Nurjanah, Aisyah (2025) Pendugaan Masa Simpan Produk Bubuk Jahe Merah Metode Accelerated Shelf Life Test (ASLT) Pendekatan Kadar Air Kritis. Tugas Akhir (S1) - thesis, Universitas Bakrie.
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Abstract
Red ginger (Zingiber officinale var. rubrum) is a spice that has health benefits and is often processed into instant powder to enhance ease of consumption. However, the hygroscopic nature of red ginger powder causes the product to easily absorb moisture from the environment, thereby accelerating quality degradation such as clumping, changes in aroma, and taste. This study aims to estimate the shelf life of red ginger powder using the Accelerated Shelf Life Test (ASLT) method with a critical moisture content approach. The research was conducted by analyzing changes in moisture content during storage, conducting hedonic tests on texture, aroma, and taste, as well as determining critical moisture content, equilibrium moisture content, and packaging permeability values. Two types of packaging were used as comparison variables, namely Polypropylene (PP) plastic and multilayer metalized packaging. The results show that the critical moisture content of red ginger powder was reached on the 28th day with a value of linear regression is 0.1092 g H₂O/g of solids, when more than 50% of the panelists rejected the product organoleptically. The shelf life obtained from calculations based on the Labuza equation is 305 days for PP packaging and 2 years 1 month for metalized packaging. In conclusion, the type of packaging has a significant impact on the quality and shelf life of red ginger powder. Metalized packaging is more effective in maintaining quality because it has a lower water vapor permeability value. It is recommended that the product be stored in a dry condition at room temperature to maintain quality stability during storage.
| Item Type: | Thesis (Tugas Akhir (S1) - ) |
|---|---|
| Uncontrolled Keywords: | Red Ginger Powder, Shelf Life, ASLT, Critical Moisture Content, Metalized Packaging, PP Packaging, Product Quality |
| Subjects: | Food Science and Technology > Food Packaging Technology Thesis > Thesis (S1) |
| Divisions: | Fakultas Teknik dan Ilmu Komputer > Program Studi Ilmu dan Teknologi Pangan |
| Depositing User: | Aisyah Nurjanah |
| Date Deposited: | 23 Sep 2025 02:04 |
| Last Modified: | 23 Sep 2025 02:04 |
| URI: | https://repository.bakrie.ac.id/id/eprint/12786 |
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