Abstract
This study aims to estimate the shelf life of Bolu Cukke packaged in parchment paper using the Accelerated Shelf Life Testing (ASLT) method. The critical water content parameters in Bolu Cukke are its aroma and its texture. The equilibrium moisture content was obtained from six types of saturated salt solution in the humidity chamber with 7-84% RH. Isothermal sorption curves are obtained by plotting Aw with equilibrium moisture content (Me) which would be tested using five isothermal sorption equation designs to obtain the Mean Relative Deviation (MRD) value. The lowest MRD value is 9.2 obtained from Hasley’s Isothermal equation design. All variables were then collected using the Labuza equation. The results of this study indicated that the estimation of shelf life of Bolu Cukke products in the parchment paper packaging at 30°C with 78% RH is approximately 7 days.
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