Pendugaan Umur simpan Produk Brownies Crispy Bebas Gluten Menggunakan Pendekatan Isoterm Sorpsi Lembap di PT Saraswanti Indo Genetech

Leoni Liesetiasari, Dr. Widiastuti Setyaningsih, STP, M.Sc.; Siti Maritsa Aurora, S.Farm.

2025 | Skripsi | TEKNOLOGI PANGAN & HASIL PERTANIAN

Produk brownies crispy bebas gluten yang akan diedarkan diwajibkan untuk menyertakan keterangan kedaluwarsa pada kemasannya, yaitu ‘baik digunakan sebelum’ atau ‘best before’ sebagaimana telah diatur baik secara internasional dalam CODEX STAN 1-1985, serta di tingkat nasional dalam UU RI Nomor 7 Tahun 1996 tentang Pangan dan PP Nomor 69 Tahun 1999 tentang Label dan Iklan Pangan. Penelitian ini bertujuan untuk mengetahui dugaan umur simpan produk brownies crispy bebas gluten menggunakan metode Accelerated Shelf Life Testing (ASLT) berdasarkan pendekatan isoterm sorpsi lembap. Produk brownies crispy bebas gluten dikemas dalam standing pouch aluminum foil pada lingkungan penyimpanan dengan rentang kelembaban relatif (RH) 13%, 36%, 69%, 70%, 83%, dan 90%. Hasil penelitian menunjukkan bahwa kadar air awal (Mo) sampel sebesar 0,0192 g H?O/g padatan, kadar air kritis (Mc) sampel sebesar 0,0443 g H?O/g padatan, kadar air kesetimbangan (Mc) sampel sebesar 0,2916 g H?O/g padatan dan 0,3233 g H?O/g padatan pada kelembapan relatif (RH) 70?n 75%, nilai kemiringan kurva (slope b) sebesar 0,6275, serta nilai permeabilitas uap air kemasan (k/x) sebesar 0,0072 g/m².hari.mmHg. Umur simpan produk brownies crispy bebas gluten yang disimpan pada suhu 30°C menggunakan kemasan standing pouch aluminium foil pada kondisi lingkungan dengan kelembapan relatif (RH) 70?n 75?alah 333 hari atau 11,10 bulan dan 297 hari atau 9,89 bulan.

Gluten-free crispy brownies that are distributed are required to display an expiration date on the packaging, as regulated internationally by CODEX STAN 1-1985 and nationally by Food Law No. 7/1996 and Government Regulation No. 69/1999 concerning food labels and advertisements. This study aims to determine the estimated shelf life of gluten-free crispy brownies using Accelerated Shelf Life Testing (ASLT) based on the moisture sorption isotherm approach. The gluten-free crispy brownies are packaged in aluminum foil standing pouches and stored under different relative humidity (RH) conditions: 32%, 43%, 75%, 85%, and 95%. The research results showed that the initial water content (Mo) was 0.0192 g H?O/g solid, critical water content (Mc) was 0.0443 g H?O/g solid, and equilibrium water content (Me) was 0.2916 g H?O/g solid and 0.3233 g H?O/g solid at 70% and 75% RH, respectively. The curve slope (slope b) was 0.6275, and the water vapor permeability in packaging (k/x) was 0.0072 g/m².day.mmHg. The shelf life of gluten-free crispy brownies packaged in aluminum foil standing pouches and stored at 30?°C was 333 days (11.10 months) at 70% RH and 297 days (9.89 months) at 75% RH. 

Kata Kunci : brownies crispy, umur simpan, isoterm sorpsi lembap, kadar air kritis