Penentuan Masa Kadaluarsa Produk Bubur Bekatul Instan dengan Metode Accelarated Shelf Life Test (Aslt) Berdasarkan Pendekatan Arrhenius
Keywords:
Arrhenius, Bekatul, Masa Kadaluwarsa, metode ASLTAbstract
Introduction: One of the bran processed product is instant rice bran porridge. Naturally, a food product will face the quality reduction in line with the increase of time so there will be a final time limit in which a product become expired (called expire term).
Aims: This research aims to understand the expire terms on the instant rice bran porridge by using Accelarated Shelf Life Test (ASLT) methods based on Arrhenius approach.
Methods: The type of research is experiment research with post test only control design. In this research, there are two instant rice bran Formulas. Formula I is made from the bran only, Formula II from the Bran added corn flour, cinnamon powder, and low fat milk powder. This formulas are stored on the temperature of 25°C, 35°C and 45°C for 14 days. This Research is conducted in two phases, namely in making of instant rice bran porridge formula and analysis of water content, microbe total and FFA levels on every formula of instant rice bran porridge. The analysis data was done by the method of linear regression follows the Arrhenius model.
Result: showed that in the room temperature, Formula I saved for 316 days and Formula II for 327 days
Conclusion: Lorem ipsum dolor sit amet, consectetur adipiscing elit. Morbi sodales vehicula odio quis lobortis. Aenean lacinia pulvinar hendrerit. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Morbi sodales vehicula odio quis lobortis. Aenean lacinia pulvinar hendrerit
Keywords: Arrhenius, Bran, Expired Time, ASLT method
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