PENENTUAN UMUR SIMPAN SEASONING MENGGUNAKAN METODE ACCELERATED SHELF-LIFE TESTING (ASLT) DENGAN PENDEKATAN KADAR AIR KRITIS
ABSTRACT: There were six kinds
of seasoning analyzed in this study. Two kinds from beef flavor, two kinds from
chesee flavor, one kind from corn flavor, and one kind from chicken flavor.
Shelf life determination employed ASLT method based on critical moisture
content approach. Using modification of Labuza’s equation in two different
temperature values (25oC, 38oC, RH 70%) and in respect of packaging information
(k/x, A, ∆P), the shelf lives of those seasonings were morethan one year.
Precisely, the shelf lives of the seasonings with the storage conditions of 70%
of RH and 25C was between 2429 days up to 4730 days.
Whereas the shelf lives of the seasonings in the same relative humidity value
and at 38oC was between 1161 days up to 2261 days. Application of high
storage temperature was proven to shorten the shelf life stability of those
seasonings.
Keywords: shelf life,
seasoning, Accelerated Shelf Life Testing (ASLT), Labuza
Penulis: Slamet Budijanto,
Azis Boing Sitanggang, Beti Elizabeth Silalahi, Wita Murdiati
Kode Jurnal: jppertaniandd100015
