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All Journal TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Budimas : Jurnal Pengabdian Masyarakat
Hastuti, Ningrum Dwi
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Pendugaan umur simpan kerupuk ale-ale (meretrix meretrix) dengan perbedaan bahan pengemas menggunakan metode accelerated shelf life test (ASLT) model arrhenius Zulfahmi, A Nova; Arianti, Ira; Hastuti, Ningrum Dwi

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i1.6054

Abstract

Ale-ale crackers are processed seafood products made from ale-ale shellfish (Meretrix meretrix), which have high nutritional value and economic potential as a value-added snack. However, this product is susceptible to quality degradation due to environmental factors during storage, especially exposure to oxygen and humidity, which can accelerate the degradation process. This study aims to analyze the effect of packaging type on the shelf life of ale-ale crackers using the Accelerated Shelf Life Test (ASLT) method with the Arrhenius model. The research method involves packaging ale-ale crackers in three types of materials, namely polyethene, polypropylene, and aluminium foil, which are stored at controlled temperatures (25°C, 35°C, and 45°C). Observations were carried out periodically for 35 days with test parameters for water content, free fatty acids, and organoleptic tests (texture, aroma and taste). Organoleptic data on texture parameters were analyzed using linear regression models and the Arrhenius equation to predict product shelf life. The research results showed that aluminium foil was the best packaging for maintaining the quality of ale-ale crackers, with increased water content and lower free fatty acids compared to polyethene and polypropylene. Aluminium foil can extend its shelf life up to 63 days at 25°C, while polyethene has the shortest shelf life, only 16 days at the same temperature. The conclusion of this research confirms that the use of packaging materials has a significant effect on the shelf life of ale-ale crackers. Aluminium foil is recommended as the best packaging material to maintain product quality during storage and distribution.
Pendugaan umur simpan kerupuk ale-ale (meretrix meretrix) dengan perbedaan bahan pengemas menggunakan metode accelerated shelf life test (ASLT) model arrhenius: Estimating the shelf-life of ale-ale (meretrix meretrix) crackers with different packaging materials using the accelerated shelf-life test (ASLT) method arrhenius model Zulfahmi, A Nova; Arianti, Ira; Hastuti, Ningrum Dwi
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 16 No 1 (2025)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i1.6054

Abstract

Ale-ale crackers are processed seafood products made from ale-ale shellfish (Meretrix meretrix), which have high nutritional value and economic potential as a value-added snack. However, this product is susceptible to quality degradation due to environmental factors during storage, especially exposure to oxygen and humidity, which can accelerate the degradation process. This study aims to analyze the effect of packaging type on the shelf life of ale-ale crackers using the Accelerated Shelf Life Test (ASLT) method with the Arrhenius model. The research method involves packaging ale-ale crackers in three types of materials, namely polyethene, polypropylene, and aluminium foil, which are stored at controlled temperatures (25°C, 35°C, and 45°C). Observations were carried out periodically for 35 days with test parameters for water content, free fatty acids, and organoleptic tests (texture, aroma and taste). Organoleptic data on texture parameters were analyzed using linear regression models and the Arrhenius equation to predict product shelf life. The research results showed that aluminium foil was the best packaging for maintaining the quality of ale-ale crackers, with increased water content and lower free fatty acids compared to polyethene and polypropylene. Aluminium foil can extend its shelf life up to 63 days at 25°C, while polyethene has the shortest shelf life, only 16 days at the same temperature. The conclusion of this research confirms that the use of packaging materials has a significant effect on the shelf life of ale-ale crackers. Aluminium foil is recommended as the best packaging material to maintain product quality during storage and distribution.
PENDAMPINGAN DESAIN KEMASAN KERIPIK NANGKA DI UMKM SANG BINTANG KABUPATEN KETAPANG UNTUK MENINGKATKAN DAYA SAING Fitriarni, Dian; Zulfahmi, A. Nova; Martanto, Martanto; Hastuti, Ningrum Dwi; Cholid, Irfan; Indriawan, Rois; Assrorudin, Assrorudin; Arianti, Ira Arianti; Wardanu, Adha Panca
BUDIMAS : JURNAL PENGABDIAN MASYARAKAT Vol. 6 No. 1 (2024): BUDIMAS : Jurnal Pengabdian Masyarakat
Publisher : LPPM ITB AAS Indonesia Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Pengemasan umumnya digunakan sebagai pelindung produk yang dikemas.selain berfungsi sebagai pelindung produk, kemasan juga berfungsi sebagai media pemasaran. Media pemasaran melalui kemasan dapat berupa desain kemasan yang menarik. Desain kemasan yang menarik akan mendorong konsumen untuk membeli produk tersebut. UMKM Sang Bintang masih menggunakan bahan pengemas dan desain kemasan yang sederhana,sehingga daya awet rendah serta penjualan tidak maksimal. Tujuan dari pengabdian ini adalah memberikan pelatihan pemilihan bahan pengemas, desain kemasan, serta pendampingan sertifikasi halal produk keripik Nangka. Metode dalam pengabdian ini terbagi menjadi 2 bagian, pertama tahap persiapan yang terdiri dari survei awal, sosialisasi dan koordinasi kegiatan, penyusunan program kerja, penyusunan modul pelatihan, dan persiapan sarana dan prasarana. Kedua, tahap pelaksanaan terdiri dari kegiatan pelatihan penggunaan bahan kemasan, pelatihan dan pendampingan desain logo kemasan, pendampingan sertifikasi halal serta monitoring dan evaluasi. Hasil dari pengabdian ini adalah mitra bisa menentukan bahan pengemas yang cocok untuk produk hingga dapat memberikan umur simpan lebih dari 3 minggu, dapat menentukan desain kemasan yang sesuai regulasi sehingga meningkatkan angka penjualan mencapai 50%, serta berhasil mendapatkan sertifikat halal produk keripik Nangka.
Co-Authors A Nova Zulfahmi Adha Panca Wardanu, Adha Panca Arianti, Ira Arianti, Ira Arianti Assrorudin, Assrorudin Fitriarni, Dian Indriawan, Rois irfan cholid Martanto . Zulfahmi, A. Nova