Shelf-life prediction of canned “nasi uduk” using accelerated shelf-life test (ASLT)-Arrhenius model
M Kurniadi, N Salam, A Kusumaningrum… - AIP Conference …, 2017 - pubs.aip.org
“Nasi Uduk” is one of the Indonesian traditional food made from rice, steamed with coconut
milk and seasoning. For optimizing shelf-life, canned “nasi uduk” for military and disaster-
response ration, was packed using cylindrical cans of 72, 63 x 53, 04 mm (Ø xh) in size. One
of the important aspects on quality assessment of preserved product was its rancidity. The
aim of this research was to determine shelf-life of canned “nasi uduk” using ASLT method of
Arrhenius model. Storage temperatures set up at 35, 45 and 55 C for 35 days. Optimization …
milk and seasoning. For optimizing shelf-life, canned “nasi uduk” for military and disaster-
response ration, was packed using cylindrical cans of 72, 63 x 53, 04 mm (Ø xh) in size. One
of the important aspects on quality assessment of preserved product was its rancidity. The
aim of this research was to determine shelf-life of canned “nasi uduk” using ASLT method of
Arrhenius model. Storage temperatures set up at 35, 45 and 55 C for 35 days. Optimization …
[引用][C] Triwiyono, and A Frediansyah. 2016. Shelf-life Prediction of Canned “Nasi Uduk” Using Accelerated Shelf-life Test (ASLT) Arrhenius Model
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