Determination of Shelf - Life Loloh Piduh with Accelerated Shelf Life Testing (ASLT) Method Using Approrimation of Arrhenius Model

The purpose of this study was to determine the shelf-life of loloh piduh packed in two different packages that are packed in plastic bottles and glass bottles. Both packed loloh piduh was stored in four temperatures, namely 15^oC, 35^oC 45^oC 55^oC. The observed parameters were pH and four sensory parameters using a preference test. The sensory parameters consisted of sour taste, sweet taste, sour aroma, alcohol aroma, and turbidity. This research was conducted in 12 hours or up to 50 percent of the panelists rejected the test sample and observation was taken every two hours. The results showed that the critical quality parameters of loloh piduh packed in plastic bottles and glass bottles were sour aroma which followed zero order of kinetics reaction. Predicted shelf-life of loloh piduh packed in plastic bottles which stored at room temperature (28^oC) was 9.82 hour, while the shelf life of loloh piduh packed in glass bottles that stored at the same temperature was 12.81 hours.