Effect of Packaging Materials on the Microbiological Quality and Shelf Life of Tuna Bone Flour-Fortified Pumpkin Noodles
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This study aimed to evaluate how different packaging types affect the quality of yellow pumpkin noodles fortified with tuna bone flour. Although pumpkin noodles fortified with tuna bone flour have improved nutritional value, limited information is available on how packaging materials affect their microbiological stability and shelf-life prediction during storage. The experiment was conducted using a Completely Randomized Design (CRD) with five treatments and three replications. Data were analyzed using analysis of variance (ANOVA) followed by Duncan’s New Multiple Range Test (DNMRT) at a significance level of ? = 1%. Shelf life was estimated using the critical moisture content approach based on moisture increase during storage. The results showed that the types of packaging (PP, PE, PS, aluminum foil, and paper) had a highly significant effect on moisture content, Total Plate Count (TPC), and mold count of pumpkin noodles. The values of moisture content, Total Plate Count (TPC), mold count, and Escherichia coli met the requirements of SNI 8217:2015, while Salmonella sp. met the food safety requirements of SNI 7388:2009 regarding the maximum limit of microbial contamination in food. Pumpkin noodles stored in aluminum foil packaging showed the best quality and longer shelf life. On the 9th day of storage, the product had a moisture content of 9.64%, Total Plate Count (TPC) of 6.9 × 10³ CFU/g, Escherichia coli <3 MPN/g, mold count of 2.5 × 10³ CFU/g, and Salmonella sp. negative/25 g. Based on the predictive model used in this study, aluminum foil packaging was estimated to provide the longest shelf life. However, this prediction requires validation through long-term storage experiments.
Contribution to Sustainable Development Goals (SDGs):
SDG 2: Zero Hunger
SDG 3: Good Health and Well-Being
SDG 12: Responsible Consumption and Production
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