PENDUGAAN UMUR SIMPAN PRODUK MINUMAN GINGER LATTE MENGGUNAKAN  MODEL ARRHENIUS

Meika  Syahbana Rusli; Athin  Nuryanti; Rista  Fitria; Annisa  Rahma Budiani; Nur  Fatiha Fiprina

doi:10.24961/j.tek.ind.pert.2022.32.2.188

Meika Syahbana Rusli Departemen Teknik Industri Pertanian, Fakultas Teknologi Pertanian, IPB University
Athin Nuryanti Pusat Penelitian Surfaktan dan Bioenergi, LPPM IPB University
Rista Fitria Pusat Penelitian Surfaktan dan Bioenergi, LPPM IPB University
Annisa Rahma Budiani Departemen Teknik Industri Pertanian, Fakultas Teknologi Pertanian, IPB University
Nur Fatiha Fiprina Pusat Penelitian Surfaktan dan Bioenergi, LPPM IPB University

DOI: https://doi.org/10.24961/j.tek.ind.pert.2022.32.2.188

Abstract

Information about a product's shelf life is essential for the food industry to ensure the safety and quality of
the product. Process development is needed if the product's shelf life is short-lived. This study aimed to increase
the shelf life of ginger latte with sterilization at 121oC temperature using an autoclave for 10, 15, and 20 minutes
then being hot filled at 90oC. Product sterilized in aluminum foil pouch then transferred to PET plastic bottles with
hot fill method. Beforehand, the product characteristics were tested on the organoleptic test, pH, and total
dissolved solids before being treated with sterilization and hot fill. The Arrhenius method was used to calculate
product shelf life with sensory, pH, and total dissolved solids as parameters. The product shelf life before
sterilization and hot filling were 18 days in storage at 10oC. Based on the calculation using the ASLT method
Arrhenius model, the product shelf life was 35 days with sterilization at 121oC in 25oC storage temperature. The
pH and total dissolved solids on day 28 after sterilization were recorded at 5.33 and 14.5
oBrix for 15 minutes,
respectively, and 5.83 and 14.9oBrix for 10 minutes of sterilization, respectively.
Keywords: accelerated shelf life study (ASLT), ginger latte, sterilization, shelf life