Estimating the Shelf Life of Oyster Mushroom Rendang packed with Vacuum or Non-Vacuum technique by the Application of the Arrhenius Methods
نویسندگان
چکیده
Abstract Rendang is a famous traditional food from West Sumatra, Indonesia. Oyster mushroom rendang made oyster mushrooms. Based on its composition, the degradation of fat critical point during storage. Proper packaging can extend shelf life rendang. The purpose this study was to determine that pack in vacuum and no using Accelerated Shelf-Life Testing (ASLT) method according Arrhenius equation. As result, at temperature 25°C, packaged has 613 days non-vacuum 43 days.
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ژورنال
عنوان ژورنال: IOP conference series
سال: 2022
ISSN: ['1757-899X', '1757-8981']
DOI: https://doi.org/10.1088/1755-1315/1059/1/012053