SHELA NURUL KAROMAH, - (2026) PENGARUH JENIS KEMASAN DAN SUHU PENYIMPANAN TERHADAP PENDUGAAN UMUR SIMPAN SNACK BAR BERBASIS BIJI QUINOA DAN BIJI CHIA DENGAN METODE ACCELERATED SHELF-LIFE TESTING (ASLT). Skripsi thesis, Sekolah Tinggi Farmasi Indonesia.
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Abstract
Snack bar berbasis biji quinoa (Chenopodium quinoa Willd.) dan biji chia (Salvia hispanica L.) merupakan pangan fungsional yang memerlukan kemasan dan kondisi penyimpanan yang tepat untuk mempertahankan mutu serta memperpanjang umur simpan. Penelitian ini bertujuan mengetahui pengaruh jenis kemasan dan suhu penyimpanan terhadap perubahan kadar air, mutu sensorik, Angka Kapang Khamir (AKK), serta menduga umur simpan snack bar menggunakan metode Accelerated Shelf-Life Testing (ASLT) dengan pendekatan Arrhenius. Penelitian menggunakan kemasan polipropilena, polietilena, dan aluminium foil yang disimpan pada suhu 7, 19, 27, 37, dan 50°C selama 25 hari. Parameter yang diamati meliputi kadar air, mutu sensorik, dan AKK, dengan kadar air sebagai parameter kritis dalam pendugaan umur simpan. Hasil penelitian menunjukkan bahwa peningkatan suhu penyimpanan diikuti oleh peningkatan kadar air, menurunkan mutu sensorik, dan meningkatkan nilai AKK selama penyimpanan. Kemasan aluminium foil mampu mempertahankan mutu snack bar lebih baik dibandingkan kemasan polipropilena dan polietilena. Pendugaan umur simpan pada suhu 27°C menunjukkan bahwa snack bar dalam kemasan aluminium foil, polipropilena, dan polietilena berturut-turut memiliki umur simpan sebesar 51,36 hari, 32,24 hari, dan 23,76 hari. ----- Quinoa (Chenopodium quinoa Willd.) and chia (Salvia hispanica L.) snack bars are functional foods that require appropriate packaging and storage conditions to maintain quality and extend shelf life. This study aimed to determine the effects of packaging type and storage temperature on changes in moisture content, sensory quality, and yeast and mold count (YMC), as well as to estimate the shelf life of snack bars using the Accelerated Shelf-Life Testing (ASLT) method with the Arrhenius approach. The study employed polypropylene, polyethylene, and aluminum foil packaging stored at 7, 19, 27, 37, and 50°C for 25 days. The parameters evaluated were moisture content, sensory quality, and yeast and mold count (YMC), with moisture content serving as the critical parameter for shelf-life estimation. The results showed that increasing storage temperature resulted in increased moisture content, deterioration of sensory quality, and higher YMC values during storage. Aluminum foil packaging was more effective in maintaining snack bar quality than polypropylene and polyethylene packaging. At 27°C, the estimated shelf life of snack bars packaged in aluminum foil, polypropylene, and polyethylene was 51.36, 32.24, and 23.76 days, respectively.
| Item Type: | Thesis (Skripsi) |
|---|---|
| Uncontrolled Keywords: | Accelerated Shelf-Life Testing (ASLT), kemasan, snack bar, suhu penyimpanan, umur simpan. ----- Accelerated Shelf-Life Testing (ASLT), packaging, shelf life, snack bar, storage temperature. |
| Subjects: | Q Science > Q Science (General) |
| Divisions: | Program Studi S1 Farmasi |
| Depositing User: | pustakawan - - |
| Date Deposited: | 22 Sep 2026 02:48 |
| Last Modified: | 22 Sep 2026 03:00 |
| URI: | http://repository.stfi.ac.id/id/eprint/4258 |
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