Determination of the shelf life of fermented glutinous rice using the arrhenius equation
DOI:
https://doi.org/10.33830/fsj.v6i1.10192.2026Keywords:
Shelf Life, Glutinous Rice, Food storage, arrhenius equationAbstract
Fermented glutinous rice, popularly known as tape ketan, is a traditional Indonesian food produced through a fermentation process using a yeast starter. Predicting the shelf life of this product is essential for ensuring quality and safety during distribution. This study aimed to determine the shelf life of fermented glutinous rice using the Accelerated Shelf Life Test (ASLT) based on the Arrhenius model. The samples were stored at 3 different temperatures (2°C, 22°C, and 29°C) for a duration of 8 days. Quality degradation was monitored through pH parameters as a primary indicator of acidification during storage. The results indicated that the quality reduction of fermented glutinous rice follows a zero-order reaction kinetics, yielding a linear regression equation of y = -0.015x + 4.96. Based on the Arrhenius calculation using the pH parameter, the estimated shelf life of fermented glutinous rice stored at a refrigerated temperature of 2°C is 3 days. At higher storage temperatures of 22°C and 29°C, the shelf life significantly decreased to approximately 2 days. This research confirms that storage temperature significantly impacts the reaction rate of chemical degradation and the overall durability of the product.
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