Shelf-life prediction of pineapple dodol in aluminum foil and polypropylene packaging using accelerated method

Abstract

Pineapple dodol is a traditional semi-moist food that is susceptible to oxidation and hydrolysis during storage. Appropriate packaging, such as aluminum foil and polypropylene, can reduce rancidity and extend its shelf life. This study aimed to predict the shelf life of pineapple dodol packaged with aluminum foil (K0) and polypropylene (K1) using the Arrhenius model. The experiment was conducted in four stages: storage at 35, 40, and 45 °C for 30 days, determination of critical limits, calculation of deterioration rates, and prediction of shelf life at 25 °C. For each storage temperature, five replicate samples of each packaging type were stored in temperature-controlled boxes and analyzed every 5 days. Rancidity sensory scores and thiobarbituric acid (TBA) values were measured as indicators of quality deterioration. The results showed that the deterioration of pineapple dodol in both K0 and K1 followed first-order kinetics based on rancidity scores and TBA values (p < 0.05). To ensure consumer safety, the shortest predicted shelf life was considered. Pineapple dodol packaged in K0 exhibited a k value of 0.0138 d^-1, activation energy of 4837.70 cal·mol^-1, and a predicted shelf life of 42.39 days at 25 °C, while K1 showed a k value of 0.0300 d^-1, activation energy of 2525.40 cal·mol^-1, and a predicted shelf life of 27.35 days at 25 °C. A strong correlation between sensory scores and TBA values confirmed the validity of the model (R² > 0.94).