FORMULATION AND SHELF LIFE PREDICTION OF A PUMPKIN-SOYBEAN FLOUR EMERGENCY FOOD BAR USING THE ACCELERATED SHELF-LIFE TESTING (ASLT) METHOD AND ARRHENIUS MODEL

Abstract

This study focuses on developing emergency food bars made from pumpkin flour and soybean flour, aimed at providing sustenance for victims of natural disasters. Each bar delivers 233–250 kcal per 50 grams and is designed to last for 15 days until further aid arrives. The research is divided into two phases: the first phase involves formulating the food bars using a Completely Randomized Design (CRD) with five different flour ratios (70:30, 60:40, 50:50, 40:60, and 30:70). The study evaluates various parameters, including chemical composition (moisture, ash, protein, fat, carbohydrates), caloric content, and sensory attributes assessed by 25 panelists. The results indicate that the optimal formulation is the F4 ratio (40:60), which has a moisture content of 10.88%, ash at 4.89%, fat at 16.89%, protein at 28.50%, carbohydrates at 39.83%, and a caloric value of 235.05 kcal per 50 g. The second phase assesses the shelf life of the F4 food bar using the Accelerated Shelf-Life Testing (ASLT) method and the Arrhenius model, conducted at varying temperatures (25°C, 35°C, and 45°C) over 12 days. The findings reveal that the F4 food bar has a shelf life of 31 days at 25°C, 32 days at 35°C, and 33 days at 45°C, based on mold and yeast growth and activation energy calculations.