Shelf-Life Estimation of Tempe Drink Powder by the ASLT Method Anisha Ayuning Tryas (a), Arini Marviandini Ikhsanti (a), Made Astawan (a*), Tutik Wresdiyati (b), Andi Early Febrinda (c)
a) Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor 16680, Indonesia
b) School of Veterinary Medicine and Biomedicine, IPB University, Bogor 16680, Indonesia
c) Department of Food Quality Assurance Supervisor, College of Vocational Studies,
IPB University, Bogor, Indonesia
* astawan[at]apps.ipb.ac.id
Abstract
Tempe is one of the fermentation food originated from Indonesia. This traditional food is perishable and has short shelf-life. Processing tempe into dry product, such as tempe flour, could enhanced the shelf life and application. Tempe drink powder (TDP) is an instant beverage powder made from tempe flour with some food additives, such as sugar and stabilizer, is a new innovation functional food. TDP has health-promoting properties to prevent some degenerative diseases due to its high protein content (34.74%) and antioxidant capacity (49.91 mg AEAC/100g). Therefore exploration and research about this product would be significantly useful for preparing industrial scaling up before to be marketed. The aim of this study was to predict the TDP shelf life by using accelerated shelf life test (ASLT) with the Arrhenius equation. The TDP samples were stored at 35, 45, and 55 Celsius for 35 days and tested every 5 days. The storage times were insignificantly decreased in the proximate composition, except for water content. Meanwhile whiteness and color were the critical parameters for Arrhenius^s calculation based on the sensory evaluation. The final result was TDP had 165 until 279 days of shelf life at storage temperatures around 25 until 30 Celsius.
