Abstract
The shelf-life of the product need to be evaluated according to the commercialization of the product. Shelf-life assessment of the product can be done using acceleration method (Accelerated Shelf-life Testing) with critical moisture content approach. This research used the acceleration method to predict the expired date of the energy bar based banana. This method required the data such as initial water content, critical moisture content, solid weight of the product, surface area of the packaging, permeability water vapor of the packaging, saturated water vapor pressure, and slope of the sorption isotherm curve. The result showed that the shelf life of banana bar products that was packaged using aluminium foil, aluma, and metalized plastics consecutively for 511.15; 458.72; and 80.95 days based on the acceleration method with the critical moisture content approach.
Highlights
Nowadays the demand of nutritious food product has been increased dramatically in the last decade
2.7 Assessment the shelf-life banana bar Assessment the shelf-life of the banana bar was determined with entered the data that already we have in the equation 2: T
Metalized plastic is a type of packaging most by passed moisture, so less is recommended to pack banana bar even though the cost of production is less expensive types of packaging
Summary
Nowadays the demand of nutritious food product has been increased dramatically in the last decade. Energy Bar is a nutritious product that contains of high macronutrient such as protein, fat, and carbohydrate in a bar shape This product usually is consumed by people with high activity to maintain the calorie that they needed. The method to assess the expired date of the perishable product that easy to absorb the water along the storage that is cause increasing the moisture content and change the texture of the product. Research about the assessment shelf-life of the biscuit product using critical moisture content approach has been done in many research and the result showed that predicted expired date relative same with real expired date that claim by producer (Kusnandar et al, 2010; Diukareva et al, 2014; Cahyanti et al, 2016). Shelf-life of energy banana bar acceleration method according the critical moisture content to predict the shelf life of of banana-energy bar
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