Pendugaan Umur Simpan Rengginang Singkong UMKM Argend Meme yang Dikemas dengan Penambahan Nitrogen (Nitrogen Diffusing) Menggunakan Metode Aslt (Accelerated Self Life Testing)

Abstract

UMKM are business activities that develop consistently in national growth. One of the leading products of Probolingggo Regency is Rengginang Cassava Meme Manise produced by UMKM Argend Meme. This study was conducted to determine the shelf life of UMKM host Argend Meme with the addition of nitrogen (nitrogen flushing). The method used for estimating the shelf life of products is the Accelerated Shelf-Life Testing (ASLT) method. This study used a three-factor Complete Randomized Design (RAL) method, namely nitrogen addition, storage temperature difference, and storage duration. The results of testing free fatty acid levels in this study showed that the levels of free fatty acids of cassava rengginang packaged without the addition of nitrogen and cassava rengginang packed with the addition of nitrogen increased with the longer the duration of storage. However, the increase in free fatty acid levels from cassava hosts without nitrogen tends to be higher than cassava hosts with the addition of nitrogen which also increases but more slowly. Rengginang packaged without the addition of nitrogen also experienced an increase in free fatty acid levels along with the higher storage temperature, while cassava rengginang packed with the addition of nitrogen remained stable even though it was stored at different temperatures.