ANALISIS KARAKTERISTIK MUTU DAN PENENTUAN UMUR SIMPAN PRODUK SIRUP JAMBU GETAS MERAH (Psidium guajava Linn) MENGGUNAKAN METODE ACCELERATED SHELF LIFE TESTING (Studi Kasus: Di Industri Kelompok Tani Makmur I, Kecamatan Pageruyung, Kabupaten Kendal)

Kelompok Tani Makmur I is home industries which producing kinds of products from Getas Merah guava. One of the products to increase the added value of a commodity is the Getas Merah guavas syrup. However, in the process, it encountered various obstacles including there is no testing about the product shelf life, there is no testing about quality products that are tailored to the quality standard SNI (Indonesian National Standard), and there is no measurement on the added value products based on the characteristics of the raw material. This study aims to identify the attributes of guava syrup quality standards based on the quality requirements of SNI syrup number 01-3544-1994, determine quality changes that occur during storage in bottles (glass), determine the shelf life of Getas Merah guavas syrup, and identify differences characteristics of the raw materials to determine the increase of value added. Determination of shelf life will be analyze using Accelerated Shelf Life Testing (ASLT) method with the Arrhenius approach. The parameters that used in the measurement such as the color, viscosity, and pH value. Quality characteristics that measured consist of organoleptic test (aroma, flavor, color, viscosity), chemical test (moisture content, ash content, fat, carbohydrates, protein, vitamin C, fiber, total sugars), test of metal contamination (lead, copper, zinc), and test of microbial contamination (Total Plate Count). Based on the research result, can be seen that the attributes of quality standards based on SNI syrup as a reference for the manufacturers to produce guava syrup, for consideration by the Indonesian National Standard manufacture guava syrup and guava syrup shelf life prediction based on the degree of acidity (pH) is 152.23 days and 120,55 days for good and mixed quality of raw materials. Moreover, the value added of guava syrup by good quality is 26.22% and 23.47% for the mixed quality