Pendugaan Umur Simpan Edamame Crispy Menggunakan Metode Accelerated Shelf Life Testing (ASLT) (Studi Kasus Kampung Edamame Binaan PT Gmit Jember)

Abstract

Crispy edamame products are one of the processed products produced by the Edamame Village assisted by PT GMIT Jember. Estimation of the shelf life of crispy edamame products has not been studied and proven scientifically. This study aims to determine the initial quality of edamame crispy and determine the shelf life of edamame crispy using the Accelerated Shelf Life Testing (ASLT) method of the arrhenius equation approach model with variations in packaging materials. Arrhenius calculations used three extreme storage temperatures of 35°C, 45°C and 55°C for 40 days. Product deterioration when stored at higher temperatures can be predicted using this equation. The parameters observed during storage were moisture content, peroxide number, and pH. The results showed that edamame crispy had initial characteristics that were in accordance with the Indonesian National Standard (SNI) including moisture content of 1.47%; peroxide number of 0.46 mg O_2/100g; pH 6.27. The results of the shelf life estimation show that the moisture content parameter is the reference parameter for the shelf life of edamame crispy because it has the lowest activation energy among other parameters. The type of packaging that is able to maintain product quality is metalized packaging compared to plastic packaging (PP). Based on the calculations that have been done, it is known that edamame crispy has a shelf life of 5 months and 23 days stored at 35°C using metalized packaging, while plastic packaging has a shelf life of 5 months and 8 days at 35°C.