Shelf-life estimation of tempe drink powder by the ASLT method

¹ Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor 16680, Indonesia
² Institute of Food Research and Product Development, Kasetsart University, Bangkok, Thailand

^* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract

Tempe is one of the fermented foods that originated from Indonesia. This traditional food is perishable and has a short shelf life. Processing tempe into dry products, such as tempe flour, could enhance the shelf life and application. Tempe drink powder (TDP) is an instant beverage powder made from tempe flour with some food additives, such as sugar and stabilizer, it is a new innovation in functional food. TDP has health-promoting properties to prevent some degenerative diseases due to its high protein content (34.74±1.04%) and antioxidant capacity (49.91±5.20 mg AEAC/100g). Therefore exploration and research about this product would be significantly useful for preparing industrial scaling up before it is marketed. The aim of this study was to predict the TDP shelf life by using an accelerated shelf-life test (ASLT) with the Arrhenius equation. The TDP samples were stored at 35, 45, and 55⁰C for 35 days and tested every 5 days. The storage times were insignificantly decreased in the proximate composition, except for water content. Meanwhile whiteness and color were the critical parameters for Arrhenius’s calculation based on the sensory evaluation. The final result was TDP had 165 to 279 days of shelf life at storage temperatures around 25−30⁰C.