Shelf-Life Determination of “Hiwan Tahu” Using Accelerated Shelf-Life Testing (ASLT) with Arrhenius Model
Yoyok Budi Pramono,
Sri Mulyani,
Setya Budi Muhammad Abduh
et al.
Abstract:This study aims to determine the shelf life of “hiwan tahu” based on changes in Total Plate Count (TPC), pH, water content, and . This research was carried out by storing the samples at three different temperatures, including 5℃, 27℃, and 40℃. The initial characteristic and quality degradation of “Hiwan Tahu” during storage were determined by TPC, pH, water content, and tests. Observations were carried out every 3 hours until the 12th hour for storage at 40℃, every 24 hours until the 96th hour at 27℃, and eve… Show more
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