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Penentuan Umur Simpan Menggunakan Metode Accelerated Shelf Life Test (ASLT) pada Bubuk Minuman Instan Stroberi Foam-Mat Drying

*Sandi Darniadi  -  Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian, Badan Litbang Pertanian, Bogor, Indonesia
Ridwan Rachmat  -  Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian, Badan Litbang Pertanian, Bogor, Indonesia
Prima Luna  -  Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian, Badan Litbang Pertanian, Bogor, Indonesia
Winda Purwani  -  Departemen Teknologi Pangan, Universitas Sahid, Jakarta, Indonesia
Diny Agustini Sandrasari  -  Departemen Teknologi Pangan, Universitas Sahid, Jakarta, Indonesia

Citation Format:
Abstract

Pengolahan buah stroberi dengan teknik pengeringan lazimnya dilakukan untuk tujuan memperpanjang umur simpan. Pada penelitian ini, bubuk minuman instan stroberi dibuat melalui proses foam-mat drying pada suhu 50 oC melalui penambahan putih telur 10% (b/b) sebagai agen pembuih, maltodekstrin 12 % (b/b) dan Tween 80 0,1% (b/b) sebagai stabilizer buih pada sari buah stroberi. Penelitian ini bertujuan untuk menentukan umur simpan bubuk minuman stroberi instan dengan menggunakan metode ASLT (Accelerated Shelf Life Testing) berdasarkan model persamaan Arrhenius. Bubuk minuman instan stroberi disimpan pada suhu penyimpanan 35, 45, dan 55 oC dengan waktu penyimpanan 15 hari. Kadar air, vitamin C dan skor mutu hedonik warna diamati tiap 3 hari. Hasil percobaan menunjukkan hubungan yang linier antara kenaikan kadar air, penurunan kadar vitamin C, dan penurunan skor mutu hedonik warna terhadap waktu penyimpanan pada masing-masing suhu penyimpanan. Umur simpan produk bubuk minuman instan stroberi yang disimpan pada suhu penyimpanan 35, 45, dan 55 oC, menunjukkan hasil berdasarkan kadar air (11, 10, dan 9 hari), vitamin C (779, 773, dan 766 hari) dan mutu hedonik warna (35, 30, dan 26 hari) secara berurutan. Kesimpulannya, umur simpan dapat ditentukan pada minuman instan stroberi dengan menghasilkan nilai yang spesifik tergantung pada parameter yang diteliti.

Shelf-life Determination using Accelerated Shelf Life Test (ASLT) Method for Foam-Mat Drying Instant Drink Strawberry Powder

Abstract

Processing of strawberry through drying method is designed to prolong its shelf life. This research used strawberry instant drink powder that was obtained using foam-mat drying method at 50 oC with the addition of foaming agent, i.e. 10 % (w/w/) of white egg, 12 % (w/w) of maltodextrin and 0.1 % (w/w) of Tween 80 as foam stabilizers, incorporated with strawberry juice. This study was aimed at determining the shelf life of strawberry instant drink powder using ASLT (Accelerated Shelf Life Testing) based on Arrhenius Model. The strawberry powder sample was stored at 35, 45, and 55 oC for 15 days. Moisture content, vitamin C, and color hedonic score were measured per 3 days. The results showed that there was a linear relationship between the measurement parameters and storage time at those temperatures. The shelf life of strawberry powder at 35, 45, and 55 oC were found as follows: according to moisture content (11.6, 10.7, and 9.9 days), vitamin C (779, 773, and 766 days), and color hedonic score (35, 30, and 26 days), respectively. As conclusion, strawberry instant drink powder was identified its shelf life and showed specific value as observed parameters.

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Keywords: Umur simpan; ASLT (Accelerated Shelf Life Testing); stroberi; foam-mat drying; bubuk minuman instan; Shelf life, ASLT; Accelerated Shelf Life Testing; strawberry; instant drink powder
Funding: Badan Litbang Pertanian

Article Metrics:

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Last update: 2021-07-30 22:37:57

No citation recorded.

Last update: 2021-07-30 22:37:57

No citation recorded.