Shelf life study of Bolu Cukke using the Accelerated Shelf Life Testing (ASLT) method

Abstract

The aim of this study was to determine the shelf life of Bolu Cukke in glazed paper packaging using the Accelerated Shelf Life Testing (ASLT) Method. Determination of shelf life using the ASLT method by knowing the critical moisture content and equilibrium content in Bolu Cukke. The results of critical moisture content and equilibrium content of Bolu Cukke indicate a number 2 indicating that it is at a critical point, shelf life is 6 days, with critical water content as much as 23.49% while the results using a 7-day labuza calculation showed no significant difference by storing it using critical water content. The results of the equilibrium value of 24.606% by producing a slope b value of 0.307 using the Henderson isothermic absorption curve with an MRD value of 3.1915. Estimation of shelf life of Bolu Cukke products using the labuza equation shows that the shelf life for Bolu Cukke products is 7 using glasin paper packaging which to protect the product from sunlight, air, and contamination of microorganisms. The change affected physically, chemically and microbiologically, which makes bolu cukke can no longer be consumed.