Pendugaan Masa Simpan Bumbu Rawon  dengan Metode Accelerated Shelf Life Testing (ASLT)

Background: Instant pumpkin cream soup enriched with tempeh had fulfilled 10% Recommended Dietary Allowances (RDA) for elderly so that it can be used as an easy-to-serve snack, but decreasing quality of instant cream soup will be happened if the instant cream soup was stored for a long time. Objectives: This study aimed to analyze quality of water content, water activity and lipid oxidation in instant pumpkin cream soup during storage and estimated the shelf life of pumpkin cream soup enriched with tempeh.Method: Quality storage was analyzed using of water content, water activity (aw) and lipid oxidation. Estimation of shelf life was analyzed using Arrhenius Accelerated Shelf Life Testing (ASLT) model.Results: The results showed that the water content, aw levels and lipid oxidation of instant pumpkin cream soup increased during the storage period. The critical parameter used in this study was lipid oxidation. Instant cream soup without the addition of tempeh can last 447 days while the cream soup with the addition of tempeh has a shelf life of 433 days.Conclusion: Quality of instant pumpkin cream soup decreased during the storage period and it would be expired over a year.

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Multivariate accelerated shelf-life testing: a novel approach for determining the shelf-life of foods

Journal of Chemometrics ◽

10.1002/cem.995 ◽

2006 ◽

Vol 20 (1-2) ◽

pp. 76-83 ◽

Cited By ~ 32

Author(s):

André M. K. Pedro ◽

Márcia M. C. Ferreira

Keyword(s):

Shelf Life ◽

Life Testing ◽

Novel Approach

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The estimation of shelf life of instant porridge in the different packaging with method of accelerated shelf life testing of arrhenius model

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/672/1/012060 ◽

2021 ◽

Vol 672 (1) ◽

pp. 012060

Author(s):

A Herminiati ◽

L P Nurfajrina ◽

N S Achyadi ◽

M Agustina

Keyword(s):

Shelf Life ◽

Life Testing ◽

Arrhenius Model

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Storage Stability: Shelf Life Testing

Encyclopedia of Food and Health ◽

10.1016/b978-0-12-384947-2.00666-8 ◽

2016 ◽

pp. 188-192

Author(s):

E. Torrieri

Keyword(s):

Shelf Life ◽

Storage Stability ◽

Life Testing

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Analisis Organoleptik (Aroma dan Warna) dan Nilai TBA dalam Pendugaan Umur Simpan Bumbu Mi Aceh dengan Metode Accelarated Shelf-Life Testing (ASLT) Menggunakan Persamaan Arrhenius

Jurnal Teknologi dan Industri Pertanian Indonesia ◽

10.17969/jtipi.v11i2.14534 ◽

2020 ◽

Vol 11 (2) ◽

pp. 69-74

Author(s):

Muhammad Nazly Hasibuan ◽

Eti Indarti ◽

Novia Mehra Erfiza

Keyword(s):

Shelf Life ◽

Room Temperature ◽

Thiobarbituric Acid ◽

Aluminum Foil ◽

Critical Parameters ◽

Life Testing ◽

Thiobarbituric Acid Test ◽

Semi Empirical ◽

Acid Test

Aceh noodle seasoning was made from red chili, red onion, garlic, cardamom, turmeric, ginger, cumin, candlenut, coriander and pepper. All ingredients were mashed and then sauteed in a frying pan with the addition of cooking oil. In the food industry it is necessary to determine the shelf life so the consumers know the quality of the product. Shelf life is the periode of a product from the production process until the product has decreased in quality or is not suitable to consumption. This research was conducted using a semi-empirical accelerated shelf-life testing method with the Arrhenius equation. The estimation of shelf life was determined through the quality change of Aceh noodle seasoning which packed with aluminum foil packaging and stored based on temperature factor (room temperature, 40o C, and 50o C). Each sample was analyzed of thiobarbituric acid test, flavour and descriptif test in duplicate. The results show that Aceh noodle seasoning shelf life based on the critical parameters stored at room temperature (27-30oC) was 71 days, at 40oC was 49 days, and at 50oC was 35 days.

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UMUR SIMPAN SAMBAL PARI (Dasyatis Sp.) ASAP YANG DIKEMAS JAR PADA BEBERAPA CARA PEMASAKAN DENGAN METODE PENDUGAAN ACCELERATED SHELF-LIFE TESTING (ASLT)

Jurnal Teknologi Hasil Pertanian ◽

10.20961/jthp.v13i2.43120 ◽

2020 ◽

Vol 13 (2) ◽

pp. 118

Author(s):

Dian Rachmawanti Affandi ◽

Adhitya Pitara Sanjaya ◽

Santi Rahma Mardiana

Keyword(s):

Shelf Life ◽

Plate Count ◽

Life Testing ◽

Total Plate Count

Penambahan ikan pari asap pada pembuatan sambal dapat menjadi alternatif pengolahan ikan pari asap dan menghasilkan sambal dengan cita rasa khas. Selama penyimpanan, sambal mengalami penurunan mutu secara mikrobiologi serta menyebabkan perubahan aroma dan timbulnya asam pada sambal sehingga produk ditolak oleh konsumen. Penelitian ini bertujuan untuk mengetahui pengaruh variasi cara kualitas sensoris, kimiawi, dan mikrobiologis sambal ikan pari asap kemasan jar kaca selama penyimpanan, umur simpan sambal, serta menentukan cara pemasakan untuk memperpanjang umur simpan sambal. Pengemasan menggunakan jar kaca dan variasi cara pemasakan pada sambal ikan pari asap dilakukan untuk mencegah penurunan mutu. Variasi cara pemasakan yang dilakukan yaitu pemasakan kering (P1), pemasakan setengah kering (P2), dan pemasakan kering dengan penambahan minyak setelah pemasakan (P3). Selanjutnya, untuk memenuhi standar keamanan pangan dan sebagai jaminan mutu dilakukan pendugaan umur simpan sambal ikan pari asap menggunakan metode ASLT model Arrhenius yang memiliki waktu pengujian relatif singkat dengan ketepatan dan akurasi tinggi. Parameter yang diuji adalah sensoris aroma, total asam tertitrasi (TAT), dan total plate count (TPC). Penurunan mutu sambal diamati pada penyimpanan suhu 35˚C, 45˚C dan 55˚C selama 48 jam dengan waktu pengamatan setiap 12 jam sekali. Berdasarkan hasil peneli tian, tiga variasi cara pemasakan sambal ikan pari asap memiliki penurunan mutu yang berbeda-beda selama penyimpanan. Umur simpan sambal ikan pari asap kemasan jar kaca menurut parameter kritis TAT pada cara pemasakan kering (P1) pada suhu 30˚C adalah 165,95 jam. Pada variasi pemasakan setengah kering (P2), umur simpan sambal pada suhu 30˚C adalah 155,04 jam. Pada variasi pemasakan kering dengan penambahan minyak (P3), umur simpan sambal pada suhu 30˚C adalah 197,96 jam. Variasi pemasakan kering dengan penambahan minyak goreng setelah pemasakan merupakan cara terbaik untuk memperpanjang umur simpan sambal ikan pari asap kemasan jar kaca.

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PENDUGAAN UMUR SIMPAN SIRUP BUAH TIN “KHAROMAH” DENGAN METODE ACCELERATED SHELF LIFE TESTING (ASLT)

Pro Food ◽

10.29303/profood.v4i1.75 ◽

2018 ◽

Vol 4 (1) ◽

pp. 277-282

Author(s):

Ali Mursyid Wahyu Mulyono ◽

Afriyanti . ◽

Joko Setyo Basuki ◽

Sri Sukaryani

Keyword(s):

Activation Energy ◽

Shelf Life ◽

Room Temperature ◽

Reducing Sugar ◽

Life Testing

Pokoh Kidul is the center of figs plant in Wonogiri area. Figs was processed into syrup with “Kharomah” as brand by Posdaya Lancar Barokah. But, the shelf life of this syrup was not yet known. Therefore, the purpose of this study was to determine the shelf life of this syrup by the Accelerated Shelf Life Testing (ASLT) method. Product was saved at temperature of 50C, 300C and 500C for 28 days. Every 7 days, a sample was taken and then the color, pH and reducing sugar was analysed. The lowest activation energy was obtained from the analysis of reducing sugar changes, it is 287,55 mol/cal. The shelf life of figs syrup at room temperature was 19 days, and 22 days at low temperature.Keywords: ASLT, figs, shelf life, syrupABSTRAKDesa Pokoh Kidul merupakan sentra tanaman buah tin di daerah Wonogiri. Buah tin yang dihasilkan selama ini diolah menjadi sirup buah tin dengan merk “Kharomah” oleh Posdaya Lancar Barokah. Akan tetapi, belum diketahui umur simpan dari sirup ini. Oleh karena itu, tujuan dari penelitian ini untuk mengetahui umur simpan sirup buah tin dengan metode Accelerated Shelf Life Testing (ASLT). Metode penelitian yang digunakan yaitu dengan penyimpanan produk sirup pada tiga suhu yang berbeda yaitu 50, 300 dan 500C selama 28 hari. Setiap 7 hari sekali diambil sampel dan dilakukan analisis warna, pH dan kadar gula reduksi. Energi aktivasi terendah didapatkan dari hasil analisis perubahan kadar gula reduksi yaitu 287,55 mol/kal. Umur simpan sirup buah tin di suhu ruang selama 19 hari, sedangkan di suhu rendah selama 22 hari.

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