Pengaruh Freeze Drying Terhadap Masa Simpan Yogurt Menggunakan Metode Accelerated Shelf Life Testing (ASLT)

Sari, Marwah Fadhilah (2023) Pengaruh Freeze Drying Terhadap Masa Simpan Yogurt Menggunakan Metode Accelerated Shelf Life Testing (ASLT). Other thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Yogurt adalah salah satu produk olahan susu yang telah dikenal sejak lama dan memiliki manfaat kesehatan yang baik bagi tubuh manusia seperti meningkatkan fungsi sistem kekebalan tubuh, mengendalikan infeksi usus, memperkuat kerja usus, dan membantu penyerapan mineral dan vitamin dalam tubuh. Namun yogurt sangat mudah rusak dan memiliki umur simpan yang relatif singkat. Untuk menjaga kandungan gizi seperti protein, kalsium, mineral, serta rasa dan tekstur yogurt dalam waktu yang lama digunakan metode pengeringan beku (freeze drying). Penelitian ini bertujuan untuk mengetahui pengaruh pengeringan beku terhadap umur simpan yogurt selama 14 hari peyimpanan pada suhu 4℃, 25℃, dan 38℃. Penentuan umur simpan yogurt dilakukan dengan metode Accelerated Shelf-life Testing (ASLT). Selama 14 hari penyimpanan, sifat organoleptik dan nilai pH yogurt dengan dan tanpa perlakuan pengeringan beku cenderung mengalami penurunan, pH yogurt kering beku turun menjadi 4,70 – 4,83. Sedangkan nilai total asam tertitrasi (TAT) cenderung mengalami peningkatan yaitu dari 0,7 menjadi 1,04. Umur simpan yogurt kering pada suhu 4 ℃, 25 ℃, dan 38 ℃ menggunakan metode ASLT secara berturut-turu adalah 42, 21, dan 13 hari. Berdasarkan penelitian ini dapat diketahui bahwa pengeringan beku dapat mempengaruhi umur simpan yogurt menjadi lebih lama.
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Yogurt is one of the dairy products that has been known for a long time and has good health benefits for the human body, such as improving the immune system, controlling intestinal infections, strengthening intestinal function, and aiding the absorption of minerals and vitamins in the body. However, yogurt is highly perishable and has a relatively short shelf life. To preserve its nutritional content, including protein, calcium, minerals, as well as the taste and texture of yogurt for an extended period, freeze drying method is used. This study aims to investigate the effect of freeze drying on the shelf life of yogurt for 14 days of storage at temperatures of 4 ℃, 25 ℃, and 38 ℃, using the Accelerated Shelf-life Testing (ASLT) method. During the 14 days of storage, the organoleptic properties and pH value of yogurt, both with and without freeze drying treatment, tended to decrease, with freeze-dried yogurt having a pH of 4,70 – 4,83. Meanwhile, the total titratable acidity (TAT) value tended to increase from 0,7 to 1,04. The shelf life of freeze-dried yogurt at temperatures of 4℃, 25℃, and 38℃ using the ASLT method was determined to be 42, 21, and 13 days, respectively. Based on this research, it is evident that freeze drying can extend the shelf life of yogurt.

Item Type:	Thesis (Other)
Uncontrolled Keywords:	Accelerated Shelf-life Testing, freeze drying, masa simpan, yogurt; Accelerated Shelf-Life Testing, freeze drying, shelf life, yogurt
Subjects:	Q Science > QD Chemistry > QD251.2 Chemistry, Organic. Biochemistry
Divisions:	Faculty of Science and Data Analytics (SCIENTICS) > Chemistry > 47201-(S1) Undergraduate Thesis
Depositing User:	Marwah Fadhilah Sari
Date Deposited:	18 Aug 2023 07:14
Last Modified:	18 Aug 2023 07:14
URI:	http://repository.its.ac.id/id/eprint/104088

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