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

*Sandi Darniadi  -  Balai Besar Litbang Pascapanen Pertanian, Indonesia
Ridwan Rachmat  -  Balai Besar Litbang Pascapanen Pertanian, Indonesia
Prima Luna  -  Balai Besar Litbang Pascapanen Pertanian, Indonesia
Winda Purwani  -  Universitas Sahid, Indonesia
Diny Agustini Sandrasari  -  Universitas Sahid, Indonesia
Received: 9 Apr 2020; Published: 30 Nov 2020.
Open Access License URL: http://creativecommons.org/licenses/by-nc/4.0

Citation Format:
Article Info
Section: Artikel Penelitian (Research Article)
Language: ID
Statistics: 27
Abstract

Pengolahan buah stroberi dengan teknik pengeringan dilakukan untuk memperpanjang umur simpan. 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 stabiliser 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 foam-mat drying pada suhu penyimpanan 35, 45, dan 55 oC yaitu: 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.

Keywords: Umur simpan; ASLT (Accelerated Shelf Life Testing); stroberi;foam-mat drying; bubuk minuman instan

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