MASA SIMPAN ANEKA SAMBAL DARI BAHAN NABATI MENGGUNAKAN METODE ACCELERATED SHELF LIFE TESTING : KAJIAN LITERATUR

Yunita Siti Mardhiyyah*dan Irawati Ningsih
Teknologi Industri Pertanian, Universitas Internasional Semen Indonesia

Abstract

Sambal or spicy sauce is a supplementary ingredient that dominates the Indonesian market. There are many kinds of spicy sauce. They are made from vegetable, fish, and other Indonesian indigenous spices. Unfortunately, many products do not include their expiration period. The spicy sauce product generally can not be consumed once, so it needs to be stored. The spicy sauce damages are characterized by changes in physical, chemical, biological, and organoleptic characteristics. Various studies on the spicy sauce shelf life have been done. The purpose of this study is to identify, analyze, and compare spesific literature sources about quality degradation and shelf-lif of various spicy sauces. This study focused on five groups of vegetable based spicy sauces. They are chili sauce, tomato sauce, onion chili sauce, fruit sauce, and andaliman sambal. The spicy sauces stored in three different temperatures (low, room, and high temperatures) based on the ASLT (accelerated shelf-life testing) method and the Arrhenius model. Based on the studies, the spicy sauces that stored in the low temperature lasts longer than in the room and high-temperature storages.
The shelf-life is around 34 to 170 days. Whereas the shelf-life of spicy sauce stored in the room and high-temperature storages are 23-98 days and 21- 54 days, respectively.

Keyword: spicy sauce; shelf life; storage; temperature;ASLT; chili

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