Shelf life prediction of carica seeds powder using accelerated method

Abstract

Carica fruit is a main commodity in Dieng plateau. Its seeds is one of the by-products in carica fruit cocktail processing. Carica seeds contain high antioxidants, so that it can be consumed as a functional beverage. The objectives of this study was to determine the shelf life of the product. The processes involved in carica seed powder production were: soaking with citric acid, boiling, fermentation with R. oligosporus inoculum, drying, roasting, and mixing the roasted seeds with dried jackfruit at ratio of 3: 1. The packaging used in this study were glass jar and aluminum foil. The products were stored at 35, 45, and 55°C and analyzed for its chemical and sensory characteristics at every 5 d for 20 d. The shelf life was examined by the acceleration method with Arrhenius equation using moisture content as the critical parameter. Results of the study showed that shelf-life of products packed with aluminum foil at room temperature (25°C) was 1 year and 1 month and at cold temperature (8°C) was 1 year 4 months. Meanwhile, the shelf life of products packed in glass bottles at room temperature (25°C) was 5 months and at cold temperatures (8°C) was 6 months.