PENENTUAN UMUR SIMPAN MINUMAN FUNGSIONAL SARI AKAR ALANG – ALANG DENGAN METODE ACCELERATED SHELF LIFE TESTING (ASLT) (STUDI KASUS DI UKM “R.ROVIT” BATU - MALANG)
ABSTRACT: This study aims to
determine the shelf life of reed roots extracts beverages with Accelerated
Shelf Life Testing (ASLT) method based on Arrhenius model, the model equations
to express the relationship of temperature on the level of product damage.
Determining shelf life by using the Accelerated Shelf Life Testing (ASLT) is
done by speeding up the process of degradation or reaction in the experiment,
namely raising the storage temperature on some level temperature above room
temperature, thus speeding up analysis time shelf life. ASLT method used in
determining the shelf-life reed roots extracts beverage using the parameter
values of acidity (pH) and color (brightness). reed roots extracts beverage
stored for 35 days, at a temperature of 20oC, 30oC and 40oC. From the Arrhenius
model calculations with values obtained Ea (activation energy) for the
parameters pH value of 9010.68 cal/mol, while the color parameters (brightness)
of 4110.16 cal/mol, then the parameters used as the basis for determining the
shelf life of reed roots extracts beverage is a parameter that has the smallest
activation energy value, ie parameter color value (brightness). Shelf life of
reed roots extracts beverage estimated
for 44 days at 27oC and 41 days at 30oC.
Penulis: Hesti Anagari, Siti
Asmaul Mustaniroh, Wignyanto
Kode Jurnal: jppertaniandd110269
