Shelf-Life Estimation of Cabe Jamu (Piper retrofractum Vahl) Herbal Drink with the Addition of Benzoate Using Accelerated Shelf-Life Testing (ASLT) Method

• Main Authors: Khoirul Hidayat, Millatul Ulya, Nadiyah Ferah Aronika
• Format: Article
• Language: English
• Published: University of Brawijaya 2021-08-01
• Series: Industria: Jurnal Teknologi dan Manajemen Agroindustri
• Subjects: accelerated shelf-life testing; cabe jamu herbal drink; shelf-life; minuman herbal cabe jamu; umur simpan
• Online Access: https://industria.ub.ac.id/index.php/industri/article/view/478

Abstract This study aims to determine the cabe jamu (Piper retrofractum Vahl) herbal drink shelf-life with the addition of sodium benzoate concentration and determine the sodium benzoate addition effect on the cabe jamu herbal drink shelf-life. This research used Accelerated Shelf-Life Testing (ASLT) method. Cabe jamu herbal drink was stored at 35 °C and 45 °C and then tested every week for 28 days. The test parameters used were pH, total dissolved solids (TDS), color, total microbes, and total phenolics. The results showed that the cabe jamu herbal drink without sodium benzoate addition stored at a lower temperature had a longer shelf-life. Cabe jamu herbal drink with 400 ppm sodium benzoate addition and stored at 35 °C has the most extended shelf-life, which was 201.21 days. Sodium benzoate addition had a significant effect on the cabe jamu herbal drink shelf-life at a temperature of 35 °C and 45 °C. Keywords: Accelerated Shelf-life Testing, cabe jamu herbal drink, shelf-life Abstrak Penelitian ini bertujuan untuk mengetahui umur simpan minuman herbal cabe jamu dengan penambahan konsentrasi natrium benzoat dan mengetahui pengaruh penambahan natrium benzoat terhadap umur simpan minuman herbal cabe jamu. Metode yang digunakan dalam penelitian ini adalah Accelerated Shelf-Life Testing (ASLT). Minuman herbal cabe jamu disimpan pada suhu 35 °C dan 45 °C kemudian diuji setiap minggu selama 28 hari. Parameter uji yang digunakan adalah pH, total padatan terlarut (TPT), warna, total mikroba, dan total fenolik. Hasil penelitian menunjukkan bahwa minuman herbal cabe jamu tanpa penambahan natrium benzoat mempunyai umur simpan yang lebih lama jika disimpan pada suhu yang lebih rendah. Minuman herbal cabe jamu dengan penambahan natrium benzoat 400 ppm dan disimpan pada suhu 35 °C mempunyai umur simpan terlama, yaitu 201,21 hari. Penambahan natrium benzoat berpengaruh signifikan terhadap umur simpan minuman herbal cabe jamu pada suhu 35 °C dan 45 °C. Kata kunci: Accelerated Shelf-life Testing, minuman herbal cabe jamu, umur simpan