Penentuan Umur Simpan Minuman Loloh Cemcem Menggunakan Metode Accelerated Shelf Life Testing (ASLT) dengan Pendekatan Model Arrhenius

Ni Nyoman Ayu Tirta Diani (Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana)
Ida Bagus Putu Gunadnya (Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayan)
Ni Luh Yulianti (Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayan)

Jurnal BETA (Biosistem dan Teknik Pertanian)
Vol 5 No 1 (2017): April

The objetive of this research were to determine the self-life of loloh cemcem with and without grated young coconut pulp using Accelerated Shelf Life Testing (ASLT) with Arrhenius method. Loloh cemcem was stored in four storage temperaturs, namely 15oC, 35oC, 45oC, dan 55oC. The observed parameters were pH, and three sensory parameters using preference test, namely flavor, color, and aroma of the cemcem. The observations conducted until 50% of panelist refused loloh cemcem. The results showed the critical quality parameter of loloh cemcem with grated coconut was taste that followed zero order and without the same parameter was found for loloh cemcem without grated young coconut pulp but it followed first reaction order. The self-life of loloh cemcem with grated coconut and without grated coconut was 16.4 hours and 18.9 hours at room temperature or 280C. Comparison of shelf life prediction and determined by the manufacturer was different.