Pendugaan Umur Simpan Minuman Serbuk Murbei (Morus nigra L.) Menggunakan Metode Accelerated Shelf Life Testing (ASLT) Pendekatan Arrhenius

Abstract

Mulberry (Morus nigra L.) powder beverage is a functional food product rich in anthocyanins and antioxidant compounds. However, anthocyanins are highly susceptible to degradation during storage, which may reduce product quality and shorten shelf life. Therefore, this study aimed to analyze quality changes during storage at different accelerated temperatures, evaluate the effects of storage temperature and duration on product quality, and estimate the shelf life of black mulberry powder beverage using the Accelerated Shelf-Life Testing (ASLT) method with the Arrhenius approach. The product was packaged in aluminum foil sachets and stored at three accelerated temperatures (35°C, 45°C, and 55°C). Sensory evaluation was conducted to determine the critical quality limit, while quality parameters observed during storage included anthocyanin content, color (L*, a*, and b*), pH, and total soluble solids (TSS). The reaction order for each quality parameter was selected based on the highest coefficient of determination (R²), followed by Arrhenius modeling to determine the degradation rate constant (k), activation energy (Ea), and shelf life at 20°C. The results showed that anthocyanin content, L* value, a* value, pH, and total soluble solids decreased during storage, whereas the b* value increased. Higher storage temperatures accelerated quality deterioration, as indicated by higher degradation rate constants (k). Sensory evaluation showed that the critical quality limit was reached in the fourth week of storage because all panelists rejected the product in the fifth week. Shelf-life estimation at 20°C indicated that anthocyanin content were the most critical quality attributes, both yielding the shortest estimated shelf life of 17 weeks (116 days). Therefore, the shelf life of black mulberry powder beverage was determined to be 17 weeks (116 days) based on the Arrhenius model.