Journal of Applied Food Technology 6(2): 22–27

Journal of Applied Food Technology

Home page : https://ejournal2.undip.ac.id/index.php/jaft

Estimation of Shelf Life Pasta Spice for Dekke Mas Na Niura with
the Accelerated Shelf Life Test (ASLT) Method Arrhenius Equation
Natalia Putri Erva Simbolon, Anang Mohammad Legowo, Bhakti Etza Setiani*

Department of Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University, Indonesia

*Corresponding author (etz_16@yahoo.com)

Article information:
Abstract Received: 19 Jun 2019
Dekke mas na niura is a typical local food of North Sumatra made from Accepted: 21 Jun 2019
carp which does not undergo cooking processes such as frying, steaming, Available online:
21 Juni 2019
burning, or boiling but is only paraded. This study aimed to estimate the shelf
life of pasta spices using the Arrhenius equation model Accelerated Shelf Life Keywords:
Test (ASLT). This research was conducted at the Laboratory of Food Chemistry Dekke mas na niura
and Nutrition, Faculty of Animal Husbandry and Agriculture, Diponegoro shelf life
University, Semarang. The materials used in making spices dekke mas na Aw
niura are andaliman, pecan, turmeric, kecombrang / rias, onion, garlic, salt, red pH
chili, lime, kaffir lime, galangal, and peanuts. The method used for making TPC
pasta spices is by mixing spices and grinding ingredients until smooth. Spices
are stored at 25°C, 30°C, 35°C and 40°C for 24 hours of storage. The Analysis © 2019
Indonesian Food Technologists
is carried out every 6 hours. The parameters tested were Aw value, pH value,
and total bacteria (TPC). The results of the test data are then made linear
regression with the making of ordes 0 and orde 1, then from the data, the shelf This is an open access article
life calculation is done with the Arrhenius equation. The results showed that the under the CC BY-NC-ND license
highest Aw, pH, and total bacterial values were at 40°C which were stored for
24 hours. The critical point used in estimating shelf life is total bacterial orde 1. doi: 10.17728/jaft.5170
Estimation of shelf life based on total bacteria is 5.6 days (25°C); 7.1 days
(30°C); 5.6 days (35°C); and 5.2 days (40°C). Storage of pasta ingredients
dekke mas na niura optimum at 30°C. Overall, the higher the storage
temperature and storage time, the shorter the shelf life.

Introduction cuisine.
Regional food that has long been produced and Making dekke mas na niura that requires
consumed by the people of the area is also called local diverse food ingredients and some food can only be
food. Local food products are usually closely related to obtained in North Sumatra makes people start
the culture of the local community (Dewi and Nur, 2013). forgetting. The processing of na niura seasoning into a
Generally, local foods are made from local areas and ready-made pasta spice is a food product that is more
are processed traditionally. One of the local foods is practical and has a high economic value, with the
dekke mas na niura from North Sumatra. presence of pasta na niura spices will make traditional
Dekke mas na niura is made from the main food lift again. The need to determine the shelf life of a
ingredients of carp (Cyprinus carpio L.) which do not product can be an added value in making ready-to-serve
undergo cooking processes such as frying, steaming, or instant pasta spices so that the product can be
burning, or boiling. The processing of dekke mas na marketed and have a high selling value.
niura is only done by soaking carp with herbs, utte
jungga acid water (sunde). Utte jungga or often referred Materials and methods
to as the kaffir lime Batak people has triterpenoid Materials
content and its essential oil can suppress a variety of The main ingredients used in making pasta
disease risks especially as anti-bacterial (Sinaga, 2012). ingredients dekke mas na niura are andaliman, pecan,
Soaking the goldfish is also called marination. turmeric, kecombrang / dressing, red onion, garlic, salt,
Processed goldfish can also be said to be Shasimi of red chili, lime, kaffir lime, galangal, and peanuts. The
Batak people, but not all Indonesian people know this chemicals used are plate count agar (PCA), aquades,
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 Journal of Applied Food Technology 6(2):22–27

physiological NaCl 0.85%, buffer pH 4 and pH 7, and then poured into a sterile petri dish which has 1 ml 10-4,
70% alcohol for disinfectants. The tools used in making 10-5, and 10- suspense suspensions 6. The cup which
pasta spices dekke mas na niura are blenders, knives, contains the sample solution and the PCA media is
cutting boards, pans, gas stoves, frying spoons, tube rotated to form number 8 which aims to make the sample
pots, and scales. The tools used for analysis included spread perfectly in the petri dish and let it stand until it is
aluminum foil, cotton, incubator, analytical scales, solid. Dilution and capturing conditions are carried out in
autoclaves, measuring cups, test tubes, petri dish, a sterile process. The condensed cup was then
erlenmeyer flask, measuring cups, pH meters, Aw incubated at 34°C for 24 hours with the inverted cup
meters, laminar, and micropipette. position. The calculation of the number of colonies is
carried out in each series of dilutions. Calculation of the
Methods number of colonies is calculated as follows:
Making Pasta Spice Dekke mas na niura 1
The stages of processing spice begin with 𝑇𝑃𝐶 = 𝑛𝑢𝑚𝑏𝑒𝑟 𝑜𝑓 𝑐𝑜𝑙𝑜𝑛𝑖𝑒𝑠 𝑥
𝑑𝑖𝑙𝑢𝑡𝑖𝑜𝑛 𝑓𝑎𝑐𝑡𝑜𝑟
determining the formulation based on the composition of
the spices used (Table 1). Dry ingredients such as Estimated Shelf Life
candlenut and peanuts are sorted, roasted until fragrant Estimation of shelf life is done by the Arrhenius
and change slightly brownish, then the roasted beans equation model cited in Faridah et al. (2013). The results
are skinned with husk. Fresh spices are sorted, peeled, of the product quality analysis are plotted in a graph of
weighed, and washed. After the washing is complete, the relationship between the length of storage and the
then do the crafting and put in a blender to be ground average quality reduction per day called to orde 0. Orde
together with candlenuts and roasted beans. Spice 1 is obtained by changing the analysis data in ln form
milling is done until smooth with the addition of lime juice and plotted in a long storage relationship graph with
and kaffir lime juice. quality degradation. Based on the data, the linear
Sample Storage and Sampling regression equation is known so that the equation is
Pasta seasoning dekke mas na niura that has obtained:
been made is put into 34 pots. A sampling at 0 o'clock 𝑦 = 𝑎𝑥 + 𝑏
was carried out by taking 2 pots for Aw, pH, and TPC Information:
analysis. A sample of 32 other pots was divided into 4 y : the value of product characteristics
groups (8 pots each) and stored in an incubator at 25°C, x : storage time
30°C, 35°C, and 40°C. Sampling were done by taking 2 a : slope, deterioration rate (k)
pots from each incubator at 6, 12, 18, and 24 hours. The b : the value of the initial characteristics of the
samples were analyzed for Aw, pH, and TPC. product
The choice of orde used for the Arrhenius
Water Activity Analysis (Aw) equation is based on the largest coefficient of
The testing of water activity is carried out by the determination (R2). After determining the orde used,
method of Saenab et al. (2010) that has been modified. then the graph of the relationship ln is made with 1 / T,
The sample was weighed as much as 8-12 g in the where k is the rate of change in parameters and T is the
sample container at Aw meter. The container is tightly temperature of the matrix in Kelvin units. From the
closed and left for 30 minutes. The sample is entered in graph, the parameter change rate equation will be
Aw meter, the ON button is pressed, waiting for the obtained and used to calculate the product shelf life.
number that comes out to be constant and recorded. Based on the graph of the relationship ln k with 1 / T, the
equation will be obtained:
PH analysis k = k0 e -Ea/RT
PH measurement was carried out by the the equation above can be calculated the shelf life of
modified AOAC (1995) method. The sample is placed in products using equations
the cup as much as half of the cup. The pH meter is At – A0 = kt
turned on and calibrated with a pH 7 buffer and pH 4. Information:
After calibration, the tool is ready for use, then punctuate At : the value of quality A at time t
the pH meter in the prepared sample in a container, read A0 : initial quality value A
and record the pH value indicated on the pH meter k : quality reduction constant
display tool layer. t : prediction of shelf life (days)
Estimation calculations can be saved with the following
Total Microorganism Analysis (TPC) calculator
The total testing method for microorganisms 𝐴 −𝐴
𝑡 𝑜𝑟𝑑𝑒 0 = 𝑡 0
uses the Total Plate Count (TPC) (SNI 2897: 2008). 𝑘
ln(𝐴𝑡 − 𝐴0 )
Seasoning samples were weighed as much as 1 gram 𝑡 𝑜𝑟𝑑𝑒 1 =
𝑘
then put in physiological NaCl solution 0.85% as
broodstock. Dilution is carried out by taking as much as Results and Discussion
1 ml of suspense from the brood tube transferred by Water activity (aw)
micropipette into 9 ml of physiological NaCl solution Based on Table 2 shows an increase in aw
0.85% to obtain a 10-1 dilution. Dilution is carried out values during 24-hour storage. The highest aw value is
until the dilution rate is 10-6. 15-20 ml Medium Plate at a temperature of 30°C and 40°C with a value of 0.9.
Count Agar (PCA) which has been sterilized and Water activity (aw) describes the degree of water activity
lowered in temperature to around 45°C (lukewarm) and in food, chemical or biological. The height of the aw value
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 Journal of Applied Food Technology 6(2):22–27

affects the time saved for a food ingredient and the The value of the slope degree of the line
quality of the food. The range of water activity values is equation is the value of -Ea/R from the Arrhenius
0–1. A high aw value will shorten the shelf life of food, equation so that the activation value of the pasta
while a low aw value will extend the shelf life of food. aw, seasoning dekke mas na niura is obtained as follows:
the value of pasta ingredients dekke mas na niura -Ea/R = -313.31K
without treatment has a fairly high value of 0.84, where Ea = (-313.31) x 1,986
the value is the minimum critical point of microorganisms Ea = 622.23366 cal / mol K
can grow. Leviana and Paramita (2017) suggest that The intercept value is ln k 0 from the Arrhenius
food with a value of water activity (aw) that is good for equation, so the value k0 is obtained which is a constant
the growth of microorganisms varies with each type, that is not dependent on temperature. Using Arrhenius's
namely bacteria at aw value 0.90, yeast value aw 0.8–0.9 equation is obtained:
and mold value aw 0.6–0.7. aw value is quite high at the ln k0 = -5.0555
beginning can be caused by the paste seasoning dekke k0 = 0.0064
mas na niura which has a high water content because
the spice has high water content. Research on storage
of cingur rujak spices conducted by Sarastuti, et al.
(2015) stated that the condition of the initial raw material
with lower water content would affect the aw value of the
final product produced because the value of the water
content is directly proportional to the value of aw. Other
factors increase aw value can occur due to hygroscopic
properties. Hygroscopic is the ability of a substance to
absorb water molecules from its environment. If the
relative humidity of the environment is high enough, then
the material will absorb a certain amount of water from
the environment to adjust to the relative humidity of the
environment, so that the value of the water content has
increased (Nabila, 2010).
Figure 1. aw Spices Pasta Dekke Mas Na Niura Orde 0
Table 2. Water Activity of Dekke Mas Na Niura Pasta
Spice
aw
Storage Time
25°C 30°C 35°C 40°C
0h 0.84 0.84 0.84 0.84
6h 0.85 0.86 0.85 0.86
12 h 0.86 0.88 0.86 0.87
18 h 0.88 0.89 0.87 0.89
24 h 0.89 0.9 0.89 0.9
Based on Table 2 are then made in graphical
form with the x-axis being the length of storage in hours
and the y-axis is the aw value for linear equations and
determination coefficients (R2) aw orde parameter 0.
Figure 2. aw Spices Pasta Dekke Mas Na Niura Orde 1
Value graph aw pasta spice dekke mas na niura orde 0
can be seen in Figure 1. In making a 1st orde plot, the
aw value is converted into ln form before plotted with the
storage time (Figure 2). From Figure 1 and 2, it can be
seen that the greatest R2 value is 0.9868, which is R2
from aw paste seasoning for the orde of 0 orde
temperature 40°C so that the calculation of shelf life
estimation is a orde 0 plot. linear equation. The value of
k is the slope value, which is obtained from the value of
an in the equation y = ax + b. the k value is then
converted into ln k form and then used to graph the
Arrhenius plot between ln k with 1 / T in Kelvin. The
Arrhenius graph of the aw parameter can be seen in
Figure 3. Corelation ln k aw Orde 0 with Temperature
Figure 3. From Figure 3, the components can be used
in the calculation of shelf life. From this graph, we can
PH
find the equation ln k. Based on the linear regression
Based on Table 3, the pasta seasoning dekke
equation obtained in Figure 3, a quality reduction
mas na niura shows an increase in pH value during
equation can be determined as follows:
storage. The pH value of pasta spices ranges from 3.41-
y = -313.31x - 5.0555
3.47 and can be classified in acidic foods. The increase
ln k = -313.31 (1 / T) - 5.0555
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 Journal of Applied Food Technology 6(2):22–27

in pH value in spices is influenced by the presence of so the value k0 is obtained which is a constant that is not
organic acids in the ingredients. According to Negari dependent on temperature. Using Arrhenius's equation
(2011), the results of the decomposition of organic acids is obtained:
in foodstuffs are CO2 and H2O, so that the concentration ln k0 = 3.9257
of H+ originating from organic acids becomes reduced, k0 = 50.68855
with a reduced concentration of H+ causing pH to rise.
The increase in pH value during storage is thought to be
due to the occurrence of a fermentation process by
microbes that grow during storage. Buckle et al. (1985)
in Mamuaja and Helvriana (2017) state that some
microorganisms, especially yeast and mold, can break
down acids that naturally exist in food or which are
added will result in increase pH. The average pH value
of pasta spices for fish during storage is at 3.43, where
the average value is not in the optimum pH of
microorganism growth. The group of microorganisms
has an optimum pH to grow, according to Asiah et al.
(2018) bacteria grow in the range of pH 6.0–8.0, yeasts
between pH 4.5–6.0 and fungi between 3.5–4.0. Based
on the graph in Figure 4, the longer the storage carried
out, the higher the pH value of the pasta ingredient
dekke mas na niura produced Figure 4. pH Spices Pasta Dekke Mas Na Niura Orde 0

Table 3. pH Value of Dekke mas na niura Pasta Spice

pH
Storage Time
25°C 30°C 35°C 40°C
0h 3.41 3.41 3.41 3.41
6h 3.41 3.41 3.42 3.43
12 h 3.43 3.42 3.42 3.45
18 h 3.44 3.42 3.43 3.46
24 h 3.44 3.44 3.45 3.47
Value graph pH pasta spice dekke mas na niura
orde 0 can be seen in Figure 4.The reaction of damage
to pasta seasoning dekke mas na niura based on pH
parameters has not been able to know the reaction orde,
so it is necessary to make an orde plot 1. Making a plot Figure 5. pH Spices Pasta Dekke Mas Na Niura Orde 1
of orde 1 pH value of the seasoning is converted into ln
form before plotting with storage time (Figure 5).
From Figure 4 and 5 , it can be seen that the
greatest R2 value is 0.9698, which is R2 from the pH of
paste seasoning dekke mas na niura orde 0 at 40°C so
that the calculation of shelf life estimation is a 0 orde
plot. linear equation. The value of k is the slope value,
which is obtained from the value of an in the equation y
= ax + b. the k value is then converted into ln k form and
then used to graph the Arrhenius plot between ln k with
1/T in Kelvin (Figure 6).
From Figure 6, the components can be used in
the calculation of shelf life. From this graph, we can find
the equation ln k. Based on the linear regression Figure 6. Corelation ln k pH Orde 0 with Temperature
equation obtained in Figure 6, a quality reduction
equation can be determined as follows: Total Microbes (TPC)
y = -3169.4x + 3.9257 The average results of the total microbial
ln k = -3169.4 (1/T) + 3.9257 analysis of pasta spices dekke mas na niura can be
The value of the slope degree of the line equation is the seen in Table 4. Spices without storage treatment are
value of -Ea/R from the Arrhenius equation so that the known to have no microbes at 10-4, 10-5, and 10-6
activation value of the paste seasoning is obtained as dilutions, but after storage with a temperature difference
follows: at 6 o'clock microbial growth begins. Increasing the total
-Ea/R = -3169.4K number of microbes during storage is thought to
Ea = (3169.4) x 1,986 originate from the environment at the time of storage
Ea = 6294.4284 cal / mol K and the temperature during storage is the optimum
The intercept value is ln k0 from the Arrhenius equation, temperature for microbial growth. Fardiaz (1992) states
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 Journal of Applied Food Technology 6(2):22–27

that the number of microbes in a food product will also the line is the value of -Ea / R from the Arrhenius
increase during storage, besides the microbes found in equation. The slope with the general gas (R) is known
food are thought to originate from various sources such to be -607.33866 cal/mol K, which means pasta spices
as soil, water, dust, air and the environment where the dekke mas na nura has an activation energy of -
product is stored. The results of pH analysis on pasta 607.33866 cal/mol K. The activation energy obtained
spices dekke mas na niura obtained a range of pH from from the calculation below:
3.41-3.47, with the pH value it can be seen that the types -Ea/R = 305.81K
of microbes that grow on spices during storage are types Ea = (305.81) x 1,986
of fungi. Asiah et al. (2018) stated the same thing, Ea = -607.33866 cal/mol K
namely bacteria growing at a range of pH 6.0–8.0, yeast The intercept value is ln k0 from the Arrhenius
between pH 4.5–6.0 and fungi between 3.5–4.0. equation, so the value k0 is obtained which is a constant
Banwart (1989) in Bawinto et al. (2015) suggested that that is not dependent on temperature. Using Arrhenius's
at temperatures of 25–35°C, pH 1.9–9.3 with optimum equation is obtained:
pH 4.5-6.7, and optimum aw 0.99 Penicillium sp. can ln k0 = -6.7231
grow. Based on the Peraturan Kepala Badan Pengawas k0 = 0.0012
Obat dan Makanan No. 16 Tahun 2016 the maximum
total plate number on spices and condiments is ready to Estimated Shelf Life
use pasta (wet), which is 104 colonies/gram. Determination of product shelf life using the
ASLT method uses parameters that can accelerate the
Table 4. Total Microbes of Dekke mas na niura Pasta process of product quality degradation, namely total
Spice bacteria (TPC) in Table 5. The selection of critical
Storage TPC parameters of pasta seasoning is determined by the
Time 25°C 30°C 35°C 40°C most influential quality parameters in causing product
0h 0 0 0 0 damage so it is not feasible consumed. The selection of
6h 0,5 × 104 6,5 × 104 8,5 × 104 3,1 × 105 this critical point parameter is because this seasoning
12,5 × 13,5 × does not undergo the cooking process so that it is
12 h 8 × 104 4,2 × 105
104 104 susceptible to microbes that are harmful to the human
11,5 × 17,5 × body. Based on the Regulations Head National Food
18 h 14 × 104 6,9 × 105
104 104
17,5 × 18,5 × 30,5 ×
and Drug Agency Number 16 Years 2016 the maximum
24 h 11.5 ×105 total plate number on spices and condiments is ready to
104 104 104
use pasta (wet), which is 104 colonies/gram. The results
Based on Table 4 are then made in graphical of the estimation of shelf life of pasta spice dekke mas
form with the x-axis being the length of storage in hours na niura can be seen in Table 5. Based on the total
and the y-axis is TPC to find out linear equations and microbial parameters (TPC) shows that the higher the
coefficient of determination (R2) TPC orde of 0 (Figure storage temperature of pasta spices, the shorter the
7).The reaction of damage to pasta spices based on shelf life. Storage of pasta ingredients dekke mas na
TPC parameters cannot yet be known for its reaction niura optimum at 30°C. Storage at 30°C has a longer
orde, so an orde plot must be made. The following is the shelf life than other storage temperatures. This occurs
value of ln the TPC parameters for each treatment because the rate of increase in total microbes is lower
presented in the form of tables in graphs in Figure 8. than the storage temperature below 30°C and above the
Based on Figure 7 and 8, linear equations are known for storage temperature of 30°C. High microbial growth
each temperature treatment and the coefficient of rates are the cause of the rapid decline in food quality.
determination of the two orders. The R2 value of the two Herawati (2008) states that increasing the shelf life of
graphs is then compared to determine the order that will food can be done by taking into account the factors that
be used in the calculation of shelf life, where the value cause damage to quality. Storage of pasta ingredients
of R2 is the largest that will be used in the next dekke mas na niura optimum at 30°C
calculation (Figure 9).
From Figure 9 it can be seen that the greatest Table 5. Estimated Shelf Life of Dekke mas na niura
R2 value is 0.9977, which is R2 from TPC paste Pasta Spice
seasoning dekke mas na niura first order temperature ln t
Temperature k A0 At ln At
25 ° C so that what will be used in the calculation of shelf A0 (day)
life estimation is order 1 plot. linear equation. The value 25°C 0.0687 0 104 9.210 5.6
of k is the slope value, which is obtained from the value 30°C 0.0542 0 104 9.210 7.1
of an in the equation y = ax + b. the k value is then 35°C 0.0682 0 104 9.210 5.6
converted into ln k form and then used to graph the 40°C 0.0738 0 104 9.210 5.2
Arrhenius plot between ln k with 1 / T in Kelvin (Figure
9). From Illustration 9, the components can be used in
the calculation of shelf life. From this graph, we can find Conclusion
the equation ln k. Based on the linear regression Based on the results of the research conducted,
equation obtained in Illustration 9, a quality reduction it can be concluded that there is a change in the quality
equation can be determined as follows: of pasta ingredients dekke mas na niura during a 24-
y = 305.81x - 6.7231 hour storage period with different temperatures (25°C,
ln k = 305.81 (1 / T) - 6.7231 30°C, 35°C, and 40°C). The value of water activity (aw)
The value of the slope degree of the equation of on the pasta spices dekke mas na niura at different

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 Journal of Applied Food Technology 6(2):22–27

temperatures increases with the length of storage. The and Quality Changing During The Storage.
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