Shelf-life estimation of dried pasta based on sago starch and oyster mushroom powder using a critical water content model
DOI:
https://doi.org/10.36590/akg.v2i2.1920Keywords:
Spaghetti, Shelf life, Labuza modelAbstract
Dry pasta, such as spaghetti, is a hygroscopic food product susceptible to quality degradation due to moisture absorption from the environment. This study aims to predict the shelf life of an innovative dry pasta made from a sago starch and oyster mushroom composite using the critical moisture content method (Labuza Model). The shelf life estimation was conducted based on the Labuza equation with input parameters including an initial moisture content (Mi) of 0.139 g/g solids, equilibrium moisture content (Me) of 0.218 g/g solids, and critical moisture content (Mc) of 0.164 g/g solids. The product was packaged in aluminum foil with an effective surface area (A) of 0.024 m² and a packaging permeability (k/x) of 0.024 g/day.m².mmHg. The results showed that at a storage temperature of 30 °C with a saturated vapor pressure of 31.80 mmHg and a slope value (b) of 0.227, the product has a predicted shelf life of 11.86 months (355.89 days). These findings indicate that the use of aluminum foil packaging is effective in maintaining the quality of sago starch and oyster mushroom-based pasta for long-term storage.
Downloads
References
Alfiyani, N., Wulandari, N., & Adawiyah, D. R. (2019). Validasi Metode Pendugaan Umur Simpan Produk Pangan Renyah dengan Metode Kadar Air Kritis. Jurnal Mutu Pangan : Indonesian Journal of Food Quality, 6(1), 1–8. https://doi.org/10.29244/jmpi.2019.6.1.1
Asiah, N., Astuti, R. M., Susilawati, W., & Khairina, A. M. (2025). Teori dan Praktik Pengujian Masa Simpan Produk Pangan. Universitas Bakrie Press.
[BPOM], B. P. O. dan M. (2018). Peraturan Badan Pengawas Obat dan Makanan Nomor 31 Tahun 2018 Tentang Label Pangan Olahan. Badan Pengawas Obat dan Makanan.
Cardoso, G., & Labuza, T. P. (1983). Prediction of moisture gain and loss for packaged pasta subjected to a sine wave temperature/humidity environment. International Journal of Food Science and Technology, 18(5), 587–606. https://doi.org/10.1111/j.1365-2621.1983.tb00299.x
Cerletti, C., Esposito, S., & Iacoviello, L. (2021). Edible Mushrooms and Beta-Glucans: Impact on Human Health. Nutrients, 13(7), 2195. https://doi.org/10.3390/nu13072195
Deepalakshmi, K., & Mirunalini, S. (2014). Pleurotus ostreatus: An oyster mushroom with nutritional and medicinal properties. J Biochem Tech, 5(2), 718–726.
Fu, B., & Labuza, T. P. (1997). Shelf-Life Testing: Procedures and Prediction Methods. In M. C. Erickson & Y.-C. Hung (Eds.), Quality in Frozen Foods (pp. 377–415). Springer US. https://doi.org/10.1007/978-1-4615-5975-7_19
Hasbullah, R., & Mahdania, N. F. I. (2023). Shelf life prediction of cacao powder using isothermic sorption approach. Jurnal Keteknikan Pertanian, 11(3), 294–306. https://doi.org/10.19028/jtep.011.3.294-306
Indah, N. K., Ushada, M., & Ainuri, M. (2018). Pengembangan Produk Spaghetti Berbasis Bahan Pangan Lokal ([Tesis]). Universitas Gajah Mada.
Jamaluddin, J., Molenaar, R., & Tooy, D. (2014). Kajian Isotermi Sorpsi Air dan Fraksi Air Terikat Kue Pia Kacang Hijau Asal Kota Gorontalo. J. Ilmu dan Teknologi Pangan, 2(1), 27–37.
Lagoudaki, M., Demertzis, P. G., & Kontominas, M. G. (1993). Moisture Adsorption Behaviour of Pasta Products. LWT - Food Science and Technology, 26(6), 512–516.
Lee, D. S., & Robertson, G. L. (2022). Shelf‐life estimation of packaged dried foods as affected by choice of moisture sorption isotherm models. Journal of Food Processing and Preservation, 46(3), 1–9. https://doi.org/10.1111/jfpp.16335
Metaragakusuma, A. P., Katsuya, O., & Bai, H. (2016). An Overview of The Traditional Use of Sago for Sago-based Food Industry in Indonesia. KnE Life Sciences, 3(3), 119. https://doi.org/10.18502/kls.v3i3.382
Rahmawati, R., Damayanthi, E., & Palupi, E. (2025). The nutritional content and physical characteristics of sago starch and oyster mushrooms as potential functional food ingredients. BIO Web of Conferences, 171, 03002. https://doi.org/10.1051/bioconf/202517103002
[SNI] Standar Nasional Indonesia. (2018). SNI PASTA. Badan Standarisasi Nasional.
Swastika, A. D., & Juwitaningtyas, T. (2024). Pendugaan Umur Simpan Tepung Salak (Salacca zalacca) Menggunakan Metode Accelerated Shelf Life Test (ASLT) Pendekatan Kadar Air Kritis. Jurnal Keteknikan Pertanian Tropis dan Biosistem, 12(1), 46–54. https://doi.org/10.21776/ub.jkptb.2024.012.01.05
Thompson, M. S., Dahari, S. I., Shamsuddin, M. S., Rashed, A. A., & Sarbini, S. R. (2021). Effects of sago starch on body weight, food intake, caecum short chain fatty acids, adipose tissue, and hepatic lipid content of fat-induced Sprague Dawley rats. International Food Research Journal, 28(5), 1057–1066. https://doi.org/10.47836/ifrj.28.5.19
Tu, J., Brennan, M., & Brennan, C. (2021). An insight into the mechanism of interactions between mushroom polysaccharides and starch. Current Opinion in Food Science, 37, 17–25. https://doi.org/10.1016/j.cofs.2020.07.005
Zhuang, J., Zhu, J., Cheung, P. C. K., & Li, C. (2024). The physical and chemical interactions between starch and dietary fiber: Their impact on the physicochemical and nutritional properties of starch. Trends in Food Science & Technology, 149, 104566. https://doi.org/10.1016/j.tifs.2024.104566
