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Shelf Life Test

Shelf life is defined as the period of time under defined conditions of storage, after manufacture or packing, for which a food product will remain safe and be fit for use. In other words, during this period, it should retain its desired sensory, chemical, physical, functional or microbiological characteristics and, where appropriate, comply with any label declaration of nutritional information when stored according to the recommended conditions.

 

How SIG can help

SIG Laboratory can help you determine the shelf life of “ready-to-market” products using a conventional method or accelerated shelf-life test (ASLT). ASLT is used to shorten the time required to estimate a shelf life which otherwise can take an unrealistically long time to determine by a conventional method.

The most common  form of accelerated shelf-life determination therefore relies on storing food at an elevated temperature (Arrhenius method) or seen from the value of the critical moisture content of the product at variations in the humidity of environmental conditions under atmospheric pressure (the isothermal absorption curve equation model approach / Labuza method)

 

Method Analysis

We offer a test method for estimating the shelf life of your products using conventional techniques as well as ASLT techniques.

ASLT techniques

  • Arrhenius Method
  • Labuza Method

SIG Laboratory is also very open to discussing with you in the process of determining which the best methods to be suitable for use in testing the estimated shelf life of your product.

Library of Knowledge

Kunjungan Industri Universitas Pendidikan Indonesia

Kunjungan Industri Universitas Pendidikan Indonesia

Rabu 18 Agustus 2021 Suatu kehormatan bagi SIG dapat menjadi tamu pada kegiatan Kunjungan Industri (KI) Online Universitas Pendidikan Indonesia (UPI) Bandung.Kegiatan industrial visit ini merupakan sebuah kegiatan observasi langsung yang diharapkan dapat menjadi wadah...

ASEAN Food Conference 2019

ASEAN Food Conference 2019

Bali 15-18 Oktober 2019, dengan mengambil tajuk ”Outlook and Opportunities of Food Technology and Culinary for Tourism Industry”. Indonesian Association of Food Technologist (PATPI) bersama ASEAN Committe of Science & Technology (ASEAN-COST) mengadakan konfrensi...

Bogor Laboratory & Main Office

Graha SIG:
Jl. Rasamala No. 20, Taman Yasmin, Bogor, Jawa Barat 16113.

Phone. +62(251) 7532348
Whatsapp. +62(821)11 516 516
Email. marketing-sig@saraswanti.com

Surabaya Laboratory

AMG Tower, 12th Floor, Jl. Dukuh Menanggal 1-A, Gayungan, Surabaya, Jawa Timur, 60234.

Phone: +6231 8253 1288

Jakarta Marketing Office

Ruko No.52B, Jl. Percetakan Negara, Rawasari, Cempaka Putih, Jakarta Pusat 10570.

Phone. +62(21) 21479292

Semarang Representative

Contact Person : Fajar Ery
Mobile : +62(0813) 91706805

Yogyakarta Representative

Contact Person : Zaimul Arifin
Mobile : +62(896) 48569422

Operational Hours

Monday to Friday
08.00 - 17.00 WIB.

 

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