ESTIMATION OF THE SHELF LIFE OF BANGKIT COOKIES USING THE ACCELERATED SHELF-LIFE TESTING (ASLT) ARRHENIUS MODEL METHOD
Keywords:
bangkit cookies, shelf life, ArrheniusAbstract
This study aims to estimate the shelf life of bangkit cookies using the Accelerated Shelf-Life Testing (ASLT) method with the Arrhenius model approach. Bangkit cookies is a traditional Indonesian cookie that is hygroscopic and prone to quality degradation during storage, particularly in terms of moisture content and free fatty acid (FFA) levels. In this research, bangkit cookies was packaged using two types of packaging (polypropylene plastic and aluminium foil) and stored at three different temperatures (30°C, 40°C, and 50°C) for 28 days. Quality parameters observed included moisture content, FFA, and organoleptic properties. The analysis showed that moisture content followed zero-order reaction kinetics, while FFA followed first-order kinetics. Aluminium foil provided better protection than polypropylene plastic, as indicated by a longer estimated shelf life based on both moisture and FFA parameters. The longest shelf life was observed at 30°C with aluminium foil packaging, reaching 67.95 days. This study demonstrates that the ASLT method using the Arrhenius model is effective for estimating the shelf life of bangkit cookies and provides valuable information for food industry stakeholders in determining product expiration labelling.
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