Citation: Aviana, T., Siregar, N, C., dan Wardayanie, N, I, A. (2021). Pendugaan masa simpan bumbu rawon dengan metode Accelerated Shelf Life Testing (ASLT). Warta IHP, 38(2), 126-131 Halaman | 126 © Warta IHP; P-ISSN 0215-1243; E-ISSN 2654-4075; Nomor Akreditasi: 10/E/KPT/2019; 2021; All rights reserved Pendugaan Masa Simpan Bumbu Rawon dengan Metode Accelerated Shelf Life Testing (ASLT) Estimating the Shelf Life of Rawon Seasoning with Accelerated Shelf Life Testing (ASLT) Method Tita Aviana * , Nobel Christian Siregar dan Ning Ima Arie Wardayanie Balai Besar Industri Agro, Kementerian Perindustrian Jl. Ir. H. Juanda No. 11, Bogor, Jawa Barat Indonesia Riwayat Naskah: Diterima 12 2021 Direvisi 12 2021 Disetujui 12 2021 ABSTRAK: Rawon adalah makanan tradisional Indonesia yang diketahui berasal dari Jawa Timur dan telah dikenal sejak awal abad 18 hingga saat ini. Rawon menggunakan keluak sebagai bumbu penting yang memberikan warna hitam serta rasa dan aroma yang khas. Adanya kandungan sianida pada keluak mentah menyebabkan perlunya penanganan tertentu sebelum dapat dikonsumsi dengan aman. Saat ini, kerumitan persiapan bumbu masakan rawon dapat diatasi dengan adanya bumbu rawon siap masak. Pengembangan bumbu siap masak pun kini mulai dilakukan oleh Industri Kecil Menengah (IKM) sehingga diperlukan studi pendugaan masa simpan pada bumbu siap masak tersebut. Penelitian ini bertujuan untuk melakukan pendugaan masa simpan bumbu rawon siap masak yang diproduksi oleh salah satu IKM di Bogor. Pendugaan masa simpan dilakukan menggunakan metode Accelerated Shelf Life Testing (ASLT). Sampel uji disimpan pada 3 suhu yang berbeda kemudian diuji parameter kritisnya pada hari ke-0, 7, 14, dan 21. Hasil uji kemudian diolah sehingga didapatkan masa simpan selama 241 hari berdasarkan parameter kritis asam lemak bebas. Kata kunci: Arrhenius, ASLT, masa simpan, pasta bumbu, rawon ABSTRACT: Rawon is a traditional Indonesian food which is known to have originated from East Java and has been known since the early 18 th century until today. Rawon uses keluak as its important spice which gives black color and unique taste and aroma on its soup. Despite its important function, the presence of cyanide in unripe keluak causes the need for certain handling before it can be consumed safely. Currently, the complexity of preparing rawon condiment can be overcome by having ready to cook condiment for rawon. The development of ready-to-cook condiment is now also starting to be carried out by small and medium entrepreneurs. For this reason, it is necessary to study the estimation of the shelf life of these ready-to-cook condiment. This study aims to estimate the shelf life of ready-to- cook rawon condiment produced by a small entrepreneur in Bogor. Estimation of shelf life was carried out using the Accelerated Shelf Life Testing (ASLT) method. In practice, the test samples were stored at 3 different temperatures and then tested for critical parameters on days 0, 7, 14, and 21. The test results were then processed to obtain a shelf life of 241 days based on free fatty acid as its critical parameter. Keywords: Arrhenius, ASLT, shelf-life, condiment, rawon * Kontributor utama Email : tita.aviana@yahoo.com