scholarly journals Estimation of Shelf Life Pasta Spice for Dekke Mas Na Niura with the Accelerated Shelf Life Test (ASLT) Method Arrhenius Equation.

2019 ◽  
Vol 6 (2) ◽  
Author(s):  
Natalia Putri Erva Simbolon ◽  
Bhakti Etza Setiani ◽  
Anang Mohammad Legowo
Keyword(s):  
Shelf Life ◽  
Arrhenius Equation ◽  
Storage Temperature ◽  
Ph Value ◽  
Equation Model ◽  
Life Test ◽  
C Storage ◽  
Materials Used ◽  
C 30 ◽  
Total Bacteria

Dekke mas na niurais a typical local food of North Sumatra made from carp which does not undergo cooking processes such as frying, steaming, burning, or boiling but is only paraded. This study aimed to estimate the shelf life oDekke mas na niura is a typical local food of North Sumatra made from carp which does not undergo cooking processes such as frying, steaming, burning, or boiling but is only paraded. This study aimed to estimate the shelf life of pasta seasonings using the Arrhenius equation model Accelerated Shelf Life Test (ASLT). This research was conducted at the Laboratory of Food Chemistry and Nutrition, Faculty of Animal Science and Agriculture, Diponegoro University, Semarang. The materials used in making seasonings dekke mas na niura are andaliman, pecan, turmeric, kecombrang / rias, onion, garlic, salt, red chili, lime, kaffir lime, galangal, and peanuts. The method used for making pasta spices is by mixing spices and grinding ingredients until smooth. Seasonings are stored at 25°C, 30°C, 35°C and 40°C for 24 hours of storage. The Analysis is carried out every 6 hours. The parameters tested were Aw value, pH value, and total bacteria (TPC). The results of the test data are then made linear regression with the making of orders 0 and order 1, then from the data, the shelf life calculation is done with the Arrhenius equation. The results showed that the highest Aw, pH, and total bacterial values were at 40°C which were stored for 24 hours. The critical point used in estimating shelf life is total bacterial order 1. Estimation of shelf life based on total bacteria is 5.6 days (25°C); 7.1 days (30°C); 5.6 days (35°C); and 5.2 days (40°C). Storage of pasta ingredients dekke mas na niura optimum at 30°C. Overall, the higher the storage temperature and storage time, the shorter the shelf life.f pasta seasonings using the Arrhenius equation model Accelerated Shelf Life Test (ASLT). This research was conducted at the Laboratory of Food Chemistry and Nutrition, Faculty of Animal Science and Agriculture, Diponegoro University, Semarang. The materials used in making seasonings dekke mas na niura are andaliman, pecan, turmeric, kecombrang / rias, onion, garlic, salt, red chili, lime, kaffir lime, galangal, and peanuts. The method used for making pasta spices is by mixing spices and grinding ingredients until smooth. Seasonings are stored at 25°C, 30°C, 35°C and 40°C for 24 hours of storage. The Analysis is carried out every 6 hours. The parameters tested were Aw value, pH value, and total bacteria (TPC). The results of the test data are then made linear regression with the making of orders 0 and order 1, then from the data, the shelf life calculation is done with the Arrhenius equation. The results showed that the highest Aw, pH, and total bacterial values were at 40°C which were stored for 24 hours. The critical point used in estimating shelf life is total bacterial order 1. Estimation of shelf life based on total bacteria is 5.6 days (25°C); 7.1 days (30°C); 5.6 days (35°C); and 5.2 days (40°C). Storage of pasta ingredients dekke mas na niura optimum at 30°C. Overall, the higher the storage temperature and storage time, the shorter the shelf life.

scholarly journals Penentuan Umur Simpan Yoghurt Sinbiotik Dengan Penambahan Tepung Gembolo Modifikasi Fisik

EDUFORTECH ◽  
2017 ◽  
Vol 2 (1) ◽  
Author(s):  
Rizqy Zainul Ihsan ◽  
Dewi Cakrawati ◽  
Mustika Nuramalia Handayani ◽  
Sri Handayani
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Shelf Life ◽  
Room Temperature ◽  
Arrhenius Equation ◽  
Storage Temperature ◽  
Critical Factor ◽  
Acid Value ◽  
Total Acid ◽  
C Storage

The study aim was to determine the shelf life of yogurt sinbiotik at several temperatures with the addition of Dioscorea esculenta modified flour. Lactic Acid Bacteria used for yoghurt making consist of Lactobacillus acidophilus, Bifidobacterium longun, Streptococcus themophillus. The method used Accelerated shelf life test (ASLT) with the characteristics observed namely pH, total acid value using titration method, and total lactic acid bacteria with TPC method. The concentration level of modified flour of Dioscorea esculenta was 2%. The shelf life of yogurt can be determined from the critical factor based on most rapid damage to the Arrhenius equation y = -3504,1x + 9.1043 and R2 = 0.5125. Yogurt sinbiotik stored at room temperature shelf life is 9.5 days. At 4 ° C storage temperature, shelf life is 23.2 days. At 40 ° C storage temperature, shelf life is 5.4 days. The addition of Dioscorea esculenta tuber starch in yogurt sinbiotik affect viability of LAB in the yogurt, since viability of lactic acid bacteria during storage has decreased, but the numbers are still within the range of CFU / ml on the final day of storage 

scholarly journals MODEL KINETIKA DEGRADASI CAPSAICIN CABAI MERAH GILING PADA BERBAGAI KONDISI SUHU PENYIMPANAN (Kinetic Model of Capsaicin Degradation on Red Chilli Paste at Various Storage Temperature)

2014 ◽  
Vol 34 (03) ◽  
pp. 330 ◽  
Author(s):  
Dharia Renate ◽  
Filli Pratama ◽  
Kiki Yuliati ◽  
Gatot Priyanto
Keyword(s):  
Activation Energy ◽  
Particle Size ◽  
Shelf Life ◽  
Storage Time ◽  
Arrhenius Equation ◽  
Storage Temperature ◽  
Hplc Method ◽  
Kinetic Reaction ◽  
C 30 ◽  
And Storage

The objective of this research was to asses relationship between temperature and storage time of capsaicin degradation of red chilli paste and to measure activation energy and shelf life using the Arrhenius model. The treatmens were storage temperature (20°C, 30°C, 40°C) and storage times (0, 2, 4, 6, 8, 10 weeks).  Parameters analyzed were capsaicin content using HPLC method, pH, and particle size.  The data was analyzed using linier regression and Arrhenius equation  The results showed that temperature condition and storage time affected capsaicin degradation of red chilli paste, unlike pH and particle size.  The longer storage time the lower capsaicin content.  The capsaicin content of red chilli paste storedat 30°C and 40°C in week-4 was 746,36 μg/g and 714,19 μg/g respectively, and it declined to 149,31 μg/g and 136,77 μg/g after being stored for ten weeks.  Research concluded that red chilli paste stored for 10 weeks at 20°C caused the lowest capsaicin degradation from   916.8029 μg/g  to 683.8097 μg/g. Degradation rate of capsaicin followed the first order reaction.  Arrhenius equation for capsaicin was  Y= -9356.3x + 27.836, (R=0.76), and activation energy was 18.581 kcal/mol.  Shelf life determination of capsaicin followed kinetic reaction equation of the fi rst order  i.e t = ln(Ao-At)/k.  The self life of red chilli paste stored at 20°C, 30°C and 40°C were 10.62 weeks, 8.62 weeks and 8.45 weeks respectively.Keywords: Red chilli paste, degradation, capsaicin, particle size, kinetic reaction ABSTRAKTujuan penelitian untuk mengkaji hubungan suhu dan lama penyimpanan terhadap degradasi capsaicin cabai merah giling serta menghitung energi aktivasi dan waktu simpan dengan pendekatan model persamaan Arrhenius. Perlakuan terdiri dari dua faktor yaitu suhu penyimpanan (20°C, 30°C, dan 40°C) serta lama penyimpanan (0, 2, 4, 6, 8 dan 10minggu). Metode analisis untuk kadar capsaicin menggunakan HPLC. Analisis pendukung yaitu pH dan ukuran partikel.  Data disajikan dengan grafi k persamaan regresi linier dan persamaan Arrhenius.  Hasil penelitian menunjukkan bahwa kondisi suhu dan lama penyimpanan berpengaruh terhadap degradasi capsaicin cabai merah giling, namun, pH dan ukuran partikel tidak berpengaruh secara signifi kan.  Semakin lama penyimpanan maka kandungan capsaicin semakin menurun.  Kadar capsaicin cabai giling yang disimpan pada suhu 30°C dan 40°C  pada minggu ke-empat masing masing sebesar 746,36 μg/g dan 714,19 μg/g menurun perlahan sampai pada  minggu ke-10 menjadi 149,31 μg/g dan 136,77 μg/g.  Dari hasil penelitian disimpulkan bahwa kadar capsaicin cabai giling yang disimpan pada suhu 20°C selama 10 minggu merupakan degradasi terendah dari 916,80 μg/g menjadi 683,81 μg/g.  Laju degradasi capsaicin mengikuti orde satu.  Persamaan Arrhenius untuk Capsaicin adalah Y= 27,836-9356,3x (R=0,76) dan energi aktivasisebesar 18581,65 kal/mol. Penentuan umur simpan capsaicin mengikuti persamaan kinetika reaksi orde satu yaitu t =ln(Ao-At)/k, maka umur simpan capsaicin cabai merah giling yang disimpan pada suhu 20°C, 30°C dan 40°C berturutturut sebesar 10,64 minggu; 8,62 minggu dan 8,45 minggu.Kata kunci: Cabai merah giling, degradasi, capsaicin, ukuran partikel, kinetika reaksi

scholarly journals Pendugaan Umur Simpan Tepung Jamur Tiram Putih (Pleurotus ostreatus) Pada Kemasan Plastik Polietilen dengan Metode Akselerasi

2020 ◽  
Vol 19 (2) ◽  
pp. 95
Author(s):  
Sussi Astuti ◽  
Sri Setyani ◽  
Suharyono Suharyono ◽  
Muhammad Nurreza Nurreza H
Keyword(s):  
Shelf Life ◽  
Protein Content ◽  
Water Content ◽  
Arrhenius Equation ◽  
Storage Temperature ◽  
Equation Model ◽  
Oyster Mushroom ◽  
Microsoft Excel ◽  
Plastic Packaging ◽  
Accelerated Storage

The aim of the research was to determine the shelf life of white oyster mushroom flour in polyethylene plastic packaging with the Arrhenius method. The study was arranged descriptively with two replications. White oyster mushroom flour was stored at three storage temperature conditions, i.e. 30oC, 40oC and 50o C in polyethylene plastic packaging with a thickness of 0.03 mm and stored for one month (28 days). Observations were made on water content, levels of free fatty acids, protein content, flavour and color of white oyster mushroom flour every once a week i.e. on days 0, 7, 14, 21 and 28. The data obtained were used to determine the shelf life of white oyster mushroom flour using acceleration (accelerated storage) method with Arrhenius equation model using Microsoft Excel software. The results showed that the shelf life of white oyster mushroom flour in polyethylene plastic packaging thickness of 0.03 mm using the Arrhenius method was set at a temperature of 30o C based on the parameters of the zero reaction protein content, which was 130.67 days (4.3 months). White oyster mushroom flour in polyethylene plastic packaging thickness of 0.03 mm during storage temperature of 30o C, 40o C, and 50o C tends to decrease protein content, color and aroma, but experience an increase in free fatty acid levels. White oyster mushroom flour in polyethylene plastic packaging at 30o C tends to increase in water content during storage, and decreased water content at 40o C and 50o C.

scholarly journals Pengujian Umur Simpan Kopi Arabika Bubuk Pada Jenis Kemasan dan Suhu Simpan Yang Berbeda

2021 ◽  
Vol 8 (1) ◽  
pp. 37
Author(s):  
Elsera Br Tarigan ◽  
Edi Wardiana ◽  
Handi Supriadi
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Storage Period ◽  
Fat Content ◽  
Test Method ◽  
Life Test ◽  
Coffee Plantations ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
And Storage

<p><em>Coffee is a beverage that is widely consumed around the world. Proper packaging and storage temperature may extend shelf life of ground coffee. The study aimed to analyze the shelf life of ground Arabica coffee stored in different packaging types and temperature, conducted at smallholder coffee plantations in Garut Regency and the Integrated Laboratory of Indonesian Industrial and Beverage Crops Research Institute, Sukabumi, from June to August 2018. A completely randomized design in factorial was used with 3 factors and 2 replications. The first factor was the packaging type  which consisted of 3 types: thick alumunium  foil 65</em><em>m</em><em> (AF65), thick alumunium  foil 130</em><em>m</em><em> (AF130), and thick lamination 114</em><em>m</em><em> (L144). The second factor was the storage temperature which consisted of 3 levels: 25 <sup>o</sup>C, 35 <sup>o</sup>C, and 45 <sup>o</sup>C, while the third factor was the storage period which consisted of 5 levels: coffee unstored, and coffee stored for 2 weeks, 4 weeks, 6 weeks, and 8 weeks. The variables observed were the water and fat content, and the analysis of shelf life was carried out using the ASLT (Accelerated Shelf Life Test) method. The results showed that during storage, the water content increased, whereas the fat content decreased. Fat content is a critical variable in determining the shelf life of coffee. The coffee in AF130 packaging has longer shelf life than in AF65 and L144. To extend the shelf life of coffee packaged in AF130 and L144 is best kept at 45<sup> o</sup>C whereas coffee in AF65 packaging  is ideally at 25<sup> o</sup>C.</em></p>

scholarly journals The Potential of Aloevera Gel and Cinnamon Oil Coating for Improving the Shelf Life of Pomegranate Arils

2019 ◽  
Vol 8 (4) ◽  
pp. 12471-12479
Keyword(s):  
Shelf Life ◽  
Phenylalanine Ammonia Lyase ◽  
Storage Temperature ◽  
Antimicrobial Activities ◽  
Cinnamon Oil ◽  
Fresh Food ◽  
Hue Angle ◽  
Materials Used ◽  
Food Produce ◽  
Pomegranate Arils

Ongoing global drive for a healthier diet has led to a rise in demand for convenient and fresh food produce, with high nutritional value and free of additives. Shelf life of pomegranate is lessened beneath 4°C or above 10°C temperatures because of increased parching and rate of rot resulting changes in physiochemical attributes and physiological disorders. Use of edible coating involving aloevera gel and an essential oil in the arils of Pomegranate reduces the respiration rate and exposure to microbial growth due to their ant oxidative and antimicrobial activities. In present study, the coated 0.25% cinnamon oil and 20% aloevera gel pomegranate arils were being packed in different Polymers under cold storage temperature (5oC) and assessed for physiochemical attributes such as physiological loss in weight (PLW), pH, acidity, TSS, hue angle and chroma, enzymatic activity which include L - phenylalanine ammonia lyase assay (PLA), Polyphenol Oxidase (PPO), Superoxide Dismutase (SOD), microbial load and organoleptic attributes to assess the effect of coating in enhancing its shelf life. This study also shows the best combination of edible gel-oil coating and packaging material that would be more suitable for prolonging the shelf life of pomegranate arils. Among the three packaging materials used, LDPE 50, HDPE 30 and HDPE 50, the coated pomegranate when stored in HDPE 30 has shown to be the most desirable results.

scholarly journals UMUR SIMPAN BAKASANG IKAN CAKALANG (KATSUWONUS PELAMIS. L) DENGAN METODE ACCELERATED SHELFT LIFE TEST (ASLT) BERDASARKAN PARAMETER FREE FATTY ACID (FFA)

PHARMACON ◽  
2019 ◽  
Vol 8 (3) ◽  
pp. 656
Author(s):  
Aldo G. Mongdong ◽  
Feti Fatimah ◽  
Johnly A. Rorong
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Shelf Life ◽  
Arrhenius Equation ◽  
Life Test ◽  
Katsuwonus Pelamis ◽  
North Sulawesi ◽  
Fermented Product

ABSTRACTBakasang is a fermented product made from known fish offal in North Sulawesi. This study aims to determine the shelf life of bakalang fish with ASLT method with Free Fatty Acid (FFA) parameter. Fermented Souce of Cakalang (Katsuwonus pelamis. L) is stored at 40; 50; and 60°C which is concentrated on days 0; 5; 10; 15; and 20. The results of the calculation of the shelf life of Fermented Souce of Cakalang through the Arrhenius equation for parameter Free Fatty Acid (FFA) at 25°C for 583 days.Keywords: Fermented Souce, Katsuwonus pelamis. L, ASLT Method, Life Shelf, FFA Level.          ABSTRAKBakasang adalah produk fermentasi yang dibuat dari jeroan ikan yang sudah dikenal di Sulawesi Utara. Penelitian ini dimaksudkan untuk mengetahui umur simpan bakasang ikan cakalang dengan metode Accelerated Shelf Life Test (ASLT) dengan parameter Free Fatty Acid (FFA). Bakasang Ikan Cakalang (Katsuwonus pelami. L) disimpan pada suhu 40; 50; dan 60°C yang diamaiti pada hari ke 0; 5; 10; 15; dan 20. Hasil penelitian menunjukkan bahwa umur simpan bakasang ikan Cakalang (Katsuwonus pelamis, L) melalui persamaan Arrhenius untuk parameter Free Fatty Acid  (FFA) pada suhu 25°C selama 583 hari.Kata Kunci: Bakasang, Katsuwonus pelami. L, Metode ASLT, Umur Simpan, Kadar FFA.

Shelf Life and Toxin Development by Clostridium botulinum during Storage of Modified-Atmosphere- Packaged Fresh Aquacultured Salmon Fillets

1997 ◽  
Vol 60 (9) ◽  
pp. 1055-1063 ◽  
Author(s):  
N. R. REDDY ◽  
H. M. SOLOMON ◽  
H. YEP ◽  
M. G. ROMAN ◽  
E. J. RHODEHAMEL
Keyword(s):  
Shelf Life ◽  
Clostridium Botulinum ◽  
Storage Temperature ◽  
Toxin Production ◽  
Modified Atmosphere ◽  
Surface Ph ◽  
Modified Atmospheres ◽  
C Storage ◽  
Clostridium Botulinum Type E ◽  
Time To Onset

Shelf life (onset of sensory spoilage) and the potential for toxin production by Clostridium botulinum type E in retail-type packages of fresh aquacultured salmon fillets packaged in high-barrier film bags under selected atmospheres (100% air, a modified atmosphere containing 75% CO2:25% N2, and vacuum) and stored under refrigeration (4°C) and temperature-abuse conditions (8 and 16°C) were investigated. Chemical spoilage indicators (trimethylamine and surface pH) and microbial populations were compared with sensory spoilage characteristics. Storage temperature influenced the time to onset of both sensory spoilage and toxin development in salmon fillets packaged in all atmospheres. The shelf life of fillets packaged in all atmospheres decreased with increase of storage temperature from 4 to 16°C. Trimethylamine content associated with the onset of spoilage for 100% air-packaged fillets increased as storage temperature increased. However, for modified-atmosphere-packaged fillets, the trimethylamine content associated with the onset of spoilage increased as storage temperature decreased from 8 to 4°C. Surface pH was not a good spoilage indicator for modified-atmosphere-packaged fillets. Toxin development preceded sensory spoilage at 16°C storage for fillets packaged in modified atmospheres. Toxin development coincided with sensory spoilage or was slightly delayed for the fillets packaged in all the atmospheres at 8°C storage. At 4°C none of the fillets packaged in either of the atmospheres developed toxin, even 20 days after spoilage as determined by sensory characteristics.

scholarly journals Shelf Life of Nori from Gracilaria sp. with Polypropylene (PP) Packaging Based on the Accelerated Shelf Life Test Method

2020 ◽  
pp. 50-60
Author(s):  
Sapinatun Namira ◽  
Evi Liviawaty ◽  
Isni Nurruhwati ◽  
Eddy Afrianto
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Test Method ◽  
Critical Parameters ◽  
Life Test ◽  
Arrhenius Model ◽  
Texture Parameters ◽  
Calculation Results ◽  
Clear Plastic

This research was conducted at the Laboratory of Fisheries Products Processing, Faculty of Fisheries and Marine Sciences, Padjadjaran University, Jatinangor, West Java, Indonesia. The purpose of this research was to determine the shelf life of Nori from Gracilaria sp. with the Accelerated Shelf Life Test (ASLT) method Arrhenius Model using Polypropylene (PP) packaging. Gracilaria is a genus of red algae (Rhodophyta) used as a food for humans and various species of shellfish. Polypropylene (PP) is a shiny, clear plastic with good optical properties and tensile resistance. The determination of the shelf life of the ASLT method is carried out using parameters of environmental conditions that can accelerate the process of product quality degradation, namely by storing the product at several temperatures above normal storage temperature. The observations used in determining the shelf life of Gracilaria sp. using a sensory test and a water content test with storage for 35 days, at a temperature of 25°C and 35°C. The calculation results of the Arrhenius model used texture parameters as critical parameters because those had the lowest Activation Energy (Ea) in determining the shelf life of Gracilaria sp. which is packaged using PP plastic. The results showed the value used for determining the shelf life of nori Gracilaria sp. namely texture parameters based on the order 0 reaction with the Arrhenius plot Ln K = -2.0381 - 214.63 (1 / T) and Ea of 1784.6485. The shelf life of nori Gracilaria sp. was found to be elongated if stored at room temperature of (25°C) which was around 94 days.

scholarly journals SHELF LIFE OF NORI FROM Gracilaria sp. WITH ALUMUNIUM FOIL PACKAGING BASED ON THE ACCELERATED SHELF LIFE TEST METHOD

2021 ◽  
Vol 2 (1) ◽  
pp. 1-10
Author(s):  
Evi Liviawaty ◽  
Sapinatun Namira ◽  
Subiyanto Subiyanto ◽  
Eddy Afrianto
Keyword(s):  
Shelf Life ◽  
Critical Parameter ◽  
Storage Temperature ◽  
Arrhenius Plot ◽  
Aluminum Foil ◽  
Test Method ◽  
Life Test ◽  
Arrhenius Model ◽  
Quality Degradation

This research was conducted at the Laboratory of Fisheries Products Processing, Faculty of Fisheries and Marine Sciences, Padjadjaran University, Jatinangor. The purpose of this research is to determine the shelf life of Nori from Gracilaria sp. with the Accelerated Shelf Life Test (ASLT) method Arrhenius Model using Aluminum Foil packaging. Aluminum foil packaging is a package composed of hermetic, flexible, and opaque metal so that it has high protection properties against water vapor, light, grease and gas. The determination of the shelf life of the ASLT method is carried out using parameters of environmental conditions that can accelerate the process of product quality degradation, namely by storing the product at several temperatures above normal storage temperature. The observations used in determining the shelf life of Gracilaria sp. using a sensory test and a water content test with storage for 35 days, at a temperature of 25oC and 35oC. The result of the Arrhenius model calculation, the appearance parameter is selected as the critical parameter because it has the lowest Activation Energy (Ea) in determining the shelf life of Gracilaria sp. which is packaged using PE plastic. The results show that the parameters used to determine the shelf life of the product are the taste parameters based on the order 1 reaction with the Arrhenius Plot Ln K = 0.026 – 1318.4 (1 / T) and Ea of 2619.66 Kj/mol. The shelf life of Nori Gracilaria sp. if stored at 25oC temperature is 89 hari 7 jam.

scholarly journals METODE ACCELARATED SHELF LIFE TEST (ASLT) DENGAN PENDEKATAN ARRHENIUS DALAM PENDUGAAN UMUR SIMPAN SARI BUAH NANAS, PEPAYA DAN CEMPEDAK

2018 ◽  
Vol 25 (2) ◽  
pp. 189
Author(s):  
Abdullah Bin Arif SP.MSi
Keyword(s):  
Vitamin C ◽  
Research And Development ◽  
Shelf Life ◽  
Storage Temperature ◽  
Agricultural Research ◽  
Life Test ◽  
Large Space ◽  
Pineapple Juice ◽  
Agricultural Research And Development

Pineapple, papaya and cempedak are horticultural commodities that are perishable, require large space, and are usually consumed in fresh form. Based on that, technologies are required for processing them, and one alternative is juice technology. To ensure that the juice is still suitable for consumption and unspoiled, information on shelf life is necessary. Method of estimating shelf life used is ASLT (Accelarated Shelf Life Test). This research was conducted at the Laboratory of The Indonesian Center for Postharvest Agricultural Research and Development between September 2012 – January 2013. Results showed that kinetics reaction in the deterioration of vitamin C in pineapple and pineapple-Cempedak juice followed order one reaction. At storage temperature ranging between 30 °C to -5 °C pineapple-cempedak juice showed a shelf life longer than the shelf life of pineapple and pineapple-papaya juices. The estimated shelf life of pineapple-cempedak juice at a temperature of -5 °C was 197.85 days. Shelf life of pineapple-papaya juice at a temperature of -5 °C was 172.39 days. Shelf life of pineapple juice at a temperature of -5 °C was 156.85 days.

Sign in / Sign up

Export Citation Format

Share Document