Shelf-Life Estimation of Cabe Jamu (Piper retrofractum Vahl) Herbal Drink with the Addition of Benzoate Using Accelerated Shelf-Life Testing (ASLT) Method

Khoirul Hidayat, Millatul Ulya, Nadiyah Ferah Aronika

Abstract


Abstract

This study aims to determine the cabe jamu (Piper retrofractum Vahl) herbal drink shelf-life with the addition of sodium benzoate concentration and determine the sodium benzoate addition effect on the cabe jamu herbal drink shelf-life. This research used Accelerated Shelf-Life Testing (ASLT) method. Cabe jamu herbal drink was stored at 35 °C and 45 °C and then tested every week for 28 days. The test parameters used were pH, total dissolved solids (TDS), color, total microbes, and total phenolics. The results showed that the cabe jamu herbal drink without sodium benzoate addition stored at a lower temperature had a longer shelf-life. Cabe jamu herbal drink with 400 ppm sodium benzoate addition and stored at 35 °C has the most extended shelf-life, which was 201.21 days. Sodium benzoate addition had a significant effect on the cabe jamu herbal drink shelf-life at a temperature of 35 °C and
45 °C.

Keywords: Accelerated Shelf-life Testing, cabe jamu herbal drink, shelf-life

 

Abstrak

Penelitian ini bertujuan untuk mengetahui umur simpan minuman herbal cabe jamu dengan penambahan konsentrasi natrium benzoat dan mengetahui pengaruh penambahan natrium benzoat terhadap umur simpan minuman herbal cabe jamu. Metode yang digunakan dalam penelitian ini adalah Accelerated Shelf-Life Testing (ASLT). Minuman herbal cabe jamu disimpan pada suhu 35 °C dan 45 °C kemudian diuji setiap minggu selama 28 hari. Parameter uji yang digunakan adalah pH, total padatan terlarut (TPT), warna, total mikroba, dan total fenolik. Hasil penelitian menunjukkan bahwa minuman herbal cabe jamu tanpa penambahan natrium benzoat mempunyai umur simpan yang lebih lama jika disimpan pada suhu yang lebih rendah. Minuman herbal cabe jamu dengan penambahan natrium benzoat 400 ppm dan disimpan pada suhu 35 °C mempunyai umur simpan terlama, yaitu 201,21 hari. Penambahan natrium benzoat berpengaruh signifikan terhadap umur simpan minuman herbal cabe jamu pada suhu 35 °C dan 45 °C.

Kata kunci: Accelerated Shelf-life Testing, minuman herbal cabe jamu, umur simpan


Keywords


Accelerated Shelf-life Testing; cabe jamu herbal drink; shelf-life; minuman herbal cabe jamu; umur simpan

Full Text:

PDF

References


Adeola, A. A., & Aworh, O. C. (2014). Effects of sodium benzoate on storage stability of previously improved beverage from tamarind ( Tamarindus indica L.). Food Science & Nutrition, 2(1), 17–27. https://doi.org/10.1002/fsn3.78

Anagari, H., Mustaniroh, S. A., & Wignyanto. (2011). Penentuan umur simpan minuman fungsional sari akar alang – alang dengan metode accelerated shelf life testing (ASLT) (Studi kasus di UKM “R.ROVIT” Batu - Malang). Agrointek : Jurnal Teknologi Industri Pertanian, 5(2), 118–125.

AOAC. (1980). Official Methods of Analysis 932.12 Solids (Soluble) in Fruits and Fruit Products. Washington, D.C.: Association of Official Analytical Chemists.

Arif, S., Wijana, S., & Mulyadi, A. F. (2015). Pendugaan umur simpan minuman sari buah sirsak (Annona muricata L.) berdasarkan parameter kerusakan fisik dan kimia dengan metode accelerated shelf life testing (ASLT). Industria: Jurnal Teknologi Dan Manajemen Agroindustri, 4(2), 89–96.

Asiah, N., Cempaka, L., & David, W. (2018). Panduan Praktis Pendugaan Umur Simpan Produk Pangan. Jakarta: Penerbitan Universitas Bakrie.

Cahyadi, W. (2013). Analisis & Aspek Kesehatan Bahan Tambahan Pangan (3rd ed.). Jakarta: Bumi Aksara.

Calligaris, S., Manzocco, L., Anese, M., & Nicoli, M. C. (2019). Accelerated Shelf Life Testing. In Food Quality and Shelf Life (pp. 359–392). Elsevier. https://doi.org/10.1016/B978-0-12-817190-5.00012-4

Chipley, J. R. (2020). Sodium Benzoate and Benzoic Acid. In Antimicrobials in Food. Boca Raton: CRC Press.

Cock, I., & Cheesman, M. (2018). Plants of the Genus Syzygium (Myrtaceae): A Review on Ethnobotany, Medicinal Properties, and Phytochemistry. In M. R. Goyal & A. O. Ayeleso (Eds.), Bioactive Compounds of Medicinal Plants: Properties and Potential for Human Health (1st ed.). Toronto: Apple Academic Press. Retrieved from https://www.taylorfrancis.com/books/9781315147475

Estiasih, T., Putri, W. D. R., & Widyastuti, E. (2015). Komponen Minor dan Bahan Tambahan Pangan. Jakarta: Bumi Aksara.

Evizal, R. (2013). Status fitofarmaka dan perkembangan agroteknologi abe jawa (Piper retrofractum Vahl.). Jurnal Agrotropika, 18(1), 34–40.

Faridah, D. N., Yasni, S., Suswantinah, A., & Aryani, G. W. (2013). Pendugaan umur simpan dengan metode accelerated shelf-life testing pada produk bandrek instan dan sirup buah pala (Myristica fragrans). Jurnal Ilmu Pertanian Indonesia, 18(3), 144–153.

Galani, J. H. Y., Patel, J. S., Patel, N. J., & Talati, J. G. (2017). Storage of fruits and vegetables in refrigerator increases their phenolic acids but decreases the total phenolics, anthocyanins and vitamin c with subsequent loss of their antioxidant capacity. Antioxidants, 6(3), 59. https://doi.org/10.3390/antiox6030059

Garcia-Sotelo, D., Silva-Espinoza, B., Perez-Tello, M., Olivas, I., Alvarez-Parrilla, E., González-Aguilar, G. A., & Ayala-Zavala, J. F. (2019). Antimicrobial activity and thermal stability of rosemary essential oil:β−cyclodextrin capsules applied in tomato juice. LWT, 111, 837–845. https://doi.org/10.1016/j.lwt.2019.05.061

Government of the Republic of Indonesia. The Law of Republic Indonesia No 7 of 1996 Concerning Food (1996). Indonesia.

Government of the Republic of Indonesia. Government Regulation of the Republic of Indonesia No. 69 of 1999 concerning Food Labels and Advertising (1999). Indonesia.

Government of the Republic of Indonesia. Government Regulation No. 28 of 2004 concerning Food Safety, Quality and Nutrition (2004). Indonesia.

Hutchings, J. B. (2012). Food Colour and Appearance. Boston, MA: Springer US. https://doi.org/10.1007/978-1-4615-2123-5

Kausar, H., Saeed, S., Ahmad, M. M., & Salam, A. (2012). Studies on the development and storage stability of cucumber-melon functional drink. Journal of Agricultural Research, 50(2), 239–248.

Khare, A., Lal, A. B., Singh, A., & Singh, A. P. (2012). Shelflife enhancement of sugarcane juice. Croatian Journal of Food Technology, Biotechnology and Nutrition, 7(3–4), 179–183.

Khurniyati, M. I., & Estiasih, T. (2015). Pengaruh konsentrasi natrium benzoat dan kondisi pasteurisasi (suhu dan waktu) terhadap karakteristik minuman sari apel berbagai varietas: Kajian pustaka. Jurnal Pangan Dan Agroindustri, 3(2), 523–529.

Kurniadi, M., Bintang, R., Kusumaningrum, A., Nursiwi, A., Nurhikmat, A., Susanto, A., … Frediansyah, A. (2017). Shelf life prediction of canned fried-rice using accelerated shelf life testing (ASLT) arrhenius method. IOP Conference Series: Earth and Environmental Science, 101, 012029. https://doi.org/10.1088/1755-1315/101/1/012029

Maturin, L. J., & Peeler, J. T. (2001). Bacteriological Analytical Manual (BAM) Chapter 3: Aerobic Plate Count. Silver Spring: Food and Drug Administration.

MinhThu, N., & Son, H. Le. (2019). Effect of storage temperature and preservatives on the stability and quality of Polyscias fruticosa (L.) harms herbal health drinks. Journal of Pharmaceutical Research International, 26(2), 1–7. https://doi.org/10.9734/jpri/2019/v26i230133

Moazzem, M. S., Sikder, M. B. H., & Zzaman, W. (2019). Shelf-life extension of wood apple beverages maintaining consumption-safe parameters and sensory qualities. Beverages, 5(1), 25 (1-14). https://doi.org/10.3390/beverages5010025

Nwachukwu, E., & Ezeigbo, C. G. (2013). Changes in the microbial population of pasteurized soursop juice treated with benzoate and lime during storage. African Journal of Microbiology Research, 7(31), 3992–3995.

Pandey, R. M., & Upadhyay, S. K. (2012). Food Additive. In Food Additive (pp. 1–30). Croatia: InTech.

Panphut, W., Budsabun, T., & Sangsuriya, P. (2020). In vitro antimicrobial activity of Piper retrofractum fruit extracts against microbial pathogens causing infections in human and animals. International Journal of Microbiology, 2020, 1–6. https://doi.org/10.1155/2020/5638961

Persic, M., Mikulic-Petkovsek, M., Slatnar, A., & Veberic, R. (2017). Chemical composition of apple fruit, juice and pomace and the correlation between phenolic content, enzymatic activity and browning. LWT - Food Science and Technology, 82, 23–31. https://doi.org/10.1016/j.lwt.2017.04.017

Pulungan, M. H., Sucipto, S., & Sarsiyani, S. (2016). Penentuan umur simpan pia apel dengan metode ASLT (studi kasus di UMKM Permata Agro Mandiri Kota Batu). Industria: Jurnal Teknologi Dan Manajemen Agroindustri, 5(2), 61–66. https://doi.org/10.21776/ub.industria.2016.005.02.2

Pulungan, M. H., Sukmana, A. D., & Dewi, I. A. (2018). Shelf life prediction of apple brownies using accelerated method. IOP Conference Series: Earth and Environmental Science, 131, 012019. https://doi.org/10.1088/1755-1315/131/1/012019

Rahasti, N., Sugiarto, & Sunarti, T. C. (2008). Pengaruh Konsentrasi Natrium Benzoat Terhadap Perubahan Mutu Pikel Jahe (Zingiber Officinale) Selama Penyimpanan. Minor Theses. Departement of Agro-industrial Technology. Faculty of Agricultural Technology. IPB University. Bogor.

Rahayu, F. A., Ishartani, D., & Anandito, R. B. K. (2014). Kajian umur simpan manisan tomat (Lycopersicum esculentum Mill.) dengan pengawet natrium benzoat. Jurnal Technosains Pangan, 3(1), 53–62.

Rifkowaty, E. E., & Muttaqin, K. (2016). Penentuan umur simpan sirup kranji (Dialium indum L.) menggunakan metode accelerated shelf-life testing (ASLT) suhu. Teknologi Pangan : Media Informasi Dan Komunikasi Ilmiah Teknologi Pertanian, 7(1), 17–28. https://doi.org/10.35891/tp.v7i1.501

Singh, A., Sharma, H. K., Kaushal, P., & Upadhyay, A. (2014). Bael (Aegle marmelos Correa) products processing: A review. African Journal of Food Science, 8(5), 204–215. https://doi.org/10.5897/AJFS2013.1119

Singh, S., Kumar, M., Saini, R. S., & Kumar‬, ‪Pramod. (2016). Studies on recipes of bael (Aegle marmelos Correa). AgricINTERNATIONAL, 3(2), 25–30.

Talasila, U., Vechalapu, R. R., & Shaik, K. B. (2012). Storage stability of cashew apple juice-use of chemical preservatives. Journal of Food Technology, 10(4), 117–123.

Tiwari, D. K., & Deen, B. (2015). Preparation and storage of blended ready-to-serve beverage from bael and aloe vera. The Bioscan, 10(1), 113–116.

Ulya, M., Aronika, N. F., & Hidayat, K. (2020). Pengaruh penambahan natrium benzoat dan suhu penyimpanan terhadap mutu minuman herbal cabe jamu cair. Rekayasa, 13(1), 77–81. https://doi.org/10.21107/rekayasa.v13i1.5385

Winarno, F. G. (2008). Kimia Pangan dan Gizi. Bogor: M-Brio Press.

Wisnu, L., Kawiji, & Atmaka, W. (2015). Pengaruh suhu dan waktu pasteurisasi terhadap perubahan kadar total fenol pada wedang uwuh ready to drink dan kinetika perubahan kadar total fenol selama penyimpanan. Jurnal Teknologi Hasil Pertanian, 8(2), 71–76. https://doi.org/10.20961/jthp.v0i0.12892

Yang, W., Wu, Z., Huang, Z. Y., & Miao, X. (2017). Preservation of orange juice using propolis. Journal of Food Science and Technology, 54(11), 3375–3383. https://doi.org/10.1007/s13197-017-2754-x

Yuwono, S. S., Waziiroh, E., & Ilhamadi, F. (2019). Shelf life estimation of rujak cingur instant sauce using accelerated shelf life testing (ASLT) method. IOP Conference Series: Earth and Environmental Science, 230, 012015. https://doi.org/10.1088/1755-1315/230/1/012015




https://doi.org/10.21776/ub.industria.2021.010.02.2

Refbacks

  • There are currently no refbacks.