Abstract
Rendang is a famous traditional food from West Sumatra, Indonesia. Oyster mushroom rendang is made from oyster mushrooms. Based on its composition, the degradation of fat is its critical point during storage. Proper packaging can extend the shelf life of oyster mushroom rendang. The purpose of this study was to determine the shelf life of oyster mushroom rendang that pack in vacuum and no vacuum packaging using the Accelerated Shelf-Life Testing (ASLT) method according to the Arrhenius equation. As a result, at a temperature of 25°C, oyster mushroom rendang packaged in vacuum packaging has a shelf life of 613 days and in non-vacuum packaging has a shelf life of 43 days.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
