Abstract
This study aims to determine the cabe jamu (Piper retrofractum Vahl) herbal drink shelf-life with the addition of sodium benzoate concentration and determine the sodium benzoate addition effect on the cabe jamu herbal drink shelf-life. This research used Accelerated Shelf-Life Testing (ASLT) method. Cabe jamu herbal drink was stored at 35 °C and 45 °C and then tested every week for 28 days. The test parameters used were pH, total dissolved solids (TDS), color, total microbes, and total phenolics. The results showed that the cabe jamu herbal drink without sodium benzoate addition stored at a lower temperature had a longer shelf-life. Cabe jamu herbal drink with 400 ppm sodium benzoate addition and stored at 35 °C has the most extended shelf-life, which was 201.21 days. Sodium benzoate addition had a significant effect on the cabe jamu herbal drink shelf-life at a temperature of 35 °C and 45 °C.
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