Torch Ginger Flower Powder as a Natural Preservative for Frozen Vegan Oyster Mushroom Meatballs: Shelf-Life Prediction Using the Arrhenius Model

Rara Erawati, Nurul Latifasari, Faizah Faizah, Rifda Naufalin

Abstract

Frozen vegan oyster mushroom meatballs are a promising plant-based alternative; however, their shelf life is limited by microbial deterioration during storage. This study investigated the combined use of torch ginger flower powder and xanthan gum to improve the stability of frozen vegan oyster mushroom meatballs and to predict shelf life using the Accelerated Shelf-Life Testing (ASLT) and the Arrhenius model. Samples were formulated with 3 concentrations of torch ginger flower powder (0%, 0.5%, and 0.7%) and 2 concentrations of xanthan gum (0.3% and 0.5%), then stored at -18±2 ℃ (freezer), 4±1 ℃ (chiller), and 27±2 ℃ (room temperature). Quality evaluations were conducted on days 0, 7, 14, 21, and 28 of storage. Total plate count (TPC), mold and yeast count, and total phenolic content were evaluated during storage. Higher concentrations of torch ginger flower powder and xanthan gum significantly suppressed microbial growth and better preserved phenolic compounds, particularly under chiller and freezer storage. Among the evaluated quality parameters, TPC showed the greatest deterioration and was selected as the critical parameter for shelf-life prediction. The formulation designated as K2P2 (0.7% torch ginger flower powder and 0.5% xanthan gum) exhibited the greatest storage stability, with a predicted shelf-life of 61.7 days during freezer storage, compared with 36.5 days for the control formulation. These findings demonstrate the potential of torch ginger flower powder as a natural preservative for improving the microbial stability and shelf life of frozen vegan oyster mushroom meatballs.

Keywords

Accelerated Shelf-Life Testing; microbial count; phenolic compounds; plant-based meat analog; xanthan gum

Full Text:

PDF

References

Abel, N., Rotabakk, B. T., & Lerfall, J. (2022). Mild processing of seafood—A review. Comprehensive Reviews in Food Science and Food Safety, 21(1), 340–370. https://doi.org/10.1111/1541-4337.12876

Alessandro Del Nobile, M., & Conte, A. (2023). Secondary shelf life of foods: State of the art and future perspective. Food Engineering Reviews, 15(4), 748–762. https://doi.org/10.1007/S12393-023-09360-4

Aprialdi, M. A., Kartikaratri, T. R., Hariyanto, I., Ibrahim, R. N., Khoer, S. A., Syafir, E. J., ... & Kurniawan, M. F. (2024). Studi kasus : Analisis praduga frozen food rabokki terhadap umur simpan dan penurunan nilai mutu produk menggunakan metode Arrhenius. Karimah Tauhid, 3(9), 9714–9726. https://doi.org/10.30997/Karimahtauhid.V3i9.14383

Ardyanti, D. K., Yuwono, S. S., & Septifani, R. (2024). Pendugaan umur simpan kukis kecambah kedelai terelisitasi dengan metode Accelerated Shelf Life Testing Model Arrhenius. Jurnal Pangan dan Agroindustri, 12(3), 165–174. https://doi.org/10.21776/UB.JPA.2024.012.03.5

Asase, R. V., & Glukhareva, T. V. (2024). Production and application of xanthan gum—Prospects in the dairy and plant-based milk food industry: A review. Food Science and Biotechnology, 33(4), 749–767. https://doi.org/10.1007/S10068-023-01442-7

Br Girsang, E. S., Swasti, Y. R., & Pranata, F. S. (2022). Potensi bubuk daging dan biji buah kecombrang (Etlingera elatior) sebagai pengawet alami bakso ikan. Jurnal Aplikasi Teknologi Pangan, 11(1), 1–9. https://doi.org/10.17728/JATP.10416

Castellanos-Reyes, K., Villalobos-Carvajal, R., & Beldarrain-Iznaga, T. (2021). Fresh mushroom preservation techniques. Foods, 10(9), 2126. https://doi.org/10.3390/foods10092126

Chen, R., Deng, W., Zheng, Z., & Li, Y. (2026). Quality deterioration kinetics and Arrhenius-based shelf-life prediction of ready-to-eat Tremella fuciformis cold dishes. Foods, 15(13), 2260. https://doi.org/10.3390/Foods15132260

do Carmo Silva, L., de Oliveira, A. A., de Souza, D. R., Barbosa, K. L. B., Freitas e Silva, K. S., Carvalho Júnior, M. A. B., ... & Pereira, M. (2020). Overview of antifungal drugs against paracoccidioidomycosis: How do we start, where are we, and where are we going?. Journal of Fungi, 6(4), 300. https://doi.org/10.3390/Jof6040300

Dotulong, V., Mentang, F., Harikedua, S. D., & Damongilala, L. J. (2023). Kandungan total fenol dan aktivitas antioksidan buah mangrove Sonneratia alba yang dikeringkan dalam kabinet dryer. Media Teknologi Hasil Perikanan, 11(2), 64–69. https://doi.org/10.35800/mthp.11.2.2023.53748

Du, J., Zhang, M., Zhang, L., Law, C. L., & Liu, K. (2022). Shelf-life prediction and critical value of quality index of Sichuan Sauerkraut based on kinetic model and principal component analysis. Foods, 11(12), 1762. https://doi.org/10.3390/Foods11121762

Elfiana, E., Ridwan, R., Prihatin, N., Putra, A., Rahmahwati, C. A., Sami, M., ... & Pardi, P. (2024). Pelatihan pendugaan umur simpan produk pangan kering pada pengrajin bawang goreng kemasan di Kota Lhokseumawe menggunakan metode Accelerated Shelf-Life Testing (ASLT). Prosiding Seminar Nasional Politeknik Negeri Lhokseumawe, 7(1), 131–136. Retrieved from https://e-jurnal.pnl.ac.id/semnaspnl/article/view/5172

Fetriyuna, F., Rafi, A. Z., Zaida, Z., Purwestri, R. C., & Sikin, A. M. (2025). From forest to fork: A systematic review of mushroom-based meat analogues. International Journal of Food Science and Technology, 60(1), vvaf030. https://doi.org/10.1093/Ijfood/Vvaf030

Gao, Z., Ji, Z., Wang, L., Deng, Q., Quek, S. Y., Liu, L., & Dong, X. (2023). Improvement of oxidative stability of fish oil-in-water emulsions through partitioning of sesamol at the interface. Foods, 12(6), 1287. https://doi.org/10.3390/Foods12061287

García, M. R., Ferez-Rubio, J. A., & Vilas, C. (2022). Assessment and prediction of fish freshness using mathematical modelling: A review. Foods, 11(15), 2312. https://doi.org/10.3390/Foods11152312

Hastuti, A., Rahmawati, A., Muharexza, I., & Choironi, N. (2023). Analisis pendugaan umur simpan produk pangan beku dalam kemasan menggunakan metode Accerelated Shelf Life Testing (ASLT) model arrhenius. Karimah Tauhid, 2(3), 665–678. https://doi.org/10.30997/karimahtauhid.v2i3.8695

Hidayati, S., Sartika, D., Suharyono, S., & Sutoyo, S. (2021). Pendugaan umur simpan coklat instan kemasan plastik polipropilen menggunakan pendekatan model Arrhenius. Jurnal Teknologi & Industri Hasil Pertanian, 26(1), 1–10. https://doi.org/10.23960/jtihp.v26i1.1-10

Kraak, V. I., & Aschemann-Witzel, J. (2024). The future of plant-based diets: Aligning healthy marketplace choices with equitable, resilient, and sustainable food systems. Annual Review of Public Health, 45(1), 253–275. https://doi.org/10.1146/Annurev-Publhealth-060722-032021

Lubis, L., Lutfimas, D. E., Faiza, T., Fatimah, S. N., Fitria, N., & Purba, A. (2024). Plant-based diet dan sindrom metabolik: Uji pendahuluan pada komunitas plant-based diet Bandung. Jurnal Gizi Klinik Indonesia, 21(2), 42–50. https://doi.org/10.22146/Ijcn.8419

Meng, X., Wu, D., Zhang, Z., Wang, H., Wu, P., Xu, Z., ... & Dabbour, M. (2022). An overview of factors affecting the quality of beef meatballs: Processing and preservation. Food Science & Nutrition, 10(6), 1961–1974. https://doi.org/10.1002/Fsn3.2812

Nurman, Z., & Heriawita. (2022). Pemanfaatan bakso ayam berbahan baku jamur tiram terhadap protein dan daya simpan makanan jajanan pada anak sekolah di Kecamatan Nanggalo Kota Padang. Jurnal Ilmiah Indonesia, 7(11), 16633–16646. Retrieved from https://jurnal.syntaxliterate.co.id/index.php/syntax-literate/article/view/11714/7315

Olvera-Aguirre, G., Piñeiro-Vázquez, Á. T., Sanginés-García, J. R., Zárate, A. S., Ochoa-Flores, A. A., Segura-Campos, M. R., ... & Chay-Canul, A. J. (2023). Using plant-based compounds as preservatives for meat products: A review. Heliyon, 9(6), e17071. https://doi.org/10.1016/J.Heliyon.2023.E17071

Oulahal, N., & Degraeve, P. (2022). Phenolic-rich plant extracts with antimicrobial activity: An alternative to food preservatives and biocides?. Frontiers in Microbiology, 12, 753518. https://doi.org/10.3389/Fmicb.2021.753518

Permatasari, I., Tiana, T. F., & Nurhalimah, S. (2024). Karakteristik kimia dan sensori bakso analog berbahan dasar jamur tiram dengan penambahan tepung kacang Bogor. Jurnal Ilmiah Pangan Halal, 6(1), 39–50. https://doi.org/10.30997/Jiph.V6i1.10993

Pertiwi, C., & Ginting, S. (2017). Pendugaan umur simpan cookies nenas dengan metode akselarasi berdasarkan pendekatan kadar air kritis. Jurnal Rekayasa Pangan dan Pertanian, 5(1), 51–65. Retrieved from https://repositori.usu.ac.id/handle/123456789/55467

Pramono, Y. B., Mulyani, S., Abduh, S. B. M., Kamil, R. Z., Legowo, A. M., Lestari, T. Y., ... & Bramantyo, F. R. (2024). Shelf-life determination of “Hiwan Tahu” using Accelerated Shelf-Life Testing (ASLT) with Arrhenius Mode. International Journal on Advanced Science Enggineering Information Technology, 14(2), 717–722. https://doi.org/10.18517/ijaseit.14.2.19193

Putra, F. R. D., & Alversia, Y. (2023). Loyalitas konsumen plant-based meat alternatives: Pengaruh motivasi dan subjective well-being. Jurnal Aplikasi Bisnis dan Manajemen, 9(3), 930. https://doi.org/10.17358/Jabm.9.3.930

Rahman, A., Yulinda, R., & Sari, M. M. (2022). Pengaruh kombinasi karagenan dan xanthan gum terhadap kualitas gel pengharum ruangan berbahan baku minyak atsiri kulit limau kuit. JUSTER: Jurnal Sains dan Terapan, 1(3), 1–14. https://doi.org/10.57218/juster.v1i3.342

Rizkyanto, R., & Ulfah, M. (2025). Kesehatan dan penerimaan konsumen terhadap plant-based food di Indonesia: Studi literatur. JUKEJ: Jurnal Kesehatan Jompa, 4(2), 658–663. https://doi.org/10.57218/jkj.Vol4.Iss2.1844

Roos, Y. H. (2021). Glass transition and re-crystallization phenomena of frozen materials and their effect on frozen food quality. Foods, 10(2), 447. https://doi.org/10.3390/Foods10020447

Saarniit, K., Lang, H., Kuldjärv, R., Laaksonen, O., & Rosenvald, S. (2023). The stability of phenolic compounds in fruit, berry, and vegetable purees based on Accelerated Shelf-Life Testing methodology. Foods, 12(9), 1777. https://doi.org/10.3390/foods12091777

Safira, F. E. D., & Yulistiani, R. (2025). Formulation and shelf life prediction of a pumpkin-soybean flour emergency food bar using the Accelerated Shelf-Life Testing (ASLT) method and Arrhenius model. Journal of Microbiology, Biotechnology and Food Sciences, 15(3), e12377. https://doi.org/10.55251/jmbfs.12377

Santika, M. A., & Batubara, S. C. (2024). Potensi bubuk bunga kecombrang sebagai pengawet alami pada siomay ikan tenggiri. Seminar Nasional Pariwisata dan Kewirausahaan (SNPK), 3, 735–747. https://doi.org/10.36441/Snpk.Vol3.2024.295

Septiani, T., & Fadhila, P. T. (2025). Evaluasi sensori sosis tempe dengan penambahan bubuk kecombrang (Nicolaia speciosa Horan). Journal of Functional Food and Nutraceutical, 7(1), 30–39. https://doi.org/10.33555/Jffn.V7i1.28

Setyawan, R. H., Saskiawan, I., Widhyastuti, N., Kasirah, K., & Mulyadi, M. (2023). Potensi prebiotic dari ekstrak jamur tiram putih (Pleurotus ostreatus). Berita Biologi, 22(1), 51–59. https://doi.org/10.55981/beritabiologi.2023.806

Shofa, G. S., Badruzzaman, D. Z., & Harlia, E. (2024). Isolasi dan identifikasi kapang dan khamir pada media pertumbuhan maggot black soldier fly. Media Pertanian, 9(1), 10–26. https://doi.org/10.37058/mp.v9i1.10585

Sumartini, Hasibuan, N. E., Pamaharyani, L. I., Saputra, E. N., Suryono, M., Azka, A., ... & Basri. (2024). Pengaruh pencampuran minyak ikan nila, stearin sawit, dan minyak biji karet terhadap karakteristik fisikokimia biskuit. Jurnal Pengolahan Hasil Perikanan Indonesia, 27(9), 834–846. https://doi.org/10.17844/Jphpi.V27i9.52211

Van der Sman, R. G. M. (2020). Impact of processing factors on quality of frozen vegetables and fruits. Food Engineering Reviews, 12(4), 399–420. https://doi.org/10.1007/S12393-020-09216-1

Včelik, S., Pichler, A., Nedić Tiban, N., Šubarić, D., & Kovač, T. (2026). Recent advances in preservation techniques for edible and medicinal mushrooms. Foods, 15(13), 2328. https://doi.org/10.3390/Foods15132328

Wen, C., Zhang, J., Zhang, H., & Duan, Y. (2022). New perspective on natural plant protein-based nanocarriers for bioactive ingredients delivery. Foods, 11(12), 1701. https://doi.org/10.3390/Foods11121701

Yu, H. H., Chin, Y. W., & Paik, H. D. (2021). Application of natural preservatives for meat and meat products against food‐borne pathogens and spoilage bacteria: A review. Foods, 10(10), 2418. https://doi.org/10.3390/Foods10102418

DOI: https://doi.org/10.20961/agrihealth.v7i2.120100

Refbacks

  • There are currently no refbacks.