PENENTUAN UMUR SIMPAN PUREE BUAH SIRSAK (Annona muricata) BEKU DENGAN METODE ACCELERATED SHELF LIFE TESTING (ASLT) MODEL ARRHENIUS

Soursop fruit (Annona muricata) is highly perishable post-harvest therefore, it is often processed into products like frozen soursop puree to extend its shelf life. This study aims to evaluate the effects of storage temperature and duration on the microbiological and chemical quality of frozen soursop puree, as well as to determine its shelf life using the Accelerated Shelf Life Testing (ASLT) Arrhenius model. The study employed a completely randomized design with two factors: storage temperature (-18°±1°C, 5°±1°C, and 25°±4°C) and storage duration of 21 days, with observations every 3 days. The results showed that total plate count and yeast-mold count exhibited microbial growth. Vitamin C levels increased at -18°±1°C and 5°±1°C but decreased at 25°±4°C. Total titratable acidity decreased at -18°±1°C and 5°±1°C but increased at 25°±4°C. The pH value showed relatively small fluctuations across all temperatures. The total plate count, having the lowest activation energy, was selected as the critical parameter for determining shelf life using the Arrhenius model. The estimated shelf life of frozen soursop puree was 13.44 days at -18°±1°C, 11.50 days at 5°±1°C, and 9.27 days at 25°±4°C.