Pendugaan Umur Simpan Minuman Fungsional Sari Jagung Berbasis Accelerated Shelf Life Testing (ASLT)

Abstract

Estimating the shelf life of food products is very important to know how long the product can last a long time. The shelf life of food products is very important information included on food packaging labels. Corn juice drinks are obtained by grinding corn kernels that have previously been boiled in water, then the results of grinding are filtered to obtain the filtrate. This study aims to identify conditions of color change, total dissolved solids, pH and viscosity, predict product shelf life and analyze the type of packaging that best maintains the quality of corn juice. The material used in this study was corn juice samples. The study used a Complete Randomized Design (RAL) with treatment variations (P1) glass packaging, (P2) plastic packaging and (T1) temperature 350C, (T2) temperature 400C and (T3) temperature 450C. Observed parameters TPT, color, viscosity and pH. Test data analyzed using the ASLT method is the determination of product shelf life by accelerating quality changes in critical parameters. During the storage period for plastic packaging and glass packaging there is a decrease in values in TPT, pH and Viscosity parameters. While there is no change to the color parameters. The shelf life of corn juice in plastic packaging at temperatures of 350C, 400C and 450C produces a k0 value of 1.030455 and an Activation Energy of 1910.27 cal/mol. The shelf life of corn juice in glass packaging at temperatures of 350C, 400C and 450C produces a k0 value of 1.017247 and an Activation Energy of 1898.36 cal / mol. Packaging is determined based on the longest shelf life using glass bottle packaging, shelf life with temperatures of 350 C for 57 hours, 400 C for 56 hours, and 450 C for 55 hours.