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Fahmi Indrayani
Department of Statistics, Faculty of Mathematics and Natural Sciences, Lambung Mangkurat University, Jl. Brigjend H. Hasan Basri, Banjarmasin, South Kalimantan 70123
Agriculture, Biological Sciences & Forestry

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Kinetic Modeling of Shelf Life in Traditional Dodol Variants at Different Storage Temperatures Adnan Engelen; Amir Halid; Fahmi Indrayani
agriTECH Vol 46, No 3 (2026)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.112719

Abstract

This study aimed to model the shelf life of traditional Indonesian dodol variants (original, durian, banana, and pineapple) using kinetic approaches and the Arrhenius equation under different storage temperatures (25-45 °C). The objective was to determine activation energy (Ea), reaction rate constants (k), and shelf-life predictions, thereby providing a scientific basis for quality control of semi-moist confectionery products. Novelty lies in comparing tropical fruit-based dodol matrices, which have not been systematically studied before. Results showed that shelf life decreased significantly with increasing temperature, following first-order kinetics (R² > 0.90). The calculated Ea values were 71.87 kJ/mol (original), 162.42 kJ/mol (durian), 87.88 kJ/mol (banana), and 92.49 kJ/mol (pineapple). At 25 °C, shelf life predictions were 17.05 days (original), 9.34 days (durian), 6.70 days (banana), and 14.80 days (pineapple). These findings highlight the sensitivity of dodol stability to formulation matrices and storage conditions, and provide practical implications for packaging and distribution strategies.
Co-Authors Adnan Engelen Amir Halid