Kinetic Modeling of Shelf Life in Traditional Dodol Variants at Different Storage Temperatures

Adnan Engelen (Department of Food Technology, Faculty of Agriculture, State University of Gorontalo, Jl. Jenderal Sudirman, Gorontalo 96128)
Amir Halid (Department of Agribusiness, Faculty of Agriculture, State University of Gorontalo, Jl. Jenderal Sudirman, Gorontalo 96128)
Fahmi Indrayani (Department of Statistics, Faculty of Mathematics and Natural Sciences, Lambung Mangkurat University, Jl. Brigjend H. Hasan Basri, Banjarmasin, South Kalimantan 70123)

agriTECH
Vol 46, No 3 (2026)

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.