DETERMINATION OF NUTRITIONAL VALUE AND SHELF LIFE BY ARRHENIUS METHOD ON SHRIMP NUGGETS Yunita Siti Mardhiyyah1*, Kuntum Khoiro Ummatin2, Elita Fidiya Nugrahani2, Anindita Adikaputri Vinaya2, Faqih Hadi Pangestu2, Moch Farrel Reyhan Amir2, Mira Ferdiawati1,
1 Department of Agro-industrial Technology, Universitas Internasional Semen Indonesia, Jalan Veteran Gresik, Indonesia
2 Department of Engineering Management, Universitas Internasional Semen Indonesia, Jalan Veteran Gresik, Indonesia
*email of corresponding author
*Email: yunita.mardhiyyah[at]uisi.ac.id
Abstract
Information on the nutritional value and shelf life of shrimp nugget products are significant quality characteristics. Using the Arrhenius method, this study attempts to evaluate the shelf life of shrimp nuggets, an inventive product of SMEs typical of Lumpur Village, Gresik, East Java, Indonesia. For seven days, the nuggets were kept at three different temperatures: 10C in the refrigerator, 30C in the room, and 40C in the incubator. Proximate analysis, testing for pH characteristics, water content, total microorganisms (TPC), and sensory acceptance using a hedonic test were all included in the analysis. Products made from shrimp have the following nutritional values: 47.5% moisture, 5.8% ash, 5.8% fat, 21% protein, 6.6% crude fiber, and 19.8% carbs (by difference). Thus, the findings demonstrated that there was little change in the pH level. Nonetheless, there were notable variations in moisture content, TPC, and sensory acceptability on each observation day. Acceptance of favorability value serves as the foundation for determining shelf life.
The deterioration response, according to the Arrhenius method, followed the first order with a shelf life of two days at ambient temperature, ten days at refrigerator temperature, and 120 days when calculated at freezing temperature.
