Evaluasi Pelaksanaan Penentuan Umur Simpan Ayam Penyet Beku Menggunakan Metode ASLT Berdasarkan Karakteristik Organoleptik di PT XYZ

Abstract

Determining the shelf life of frozen products is a crucial factor in the quality control system of the culinary industry, however PT XYZ currently lacks measurable scientific data regarding the shelf life of their frozen ayam penyet product. This study aims to evaluate the preparation and execution stages of shelf-life determination for frozen ayam penyet at PT XYZ, as well as to estimate the product’s shelf life using the Acceleretaed Shelf Life Testing (ASLT) method with the Arrhenius model approach. The research method employed is descriptive quantitative with an evaluative approach, utilizing questionnaires, semi-structured interviews, and documentation studies. ASLT was conducted at accelerated temperatures of 0°C, -5°C, and -10°C over 28 days, assessing color, aroma, flavour, and texture parameters through six trained panellists. Arrhenius kinetic analysis indicates that texture is the most sensitive organoleptic attribute to quality degradation during frozen storage, thus serving as the critical parameter for shelf-life determination. The estimated shelf life is set at 1.2 months at -18°C. These findings have been addressed by the company through the implementation of a quick freeze process after production, followed by packaging and storage, to maintain quality consistency for customers. Improvements in organoleptic testing facilities and the completeness of the documentation system are recommended to enhance data validity in duture shelf life research.