Shelf-life Prediction of Canned "Nasi Uduk" Using Accelerated Shelf-life Test (ASLT)-Arrhenius Model

"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 (empty set x h) 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 degrees C for 35 days. Optimization of sterilization process was conducted to achieve the optimum conditions of sterilization. Target lethality value (Fo), microorganism total plate count (TPC) and rancidity levels (TBA) were used as parameters in this research. The results showed that the optimum sterilization conditions were 121 degrees C for 20 minutes, TPC value of 9.5 x 10(1) CFU/ml and Fo value 4.14 minutes. Predicted shelf-life of canned "nasi uduk" was 9.6 months which was average TBA value still bellow of the critical point.