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International Conference on Science and Innovated Engineering (I-COSINE) IOP Publishing
IOP Conf. Series: Materials Science and Engineering 536 (2019) 012121 doi:10.1088/1757-899X/536/1/012121

Variety of packaging and estimated shelf life of Acehnese

traditional food (pliek u)

Vivi Amanda*, Ismail Sulaiman, Dewi Yunita

Program Studi Magister Teknologi Industri Pertanian, Fakultas Pertanian,
Universitas Syiah Kuala, Darussalam, Banda Aceh – 23111, Indonesia

*E-mail: [email protected]

Abstract. Pliek u is the result of natural fermentation in coconut meat which is separated from
the oil through a pressing process. This fermentation products become an inseparable part of
the daily food of the Acehnese people. Utilization of pliek u is used as additional ingredient in
vegetables but some are used as rujak ingredient. This research aims to determine the shelf life
of containers that are packed with a variety of packaging namely aluminum foil packaging,
plastic pouches and glass bottles with acceleration (Arrhenius) method which is simulated on
four storage temperature conditions in the incubator (30⁰C, 35⁰C, 45⁰C and 55⁰C). The
parameters observed during storage process are moisture content, rancidity, total cell count,
organoleptic (color and aroma). The results showed that the determination of product shelf life
was rancidity parameter (zero order reaction) with linear Y= 0,8894x – 6,5804. The shelf life
of pliek u is one year three months and four days at 35⁰C with a plastic pouch. the highest
water content was obtained at 21 days storage in aluminum foil packaging while the total cell
count and organoleptic with the color and aroma parameters produced will determine the
quality of the pliek u.

1. Introduction
Coconut (Cocos Nucifera L.) is a strategic commodity that has a social, cultural and economic role in
the life of the Indonesian society. The benefits of plants not only lie in the fruit flesh that can be
processed into coconut milk, copra and coconut oil, but a whole part of the coconut plant have great
benefits. The main reason for coconut plant is a commercial commodity because all parts os a coconut
plant can be used for various purposes. In the province of Aceh itself, the coconut plant is processed
into a very typical food ingredient, pliek u.
Pliek u is the result of natural fermentation in coconut meat which is separated from the oil through
a pressing process. Pliek u’s fermentation products become an inseparable part of the daily menu of
the Acehnese society. Usually pliek u used as spice for cooking vegetables (pliek u curry), chili sauce
and rujak seasoning. In nowadays, pliek u is widely known in various regions outside Aceh, which are
known through salak pliek u products.
The province of Aceh has a number of pliek u producing regions, such as Great Aceh, Bireun, East
Aceh, South Aceh and Pidie. The region that produces the most pliek u is Pidie Regency. Based on the
result of a survey conducted in Pidie, there were 17 locations of pliek u production located spread and
the production process was relatively continuous [1]. However, currently there is no packaging used
for the pliek u product so it is not known how long the shelf life is in a package used.

Content from this work may be used under the terms of the Creative Commons Attribution 3.0 licence. Any further distribution
of this work must maintain attribution to the author(s) and the title of the work, journal citation and DOI.
Published under licence by IOP Publishing Ltd 1
International Conference on Science and Innovated Engineering (I-COSINE) IOP Publishing
IOP Conf. Series: Materials Science and Engineering 536 (2019) 012121 doi:10.1088/1757-899X/536/1/012121

Therefore, this study will examine the variety of packaging used for pliek u products with three
types of packaging namely alufo pouches, plastic pouches and glass bottle, because the results of the
research only to survey a method of manufacture and qualify testing of pliek u and also isolation and
initial identification of microorganisms at the final stage of coconut fermentation in making pliek u.

2. Materials and Methods

2.1. Materials
The materials used in this study were pliek u, alufo pouch packaging, plastic pouches, glass bottles
and plastic bottles, NA (Nutrient Agar), Aquades, Phosphate Buffers, glacial acetic acid, chloroform,
sodium thiosulfate.

2.2. Tools
The tools used in this study were analytic scales, autoclaves, laminar air flow, electric oven, glassware
(IWAKI Japan), shelves, drop pipettes, saucers, filter paper, vortex, refrigerator, centrifuges.

2.3. Research Procedure

2.3.1. Sampling
The sample used came from Meureudu market in Pidie Jaya Regency. After sampling, the pliek u will
first be sorted and destroyed. Pliek u powder will be carried out by an initial organoleptic test of
aroma, colour and texture, moisture content and total microbes. Then, Pliek u is inserted into
packaging that will be used. The packaging will be used is alufo pouch packaging, plastic pouch and
glass bottle packaging.

2.3.2. Water Content Analysis (AOAC,1970)

The cup is heated in an oven at 105ºC for 15 minutes, then cooled into desiccator for 20 minutes and
weighed until it produces a constant weight, a sample of 2-10gr in a cup is weighed, the cup and
sample are heated in 105ºC oven for 6 hours, cooled which contains the sample in the desiccator for 20
minutes. After cold is weighed back to produce constant weight, the put into the formula below:
Water content (% wet base) =(a-b)/a x100%
information: a = initial sample weight (gram)
b = final sample weight (gram)

2.3.3. Total cell count (Lay,1994)

The medium is made by weighing 25g NA (Nutrient Agar) and dissolved into 500ml aquades and
sterilized. Then it is stored in an oven at 46 oC. Samples are taken as much as 1 g and put into 9 ml of
diluent solution (phosphate buffer). Then in vortex until it becomes homogeneous. Then it is made up
to 10-1 – 10-10dilution. From 10-1 – 10-10 dilution, 1ml of suspense was taken and fertilized into a petri
dish and then added with 18 ml of liquid medium and shaken in rotation so that the medium was even
and left until the medium coagulated. Next the sample was incubated in the incubator at 37 oC (the
petri dish was placed in reserve). The number of colonies is calculated in 48 hours of incubation.
1
TCC (CFU/g) = 𝑛𝑢𝑚𝑏𝑒𝑟 𝑜𝑓 𝑏𝑎𝑐𝑡𝑒𝑟𝑖𝑎 𝑡ℎ𝑎𝑡 𝑔𝑟𝑜𝑤 ×
𝑑𝑖𝑙𝑢𝑡𝑖𝑜𝑛

Because the TCC is too large, TCC is declared with the CFU/g log. For example, if the number of
colonies per g = 1 000 000 CFU/g, then:

TCC = log CFU/g = 6

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International Conference on Science and Innovated Engineering (I-COSINE) IOP Publishing
IOP Conf. Series: Materials Science and Engineering 536 (2019) 012121 doi:10.1088/1757-899X/536/1/012121

2.3.4. Thiobarbituric-acid (TBA) Test, (Afrianto,2008)

The determination of TBA number is based on the reaction between 2-thiobarbituric acid and
manoldehyde which forms red. The intensity of the red in shape can be measured by
spectrophotometer. Malamnoldehyde is the result of lipid oxidation a hint of rancidity. The main
reagents used are:
4 N HCl, TBA Reagent (0.2883g/100 ml glacial acetic acid 90%). Solvents can be accelerated by
heating in a water bath.
How It Works:
Fish shredded samples were weighed 10 g carefully, put into waring blender with 50 ml of distilled
water added and crushed for 2 minutes. The sample was transferred quantitatively into a distillation
flask while washing with 47.5 ml of distilled water. Add 2.5 ml of 4 N HCl to pH to 1.5, Distilled with
heating as high as possible for 10 minutes until a distillate of 50 ml is obtained, the distillation
obtained is stirred, and transferred to 5 ml into a 50 ml Erlenmeyer which is closed and 5 ml is added
TBA reagent so that a red complex is formed. Then the solution is mixed and put into the Erlenmeyer
covered in boiling water for 35 minutes. Make a blank solution using 5 ml of distilled water and 5 ml
of reagent, such as determining the sample. After the mixture (in closed Erlenmeyer) is boiled, then
cooled with cooling water for ± 10 minutes. The absorbance is measured by spronic 20 at a
wavelength of 528 nm with a blank solution as a zero point. The number of TBA expressed in mg of
malonaldehyde/kg of sample. The TBA number is calculated by the following equation (Pokorny et
al., 1989).
3
Number TBA = 𝑥𝐴528 𝑥7,8
𝑠𝑎𝑚𝑝𝑙𝑒 𝑤𝑒𝑖𝑔ℎ𝑡 (𝑔)

2.3.5. Measuring Shelf Life with Arrhenius

Age Determination with Arrhenius Approach [6]: Pliek u that has been put into the packaging is
stored at different temperatures, namely 0 (control) and temperatures of 45 ºC, 50 ºC, 55 ºC [7]. All
temperatures were observed every 7 days with observations made on the parameters that influence the
moisture content measured by the oven method, the rancidity test with the Kreis method, total
microbes, while for color, aroma and texture by organoleptic testing. From the results of the pliek u
observation of the time will be plotted and obtained 4 regression equations obtained from 4 different
storage temperatures. From each equation will get the slope value (b) and the constant value (k).
Determination of the reaction order that will be used using a zero-order graph which is the relationship
between the value of k with the storage time and the first order which is the relationship between ln k
and storage time. From these two equations, the largest R2 chosen as the reaction order will be
obtained. For the Arrhenius approach the k value is plotted with 1/T (K-1) and ln K which are the
intercepts and slopes of the linear regression equation ln k = ln k0 - (E/R) (1/T) where ln k0 is
intercept, E / R is slope, Ea is the activation energy and R is the ideal gas constant of 1,986 kal/mol K,
after getting k0 which is the preeks potential factor and the activation energy of the change reaction
characteristic of the plastic where EA = E, the Arrhenius equation will be obtained which is the
reaction rate equation for changes in the change characteristics of fried banana flour with the equation
k – k0 . e –E/RT with T is the storage temperature. With the Arrhenius equation obtained, the
Arrhenius constant value with each storage temperature can be calculated, the parameter which has the
lowest activation energy value is the key parameter. The shelf life is calculated using the reaction
equation based on the reaction order. To determine the shelf life of the reaction is to enter the
temperature value into the equation ln k = ln k0 - (E/R) (1/T). The value of k obtained is included in
the equation of the reaction order to get the shelf life of pliek u.

3. Results and Discussion

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International Conference on Science and Innovated Engineering (I-COSINE) IOP Publishing
IOP Conf. Series: Materials Science and Engineering 536 (2019) 012121 doi:10.1088/1757-899X/536/1/012121

3.1. Water Content

Water content is an important component in food ingredients. According to [8] that changes in
water content and temperature are factors that influence changes in food quality. The higher the
storage temperature, the faster the reaction rate of various chemical compounds will react. In this
study obtained the smallest moisture content at a temperature of 55 ºC with a storage time of 7 days
using a plastic pouch packaging that is 4.13% while the highest water content is 4.58% with a control
temperature (room temperature) in aluminum foil packaging during storage 21 day. This is allegedly
because according to [9], the increase in water content can be caused by the permeability of the
product packaging material to moisture. The use of different storage temperatures can affect the
permeability properties of packaging materials. The higher the storage temperature, the permeability
of the packaging material to moisture will increase. Increasing the nature of this permeability will
make more water vapor from the environment that passes through the packaging material. According
to [10], a higher temperature will cause the packaging to expand so that the packaging pores will
enlarge, so moisture absorption will occur faster.

Figure 1. Graph of changes in water content values with Aluminium Foil Packaging, plastic pouch
packaging, and glass packaging for changes in temperature and storage.

The results of linear regression analysis show that the coefficient of determination (R2) varies. In
Aluminum Foil packaging with a temperature of 55°C, the higher coefficient value is 0.9422
compared to the control temperature (0.8396), 35°C (0.3705) and 45°C (0.4357) while the PP value
packaging a higher coefficient at 55°C is 0.9312 compared to the coefficient values at the control
temperature (0.8554), 35°C (0.6661), and 45°C (0.083) but different from the glass packaging with
temperature control is higher i.e. (0.9384), compared to 35°C (0.2004), 45°C (0.5318) and 55°C
(0.7385) during storage.

3.2. Total Colony Counter (TCC)

Total colony counter analysis aims to determine the number of microorganisms contained in the
product produced. As for the total microorganisms on pliek u can be seen in Figure 2 which states that
the growth of microorganisms, the longer storage increases the microorganisms are based on the
results of the study can be seen that on the 7th to 21st day microbial growth in all treatments. The total
microbial growth is highest 21.63 cfu with aluminum foil packaging for 21 days storage while
microbial growth is at least 6.71 cfu on the same package, namely aluminum foil packaging in 7 days
storage. According to Buckle et al., (1987) in Sutaryo et al., (2008) that water activity (aw) is free
water that can be used by microbes for growth. This opinion is also supported by the statement of
Hafriyanti (2008), which states that pH and low water content will inhibit bacterial growth so that the
total bacterial colonies are low.

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International Conference on Science and Innovated Engineering (I-COSINE) IOP Publishing
IOP Conf. Series: Materials Science and Engineering 536 (2019) 012121 doi:10.1088/1757-899X/536/1/012121

Figure 2. Graph of changes in Total Colony Counter(TCC) value with Aluminum Foil Packaging,
Plastic Packaging, and Glass Packaging for changes in temperature and storage

The results of linear regression analysis show that the coefficient of determination (R2) varies. In
the packaging of Aluminum Foil with a temperature of 45°C, the higher coefficient value is 1
compared to the control temperature (0.9889), 35°C (0.9998) and 55°C (0.9919) while the PP
packaging with temperature control higher is 0.9981 compared to the coefficient values at
temperatures of 35°C (0.9501), 45°C (0.9943) and 55°C (0.9919) but the glass packaging with the
control temperature is the same as the PP packaging which is more high (0.998), compared to 35°C
(0.819), 45°C (0.9772) and 55°C (09921) during storage.

3.3. TBA (Thiobarbituric Acid) Test

The results of the analysis of TBA numbers of pliek u in aluminum foil packaging, plastic Pouch,
and glass during storage tends to be unstable at all four temperatures, namely control, 35°C, 45°C, and
55°C because according to Velasco (2004) Rancidity is damage or change smell and flavor in fat or
fatty ingredients. Rancidity affects the quality of food products, causing consumers to reject the
product. Damage or rancidity in fat, can be caused by 4 factors, namely absorption of odor by fat,
action by enzymes in tissues containing fat, microbial action and oxidation by air oxygen, or a
combination of two or more of the causes of damage.

Figure 3. Graph of changes in TBA values with Aluminum Foil, plastic pouch, and Glass packaging
for changes in temperature and storage.

During storage, TBA value of pliek u at each temperature and treatment tends not to differ much.
The results of linear regression analysis show that the coefficient of determination (R2) varies. In the
packaging of Aluminum Foil with temperature control, the coefficient value is higher 0.8986 that is

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International Conference on Science and Innovated Engineering (I-COSINE) IOP Publishing
IOP Conf. Series: Materials Science and Engineering 536 (2019) 012121 doi:10.1088/1757-899X/536/1/012121

compared with the temperature of 35°C (0.1558), 45°C (0.6573) and 55°C (0.2133) while the PP
packaging with the temperature of 45ºC is higher that is 1 compared to the coefficient value at the
control temperature (0.3968), 35°C (0.0087), and 55°C (0.9964) but the glass packaging with the
control temperature is the same as the aluminum foil packaging which is more high (0.9139),
compared to 35°C (0.0041), 45°C (0.7567) and 55°C (0.3652) during storage.

3.4. Organoleptic Test

3.4.1. Color
Color is one of the sensory factors visually which is sometimes very decisive in the assessment of food
quality. According to Winarno (1997) in Saragih (2018), consumers will not receive a food if they
have unsightly colors or give the impression that they have deviated from the usual color.
Observations were made because of the influence of storage on the color changes of the pliek u.
During storage for 21 days in all treatments and temperature, there was a decrease in pliek u color
from brown to blackish brown. The results of color organoleptic analysis stated that the level of
preference of aluminum foil packaging was 3.74 with a temperature of 35ºC for 7 days of storage,
while with PP 4.03 with a temperature of 35ºC for 7 days as well as glass packaging the highest level
of preference was also obtained at the temperature 35ºC for 7 days which is 3.78 by untrained
panelists.
The results of linear regression analysis show that the coefficient of determination (R2) varies. In
the packaging of Aluminum Foil at a temperature of 35°C, the higher coefficient value is 0.9988
compared to the control temperature (0.997), 45°C (0.5192) and 55°C (0.9926) while in PP packaging
with temperature control higher is 0.9912 compared to the coefficient value at temperatures of 35°C
(0.3927), 45°C (0.8421) and 55°C (0.9578) and higher value glass packaging that is 45°C (0.9959),
compared to the control temperature (0.3343), 35°C (0.7788), 55°C (0.75) during storage.
From the results of the study it can be concluded that the higher the storage temperature, the faster
the color changes in the plastic. This is consistent with the statement from Wasono., et al. (2014), the
increasingly dark color changes are suspected because fried banana flour during storage can be caused
by non-enzymatic browning reactions, namely the occurrence of Maillard reaction. When
aldose/ketose is exposed to heat and reacts with the amine group, production of various components
occurs such as flavor, aroma, and dark colored polymers.

Figures 4. Graph of changes in color of organoleptic values with Aluminium Foil packaging, plastic
pouch packaging, and glass packaging for changes in temperature and storage.

3.4.2. Aroma
The results of organoleptic aroma analysis stated that the level of preference of aluminum foil
packaging was the highest of 3.36 with a temperature of 35ºC for 7 days of storage, while with PP

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International Conference on Science and Innovated Engineering (I-COSINE) IOP Publishing
IOP Conf. Series: Materials Science and Engineering 536 (2019) 012121 doi:10.1088/1757-899X/536/1/012121

packaging of 3.65 with a temperature of 35ºC for 7 days but different from glass packaging that is the
highest level of preference obtained at temperature 35ºC for 14 days which is 3.58 by untrained
panelists. According to Arpah (2001) in Putri (2016), change in aroma is a sensitive problem in food
products. This is due to the detection by the smells cells in the nose that are able to smell the formed
even at very low concentrations. The formation of several off-flavor molecules in the product will
damage the overall flavor. One of the most common is the occurrence of rancidity both due to
hydrolysis and oxidation.

Figures 5. Graph of changes in aroma of organoleptic value with Aluminum Foil, Plastic pouch
packaging, and Glass packaging for changes in temperature and storage.

The results of linear regression analysis show that the coefficient of determination (R2) varies. In
the packaging of Aluminum Foil with temperature control, the coefficient value is higher 0.9643
which is compared with the temperature of 35°C (0.5811), 45°C (0.0357) and 55°C (0.4102) while in
the PP packaging value Also higher coefficients at the control temperature are 0.9912 compared to
temperatures of 35°C (0.9409), 45°C (9643) and 55°C (0.4743) but are different from glass packaging
where the temperature control coefficient value lower at 0.0819, compared to 35°C (0.3351), 45°C
(0.9826) and 55°C (0.6575) during storage. From the observations taken from the average of each test
and the aroma parameters from pliek u and obtained the results tend to decrease due to the temperature
and storage time.

3.5. Shelf life calculation of pliek u

The Arrhenius model is an approach that quantifies the effect of temperature on the value of quality
degradation and determination of shelf life. According to Nirwana (1994), the data analyzed was
carried out by simple linear regression analysis to determine the relationship between variables
measured by the length of storage. Among the parameters used in measuring the quality of pliek u
using Aluminum Foil, PP, and Glass packaging, water content values, TBA and TCC are critical
parameters for estimating shelf life. This is according to Singh (1994) in Saragih (2018) that the
organoleptic test cannot be used to measure the results of determining the product expiration time
because it cannot explain the rate of change in quality so that the values of kinetic parameters cannot
be obtained.
From the values of water content, TCC, TBA and descriptive test (color, aroma and texture)
obtained during the storage period are plotted against the storage temperature of each reaction order so
that the slope value is obtained which is the value of the reaction velocity constant at each temperature
(Table 1).
Next, according to the Arrhenius equation, ln k = ln k0-Ea/R, then each ln k value is plotted against
1/T for each parameter. The plot of 1/T can be seen in (Table 2).

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International Conference on Science and Innovated Engineering (I-COSINE) IOP Publishing
IOP Conf. Series: Materials Science and Engineering 536 (2019) 012121 doi:10.1088/1757-899X/536/1/012121

Table 1. Relation of Water Content, TBA, TCC and organoleptic (color and aroma) to storage time for
each storage temperature in order zero and order one
Temper Temp Order zero Order one
Parameter ature erature Slope Intercep Determina Slope Intercep Determinati
(1/T, K) (°C) Ln ko Ln ko
(ko) t tion(R²) (ko) t on (R²)
Water
0,0033 30 0,029 3,932 16,041 -3,554 0,007 1,374 15,687 -5,031
Content
0,0032 35 0,010 4,200 62,954 -4,633 0,002 1,435 62,291 -6,088
0,0031 45 0,004 4,201 56,432 -5,586 0,001 1,435 56,654 -7,038
0,0030 55 0,013 4,044 5,778 -4,357 0,003 1,398 5,559 -5,801
0,0033 30 0,021 3,974 14,455 -3,886 0,005 1,382 14,165 -5,343
0,0032 35 0,020 4,017 23,977 -3,894 0,005 1,393 23,943 -5,363
0,0031 45 0,000 4,215 99,489 -8,380 0,000 1,439 99,484 -9,817
0,0030 55 0,001 4,131 83,585 -6,602 0,000 1,419 83,471 -8,022
0,0033 30 0,018 4,010 6,155 -3,998 0,004 1,391 5,842 -5,454
0,0032 35 0,006 4,223 79,964 -5,169 0,001 1,440 79,491 -6,617
0,0031 45 0,007 4,131 46,824 -4,954 0,002 1,419 46,531 -6,390
0,0030 55 0,005 4,142 26,154 -5,217 0,001 1,421 26,143 -6,654
TBA 0,0033 30 0,005 0,148 10,136 -5,257 0,023 -1,840 8,416 -3,771
0,0032 35 0,002 0,179 84,416 -6,315 0,008 -1,709 87,333 -4,808
0,0031 45 0,006 0,218 34,266 -5,044 0,020 -1,464 35,847 -3,920
0,0030 55 0,001 0,200 78,665 -6,822 0,005 -1,611 76,835 -5,247
0,0033 30 0,002 0,265 60,317 -6,309 0,006 -1,329 58,574 -5,040
0,0032 35 0,001 0,204 99,132 -7,394 0,003 -1,604 99,411 -5,962
0,0031 45 0,008 0,164 0,002 -4,863 0,029 -1,720 0,282 -3,547
0,0030 55 0,016 0,081 0,359 -4,118 0,056 -2,012 2,704 -2,880
0,0033 30 0,006 0,197 8,607 -5,124 0,022 -1,586 10,195 -3,820
0,0032 35 0,000 0,219 99,591 -8,646 0,001 -1,519 99,648 -7,189
0,0031 45 0,003 0,258 24,326 -5,862 0,010 -1,349 24,369 -4,628
0,0030 55 0,000 0,220 99,819 -7,846 0,002 -1,544 99,707 -6,176
TCC 0,0033 30 0,345 1,360 0,019 -1,065 0,059 0,947 1,033 -2,836
0,0032 35 0,337 1,460 0,007 -1,087 0,058 0,962 1,449 -2,854
0,0031 45 0,337 1,473 0,008 -1,088 0,057 0,970 1,074 -2,861
0,0030 55 0,338 1,415 0,000 -1,085 0,058 0,951 1,261 -2,848
0,0033 30 0,341 1,413 0,004 -1,077 0,058 0,956 1,162 -2,847
0,0032 35 0,340 1,407 0,031 -1,078 0,058 0,956 0,934 -2,849
0,0031 45 0,628 -1,269 6,651 -0,465 0,086 0,700 1,224 -2,459
0,0030 55 0,501 2,065 0,001 -0,692 0,058 1,336 1,361 -2,843
0,0033 30 0,509 2,005 0,002 -0,675 0,059 1,334 1,222 -2,834
0,0032 35 0,503 2,112 0,013 -0,687 0,058 1,347 1,538 -2,846
0,0031 45 0,504 2,066 0,004 -0,686 0,058 1,339 1,443 -2,841

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International Conference on Science and Innovated Engineering (I-COSINE) IOP Publishing
IOP Conf. Series: Materials Science and Engineering 536 (2019) 012121 doi:10.1088/1757-899X/536/1/012121

0,0030 55 0,503 2,071 0,001 -0,688 0,058 1,340 1,365 -2,843

0,0033 30 0,042 2,551 0,301 -3,178 0,013 0,952 0,661 -4,315
0,0032 35 0,002 3,301 98,973 -6,223 0,001 1,193 98,899 -7,401
0,0031 45 0,006 2,981 48,077 -5,124 0,002 1,092 47,716 -6,236
0,0030 55 0,001 3,056 75,000 -6,916 0,000 1,117 75,113 -8,039
0,0033 30 0,043 2,606 0,876 -3,155 0,013 0,973 1,422 -4,311
0,0032 35 0,003 3,856 99,547 -5,817 0,001 1,348 99,605 -7,222
Color
0,0031 45 0,002 3,241 57,143 -6,223 0,001 1,176 57,299 -7,410
0,0030 55 0,003 2,333 97,581 -5,817 0,001 0,847 97,798 -6,714
0,0033 30 0,018 2,880 66,575 -4,025 0,006 1,057 64,763 -5,133
0,0032 35 0,011 3,560 91,112 -4,518 0,003 1,271 91,975 -5,867
0,0031 45 0,009 3,037 0,410 -4,718 0,003 1,112 0,485 -5,869
0,0030 55 0,003 2,949 99,569 -5,817 0,001 1,078 99,642 -6,972
0,0033 30 0,022 2,977 1,090 -3,825 0,007 1,095 0,838 -5,015
0,0032 35 0,012 3,287 3,571 -4,431 0,003 1,191 3,795 -5,667
0,0031 45 0,011 3,157 6,443 -4,518 0,003 1,150 6,687 -5,711
0,0030 55 0,008 2,847 93,822 -4,836 0,003 1,047 94,511 -5,962
0,0033 30 0,021 2,884 42,075 -3,871 0,007 1,060 41,195 -5,003
0,0032 35 0,003 3,556 97,581 -5,817 0,001 1,268 97,726 -7,118
AROMA
0,0031 45 0,008 3,236 62,791 -4,836 0,002 1,175 63,492 -6,057
0,0030 55 0,005 2,579 97,399 -5,306 0,002 0,947 97,731 -6,325
0,0033 30 0,012 3,065 52,838 -4,431 0,004 1,120 52,016 -5,588
0,0032 35 0,010 3,324 69,262 -4,613 0,003 1,201 68,314 -5,838
0,0031 45 0,006 3,310 70,330 -5,124 0,002 1,197 70,916 -6,357
0,0030 55 0,003 3,250 99,436 -5,817 0,001 1,177 99,513 -7,056

Based on the results of Table 2, the parameter that produces the greatest correlation value is used as
a parameter for determining the quality of the pliek u, which is obtained from the water content value
and TBA with a regression pattern of order one. Then the values applied in the Arrhenius equation
with y are ln k and x are 1/T, then the equation can be written as follows:
lnk=lnko-((Ea/R) x 1/T).
So that it can be written on the order one, water content can be written in Aluminum Foil
packaging k = 0,223 * (1 / T) -5,2387, PP packaging is 0,3166 * (1 / T) -5,5507 and Glass packaging
ln k 0.3497 * (1 / T) -5.6609 while for TBA it can be written in Aluminum Foil packaging k = -0.3539
* (1/T) -3.5518, PP packaging is 0.8894 * (1/T) -6,5804 and Glass packaging l -0,6571 * (1/T) -
3,9821. If it is assumed that in the market storage is carried out at a control temperature, 35 ° C, 45 ° C
to 55 ° C, then the calculation of shelf life of Pliek u can be seen in Table 3 and Table 4.

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 International Conference on Science and Innovated Engineering (I-COSINE) IOP Publishing
IOP Conf. Series: Materials Science and Engineering 536 (2019) 012121 doi:10.1088/1757-899X/536/1/012121

Table 2. The plot ln k against 1/T for parameters of water content, TBA and TCC
Order Zero Order One
Parameter
Treatment Slope (Ea/R) Intercept Correlation Slope (Ea/R) Intercept Correlation
Aluminum Foil -0,4431 -3,5141 0,4725 0,223 -5,2387 0,894
WC PP 0,3844 -4,052 0,8062 0,3166 -5,5507 0,8798
Glass 0,4181 -4,1643 0,7913 0,3497 -5,6609 0,8641
Aluminum Foil -0,3425 -5,003 0,2712 -0,3539 -3,5518 0,4166
TBA PP 0,9104 -7,9472 0,6434 0,8894 -6,5804 0,6728
Glass 0,0003 -6,4217 6E-0B -0,6571 -3,9821 0,2622
Aluminum Foil 0,1698 -0,849 0,0667 0,3435 -1,7176 0,0667
TCC PP 0,1767 -1,2695 0,5685 0,04 -2,8497 0,0713
Glass -0,0023 -2,8351 0,3301 -0,0037 -0,6748 0,6096

Table 3. Calculation of Pliek u shelf life based on analysis of Water Content on order zero and
order one.
Aluminum Foil Packaging
Temperature Shelf Life
Order Parameter Equation Ln K K (Ao-At) Ln (Ao-At)
1/T,K (Day)
0,0033 -3,5156 0,0297 21
0,0032 -3,5155 0,0297 21
0 y = -0,4431 x -3,5141 0,6244
0,0031 -3,5155 0,0297 21
0,0030 -3,5155 0,0297 21
WC
0,0033 -5,2380 0,0053 89
0,0032 -5,2380 0,0053 89
1 y = 0,223 x -5,2387 0,4710
0,0031 -5,2380 0,0053 89
0,0030 -5,2380 0,0053 89

PP Packaging
Shelf
Temperature
Order Parameter Equation Ln K K (Ao-At) Ln (Ao-At) Life
1/T,K
(day)
0,0033 -4,0507 0,0174 21
0,0032 -4,0508 0,0174 21
0 y = 0,3844 x -4,052 0,3656
0,0031 -4,0508 0,0174 21
0,0030 -4,0508 0,0174 21
WC
0,0033 -5,5498 0,0039 259
0,0032 -5,5498 0,0039 259
1 y = 0,3166 x-5,5508 1,0062
0,0031 -5,5498 0,0039 259
0,0030 -5,5498 0,0039 259

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International Conference on Science and Innovated Engineering (I-COSINE) IOP Publishing
IOP Conf. Series: Materials Science and Engineering 536 (2019) 012121 doi:10.1088/1757-899X/536/1/012121

Glass Packaging
Temperature Shelf life
Order Parameter Equation Ln K K (Ao-At) Ln (Ao-At)
1/T,K (Day)
0,0033 -4,1629 0,0156 21
0,0032 -4,1629 0,0156 21
0 y = 0,4181 x -4,1643 0,3268
0,0031 -4,1630 0,0156 21
0,0030 -4,1630 0,0156 21
WC
0,0033 -5,6597 0,0035 321
0,0032 -5,6598 0,0035 321
1 y = 0,3497 x -5,6609 1,1183
0,0031 -5,6598 0,0035 321
0,0030 -5,6598 0,0035 321

Based on the calculation of the Arrhenius model acceleration method (Table 3) from the analysis of
Water Content obtained that the shelf life of the pliek u packaged with Glass has a longer shelf life of
321 days (10 months 7 days) compared to pliek u which is packed with PP and aluminum Foil. The
rate of decline in Pliek u quality is also influenced by the type of packaging used because each type of
packaging has different permeability. Sembiring and Hidayat (2012) in Putri (2014) state that, the
permeability capability of each package varies and will affect the rate of water vapor transmission, the
lower the rate of water vapor on a package, the less amount of moisture that can penetrate the
packaging.

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International Conference on Science and Innovated Engineering (I-COSINE) IOP Publishing
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