66% yang
merepresentasikan RH ruangan. Hasil penelitian menunjukkan bahwa bubuk pepton
daging yang disimpan pada suhu 30oC dengan RH 54%, 66%, dan 75%
memiliki umur simpan berturut-turut 706, 303, 187 hari. Umur simpan bubuk
pepton daging yang didapatkan menandakan bahwa semakin tinggi RH yang digunakan
untuk penyimpanan maka semakin pendek umur simpan produk.
Meat peptone powder has a tendency
to absorb moisture, making it highly hygroscopic and susceptible to
deterioration. This study aims to estimate the shelf life of meat peptone
powder using the Accelerated Shelf Life Test (ASLT) method with a critical moisture
content approach. The initial moisture content of the meat peptone powder was
7.22? or 0.0722 g H?O/g solid. The powder was packaged in HDPE plastic
bottles and stored under different relative humidity (RH) conditions to observe
its moisture absorption pattern based on the ISL curve. The shelf life was then
predicted using the critical moisture content model. The storage humidity
levels used in this study were 12%, 32%, 54%, 75%, and 97%. For shelf-life
calculations, RH 66% was used to represent room conditions. The results showed
that at a storage temperature of 30°C, the shelf life of the meat peptone
powder was 706, 303, and 187 days at RH levels of 54%, 66%, and 75%,
respectively. These findings indicate that higher RH levels during storage lead
to a shorter shelf life of the product.
Kata Kunci : bubuk pepton daging, kadar air kritis, umur simpan
