Pendugaan Umur Simpan Sirup Buah Tin “Kharomah” Dengan Metode Accelerated Shelf Life Testing (Aslt)

Abstract

Pokoh Kidul is the center of figs plant in Wonogiri area. Figs was processed into syrup with “Kharomah” as brand by Posdaya Lancar Barokah. But, the shelf life of this syrup was not yet known. Therefore, the purpose of this study was to determine the shelf life of this syrup by the Accelerated Shelf Life Testing (ASLT) method. Product was saved at temperature of 50C, 300C and 500C for 28 days. Every 7 days, a sample was taken and then the color, pH and reducing sugar was analysed. The lowest activation energy was obtained from the analysis of reducing sugar changes, it is 287,55 mol/cal. The shelf life of figs syrup at room temperature was 19 days, and 22 days at low temperature.Keywords: ASLT, figs, shelf life, syrupABSTRAKDesa Pokoh Kidul merupakan sentra tanaman buah tin di daerah Wonogiri. Buah tin yang dihasilkan selama ini diolah menjadi sirup buah tin dengan merk “Kharomah” oleh Posdaya Lancar Barokah. Akan tetapi, belum diketahui umur simpan dari sirup ini. Oleh karena itu, tujuan dari penelitian ini untuk mengetahui umur simpan sirup buah tin dengan metode Accelerated Shelf Life Testing (ASLT). Metode penelitian yang digunakan yaitu dengan penyimpanan produk sirup pada tiga suhu yang berbeda yaitu 50, 300 dan 500C selama 28 hari. Setiap 7 hari sekali diambil sampel dan dilakukan analisis warna, pH dan kadar gula reduksi. Energi aktivasi terendah didapatkan dari hasil analisis perubahan kadar gula reduksi yaitu 287,55 mol/kal. Umur simpan sirup buah tin di suhu ruang selama 19 hari, sedangkan di suhu rendah selama 22 hari.

Shelf-life Estimation of Dried Chili in Vacuum Packaging

“…This can be done in modified storage conditions, with storage at extreme temperatures and humidity. The advantage of the ASLT method is that it produces high accuracy with a relatively short testing time (Mulyono et al, 2018). Therefore, the aim of research regarding critical quality parameters and the rate of decline of these parameters is to determine the shelf life of dried red chilies in vacuum packaging and to find out how long dried red chilies can be stored at any storage temperature using the ASLT method combined with the Arrhenius equation.…”

Study of antioxidant activity and microbiological parameters on rosella mangrove syrup preservation

“…The rosella mangrove syrup product sold to the public should have information on product storage advice [5]. Information advice on safe consumption, especially product storage, needs to be done so that consumers know how a product can be maintained its quality during storage [6], in addition to providing information to distributors or the seller to be able to manage the stock of goods, and can assist in quality control product for the producer [7]. This research will be very useful for consumers to know the safe consumption limit at each storage temperature of rosella mangrove syrup.…”