Kinetic study of quality changes and shelf-life prediction of Gracilaria sp. seaweed-based analog rice using the Arrhenius model: Studi kinetika perubahan kualitas dan prediksi umur simpan beras analog berbasis rumput laut Gracilaria sp. menggunakan model Arrhenius

Abstract

Seaweed-based analog rice has emerged as a novel functional food due to its high fiber content and the presence of bioactive compounds. However, information regarding its shelf life remains limited, particularly in relation to its chemical and physical stability during storage. This study aimed to determine the shelf life of Gracilaria sp.-based analog rice using the Arrhenius accelerated shelf-life model, and evaluate the physical and chemical quality changes during storage. Accelerated Shelf-Life Testing (ASLT) was conducted at three different storage temperatures namely at 35, 45, and 55°C, applying the Arrhenius kinetic model. Temperature effects were analyzed through kinetic parameters, including changes in thiobarbituric acid (TBA) levels, color, and sensory attributes (rancid odor and color intensity). Changes in physical and chemical quality were observed on day 0 and day 30 based on crystallinity index, proximate, and fiber content analysis. The results identified TBA levels as the most critical quality parameter, described by the equation y = –731.83x – 2.68, with a coefficient of determination (R²) of 0.9873. Based on the Arrhenius model, the estimated shelf life of the seaweed-based analog rice was approximately 210 days at room temperature. Storage periode day 0 and 30 has significant effect to physical and chemical changes such as in dietary fiber content from 7.35% to 5.84%, fat content from 4.17% to 3.27%, and the crystallinity index from 40,74% to 53,30%. This study provides valuable insights into how storage conditions affect the quality of analog rice, with particular emphasis on fiber stability and lipid oxidation, and provides a reference for distributors and consumers in determining shelf life.Beras analog berbahan dasar rumput laut telah diusulkan sebagai pangan fungsional baru karena kandungan serat yang tinggi dan senyawa bioaktif. Informasi mengenai umur simpan beras analog masih terbatas, terutama yang dapat memengaruhi stabilitas kimia dan fisik selama penyimpanan. Penelitian ini bertujuan untuk menentukan umur simpan beras analog Gracilaria sp. menggunakan model Arrhenius dan mengevaluasi perubahan kualitas fisik dan kimia selama penyimpanan. Penelitian ini menggunakan metode Accelerated Shelf-Life Testing (ASLT) dengan model kinetika Arrhenius pada tiga suhu penyimpanan, yaitu 35, 45, and 55°C. Pengaruh suhu terhadap umur simpan dianalisis melalui parameter kadar asam tiobarbiturat (TBA), warna, dan mutu sensoris selama 30 hari penyimpanan. Perubahan kualitas fisik dan kimia diamati pada hari ke-0 dan hari ke-30 melalui parameter indeks kristalinitas, proksimat, dan serat. Kadar TBA merupakan parameter mutu yang paling kritis, dengan persamaan y = -731.83x – 2.68 dan nilai R² sebesar 0.9873. Berdasarkan persamaan Arrhenius, masa simpan beras analog berbasis rumput laut diperkirakan mencapai 210 hari pada suhu ruang. Waktu penyimpanan hari ke-0 dan ke-30 berpengaruh signifikan terhadap perubahan fisik dan kimia beras analog terutama kadar serat dari 7,35% menjadi 5,84%, lemak dari 4,17% menjadi 3,27%, dan indeks kristalinitas dari 40,74% menjadi 53,30%. Penelitian ini memberikan pemahaman lebih lanjut tentang dampak penyimpanan terhadap kualitas beras analog, khususnya mengenai stabilitas serat dan degradasi lemak selama penyimpanan, serta memberikan acuan bagi distributor dan konsumen dalam menentukan masa simpan