Abstract
Semur seasoning pasta is one of the most popular instant products for the public. However, this product’s shelf life is short (1-2 days at room temperature), and it is not effective if semur seasoning pasta is marketed to the public. The addition of a binder/stabilizer (gelatine/gelatin) is needed to bind water to extend shelf life. Samples were packed in glass bottles stored at room temperature. The method used was completely randomized design, with 2 (two) factors i.e. gelatine concentration (G): (0%; 0.4%; 0.8%; 1.2%) and shelf life (L): (0 week; 1 week; 2 weeks; 3 weeks). The parameters observed were water content, ash content, total solids, total microbe, syneresis, the hedonic value of colour, flavour, taste, and viscosity. The results showed that the interaction between the two factors had a highly significant effect on the product’s hedonic viscosity. The product with 1.2% gelatine concentration and 1-week shelf life produced semur seasoning pasta with the best quality.
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