0.05 BIO-CULTURAL AND AGRICULTURAL SCIENCES Code
Based on the equation parameters shelf has been described above, the shelf life of dried cultures can be determined. If fluctuations in humidity at room temperature between 75 to 80
with initial moisture content dried cultures L. rhamnosus R21 at 2.17 bk according to research, the shelf life of dried culture with a laminated aluminum foil packaging with plastic
PE can reach 5.10 to 5.86 years on a slope value of 1 and 5.10 – 5.88 years on the value of slope 2. Results shelf life of dried cultures calculation using the equation Labuza 1982, with a wide
range of packaging on the storage RH 75 and 80 to 30
o
C storage temperature can be seen in Table 1.
Table 1 Estimation of shelf life of dried cultures L. rhamnosus R21 at RH 75 and 80; Temperature 30
o
C
Type of packaging Permeability
packaging kx
Shelf life years RH 75
RH 80
Aluminium foil laminated with PE 0,013
5,86 5,10
Metallized plastic 0,018
4,23 3,68
PET 0,020
3,81 3,31
PE 0,169
0,45 0,39
PVC 0,544
0,14 0,12
Type of packaging with different permeability showed different results. The results obtained show that packing with high permeability have a shorter shelf life compared with the
packaging which has a low permeability. On application by using the model Labuza 1982, the permeability of the packaging is crucial shelf dried cultures L. rhamnosus R21. Permeability
relatively small package capable of inhibiting the transformation of water vapor into a storage environment with good packing so that the level of dryness in the product can be maintained
long term. Based on calculations derived shelf life, packaging should be used to store dried cultures L. rhamnosus R21 is aluminum foil laminated with plastic PE with relatively low
permeability compared to packaging PE polyethylene or PVC polyvinylchloride.
CONCLUSION
The process of freeze drying freeze drying decrease the number of lactic acid bacteria, but can still produce dried probiotic cultures with high viability. From the calculated shelf life
estimation using equation Labuza 1982, found that the shelf life of dried cultures L. rhamnosus R21 stored at RH 75, temperature of 30
o
C with aluminum foil packaging materials are laminated with PE for 5.86 years and 5.10 years for RH 80.
From the results of this study suggest that further testing needs to be done on the properties of other probiotic dry cultures L. rhamnosus R21 that has been through the process of
freeze-drying as the ability to reduce the number of pathogenic bacteria, and should also confirm