Maharani, Putri Citra (2026) Pendugaan Umur Simpan Sambal Andaliman Kemasan Botol Jar Menggunakan Metode Accelerated Shelf-Life Testing Pendekatan Arrhenius. Undergraduate thesis, UPN Veteran Jawa Timur.
This is the latest version of this item.
![[img]](https://repository.upnjatim.ac.id/style/images/fileicons/text.png) |
Text (Cover)
22033010003-cover.pdf Download (1MB) |
|
Text (Bab 1)
22033010003-bab 1.pdf Download (221kB) |
|
Text (Bab 2)
22033010003-bab 2.pdf Restricted to Repository staff only until 20 July 2029. Download (472kB) |
|
Text (Bab 3)
22033010003-bab 3.pdf Restricted to Repository staff only until 20 July 2029. Download (470kB) |
|
Text (Bab 4)
22033010003-bab 4.pdf Restricted to Repository staff only until 20 July 2029. Download (654kB) |
|
Text (Bab 5)
22033010003-bab 5.pdf Download (173kB) |
|
Text (Daftar pustaka)
22033010003-daftar pustaka.pdf Download (279kB) |
|
Text
22033010003-lampiran.pdf Restricted to Repository staff only until 20 July 2029. Download (6MB) |
Abstract
Andaliman sambal is a traditional chili sauce from North Sumatra that is well known for its distinctive bitter-sour taste and unique aroma. However, this product tends to deteriorate rapidly during storage, therefore, the addition of citric acid is required to extend its shelf life. This study aimed to determine the best citric acid concentration based on the chemical and organoleptic characteristics of Andaliman sambal and to estimate its shelf life using the Accelerated Shelf-Life Testing (ASLT) method with the Arrhenius approach. The research was conducted in two stages. In the first stage, a Completely Randomized Design (CRD) was employed with four levels of citric acid addition (0%, 1%, 2%, and 3%). The data were analyzed using analysis of variance (ANOVA), followed by Duncan’s Multiple Range Test (DMRT) at a 5% significance level. In the second stage, the shelf life of Andaliman sambal packaged in glass jars was estimated. The product was stored at three temperatures (10°C, 30°C, and 50°C) for 21 days, with observations conducted on days 0, 7, 14, and 21. The best treatment obtained in the first stage was the addition of 3% citric acid, resulting in a moisture content of 63.70%, ash content of 5.36%, pH of 2.73, and organoleptic scores of 4.13 (slightly liked) for color, liked for aroma, slightly liked for taste, and disliked for texture. Shelf-life estimation based on the pH parameter indicated that Andaliman sambal could be stored for 50 days at 10°C, 41 days at 30°C, and 34 days at 50°C. Based on the peroxide value parameter, the estimated shelf life was 38 days at 10°C, 28 days at 30°C, and 21 days at 50°C.
| Item Type: | Thesis (Undergraduate) | ||||||||
|---|---|---|---|---|---|---|---|---|---|
| Contributors: |
|
||||||||
| Subjects: | T Technology > TP Chemical technology > TP368 Food processing and manufacture | ||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||
| Depositing User: | Putri Citra Maharani | ||||||||
| Date Deposited: | 21 Jul 2026 02:55 | ||||||||
| Last Modified: | 21 Jul 2026 03:29 | ||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/56837 |
Available Versions of this Item
- Pendugaan Umur Simpan Sambal Andaliman Kemasan Botol Jar Menggunakan Metode Accelerated Shelf-Life Testing Pendekatan Arrhenius. (deposited 21 Jul 2026 02:55) [Currently Displayed]
Actions (login required)
 |
View Item |