SHELF LIFE DETERMINATION OF FLAVORED NON-DAIRY CREAMER USING ACCELERATED SHELF LIFE TESTING (ASLT) PENENTUAN UMUR SIMPAN FLAVORED NON-DAIRY CREAMER DENGAN METODE ACCELERATED SHELF LIFE TESTING (ASLT)
SHELF LIFE DETERMINATION OF FLAVORED NON-DAIRY
CREAMER USING ACCELERATED SHELF LIFE TESTING
(ASLT)
PENENTUAN UMUR SIMPAN FLAVORED NON-DAIRY
CREAMER DENGAN METODE ACCELERATED SHELF LIFE TESTING (ASLT)
Submitted to the Faculty of Agricultural Technology in partial fulfillment of the requirements for obtaining Bachelor Degree
By:
JESSICA OCTAVIN
11.70.0119
DEPARTMENT OF FOOD TECHNOLOGY
FACULTY OF AGRICULTURAL TECHNOLOGY
SOEGIJAPRANATA CATHOLIC UNIVERSITY
SEMARANG
2014
SHELF LIFE DETERMINATION OF FLAVORED NON-DAIRY
CREAMER USING ACCELERATED SHELF LIFE TESTING
(ASLT)
PENENTUAN UMUR SIMPAN FLAVORED NON-DAIRY
CREAMER DENGAN METODE ACCELERATED SHELF LIFE TESTING (ASLT)
By:
JESSICA OCTAVIN
11.70.0119
Department: Food Technology
This thesis has been approved and defended in front of the examination committee
at November 4 th , 2014Semarang, November 4
th
, 2014 Faculty of Food Technology
` Soegijapranata Catholic University
Thesis Supervisor I Dean
Dr. Ir. B. Soedarini, MP. Dr.V. Kristina Ananingsih, ST, M.Sc.
Thesis Supervisor II Dr.V. Kristina Ananingsih, ST, M.Sc.Dengan ini saya menyatakan bahwa dalam skripsi yang berjudul “SHELF LIFE DETERMINATION OF FLAVORED NON-DAIRY CREAMER USING ACCELERATED SHELF LIFE TESTING (ASLT)” ini tidak terdapat karya yang pernah diajukan untuk memperoleh gelar kesarjanaan di suatu Perguruan Tinggi, dan sepanjang pengetahuan saya juga tidak terdapat karya atau pendapat yang pernah ditulis atau diterbitkan oleh orang lain, kecuali yang secara tertulis diacu dalam naskah ini dan disebutkan dalam daftar pustaka.
Apabila dikemudian hari ternyata terbukti bahwa skripsi ini sebagian atau seluruhnya merupakan hasil plagiasi, maka saya rela untuk dibatalkan, dengan segala akibat hukumnya sesuai peraturan yang berlaku pada Universitas Katolik Soegijapranata dan/atau peraturan perundang-undangan yang berlaku.
Semarang, Oktober 2014 Jessica Octavin
NIM : 11.70.0119
SUMMARY
PT. Kievit Indonesia produces non-dairy creamer intended to substitute dairy cream products as an additive to coffee or other beverages. Flavored non-dairy creamer made by combining the ingredients and additives that contribute to a milk-like taste. The objectives of this research were to determine the shelf life of flavored non-dairy creamer in three level temperatures using accelerated shelf life testing (ASLT) and to calculate the degradation rate of creamer during storage (Q ). Other objectives of this research
10
was to analyze the effect of different storage temperatures on the sensory, physical and chemical properties of creamer, as well as to evaluate the correlation among them.
o
Flavored non-dairy creamers were stored in climatic chamber for 8 weeks at 40 C and
o o
16 weeks at 20 C and 30
C. The Relative Humidity (RH) was set at 75%. The
o
observations were done once a week for the products that were stored at 40 C and every
o o
2 weeks for product that was stored at 20 C and 30
C. The observed parameters were physical (coffee test, color, flowability and bulk density), chemical (moisture content, water activity, ash content, and fat content) and sensory (flavor overall and mouthfeel). The correlation analysis showed that the increasing of moisture content was followed by the increasing of water activity, sinkability, flowability, and bulk density. The shelf life
o
of flavored non-dairy creamer based on moisture content was 69.26 weeks at 20
C,
o o o
21.74 weeks at 30
C, and 7.35 weeks at 40
C. The Q
10 value was 3.19 (between 20 C o o o
and 30
C) and 2.95 (between 30 C and 40 C).
RINGKASAN
PT. Kievit Indonesia memproduksi krimer nabati yang digunakan untuk mensubstitusi produk berbasis susu dengan mengkombinasikan bahan-bahan dasar dan tambahan agar dapat memberi rasa yang menyerupai susu. Tujuan dari penelitian ini adalah untuk menentukan umur simpan dari flavored non-dairy creamer dari setiap suhu dengan menggunakan metode accelerated shelf life testing (ASLT) dan menghitung percepatan kerusakan dari flavored non-dairy creamer selama penyimpanan (Q
10 ). Tujuan lain dari
penelitian ini adalah untuk menganalisa pengaruh dari perbedaan suhu penyimpanan terhadap karakteristik sensori, fisik dan kimianya serta korelasi antara karakteristik tersebut. Flavored non-dairy creamer disimpan di climacell selama 8 minggu untuk
o o o
suhu 40 C dan 16 minggu untuk suhu 20 C dan 30
C. Tingkat kelembapan relatif adalah 75%. Pengamatan dilakukan setiap minggu untuk produk yang disimpan pada
o o o
suhu 40 C dan 2 minggu sekali pada produk yang disimpan pada suhu 20 C dan 30 C. Parameter yang diuji dalam pengamatan ini adalah fisik (coffee test, warna, laju alir, densitas dan warna), kimia (kadar air, aktivitas air, kadar abu, dan kadar lemak) dan sensori (flavor overall and mouthfeel). Analisa korelasi menunjukkan bahwa peningkatan kadar air diikuti dengan peningkatan aktivitas air, sinkability, laju alir dan densitas. Umur simpan dari flavored non-dairy creamer berdasarkan kadar airnya
o o
adalah 69,26 minggu pada suhu 20
C, 21,74 minggu pada 30
C, and 7,35 minggu pada
o o o o
40 C. Nilai Q adalah 3.19 (pada suhu 20 C dan 30
C) dan 2.95 (pada suhu 30 C dan
10 o
40 C).
FOREWORD
Author would like to thank the Almighty God for His endless blessing and guidance so this thesis can finish. This thesis entitled SHELF LIFE DETERMINATION OF FLAVORED NON-DAIRY CREAMER USING ACCELERATED SHELF LIFE TESTING (ASLT) is submitted in partial fulfillment of the requirements for obtaining Bachelor’s Degree in Agricultural Technology for author. The research of this thesis was done by the cooperation between Food Technology Department of Soegijapranata Catholic University and PT. Kievit Indonesia. This thesis would not be able finished by author without support and encouragement from great people around. Therefore, author would like to express sincere gratitude to: 1.
Dr. V. Kristina Ananingsih, ST, M.Sc. as the Dean of Faculty of Agricultural Technology, Soegijapranata Catholic University and supervisor. Thank you for the opportunity to join in her research project and patiently supporting from the beginning until the end of this research.
2. Dr. Ir. B. Soedarini, MP. who has supervise, mentoring, sharing the knowledge, support, and motivate the author to finish this research and thesis.
3. Ita Sulistyawati, S.TP, M.Sc., who has spared her time to supervise, listening, and given a lot of help in the middle of busy week to prepare her advanced studies.
4. Parents and family for unconditional support, pray, motivate and encouragement for author.
5. Miss Yvonne, Miss Aulya, Miss Riany, Miss Febriyanti, Miss Dessy, Mr. Tama, Mr. Sentot, Mrs. Yuli, Mrs.Eko and all of the staff of PT. Kievit Indonesia for the guidance and help during the research.
6. Laurensia Cindy and Lydia Novita as the partners in this research. Thank you for support, motivate, help and togetherness during research and report writing days.
7. Clara, Jeffri, Ivan, Yohan, Arief, Hendra, Mayang, Amanda, Michael and many other best friends for all the togetherness, laughter and enjoyable moment during college years.
8. All the lectures and staffs of Department of Food technology for help and guidance.
9. All related parties who helped the author finishing this thesis. There are still many shortcomings in this thesis due to the limitations of the author that makes it far from perfect. Author would like to apologize for the mistakes and will open for any criticism and suggestion for the betterment of this thesis. However, the author hoped that this thesis could be such a good inspiration and provide useful information for advanced studies.
Semarang, October, 2014 Author
CONTENT
Page SUMMARY ...................................................................................................................... i
RINGKASAN ..................................................................................................................... ii
FOREWORD ................................................................................................................... iii CONTENT ........................................................................................................................v LIST OF TABLES ......................................................................................................... vii LIST OF FIGURES ....................................................................................................... viii
INDEX OF APPENDICES ............................................................................................. ix
1. INTRODUCTION .......................................................................................................1
1.1. Background .............................................................................................................1
1.2. Literature Review ...................................................................................................2
1.2.1. Non-dairy Creamer ..........................................................................................2
1.2.2. Non-dairy Creamer Ingredients .......................................................................3
1.2.3. Non-dairy Creamer Manufacturing .................................................................5
1.2.4. Shelf Life Determination .................................................................................6
1.2.5. Accelerated Shelf Life Testing (ASLT) ..........................................................7
1.2.6. Package Properties ...........................................................................................8
1.2.7. Arrhenius Model ..............................................................................................8
1.3. Research Objectives ...............................................................................................9
2. MATERIALS AND METHOD ................................................................................10
2.1. Materials ...............................................................................................................10
2.2. Methods ................................................................................................................10
2.2.1. Preparation of Flavored Non-Dairy Creamer ................................................10
2.2.2. Flavored Non-Dairy Creamer Storage ...........................................................11
2.2.3. Schedule of Quality Test ...............................................................................11
2.2.4. Analysis on Product Shelf Life ......................................................................12
2.2.5. Physical Analysis of Flavored Non-dairy Creamer .......................................13
2.2.5.1. Coffee Test ...........................................................................................13
2.2.5.2. Analysis on Flavored Non-dairy Color ................................................14
2.2.5.3. Analysis on Flavored Non-dairy Flowability .......................................14
2.2.5.4. Analysis on Flavored Non-dairy Loose Bulk Density .........................14
2.2.6. Chemical Analysis of Flavored Non-dairy Creamer .....................................15
2.2.6.1. Analysis on Flavored Non-dairy Creamer Moisture, Fat and Ash .......15
3.3. Sensory Analysis ..................................................................................................30
6. REFERENCES ..........................................................................................................40
5.2. Recommendation ..................................................................................................39
5.1. Conclusion ............................................................................................................39
5. CONCLUSION & RECOMMENDATION ..............................................................39
4.5. Shelf Life Test of Flavored Non-Dairy Creamer .................................................38
4.4. Correlation Test of Flavored Non-Dairy Creamer ...............................................37
4.3. Sensory Analysis of Flavored Non-Dairy Creamer ..............................................37
4.2. Chemical Properties of Flavored Non-Dairy Creamer .........................................35
4.1. Physical Properties of Flavored Non-Dairy Creamer ...........................................34
4. DISCUSSION ............................................................................................................34
3.4. Correlation Between Physicochemical Properties ................................................32
3.2.4. Ash Content ...................................................................................................29
2.2.6.2. Analysis on Flavored Non-dairy Creamer Water Activity ...................15
3.2.3. Fat Content ....................................................................................................28
3.2.2. Water Activity (A w ) .......................................................................................27
3.2.1. Moisture Content ...........................................................................................25
3.2. Chemical Properties ..............................................................................................25
3.1.4. Bulk Density ..................................................................................................24
3.1.3. Flowability .....................................................................................................23
3.1.2. Color ..............................................................................................................19
3.1.1. Coffee Test ....................................................................................................17
3.1. Physical Properties ...............................................................................................17
3. RESULTS ..................................................................................................................17
2.2.8. Data Analysis .................................................................................................16
2.2.7. Sensory Test ..................................................................................................15
7. APPENDICES ...........................................................................................................44
LIST OF TABLES
Page Table 1. Typical formulations for liquid and powder non-dairy creamer .........................3 Table 2. Comparison between original and dummy packaging ......................................11 Table 3. Schedule of quality test .....................................................................................12 Table 4. Coffee test of flavored non-dairy creamer.........................................................18 Table 5. Color value of flavored non-dairy creamer .......................................................20 Table 6. Flowability of flavored non-dairy creamer........................................................23 Table 7. Bulk density of flavored non-dairy creamer ......................................................24 Table 8. Moisture content of flavored non-dairy creamer ...............................................25 Table 9. Zero-order and first-order linear equations of flavored non-dairy creamer based on moisture content ................................................................................26 Table 10. K and ln values of zero-order equation for flavored non-dairy creamer Based moisture content ......................................................................................27 Table 11. Water activity (A w ) value of flavored non-dairy creamer ...............................28 Table 12. Fat content of flavored non-dairy creamer ......................................................29 Table 13. Ash content of flavored non-dairy creamer .....................................................30 Table 14. Flavor overall from sensory test of flavored non-dairy creamer .....................31 Table 15. Full mouthfeel from sensory test of flavored non-dairy creamer ....................32 Table 16. Correlation between physico-chemical properties ..........................................33
LIST OF FIGURES
Page Figure 1. Original and mimic packaging comparison .....................................................11 Figure 2. Flavored non-dairy creamer sinkability ...........................................................19 Figure 3. Color appearance during storage ......................................................................21 Figure 4. Flowability of flavored non-dairy creamer ......................................................23 Figure 5. Bulk density of flavored non-dairy creamer ....................................................24 Figure 6. Moisture content of flavored non-dairy creamer .............................................26 Figure 7. Correlation between storage temperature and ln k of zero-order equation for flavored non-dairy creamer .............................................................................27 Figure 8. Water activity of flavored non-dairy creamer ..................................................28 Figure 9. Fat content of flavored non-dairy creamer .......................................................29 Figure 10. Ash content of flavored non-dairy creamer ...................................................30 Figure 11. Flavor overall from sensory test of flavored non-dairy creamer....................31 Figure 12. Full mouthfeel from sensory test of flavored non-dairy creamer ..................32
INDEX OF APPENDICES
Page Appendices 1. Sensory worksheet ...................................................................................44 Appendices 2. Sensory Result .........................................................................................45 Appendices 3. Calculation of Product Shelf Life by Arrhenius Model...........................48 Appendices 4. White Spots ..............................................................................................51 Appendices 5. Normality Test .........................................................................................53 Appendices 6. One Way Anova Analysis .......................................................................55 Appendices 7. Bivariate Correlation ...............................................................................62