SHELF LIFE DETERMINATION OF NON-DAIRY CREAMER USING ACCELERATED SHELF LIFE TESTING (ASLT) METHOD PENENTUAN UMUR SIMPAN KRIMER NABATI DENGAN MENGGUNAKAN METODE ASLT
SHELF LIFE DETERMINATION OF NON-DAIRY CREAMER
USING ACCELERATED SHELF LIFE TESTING (ASLT) METHOD
PENENTUAN UMUR SIMPAN KRIMER NABATI DENGAN
MENGGUNAKAN METODE ASLT
BACHELOR THESIS
Submitted to the Faculty of Agricultural Technology in partial fulfillment
of the requirements for obtaining Bachelor Degree
By:
POEI, LAURENSIA CINDY SANTOSO
11.70.0041
DEPARTMENT OF FOOD TECHNOLOGY
FACULTY OF AGRICULTURAL TECHNOLOGY
SOEGIJAPRANATA CATHOLIC UNIVERSITY
SEMARANG
2014
SHELF LIFE DETERMINATION OF NON-DAIRY CREAMER
USING ACCELERATED SHELF LIFE TESTING (ASLT) METHOD
PENENTUAN UMUR SIMPAN KRIMER NABATI DENGAN
MENGGUNAKAN METODE ASLT
By:
POEI, LAURENSIA CINDY SANTOSO
NIM: 11.70.0041
Department: Food Technology
This thesis has been approved and defended in front of the examination committee
at October 24 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.ScDengan ini saya menyatakan bahwa dalam skripsi yang berjudul “SHELF LIFE DETERMINATION OF NON-DAIRY CREAMER USING ACCELERATED SHELF LIFE TESTING (ASLT) METHOD
” 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 di kemudian 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 dari/atau peraturan perundang-undangan yang berlaku.
th
Semarang, October 16 2014 Poei, Laurensia Cindy Santoso
NIM : 11.70.0041
SUMMARY
Non-dairy creamer was used as a milk and dairy cream replacer in serving beverages such as coffee and tea. Non-dairy creamer contains several ingredients such as sweetener, protein, vegetable oil/fat and other artificial ingredients like stabilizer and emulsifier. During the storage time, the quality of non-dairy creamer could be changed because of the improper storage condition including storage temperature and humidity level. This research was conducted to know the effect of different storage temperature to the quality of the non-dairy creamer. Another objective of this research was to determine the shelf life of non-dairy creamer using ASLT method. This research was consists of two steps, i.e. non-dairy creamer storage and the final product quality test. During storage, the products were stored in climatic chamber for about four months with three different levels of temperatures. The products were stored at temperature of
o o o
20 C, 30
C, and 40 C with the relative humidity at 75%. The analyses conducted were physical (coffee test, flowability, powder color and bulk density), chemical (moisture content, water activity, ash content, fat content), and sensory analysis. The observation
o o
was done once every two weeks for 20 C and 30 C and once a week for extreme
o
temperature (40
C). Determination of the shelf life of non-dairy creamer was done based on Arhennius equation approach. The shelf life of non-dairy creamer based on
o
moisture content was 15.574 weeks for non-dairy creamer stored at 20
C, 7.5758 weeks
o
for non-dairy creamer stored at 30 C and 3.8577 weeks for non-dairy creamer stored at
o o o
40 C. The Q
10 value of the product (between 20 C and 30
C) was 2.056. While, the Q
10 o o
value of the product (between 30 C and 40 C) was 1.964.
RINGKASAN
Krimer nabati biasanya digunakan sebagai susu dan krim pengganti dalam
makanan dan minuman seperti kopi dan teh. Krimer nabati mengandung beberapa
komponen seperti pemanis, protein, minyak nabati/lemak nabati dan beberapa
bahan tambahan lainnya seperti agen penstabil dan emulsifier. Selama
penyimpanan, kualitas krimer nabati dapat mengalami perubahan dikarenakan
ketidaktepatan kondisi ruang penyimpanan seperti suhu penyimpanan dan tingkat
kelembaban. Penelitian ini dilakukan dengan tujuan untuk melihat pengaruh dari
berbagai suhu penyimpanan yang berbeda terhadap kualitas krimer nabati. Tujuan
lainnya dilakukan penelitian ini adalah untuk menentukan umur simpan krimer
nabati dengan menggunakan metode ASLT. Dalam penelitian ini tersusun atas 2
tahapan yaitu penyimpanan krimer nabati dan pengujian kualitas krimer nabati.
Selama waktu penyimpanan, krimer nabati disimpan dalam climacell selama 4
bulan dengan tiga tingkat perlakuan suhu yang berbeda. Krimer nabati disimpan
o o o pada suhu 20C, 30
C, and 40 C dengan kelembaban relatif 75%. Analisa yang
dilakukan meliputi analisa fisik (coffee test, flowability, warna, dan bulk density),
analisa kimia (kadar air, aktivitas air, kadar abu, kadar lemak), dan analisa
o osensori. Observasi dilakukan setiap 2 minggu sekali untuk suhu 20 C and 30 C dan
o setiap 1 minggu sekali untuk suhu ekstrim (suhu 40C). Penentuan umur simpan
krimer nabati menggunakan pendekatan persamaan Arhennius. Umur simpan
o krimer nabati berdasarkan kadar air adalah 15.574 minggu pada suhu 20C, o o
7.5758 minggu pada suhu 30
C, dan 3.8577 minggu pada suhu 40
C. Nilai Q
10 o o
produk antara suhu 20 C dan 30 C adalah 2.056. Nilai Q produk antara suhu
10 o o
FOREWORD
Author would like to thank to the Lord Jesus Christ because of His blessings so author can finish this thesis entitled SHELF LIFE DETERMINATION OF NON-DAIRY CREAMER USING ACCELERATED SHELF LIFE TESTING (ASLT) METHOD as one of the requirement for obtaining bachelor degree in Agricultural Technology Faculty. Author also would like to thank to PT. Kievit Indonesia because of the good working relationship between PT. Kievit Indonesia and Soegijapranata Catholic University which can provide an opportunity for the author to do this thesis research. Author would not be able to finish this bachelor thesis without the all supports and encouragements from the great people around the author. Therefore, the author also would like to say thank you to:
1. The Lord Jesus Christ who always pour His blessing to author especially during research until the report writing.
2. Dr. Ir. B. Soedarini, MP. as the first supervisor who has given her time to supervise, mentoring, support, motivate and also give a lot of knowledge to the author during research and report writing until the author finish her thesis. Thank you for the encouragement for author.
3. Dr. V. Kristina Ananingsih, ST, M.Sc. as the Dean of Faculty of Agricultural Technology, Soegijapranata Catholic University and as the second supervisor for author who always support and motivate the author. Thankyou for the patience and encouragement for the author.
4. Miss Aulya, Miss Riany, Mr Sentot, Mr Tama, Yvonne Kaupman and all the staffs of PT. Kievit Indonesia for the help and assistance during the research.
5. Author’s parents and family who always support and pray for the author to be able to finish this thesis.
6. Aditya, my boyfriend, my bestfriend, and also my brother, thankyou for the support, prayer and laughter, happiness, and enjoyable moment that you shared togehter with author. Thankyou for the love and prayer for the author.
7. All the staffs of Department of Food Technology who give any information that related to the author’s thesis.
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8. Jessica Octavin and Lydia Novita, my lovely partners in the happy and sad moment, thank you for the help, support, cooperation, togetherness during research and report writing. We surely can do everything together.
9. Clara, Jeffry, Yohan, Arief, Ivan, Michael, Hendra and many other friends who always give enjoyable and unforgettable moment at Sogeijapranata Chatolic University. Thank you for all the laughter you guys give to me.
10. Everyone who participated and helped the author to finishing this thesis that author can not say one by one.
The author realized that author’s report is still far from perfect report .There are still many mistakes and shortcomings due to the limitations of the author. The author would like to apologize for all the mistakes in this report and author will very welcome any criticism and suggestion for the enhancement of this thesis and for the author herself. However, the author hoped that this report research can be an inspiration to many people and can provide useful information for the reader. Thank you.
Semarang, October 16
th
2014 Author
CONTENT
Page SUMMARY....................................................................................................................... i
FOREWORD ................................................................................................................... iii CONTENT......................................................................................................................... v LIST OF TABLES.......................................................................................................... vii LIST OF FIGURES ....................................................................................................... viii LIST OF APPENDICES ................................................................................................. ix
RINGKASAN ..................................................................................................................... ii
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LIST OF TABLES
LIST OF FIGURES
LIST OF APPENDICES