EVALUASI PENDUGAAN UMUR SIMPAN MINUMAN SUSU
BERPERISA METODE Q10 DAN ARRHENIUS
DI PT XYZ BOGOR
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Institusion
Universitas Djuanda
Author
Setyowati, Nawang
Subject
Q Science (General)
Datestamp
2022-03-30 02:35:11
Abstract :
ABSTRAK Nawang Setyowati. B1610484. Evaluation of Accelerated Shelf Life Testing in Flavored Milk Drink with Q10 and Arrhenius Method at PT XYZ Bogor. Supervised by Sri Rejeki Retna Pratiwi and Ardy Brian Lizuardi. The shelf life of the most food products is determined by the changes of their sensory properties. Decrease in food products quality like in the flavored milk drink occurs not only on sensory properties, but also physicochemical changes. In order to ensure shelf life of flavored milk drinks, food companies would use many testings for shelf life estimation. The aim of this study was to determine shelf life and to explore the most suitable accelerated shelf life testing method for flavored milk drinks. Under Q10 method, changes in sensory properties were used to determine food product shelf life, in this research samples were stored at 37 ? C for 100 and 120 days. Under Arrhenius method, physicochemical changes of the sample were observed. Samples were stored at three different temperature (35, 40 and 45 ? C) for 9 weeks. The observed physicochemical changes were whey off, pH, brix, viscosity, sedimentation, color (absorbance), free fatty acid (%FFA), and sensory test (Different Control Test). The result showed a significant correlation between physicochemical changes and storage time using Q10 method. This includes whey off, viscosity, and %FFA for chocolate milk drink and whey off, viscosity, sedimentation, and %FFA for tiramisu milk drink. The Q10 shelf life estimation of both chocolate and tiramisu flavored milk drink are 12 months. While Arrhenius shelf life estimation of chocolate flavored milk drink is 6,6 months, and 3 months for tiramisu. The most suitable accelerated shelf life method for flavored milk drinks is Q10 method using sensory properties. Keyword: Flavored Milk Drink, Q10 method, Arrhenius Method
ABSTRAK Nawang Setyowati. B1610484. Evaluation of Accelerated Shelf Life Testing in Flavored Milk Drink with Q10 and Arrhenius Method at PT XYZ Bogor. Supervised by Sri Rejeki Retna Pratiwi and Ardy Brian Lizuardi. The shelf life of the most food products is determined by the changes of their sensory properties. Decrease in food products quality like in the flavored milk drink occurs not only on sensory properties, but also physicochemical changes. In order to ensure shelf life of flavored milk drinks, food companies would use many testings for shelf life estimation. The aim of this study was to determine shelf life and to explore the most suitable accelerated shelf life testing method for flavored milk drinks. Under Q10 method, changes in sensory properties were used to determine food product shelf life, in this research samples were stored at 37 ? C for 100 and 120 days. Under Arrhenius method, physicochemical changes of the sample were observed. Samples were stored at three different temperature (35, 40 and 45 ? C) for 9 weeks. The observed physicochemical changes were whey off, pH, brix, viscosity, sedimentation, color (absorbance), free fatty acid (%FFA), and sensory test (Different Control Test). The result showed a significant correlation between physicochemical changes and storage time using Q10 method. This includes whey off, viscosity, and %FFA for chocolate milk drink and whey off, viscosity, sedimentation, and %FFA for tiramisu milk drink. The Q10 shelf life estimation of both chocolate and tiramisu flavored milk drink are 12 months. While Arrhenius shelf life estimation of chocolate flavored milk drink is 6,6 months, and 3 months for tiramisu. The most suitable accelerated shelf life method for flavored milk drinks is Q10 method using sensory properties. Keyword: Flavored Milk Drink, Q10 method, Arrhenius Method
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