PENDUGAAN UMUR SIMPAN OKLE – OKLE DENGAN KEMASAN VAKUM

SHELF-LIFE ESTIMATION OF VACUUM-PACKAGED OKLE-OKLE

Authors

  • Salwa Azzahra Fakultas Teknologi Pertanian, Institut Pertanian (Intan) Yogyakarta
  • Raden Sugiarto Fakultas Teknologi Pertanian, Institut Pertanian (Intan) Yogyakarta
  • Yulius Kiswanto Fakultas Teknologi Pertanian, Institut Pertanian (Intan) Yogyakarta

Keywords:

Okle-okle, Vacuum Packaging, Shelf Life, TPC, Kemasan Vakum, Umur Simpan

Abstract

This study estimated the shelf life of Okle-okle, a semi-moist chickenbased food, using vacuum packaging under frozen storage. Okle-okle has a short shelf life at room temperature, requiring preservation. The research, conducted at Institut Pertanian (INTAN) Yogyakarta and Chem-Mix Pratama, used a factorial design with vacuum durations (0, 15, 30, 40 s) and storage durations (0, 5, 14, 20 days), each with two replications. Total Plate Count (TPC) was the observed parameter (SNI 7388-2009). Data were analyzed using Polynomial; Linear and Exponential Decay; Single, 3 Parameter models to determine the bacterial growth rate constant (Kp) and coefficient of determination (R2). Results showed longer vacuum durations reduced bacterial growth, extending shelf life. The 40 s vacuum treatment offered the longest potential storage. The best combination was 30 s vacuum with 20 days storage (Kp = 0.0124/day, R2 = 0.9965, highly valid).

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Published

2026-08-12

Issue

Vol. 54 No. 1 (2026): Bulletin Agro Industri

Section

Articles

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