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DETERMINATION OF STORAGE LIFE OF NATURAL FLAVOR BASED ON STRAW MUSHROOMS (Volvariella volvacea) EVERYTHING ACCELERATED SHELF LIFE TESTING (ASLT)
Sadli Sadli

Last modified: 2021-10-06

Abstract


Determination of shelf life of natural flavoring based on edible mushroom (Volvariella volvacea) by Accelerated Shelf Life Testing (ASLT). Determination of shelf life is carried out at storage 30, 40, 50oC by observing the description test parameters (color, aroma, taste) and the water content test from day 0 to day 28. The data obtained is plotted into a quality degradation graph between storage time and parameter scores test so that the linear regression equation is obtained for order zero and order one and obtained the value of slope (k). Next, inplot the relationship between ln slope (k) and storage temperature 1/T (ᵒK) and get linear regression equation used for the determination of the activation energy. Age save is determined using the linear regression equation of the parameters that has the lowest activation energy value. Shelf life is calculated using zero order. Zero order was chosen because it has the smallest activation energy compared to first order. The taste parameter on zero order was chosen as the critical quality because it has the smallest activation energy of 1708.39 cal/mol.The smallest activation energy is entered into the Arrhenius equation so that the value of the degradation constant (k) is obtained. The shelf life of natural flavoring at a temperature of 30ºC was obtained for 77.58 days, a temperature of 40ºC for 70.85 days and a temperature of 50ºC for 65.07 days.


Keywords


Straw Mushroom, Shelf life, Natural Flavor Enhancer, Method of Accelerated Shelf Life Testing (ASLT)