The Evaluation of shelf life of Arabica mixed coffee drinks using accelerated shelf life testing method.
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Jan 13, 2020
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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.
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Cempaka, L., Nugrafitri Akbar, A., & Asiah, N. (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
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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.