Determination of Shelf-Life Loloh Piduh with Accelerated Shelf Life Testing (ASLT) Method Using Approrimation of Arrhenius Model

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Abstract

By : Putu Wahyu Nirmala Sari

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Faculties : Fakultas Teknologi Pertanian

Department : S1 Teknik Pertanian

The purpose of this study was to determine the shelf-life of loloh piduh packed in two different packages. Both packed loloh piduh was stored in four storage temperatures, namely 15oC, 35oC 45oC 55oC. The observed parameters were pH and four sensory parameters using preference test. The sensory parameters consisted of sour taste, sweet taste, sour aroma, alcohol aroma, and turbidity. This research was conducted in 12 hours and observation was taken every two hour. The results showed that the critical quality parameters of loloh piduh packed in plastic bottles and glass bottles was sour aroma which followed zero order of kinetics reaction. Predicted shelf-life of loloh piduh packed in plastic bottles which stored at room temperature (28oC) was 9.82 hour, while the shelf life of loloh piduh packed in glass bottles that stored at the same temperature was 12.81 hours.

Keyword : Shelf-life, loloh piduh, Arrhenius model.

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