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Submitted
September 23, 2022
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May 21, 2023
Published
May 31, 2023
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Abstract

The objective of this research was to determine the shelf life of lemang by using the parameters of water content, the characteristic of organoleptic (color, texture, aroma, taste), and microbial growth parameters. The design used in this research was a Factorial Completely Randomized Design (FCRD) with two factors, weight of silica gel (0,1,3 and 5 gs) and storage time (0,3,5 and 7 days). The method used to calculate shelf life was ASLT (Accelerated Shelf Life Test) using water content, organoleptic value, and microbial growth data (Total Plate Number). This research showed a decrease in water content, a decrease in the level of organoleptic liking (color, texture, aroma, and taste), and an increase in the number of lemang microorganisms at various treatments during storage. Based on the parameters of water content, color, texture, aroma, and taste, lemang had a maximum shelf life of 3 days. Lemang with 0 g treatment had a shelf life of 3 days only from the color preference level, while lemang with 3 g treatment had a shelf life of 3 days from color, texture, aroma, and taste preference levels. Lemang with 1 g treatment had a shelf life of 3 days from color, texture, and taste preference level. Lemang with 5 g treatment had a shelf life of 3 days from color, aroma, and taste.

Keywords

active packaging ASLT lemang silica gel ASLT kemasan aktif lemang silika gel

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Copyright (c) 2023 Melati Pratama pratama, Arief Marna Sonjaya

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How to Cite
pratama, M. P., & Sonjaya, A. M. (2023). ESTIMATION OF LAHAT LEMANG SHELF LIFE IN SILICA GEL ACTIVE PACKAGING BY ASLT (ACCELERATED SHELF LIFE TEST) METHOD. Jurnal Agroindustri, 13(1), 56–70. https://doi.org/10.31186/jagroindustri.13.1.56-70
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