PENDUGAAN UMUR SIMPAN TERHADAP PRODUK BUMBU NASI KUNING DENGAN METODE ASLT (Accelerated Shelf-Life Testing) MODEL ARRHENIUS

摘要

The purpose of this research is to study the shelf life of Yellow Rice Seasoning by the method of ASLT (Accelerated Shelf Life Testing) – Arrhenius Model.udThe preliminary research was done by determining the best formulation between three formulations, which are seasoning with coconut milk ingredient, seasoning with nutmeg ingredient, and seasoning without neither coconut milk nor nutmeg. The main research is purposed to determine the influence of temperature (25°C, 35°C and 45°C) to the quality of Yellow Rice Seasoning which is stored for 35 days with 5 days time span observation.udThe responses in this research are chemical responses (TBA value and Iod value), and microbiological response (total microbia).udThe result of preliminary research showed that the best formulation which liked the most by consument was the yellow rice seasoning with coconut milk ingredient.udThe result of main research showed that the prediction of yellow rice seasoning shelf life by TBA value in temperature 25°C, 35°C and 45°Cconsecutively is 150,93 days, 112,87 days, and 82,43 days. The prediction of yellow rice seasoning shelf life by Iod value in temperature 25°C, 35°C and 45°Cconsecutively is 0,953 days, 0,672 days, and 0,476 days. The prediction of yellow rice seasoning shelf life by total microbia in temperature 25°C, 35°C and 45°Cconsecutively is 26,00 days, 24,52 days, and 19,87 days. The prediction of yellow rice seasoning shelf life by organoleptical test is 35 days.udBased on the result of this research, it could be concluded that the higher the storage temperature, the shorter the shelf life. The response which could be used for determining the shelf life by the model of Arrhenius for yellow rice seasoning is total microbia. The result by total microbia is the closest one to the result of organoleptical test.