Science & Tech · Science & Environment · 42 mins ago
Gamma Irradiation Extends Wet Bakpia Shelf Life in BRIN Study
Researchers at Indonesia’s BRIN tested gamma radiation to preserve wet mung-bean bakpia, a soft pastry that spoils quickly because it contains a lot of water.
They treated samples with doses from 1 to 9 kilograys and monitored them for 50 days.
The treatment reduced two bacteria below test detection levels, but Bacillus cereus remained detectable in some samples, even at the highest dose.
Without irradiation, mould appeared from day 11, while in samples treated at 9 kilograys it appeared between days 32 and 50.
Doses of 5 and 7 kilograys kept the pastries usable for more than 30 days, and protein and carbohydrate levels did not change significantly in the study.
The findings could help preserve a traditional Indonesian food for wider distribution, but irradiation alone may not ensure safety because Bacillus cereus can form radiation-resistant spores.
The researchers said further study is needed and that irradiation should be combined with other controls, such as cold storage.
A BRIN study found gamma irradiation could delay mold growth and extend the shelf life of wet mung bean bakpia.
During 50 days of observation, mold appeared from day 11 in untreated samples, compared with days 32 to 50 in samples treated at 9 kGy.
Doses of 5 and 7 kGy also extended shelf life to more than 30 days by significantly slowing mold growth.
Irradiation doses from 1 to 9 kGy reduced Staphylococcus aureus and Escherichia coli to below the test’s detection limit, but Bacillus cereus remained detectable in some samples.
Protein and carbohydrate content did not change significantly, although moisture levels fell after irradiation.
- Who
- Researchers Dhita Ariyanti, Alira Hasna and Auriela Samara from BRIN’s Indonesian Nuclear Technology Polytechnic.
- What
- They studied gamma irradiation as a way to preserve wet mung bean bakpia. It delayed mold growth and extended shelf life.
- When
- The study was published in October 2026. Detik published its report on November 7, 2026.
- Where
- The research was published in the Journal of Tekirdag Agricultural Faculty. The study location is not stated.
- Why
- Wet bakpia has a short shelf life because of its high water content, which can support microbial growth and food contamination.
This story does not have two clearly opposing sides.
Mold growth began to appear in samples that had not been irradiated.
Mold growth was first detected in samples treated with a 9 kGy dose.
- Irradiation source
- Cobalt-60 gamma radiation
- Doses tested
- 0, 1, 3, 5, 7 and 9 kGy
- Observation period
- 50 days
- Untreated sample moisture
- 31.32%
- Irradiated sample moisture
- 18.55%–19.66%
- Study publication
- Journal of Tekirdag Agricultural Faculty, Volume 23, Issue 5, October 2026
What people are saying
This condition can support the growth of microorganisms that cause quality deterioration and increase the risk of food contamination.
However, the study also found that Bacillus cereus could still be detected under certain treatments, including at the highest irradiation dose tested.
Therefore, gamma irradiation still needs to be combined with other control methods, such as low-temperature storage, to maintain food safety.