The Evaluation of shelf life of Arabica mixed coffee drinks using accelerated shelf life testing method.

Main Article Content

Laras Cempaka

Abstract

Arabica coffee drinks in this study were made from three parts of coffee beans are cascara, which is the skin of coffee fruit; green coffee beans; and roasted coffee beans. This beverage product is then packaged and stored in a ready to drink glass bottle. This study aim to determine the shelf life of mixed arabica coffee beverage products, using the ASLT method. Samples were stored under different temperature conditions: 4oC, 27oC and 37oC. The test consists of measuring pH, total dissolved solids (ppm), total sugar (oBrix), total color difference (ΔE) and total plate count (log CFU/ ml). The results showed that during storage occurred to change the physicochemical properties and the number of microbes in the mixed arabica coffee drinks. Each parameter has a different activation energy value. The higher the storage temperature was proven to the smaller the activation energy, which indicates a shorter shelf life. This arabica coffee drink has a shelf life of 4 days if stored at 4oC.

Article Details

How to Cite
Cempaka, L. (2020). The Evaluation of shelf life of Arabica mixed coffee drinks using accelerated shelf life testing method. Pelita Perkebunan (a Coffee and Cocoa Research Journal), 35(3), 193-204. https://doi.org/10.22302/iccri.jur.pelitaperkebunan.v35i3.370
Section
Articles

References

Abduh, M. (2018). Dari ITB untuk Indonesia : Biorefinery Kopi. Institut Teknologi Bandung. Bandung.
Adi, K. (2013). Super Pintar Buku Kantong Kimia SMA Kelas X, XI, dan XII. Penerbit Cabe Rawit. Yogyakarta.
Anagari, H.;Mustaniroh, S. A. & Wignyanto (2011). Penentuan Umur Simpan Minuman Fungsional Sari Akar Alang-Alang dengan Metode Accelerated Shelf Life Testing (ASLT) (Studi Kasus di UKM "R.Rovit" Batu-Malang). AGROINTEK, 5:2, 118-125.
Arif, A. B. (2016). Metode Accelarated Shelf Life Test (ASLT) dengan Pendekatan Arrhenius dalam Pendugaan Umur Simpan Sari Buah Nanas, Pepaya dan Cimpedak. Informatika Pertanian, 25:2, 189-198.
Arpah, M. (2001). Buku dan Monograf Penentuan Kadaluwarsa Produk Pangan. Program Pasca Sarjana IPB. Bogor.
Asiah, N.; Cempaka, L.; & David, W. (2018). Panduan Praktis Pendugaan Umur Simpan Produk Pangan. Universitas Bakrie. Jakarta.
Culver, C. A. (2008). Color Quality of Fresh and Processed Foods. Chemical Society. Washington DC, American.
Fuller, M., & Rao, N. (2017). The Effect of Time, Roasting Temperature, and Grind Size on Cafeine and Chlorogenic Acid Concentrations in Cold Brew Coffee. Scientific Report.

Guo, M.;Wu, J.;Xu, Y.;Xiao, G.;Zhang, M. & Chen, Y. (2011). Effects on Microbial Inactivation and Quality Attributes in Frozenlychee Juice Treated by Supercritical Carbon Dioxide. Eur Food Res Technol, 232, 803-811.
Hariyadi, P. (2019). Masa Simpan dan Batas Kadaluwarsa Produk Pangan : Pendugaan, Pengelolaan dan Penandaannya. PT Gramedia Pustaka Utama. Jakarta.
Kementrian Perindustrian. (2017). Peluang Usaha IKM Kopi. Direktorat Jendral Industri Kecil dan Menengah Kementrian Perindustrian. Jakarta.
Kipkori, R.;Muhoho, S.;Muliro, P.;Mugendi, B.;Frohme, M. & Broedel, O. (2015). Effects of Coffee Processing Technologies on Aroma Profiles and Sensory Quality of Ruiru 11 and SL 28 Kenyan Coffee Varieties. Asian Journal of Agriculture and Food Sciences, 03:02, 178-188.
Kurniawan, A. & M. Rosyid, R. (2017). Perilaku Konsumtif Remaja Penikmat Warung Kopi. Jurnal Sosiologi DILEMA, 32:1, 9-22.
Makfoeld, D. (2008). Kamus Istilah Pangan dan Nutrisi. Penerbit Kanisius. Yogyakarta
Muchtadi, T. R. & Sugiyono. (2013). Prinsip Proses dan Teknologi Pangan. Alfabet. Bandung.
Rahayu, W. P. & Nurwitri, C. C. (2012). Mikrobiologi Pangan. IPB Press. Bogor.
Rakesh, J.; Patras, M., Eravuchira, P.; & Kuhnert, N. (2010). Profile and Characterization of the Chlorogenic Acids in Green Robusta Coffee Beans by LC-MSn : Identification of Seven New Classes of Compounds. J. Agric. Food Chem, 8722-8737.
Sudewa, B. & Hadiatna, F. (2017). Evaluasi Sensor FIT0348 Sebagai Alat Ukur Potential of Hydrogen (pH) Larutan. Jurnal Elektro Telekomunikasi Terapan, 570-578.
Swadana, A. W. & Yuwono, S. S. (2014). Pendugaan Umur Simpan Minuman Berperisa Apel menggunakan Metode Accelerated Shelf Life Testing (ASLT) dengan Pendekatan Arrhenius. Jurnal Pangan dan Agroindustri, 2:3, 203-213.
Syah, D. (2012). Pengantar Teknologi Pangan. Penerbit IPB Press. Bogor.
Xu, Z.;Zhanga, L.;Wanga, Y.;Bi, X.;Buckow, R. & Liao, X. (2011). Effects of High Pressure CO2 Treatments on Microflora, Enzymes and Somequality Attributes of Apple Juice. Journal Food English, 104, 577-584.
Yadav, R.;Tripathi, A. & Jha, A. (2013). Effect of storage time on the physicochemical properties and sensory attributes of Aloe vera ready to serve (RTS) beverage. International Journal of Food, Nutrition and Pubic Health, 6:2, 173-192.
Yun, J. H.;Cha, Y. J. & Lee, D. S. (2007). Storage Stability and Shelf Life Characteristics of Korean Savory Sauce Products. Journal Food Science and Nutrition, 12, 242-250.