Accelerated Shelf Life Research Articles

Shelf Life Estimation of Gotu Kola Leaf (Centella Asiatica L. Urban) Chips on Polypropylene Plastic Packaging During Storage using ASLT Method (Accelerated Shelf Life Testing) Arrhenius Model

Gotu cola leaf chips produced by the Women Farmers Group in the city of Pagar Alam, South Sumatra are packaged using polypropylene plastic packaging and the shelf life is not yet known, so a test is needed to estimate the shelf life of the gotu kola leaf chips produced by KWT. This research aims to determine the shelf life of gotu kola leaf chips in polypropylene packaging using the Arrhenius model ASLT (Accelerated Shelf Life Test). The study was structured descriptively with two replications. The chips made from gotu kola leaves were stored at temperatures of 30 C, 35 C, and 40 °C in polypropylene (PP) packaging.with a thickness of 0.08 mm for one month (28 days). Observations were made on the parameters of water content, free fatty acid levels, and sensory (color, aroma, and texture of gotu kola leaf chips) once a week, namely on days 0, 7, 14, 21, and 28. Determined the shelf life of gotu kola leaf chips using the ASLT model with Microsoft Excel 2010 software. The results showed that gotu kola leaf chips in polypropylene packaging at 30 °C had a shelf life of 76.67 days (2.57 months) on the zero order of the Arrhenius model ASLT method.

Shelf-Life Prediction of Shredded Duck “Cahyo” by Accelerated Shelf-Life Testing (ASLT) technique Based on The Arrhenius Model

Shredded Duck "Cahyo" PT Deltasari Indah Restaurant is a shredded product made from duck meat. The shelf life of Shredded Duck "Cahyo" can be used as an indication in determining the time and expiration date. Expiration information is one of the important information that must be included in each food packaging. examinations made from the repository to changes in quality decline are carried out to decide the shelf life of Shredded Duck "Cahyo". Therefore, a study was conducted to forecast the shelf life of Shredded Duck "Cahyo" PT Deltasari Indah Restaurant. This study's objectives are to decide the critical criteria for determining the shelf life of Shredded Duck "Cahyo" and to forecast the shelf life of Shredded Duck "Cahyo" products stored at different thermal state conditions. In this study, Accelerated Shelf Life Testing utilizing the Arrhenius model was employed. Shredded Duck "Cahyo" packaged in PET jars underwent repository at thermal states of 30˚C, 40˚C, and 50˚C for 28 days, by examinations conducted every 7 days. Key criteria analyzed encompassed water content, Free Fatty Acid (FFA) levels, and total microbial presence. The critical criterion selected was the Free Fatty Acid (FFA) criterion, given its low activation energy (Ea) and high R2 value. outcomes indicated that utilizing the Arrhenius model ASLT approach, the shelf lives of Shredded Duck "Cahyo" at 30˚C, 40˚C, and 50˚C were 58 days, 51 days, and 44 days, respectively. Considering actual repository conditions (20˚C and 25˚C), the average shelf life of Shredded Duck "Cahyo" was decided to be 65.5 days.

Screening Subtropical Lettuce Accessions for Heat Tolerance by Incorporating Accelerated Shelf Life Testing

Lettuce (Lactuca sativa L.) is grown worldwide, from temperate to subtropical climates. Spring season production in humid, subtropical regions, such as southern Florida, is characterized by rising ambient temperatures that can stress lettuce to prematurely bolt and lose shelf life. The objectives of this research were 1) to identify genetic variability in heat tolerance and shelf life among lettuce types and accessions grown under humid, subtropical conditions, and 2) to understand the genotype × environment (G × E) interaction to estimate shelf life of these lettuce accessions. Five lettuce types (romaine, crisphead, butterhead, leaf, and Latin) were grown under commercial conditions in the Everglades Agricultural Area near Belle Glade, FL, USA, for five field experiments over two seasons. Lettuce heads were evaluated at harvest, and subsets were transported to a local commercial grower/shipper for vacuum-cooling and storage at 15 °C according to previously determined protocols for accelerated shelf life testing. Visual appearance ratings were made across harvests and storage time points to segregate lettuce accessions with an estimated marketable shelf life >14 days. The breeding lines tested in this research had head weight and marketability comparable to commercial cultivars. Notably, the crisphead accessions 50113, 60157, 60159, and H1098 had the highest estimated and actual shelf life of more than 21 days, with no presence of bolting or tipburn. Meanwhile, romaine, butterhead, leaf, and Latin types had accessions with estimated and actual shelf life ranging from 14 to 28 days and no presence of bolting or tipburn. A G × E analysis indicated that this interaction is significant; therefore, breeders should consider analyzing G × E when developing new cultivars with good horticultural characteristics, longer shelf life, and most importantly, adaptation to warmer humid, subtropical conditions.

A comprehensive model for estimating the shelf life of young radish (Raphanus sativus L.) kimchi packaged in partially breathable film pouches

Continuous fermentation by lactic acid bacteria (LAB) causes packaging bursting, presenting a challenge in the commercialization of kimchi by reducing its shelf life. This study explored the use of partially breathable film pouches (PBFP) as a packaging solution for young radish kimchi (YRK). Furthermore, the shelf life of YRK was estimated through multivariate accelerated shelf life testing (MASLT). Packaged YRK samples were stored for 60 d at different temperatures (0, 5, 10, and 15 °C). The gas permeability of the PBFP and LAB metabolism controlled the volume and headspace gas composition of the packaged YRK samples during storage. The PBFP did not negatively impact YRK quality. Principal component (PC) analysis successfully reduced the physicochemical and microbial characteristics of YRK to a single variable. The exponential plateau model better described the variation in the time-related PC score than the zero- and first-order models. The P value within 15% of the comprehensive model, incorporating exponential and Arrhenius models, indicated its adequacy for predicting the shelf life of YRK. This study offers both insights into packaging technology and a predictive model, contributing to the improvement of the distribution management system for fermented vegetables.

Shelf Life and Acceptance of Aloe Vera Gel (AVG) Chicken Nuggets as an Alternative Food for School Children

Aloe vera gel (AVG) chicken nuggets are an alternative food that is very suitable for consumption by school-aged children. These foods contain protein and antioxidants. So that what is consumed is safe and of good quality, it is necessary to measure its shelf life using the total plate count (TPC) parameters and consumer acceptance of the product. This type of research is quasi-experimental for testing shelf life and pre-experimental for testing the acceptability of chicken nuggets among schoolchildren. The shelf life estimation method is ASLT (Accelerated Shelf Life Test). This research was carried out at the Padang Food Ingredient and Baristand Science Laboratory from May to October 2022. Acceptability tests were carried out at the domicile of the selected samples. The parameter used in storing AVG chicken nuggets is ALT. Data analysis was carried out on acceptability using the Wilcoxon test. The research results showed that the storage temperature with the longest shelf life was -200 °C, with a shelf life of 26,65 weeks. The average acceptance of the product by schoolchildren is 99,5%. This research concluded that the lower the temperature, the longer the shelf life of AVG chicken nuggets. School-age children well receive AVG chicken nuggets. Suggestions for storing ground and frozen meat products pay attention to temperature because temperature greatly influences the amount of TPC contamination.

Estimation shelf life on hand sanitizer that utilizes waru leaf (Hibiscus tiliaceus) waste using the accelerated method with arrhenius model

Reprocessing organic waste such as leaves and fruit peels can produce natural hand sanitizers with novelty or useful findings. Waru leaf hand sanitizer is a new innovation that uses natural ingredients and low alcohol. Natural extracts in products are still susceptible to damage, so an estimated shelf life is needed. Estimated shelf life is related to product quality, both producers and consumers really need it. Estimating the shelf life of an item is one way to find out how long the product can be stored. By using the ASLT (Accelerated Shelf Life Testing) method with the Arrhenius model, this study aims to determine how long the waru leaf hand sanitizer gel can last. For 18 days, the waru leaf hand sanitizer was stored at storage temperatures of 30°C, 35°C, and 40°C. Direct observation of the object of research (pH, texture, aroma, color, and absorbency) was used to obtain research data. Waru leaf hand sanitizer has 108.48 days (3.17 months) shelf life at 30°C, according to the results.

Estimation of The Shelf Life of Wedang Uwuh Ready to Drink with Blanching and Non Blanching Treatments

<p><strong>Wedang uwuh developed into a ready-to-drink beverage which began to be produced commercially. Determination of shelf life needs to be done to determine the time span and provide quality assurance from the start of production until it is not acceptable to consumers. One of the factors that influence changes in quality is temperature. The main parameters used are pH and color which are considered to most affect the chemical and physical quality of a product. The purpose of this study was to determine changes in pH and color during storage and the shelf life of ready-to-drink Uwuh Wedang. The shelf life estimation method used is the Accelerated Shelf Life Testing (ASLT) Arrhenius approach with storage temperatures of 40°C, 50°C and 60°C thereby accelerating quality degradation. Observations every day - 0, 3, 6, 9, 12, and 15 with three repetitions. Color analysis uses two-way analysis of variance (ANOVA). The research data showed that the shelf life of wedang uwuh ready to drink blanching treatment sequentially at 40°C, 50°C, and 60°C was 18, 15, and 12 days. While wedang uwuh ready to drink non blanching sequentially, we have 10, 9, and 9 days. Storage temperature and time have a significant effect on the color change of ready-to-drink blanching and non-blanching wedang uwuh. Ready-to-drink Wedang Uwuh turns red to brownish orange and the color of Wedang Uwuh ready to drink from blanching treatment is brighter than non</strong><strong>-</strong><strong>blanching.</strong></p><p><strong><em>Keywords</em></strong> - <em>Quality, Temperature, Ready to Drink, Shelf Life, Wedang Uwuh</em>.<em></em></p>

Effect of brewer's spent grain melanoidins on Maillard reaction products during storage of whey protein model systems

Maillard reaction readily takes place in dairy products because of the association between thermal treatments, extended storage and the matrix composition. Along with the impairment of protein digestion, the formation of glycation and α-dicarbonyl compounds is a concern for quality attributes of whey proteins when used as ingredients. In this paper, we outline the capacity of brewer's spent grain melanoidins in reducing the accumulation of α-dicarbonyl compounds, thus controlling the formation of dietary advanced glycation end-products in accelerated shelf life at 35 °C. Results revealed that brewer's spent grain melanoidins targeted methylglyoxal and glyoxal reactivity leading to the reduction of N-ε-carboxymethyllysine and methylglyoxal-hydroimidazolone up to 27 and 60%, respectively. We here describe that the presence of melanoidins is instrumental in limiting the undesired effects of α-dicarbonyl compounds on whey proteins.

Pendugaan Umur Simpan Fruit Leather Mangga dan Nanas menggunakan Metode ASLT Model Arrhenius

The purpose of this study was to determine the shelf life of pineapple mango fruit leather during storage in three temperature conditions namely 25oC, 35oC and 45oC. The method of assessing storage life with ASLT is carried out under the influence of temperature to accelerate the development of reactions that result in decomposition. fruit leather was stored in three incubators at 25oC, 35oC and 45oC for 20 days. Observations were made on the pineapple mango fruit leather in each incubator every 5 days. The data obtained was processed using simple linear regression method. The results of calculations with the Arrhenius equation obtained a correlation coefficient (R2) for water content of 0.8333; Aw of 0.9116; texture of 0.9006; taste of 0.9739 and color of 0.8597. Flavor has the highest colleration coefficient selected as a determinant of the shelf life of pineapple mango fruit leather. Based on the results of calculations with the Accelerated Shelf Life Test (ASLT) method, it can be concluded that the shelf life of pineapple mango fruit leather at 25°C is 72 days (2 months 4 days); at 35°C is 43 days (1 month 13 days); and at 45°C is 32 days (1 month 2 days).

Estimation of Shelf Life of Pegagan Tea (Centella asiatica (L) Urban) using Accelerated Shelf Life Testing (ASLT) Method with Arrhenius Model

This research aimed to evaluate the shelf life of pegagan (Centella asiatica (L) Urban) tea using the Accelerated Shelf Life Testing (ASLT) method by applying the Arrhenius Model since its widely known for its various health benefits, including its ability to enhance cognitive function and exhibit antioxidant effects. The ASLT method was employed to accelerate the chemical and physical changes in the product, thereby enabling a shorter estimation of shelf life compared to conventional methods. In this research, samples of pegagan tea were packaged in paper sacks, aluminum foil, and vacuum-sealed plastic and stored at temperatures of 15, 30, and 45 °C for 28 days, with observations conducted every 7 days. The Arrhenius Model was utilized to predict the rate of chemical reactions in the product, taking into account the temperature's influence on these changes. The data were analyzed using Analysis of Variance (ANOVA) at a 5% confidence level. If the ANOVA results showed significant differences, Duncan Multiple Range Test (DMRT) was further conducted. The results of the observations indicated that storage temperature and packaging type significantly influenced the yield value and pH value, but had no significant effect on the moisture content of pegagan tea. The estimated shelf life of pegagan tea for 28 days using paper sack packaging at temperatures of 15, 30, and 45 °C was 173, 616, and 195 days, respectively. For aluminum foil packaging, the estimated shelf life was 189, 661, and 205 days at the same temperatures. As for vacuum-sealed plastic packaging, the estimated shelf life was 551, 192, and 597 days at the respective temperatures. The findings of this research are expected to provide valuable information for manufacturers and consumers regarding the shelf life of pegagan Tea. Additionally, the research aims to offer a scientific basis for appropriate packaging and storage practices to better maintain the product's quality.

Accelerated shelf life determination of corn snack bars.

Corn snack bars are a product made from corn extrudate and additional ingredients in the form of sorghum flour and can be consumed as a nutritious snack. The shelf life of snack bar products needs to be known to ensure product quality reaches consumers. This study aims to determine the shelf life changes in critical parameters during storage using the accelerated shelf life testing Arrhenius method. Tests on the estimation of shelf life with the Arrhenius method were carried out at 3 different storage temperatures (10°C, 30°C, and 47°C) for 35 days with an observation time of every 7 days. The shelf life of corn snack bars was tested using parameters of quality changes such as water content, texture hardness, and springiness. Based on the results obtained, the final shelf life of the corn snack bar is determined by the crispness parameter; shelf life at 10°C is 233 days, at 30°C is 111 days, and at 47°C is 363 days.

Penentuan umur simpan keripik buah dengan metode accelerated shelf life test model kadar air kritis

Fruit chips in Darsa Small and Medium Industry at Lampung products do not include an expiry date on the packaging label as important information that consumers must know. This study aims to estimate the shelf life of jackfruit, pineapple and banana chips using the Accelerated Shelf Life Test (ASLT) method with the Labuza equation critical moisture content approach model. The research was conducted by determining the initial water content, critical water content and equilibrium moisture content with other supporting variables such as packaging permeability, slope (b), product solid weight and packaging area. Based on the research results, the initial water content and critical water content of each fruit chips were 0.0348 and 0.0582 gH2O/g solid for jackfruit chips, 0.0348 and 0.0493 gH2O/g solid for pineapple chips, 0.0525 and 0.0741 gH2O/g solid for banana chips. while the equilibrium moisture content at 75% relative humidity at 30°C is -0.0537 g H2O/g solid in jackfruit chips, 0.01128 g H2O/g solid in pineapple chips and 0.0119 g H2O/g solid in banana chips. The Hasley equation model is the most suitable model to describe the water sorption isotherm phenomenon in jackfruit chips, while the Chen-Clayton equation model is suitable to describe the water sorption isotherm phenomenon in pineapple and banana chips products. The prediction of the shelf life of jackfruit and banana chips packed in nylon aluminum foil stored at 30°C with 75% RH is 2.6 months for jackfruit chips and 3 months for banana chips. While the prediction of the shelf life of pineapple chips packaged in metallized plastic paper is 4.2 months.

Sensory Quality Analysis (Texture) and Moisture Content to Predict the Shelf Life of Bakpia Filled Seaweed (Eucheuma cottonii)

Aims: Bakpia is a snack made from a mixture of mung beans and sugar wrapped in pastry and baked. Bakpia is a popular light snack consumed by the Indonesian community. This research aims to determine the shelf life of seaweed-filled bakpia and regular bakpia using the Accelerated Shelf Life Test (ASLT) method.
 Place and Duration: The study was conducted at the Chemistry Laboratory of Pangkep State Polytechnic of Agriculture and the Chemistry Laboratory of Makassar Ministry of Labaoratory Industry from February to May 2023.
 Study Design: The research design involved using the ASLT method to analyze the minimum quality limit at which the bakpia cookies product starts to be rejected by consumers. Samples of the product were obtained from a local mini-market that sells bakpia. The parameters observed were the initial and final moisture content during storage at 15°C, 30°C, and 45°C, as well as the texture before and after the bakpia cookies product was rejected by consumers.
 Results: Estimating the shelf life of seaweed bakpia tausa and bakpia tausa using the ASLT method can use a degradation reaction approach (absorption of water content) as a critical parameter. The kinetic reactions of degradation (absorption of water content) of seaweed bakpia tausa and bakpia tausa follow the first order reaction. The shelf life of seaweed bakpia tausa and bakpia tausa uses the ASLT method through a different approach to the critical parameter of water content for each product. At storage temperatures between 15°C and 45°C, the shelf life of bakpia tausa is longer than that of seaweed bakpia tausa. The average shelf life of seaweed bakpia tausar at 30°C is 59.5 days while bakpia lausa is 64.8 days (more than two months).
 Conclutions: The shelf life of seaweed bakpia tausa and bakpia tausa uses the ASLT method through a different approach to the critical parameter of water content for each product. At storage temperatures between 15°C and 45°C, the shelf life of bakpia tausa is longer than that of seaweed bakpia tausa. The average shelf life of seaweed bakpia tausar at 30°C is 59.5 days while bakpia lausa is 64.8 days (more than two months).

Effect of gamma irradiation and evaporation on physicochemical, antibacterial, and antioxidant activity of selected high-quality herbal honey

This study was conducted to evaluate the influence of evaporation and gamma irradiation on physicochemical characteristics, antibacterial properties, and antioxidant activity of selected high-quality herbal honey (SH3), an Indonesian traditional herbal medicine recipe. Treatments consisted of untreated sample, evaporated SH3, irradiated SH3, and evaporated-irradiated SH3. Gamma irradiation dose of 10 kGy was applied in this study. Evaporation-irradiation treatments significantly decreased water activity (p < 0.01), moisture content (p < 0.01), and pH value (p < 0.001). Evaporated-irradiated samples also had the lowest total bacteria count (p < 0.05). Moreover, according to the prediction of Accelerated Shelf Life Testing (ASLT), shelf life increased from 180 d in untreated samples to 371, 335, and 419 d in the samples treated with evaporation, irradiation, or both, respectively. Antioxidant activity in irradiated and evaporated-irradiated samples was higher (p < 0.05) than untreated samples. Evaporation treatment increased antibacterial properties of SH3 (p < 0.05). The antibacterial characteristics of SH3 for Bacillus subtilis were observed to be similar among treatments. Except for evaporation treatment, similar findings were demonstrated for Escherichia coli antibacterial activity. The results of the present study suggest that the use of evaporation, combined with irradiation, may increase physicochemical characteristics, shelf life and antioxidant activity of SH3.

Estimation of Edamame Flour Shelf Life Using the Critical Moisture Approach

This research aimed to estimate the shelf life of edamame flour products using the Accelerated Shelf Life Testing (ASLT) with the critical moisture content approach in various types of packaging. This research was conducted in two stages, the first stage was in the process of making flour, then the second stage was estimating the shelf life. Shelf life estimation was carried out with two repetitions on three different types of packaging materials, those are polypropylene plastic, metalized plastic and aluminum foil. Then the data obtained will be analyzed utilizing simple linear regression using Microsoft Excel. Based on the results of estimating shelf life using the critical moisture content approach, it can be seen that edamame flour with polypropylene plastic packaging has a shelf life of 172 days, metalized plastic packaging has a shelf life of 585 days, and aluminum foil packaging has a shelf life of 229 days. Based on research results, it can be seen that the critical moisture content affects the shelf life of edamame flour and the best packaging for storing edamame flour is using metalized plastic packaging.

The effect of natural antioxidant from clove (Syzygium aromaticum L.) on the oxidative stability of crude oil produced by the traditional wet rendering process of coconut (Cocos nucifera L.)

Coconut oil produced by the traditional wet rendering process may contain free fatty acids and water which lead to rancidity and shorter shelf life. Previous studies proved that cloves (Syzygium aromaticum L.), as a natural source of antioxidant eugenol, can increase coconut oil oxidation stability. This research aimed to investigate the effects of clove addition during the wet rendering process on the Peroxide Value of coconut oil and to estimate shelf life using Accelerated Shelf Life Testing (ASLT) and Artificial Neural Network (ANN). Clove powder was added into coconut milk prior to oil rendering or into coconut oil, followed by oil storage at 28, 63, and 100°C. ASLT method predicted that adding 1 g clove/kg coconut milk and 5 g clove/kg coconut oil gave the best result by improving oil shelf life from approximately 11 days (control) to 14 days, while the ANN method predicted that adding 10 g clove/kg coconut milk gave the best result by improving estimated oil shelf life to 47 days at 28oC. Coconut oil produced from clovetreated coconut milk had the best oxidative stability during storage. Activation energies and activation enthalpies of coconut oil oxidation increased due to clove addition and therefore, improved stability during storage.

Estimation of vegetable leather shelf life from a combination of beluntas leaves (Pluchea indica L.) and seaweed (Eucheuma cottonii) with various types of packaging using the ASLT (accelerated shelf life testing) method of the arrhenius model

Beluntas leaves vegetable leather is a new processed product, so its shelf life is currently unknown. This research utilised the ASLT (Accelerated Shelf Life Test) Arrhenius model to assess the shelf life of vegetable leather in three different forms of packaging, including aluminum foil, combination (aluminum foil-polyethylene), and polypropylene. The research includes two replications and a descriptive design. Three different types of packing were used to store vegetable leather for a month at oven temperatures of 30°C, 35°C, and 40°C (28 days). Every week, on days 0, 7, 14, 21, and 28, observations were made about the moisture content and sensory factors (texture, color, and aroma). The shelf life of vegetable leather was calculated using the parameter data using the Arrhenius model ASLT method with Microsoft Excel 2010. The results indicated that vegetable leather beluntas leaves packaged in aluminum foil had a shelf life of 179.53 days (5 months, 27 days), while in combination packaging (aluminum foil-polyethylene), they had a shelf life of 44.20 days (1 month, 13 days). In polypropylene packaging, the product had a shelf life of 35.94 days (1 month and four days) according to order 1 of the Arrhenius model ASLT method.

QTRAP LC/MS/MS of Garlic Nanoparticles and Improving Sunflower Oil Stabilization during Accelerated Shelf Life Storage.

The purpose of this research was to assess and utilize the bioactive compounds of garlic nanoparticles (Ga-NPs) as a natural antioxidant in sunflower oil (SFO) stored at 65 ± 1 °C for 24 days. The garlic nanoparticles (Ga-NPs) from the Balady cultivar were prepared, characterized, and added to SFO at three concentrations: 200, 600, and 1000 ppm (w/v), and they were compared with 600 ppm garlic lyophilized powder extract (Ga-LPE), 200 ppm BHT, 200 ppm α-tocopherol, and SFO without Ga-NPs (control). The QTRAP LC/MS/MS profile of Ga-NPs revealed the presence of four organosulfur compounds. Ga-NPs exhibited the highest capacity for phenolic, flavonoid, and antioxidant compounds. In Ga-NP SFO samples, the values of peroxide, p-anisidine, totox, conjugated dienes, and conjugated trienes were significantly lower than the control. The antioxidant indices of SFO samples containing Ga-NPs were higher than the control. The Ga-NPs enhanced the sensory acceptability of SFO treatments up to day 24 of storage. The shelf life of SFO treated with Ga-NPs was substantially increased (presuming a Q10 amount). The results show that Ga-NPs are a powerful antioxidant that improves SFO stability and extends the shelf life (~384 days at 25 °C).

KOMPOSISI PROKSIMAT, SIFAT SENSORI, DAN PENDUGAAN MASA SIMPAN SAMBAL IKAN BETE-BETE

Sambal is a side dish, one of the variants of which is basic chili sauce with additional ingredients of various types of fish such as bete-bete fish (Leiognathus sp). The purpose of this study was to examine the proximate composition and sensory properties (hedonic and description) and to determine the shelf life of bete-bete fish sauce (SIB) using the Accelerated Shelf Life Testing (ASLT) method using the parameters of the total content of bacteria and molds in the chili sauce. The treatments included the use of fish (%) and basic chili sauce (%) with a ratio of 50:50 (SIB1), 40:60 (SIB2), and 30:70 (SIB3). The results showed that the highest proximate composition of SIB was protein and fat with a range of 35.23+1.56 - 42.32±0.45% and 21.14±0.13 - 32.53±1.75, respectively. %. The most desirable sambal (sensory hedonic test) is SIB3, which has the characteristics of appearance: red color typical of fish sauce, slightly bright, brilliant, homogeneous, clean and attractive, aroma: typical of fish sauce is strong, fragrant and fresh, and the consistency is not thick with taste. which is delicious, typical of fish sauce, spicy and somewhat savory. Based on the total parameters of bacteria and molds, it is suspected that the bete-bete fish sauce (SIB3) has a shelf life of 22, 19 and 18 days, respectively, at storage temperatures of 20, 25 and 27 °C.

PENDUGAAN UMUR SIMPAN PRODUK MINUMAN GINGER LATTE MENGGUNAKAN MODEL ARRHENIUS

Information about a product's shelf life is essential for the food industry to ensure the safety and quality of the product. Process development is needed if the product's shelf life is short-lived. This study aimed to increase the shelf life of ginger latte with sterilization at 121oC temperature using an autoclave for 10, 15, and 20 minutes then being hot filled at 90oC. Product sterilized in aluminum foil pouch then transferred to PET plastic bottles with hot fill method. Beforehand, the product characteristics were tested on the organoleptic test, pH, and total dissolved solids before being treated with sterilization and hot fill. The Arrhenius method was used to calculate product shelf life with sensory, pH, and total dissolved solids as parameters. The product shelf life before sterilization and hot filling were 18 days in storage at 10oC. Based on the calculation using the ASLT method Arrhenius model, the product shelf life was 35 days with sterilization at 121oC in 25oC storage temperature. The pH and total dissolved solids on day 28 after sterilization were recorded at 5.33 and 14.5oBrix for 15 minutes, respectively, and 5.83 and 14.9oBrix for 10 minutes of sterilization, respectively.Keywords: accelerated shelf life study (ASLT), ginger latte, sterilization, shelf life