Shelf life estimation of rujak cingur instant sauce using accelerated shelf life testing (ASLT) method

Abstract

Rujak cingur is one of Indonesian traditional cuisine. The process required to produce Rujak cingur sauce is time consuming. Manufacturing Rujak cingur instant sauce becomes an innovation to solve the problem. However, there is no information about shelf life of this sauce to guarantee its quality and safety. Therefore, it is necessary to estimate the shelf life of Rujak cingur instant sauce. The experimental method employed in estimating shelf life of Rujak cingur instant sauce is Accelerated Shelf Life Testing (ASLT). The temperatures used in this experiment were 30°C, 34°C, and 37°C. Parameters observed during the storage process were water content, Aw, fat content, FFAs, peroxide value, TBA value, and Total Plate Count. ANOVA testing results of sensory analysis as conducted by applying the spectrum method shows that storage time of Rujak cingur instant sauce affected salty taste, savoury taste, and rancid aroma of instant sauce. The estimation of shelf life of Rujak cingur instant sauce was performed by using the Arrhenius equation of: y = −10482x +31.864. The shelf life of Rujak cingur instant sauce at 25 °C was 89 days based on limitation of total microorganism contamination in product and was 113 days based on panellist rejection.