Effect of gelatine addition and storage time on the quality of semur seasoning pasta

Semur seasoning pasta is one of the most popular instant products for public. However, this product's shelf life short (1-2 days at room temperature), and it not effective if semur marketed to The addition a binder/stabilizer (gelatine/gelatin) needed bind water extend life. Samples were packed in glass bottles stored temperature. method used was completely randomized design, with 2 (two) factors i.e. gelatine concentration (G): (0%; 0.4%; 0.8%; 1.2%) (L): (0 week; 1 weeks; 3 weeks). parameters observed content, ash total solids, microbe, syneresis, hedonic value colour, flavour, taste, viscosity. results showed that interaction between two had highly significant effect on product 1.2% 1-week produced best quality.