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description Journal article public Pro Food

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

Ali Mursyid Wahyu Mulyono, Afriyanti Afriyanti, Joko Setyo Basuki, Sri Sukaryani
Published 2018

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.

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