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Surya Octagon Interdisciplinary Journal of Science and Technology
Published by Universitas Surya
ISSN : 24608777     EISSN : 26155192     DOI : -
Core Subject : Economy, Education, Agriculture, Social, Engineering,
Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Engineering Social Sciences Other
SOIJST (Surya Octagon Interdisciplinary Journal of Science and Technology) is a bilingual interdisciplinary journal that publishes original research on science and technology in Indonesia. SOIJST is organized by Surya Universisty. Interdisciplinary offerings reflect breakthrough research, as well as new directions of knowledge creation in four scopes: Life Sciences, Engineering, Socioeconomics, and Information & Communication. All of which explore the technology-oriented methods to offer solutions in ways that are inspirational and intellectually engaging. SOIJST was first published in 2015 and 2016. Due to change process of management, in the 2nd dan 3rd year, SOIJST did not released any volume. Starting from 2018, the further publication would be released for the next volumes.
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Search results for , issue " Vol 2 No 1 (2018): SOIJST" : 1 Documents clear
Evaluasi Ketepatan Saran Waktu Penyimpanan yang Tercantum dalam Label Kemasan Produk Daging Kiyat, Warsono El
Surya Octagon Interdisciplinary Journal of Science and Technology Vol 2 No 1 (2018): SOIJST
Publisher : Surya University

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Abstract

Food shelf life can be determined by the critical factors that are most rapidly deteriorated. It can be evaluated by using Arrhenius method. This study aimed to determine the basis used by a company in evaluating the shelf life of food products. Observations were carried out on processed beef products sold in supermarkets in Bogor. Samples studied were meatballs, sausage, and beef burgers purchased from supermarkets under various trademarks. The calculation of shelf life was mathematically carried out by Arrhenius method that was through the measurement of the rate of quality parameter degradation. The results showed that Arrhenius model could be used to measure the rate of quality reduction of meatballs, sausage, and burger meat products so it could be predicted the shelf life of the product. The assumption used by the producers was quite appropriate because it was in accordance with the Arrhenius method.

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