The effect of the use of perkamen paper packaging on the shelf life estimation of bolu cukke using the Accelerated Shelf Life Testing (ASLT) method Rindam Latief (a*) Esy Safitry (b)
a) Lecture of Food Science and Technology, Hasanuddin University.
Kompleks Perumahan Dosen UNHAS Blok AC Baru No.14B Tamalanrea, Makassar, 90245
*rindamias04[at]yahoo.com
b) Graduates of Food Science and Technology, Hasanuddin University.
BTP Blok AF No.34, Tamalanrea Makassar
Abstract
Abstract. Bolu Cukke(gouged cake)is one of the traditional Buginesse food which is easily found in several areas of Sulawesi, especially in South Sulawesi. Bolu Cukke is sweet in taste and soft in texture.However, due to the absence of its expiration date,the cake is considered lack in thefood safety level and quality assurance.This study aims to estimate the shelf life of palm sugar Bolu Cukke packaged in parchment paper using the Accelerated Shelf Life Testing (ASLT) method.The critical water content parameters in Bolu Cukke are its aroma and its texture.The equilibrium moisture content was obtained from six types of saturated salt solution in the humidity chamber with 7-84% RH. Isothermal sorption curves are obtained by plotting Aw with equilibrium moisture content (Me) which would be tested using five isothermal sorption equation designs to obtain the Mean Relative Deviation (MRD) value. The lowest MRD value is 9.2 obtained from Hasley^s Isothermal equation design. All variables were then collected using the Labuza equation. The results of this study indicated that the estimation of shelf life of Bolu Cukke products in the parchment paper packaging at 30o C with 78% RH is approximately 7 days.
Keywords: Accelerated Shelf Life Testing (ASLT), Cukke Cake, Parchment paper, Labuza Shelf Life.
Topic: Genetically Modified Foods, Food Safety, and Product Development
