Accelerated shelf life estimation of pumpkin bar using arrhenius-based aslt with aluminum foil packaging

roziana roziana* -  Poltekkes Kemenkes Riau, Riau, Indonesia
Lily Restusari -  Poltekkes Kemenkes Riau, Riau, Indonesia
Yessi Alza -  Poltekkes Kemenkes Riau, Riau, Indonesia
Gusnedi Gusnedi -  Poltekkes Kemenkes Padang, Sumatera Barat, Indonesia
DOI : 10.30867/action.v11i1.2994

Pumpkin bars are practical functional food products; however, their distribution is often hampered by a lack of data on quality degradation kinetics in the tripos environment. This study aimed to estimate the shelf life of pumpkin bars using the Accelerated Shelf Life Test (ASLT) method with the Arrhenius approach and to evaluate the effectiveness of aluminum foil packaging in maintaining product quality. This study used an experimental design conducted at the Food Laboratory of the Riau Ministry of Health Polytechnic and SIG Laboratory from January to October 2025. Samples were stored at 35, 40, and 45°C, and a control temperature of 18°C for 30 days, with observations every 7 days. The parameters observed included moisture content, water activity (Aw), and the presence of mold and yeast. Data analysis used the Arrhenius kinetic model to calculate the reaction rate constant and estimate the shelf life. The results showed that the product was stable in terms of mold and yeast <10 colonies/g. Increased moisture content (8.5–14%) and Aw (0.52–0.67) were the main limiting factors for the growth of these Based on Arrhenius calculations, the shelf life of the product was estimated to be 23–35 days at 35–45°C. Moisture content and sensory degradation were the main determinants of the shelf life of pumpkin bars in aluminum foil packaging.

Keywords : Pumpkin bar, Preservation, ASLT, Aluminum foil

  1. Alias, A. R., Wan, M. K., & Sarbon, N. M. (2022). Emerging materials and technologies of multi-layer film for food packaging application: A review. Food Control, 136, 108875. https://doi.org/10.1016/j.foodcont.2022.108875
  3. Atencio, S., Verkempinck, S. H. E., Reineke, K., Hendrickx, M., & Van Loey, A. (2022). Heat and light stability of pumpkin-based carotenoids in a photosensitive food: A carotenoid-coloured beverage. Foods, 11(3), 485.
  4. https://doi.org/10.3390/foods11030485
  5. Badan Pusat Statistik. (2023). Produksi tanaman sayur dan buah.
  6. [URL publikasi/dataset belum dicantumkan—lihat catatan kelengkapan.]
  7. Choosuk, N., Meesuk, P., Renumarn, P., Phungamngoen, C., & Jakkranuhwat, N. (2022). Kinetic modeling of quality changes and shelf life prediction of dried coconut chips. Processes, 10(7), 1392. https://doi.org/10.3390/pr10071392
  8. Durry, F. D., Prasetya, J. D., Sahadewa, S., Windyantini, H., Winata, L. S., Dias, A., Artha, R., & Kusuma, U. W. (2024). The utilization of local food materials in food bars for disaster resilience amidst modern transformation. Eduvest – Journal of Universal Studies, 4(6), 4884–4896. https://doi.org/10.59188/eduvest.v4i6.1273
  9. Ebrahim, A., Devore, K., & Fischer, T. (2021). Limitations of accelerated stability model based on the Arrhenius equation for shelf life estimation of in vitro diagnostic products. Clinical Chemistry, 67(4), 684–688.
  10. https://doi.org/10.1093/clinchem/hvaa282
  11. Giannakourou, M. C., Stavropoulou, N., Tsironi, T., Lougovois, V., Kyrana, V., Konteles, S. J., & Sinanoglou, V. J. (2023). Application of hurdle technology for the shelf life extension of European eel (Anguilla anguilla) fillets. Aquaculture and Fisheries, 8(4), 393–402. https://doi.org/10.1016/j.aaf.2020.10.003
  12. Hadi, A., Khazanah, W., Andriani, A., & Husna, H. (2022). Pengaruh berbagai sumber pengasapan terhadap kadar protein, mikrobiologis dan organoleptik ikan nila (Oreochromis niloticus) asap. AcTion: Aceh Nutrition Journal, 7(2), 179-186. doi:http://dx.doi.org/10.30867/action.v7i2.724
  13. Haouet, M. N., Tommasino, M., Mercuri, M. L., Di Bella, S., Framboas, M., Pelli, S., & Altissimi, M. S. (2018). Experimental accelerated shelf life determination of a ready-to-eat processed food. Italian Journal of Food Safety, 7, 6919. https://doi.org/10.4081/ijfs.2018.6919
  14. Hariono, B., Erawantini, F., Brilliantina, A., Kurnianto, M., Supriyono, S., Kautsar, S., Wijaya, R., & Ikhwanudin, A. (2023). Quality nutrition, metal content, and health risks in soy milk products using aluminum and stainless steel cookers. AcTion: Aceh Nutrition Journal, 8(4), 526-532. doi:http://dx.doi.org/10.30867/action.v8i4.925
  15. Karadeniz, F., Isik, B., Kaya, S., Aslanali, O., & Midilli, F. (2024). Kinetics of nonenzymatic browning reactions in pumpkin puree during storage. Gazi University Journal of Science Part A: Engineering and Innovation, 11(1), 101–111. https://doi.org/10.54287/gujsa.1400745
  16. Kaur, G. (2023). Natural cane sugar derivative-based pumpkin bars: Biofunctional, organoleptic quality and shelf-life studies. International Journal of Food Science & Technology, 58(10), 5626–5635.
  17. https://doi.org/10.1111/ijfs.16681
  18. Madhumathy. (2021). Water activity and its impacts on food stability. International Journal of Food and Nutritional Sciences, 10(1), 832–851.
  19. https://www.ijfans.org/issue-content/water-activity-and-its-impacts-on-food-stability-11094
  20. Manzocco, L., Romano, G., Calligaris, S., & Nicoli, M. C. (2020). Modeling the effect of the oxidation status of the ingredient oil on stability and shelf life of low-moisture bakery products: The case study of crackers. Foods, 9(6), 749.
  21. https://doi.org/10.3390/foods9060749
  22. Nirwana, N. K., Eris, F. R., Riyanti, R. A., & Putri, N. A. (2022). Pendugaan umur simpan food bar talas beneng metode accelerated shelf-life testing (ASLT) model Arrhenius dengan kemasan aluminium foil. Prosiding Seminar Nasional Instiper, 1(1), 323–331. https://doi.org/10.55180/pro.v1i1.269
  23. Parente, E., & Ricciardi, A. (2025). Shelf life definition and predictive approaches—Modeling strategies for an effective control of food spoilage. In A. Bevilacqua, M. R. Corbo, & M. Sinigaglia (Eds.), Woodhead Series in Food Science, Technology and Nutrition (2nd ed., pp. 321–363). Elsevier.
  24. https://doi.org/10.1016/B978-0-323-91160-3.00015-5
  25. Pertiwi, R., Suhartatik, N., & Mustofa, A. (2020). Estimasi umur simpan snack bars beras ketan hitam dan labu kuning dengan metode ASS. JTHP (Jurnal Teknologi Hasil Pertanian), 13(2), 104–110. https://doi.org/10.20961/jthp.v13i2.42844
  26. Pratiwi, I. A., Kemsawasd, V., & Winuprasith, T. (2019). Storage stability of high fiber snack bar. GHMJ (Global Health Management Journal), 3(3), 23–24.
  27. https://doi.org/10.35898/ghmj-33456
  28. Rachtanapun, C., & Tantala, J. (2025). Optimization and accelerated shelf-life testing of caramelized crushed cashew nut ball. Current Research in Nutrition and Food Science, 13(1), 118–131.
  29. https://doi.org/10.12944/CRNFSJ.13.1.7
  30. Seth, D., Badwaik, L. S., & Ganapathy, V. (2015). Effect of feed composition, moisture content and extrusion temperature on extrudate characteristics of yam-corn-rice based snack food. Journal of Food Science and Technology, 52(3), 1830–1838. https://doi.org/10.1007/s13197-013-1181-x
  31. Surahman, D. N., Ekafitri, R., Miranda, J., Cahyadi, W., Desnilasari, D., Ratnawati, L., & Indriati, A. (2020). Pendugaan umur simpan snack bar pisang dengan metode Arrhenius pada suhu penyimpanan yang berbeda. BIOPROAL Industri, 11(2), 127–137. https://doi.org/10.36974/jbi.v11i2.5898
  32. Thi, N. B. D., Kumar, G., & Lin, C.-Y. (2015). An overview of food waste management in developing countries: Current status and future perspective. Journal of Environmental Management, 157, 220–229.
  33. https://doi.org/10.1016/j.jenvman.2015.04.022
  34. Turan, D., & Schifferstein, H. N. J. (2024). Food packaging technology considerations for designers: Attending to food, consumer, manufacturer, and environmental issues. Comprehensive Reviews in Food Science and Food Safety. Advance online publication. https://doi.org/10.1111/1541-4337.70058
  35. Wang, Z., Zhang, A., Zhang, M., Zhang, M., Ren, X., & Liang, S. (2025). Effect of temperature and relative humidity conditions on the formation of stress cracks and quality of Chinese dried noodles. LWT, 225, 117889.
  36. https://doi.org/10.1016/j.lwt.2025.117889
  37. Zakaria, Z., Nursalim, N., Toewo, A., & ZA, T. (2025). Accelerated shelf-life assessment of moringa-fortified instant complementary food for infants aged 6–11 months based on microbial parameters. Italian Journal of Food Safety, 14, 13608. https://doi.org/10.4081/ijfs.2025.13608

Open Access Copyright (c) 2026 roziana roziana, Lily Restusari, Yessi Alza, Gusnedi Gusnedi
Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

AcTion: Aceh Nutrition Journal
Published by: Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health.
Soekarno-Hatta Street, No. 168. Health Polytechnic of Aceh, Aceh Besar, 23352. Telp/Fax: 0651 46126 / 0651 46121.
Website: https://gizipoltekkesaceh.ac.id/
E-mail: jurnal6121@gmail.com

e-issn: 2548-5741, p-issn: 2527-3310

All content is licensed under a: Creative Commons Attribution ShareAlike 4.0 International License

View My Stats

Get a feed by atom here, RRS2 here and OAI Links here