PENENTUAN UMUR SIMPAN BUMBU RUJAK DALAM KEMASAN BOTOL PLASTIK MENGGUNAKAN METODE ARRHENIUS

Authors

  • Ida Ayu Agung Putri Trisiana Dewi Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana
  • Ida Bagus Putu Gunadnya Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana
  • Ida Ayu Rina Pratiwi Pudja Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana

DOI:

https://doi.org/10.24843/j.beta.2015.v03.i01.p02

Keywords:

Shelf-life, rujak seasoning, Arrhenius method

Abstract

The objectives of this research were: to determine critical parameters and to estimate it’s shelf-life using Accelerated Shelf-Life Testing (ASLT) with Arrhenius method. Rujak seasoning that packed in plastic bottle was stored at three storage temperature 35oC, 45oC, and 55oC. Each room storage was loaded with three samples. This research was carried out for 25 days and observation was done every 5 days. The parameters observed included pH and sensory parameters, namely flavor, color, and salak aroma of the seasoning. Results showed that the critical parameter of rujak seasoning was pH and all quality parameters of rujak seasoning such as pH, flavor, color, and aroma followed first reaction order. By using extrapolation, the shelf-life of rujak seasoning packed in plastic bottle which stored at room temperature 28oC was 167 days (5,6 months).

References

Arfah, M. 2001. Penentuan Kadaluwarsa Pangan. Program studi Ilmu Pangan, Institut Pertanian Bogor, Bogor.

Kusnandar, F. 2011. Pendugaan umur simpan produk pangan dengan metode accelerated shelf-life testing (ASLT). Di dalam: Steffy MF, Teti E. 2013. Prediksi umur simpan crackers menggunakan metode ASLT dengan pendekaran arrhenius. Malang (ID): Universitas Brawijaya.

Larmond, E. 1973. Method for Sensory Evaluation of Food. Food Research Institute; Canada Department of Agriculture. Canada Ottawa.

Syarif R., H. Halid. 1993. Teknologi Penyimpanan Pangan. Institut Pertanian Bogor, Bogor.

Wulandari, R. 2014. Pengembangan dan Pendugaan Umur Simpan Minuman Sari Tebu (Saccharum officinarum L) dalam Kemasan Cup Menggunakan Metode Arrhenius. Jurnal. Institut Pertanian Bogor. Bogor.

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Published

2026-02-03

How to Cite

Dewi, I. A. A. P. T., Gunadnya, I. B. P., & Pudja, I. A. R. P. (2026). PENENTUAN UMUR SIMPAN BUMBU RUJAK DALAM KEMASAN BOTOL PLASTIK MENGGUNAKAN METODE ARRHENIUS. Jurnal BETA (Biosistem Dan Teknik Pertanian), 3(1), 1–9. https://doi.org/10.24843/j.beta.2015.v03.i01.p02

Issue

Vol. 3 No. 1 (2015): April

Section

Articles

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