Tuasamu, Siti Zahrany (2021) Penentuan Umur Simpan Yogurt Menggunakan Metode Accelerated Shelf Life Testing (ASLT) Model Arrhenius Dengan Modifikasi Paparan Gelombang Audiosonik. Undergraduate thesis, Institut Teknologi Sepuluh Nopember.
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Abstract
Yogurt pada umumnya diperoleh dari fermentasi susu dengan menggunakan bakteri asam laktat (BAL). Namun, yogurt rentan mengalami kerusakan. Oleh karena itu, untuk mencegah terjadinya kerusakan dan kontaminasi pada yogurt diperlukan perlakuan tambahan (fortifikasi). Pada penelitian ini telah dilakukan pengamatan terhadap pengaruh gelombang audiosonik terhadap mikroba pada yogurt dengan variasi suhu 4 ℃, 25 ℃, dan 38 ℃ serta lama waktu penyimpanan 14 hari dengan frekuensi yang ditentukan sebesar 8000 Hz. Penelitian ini bertujuan untuk mengetahui umur simpan yogurt dengan paparan gelombang audiosonik menggunakan metode Accelerated Shelf Life Testing dengan persamaan Arrhenius. Parameter yang diteliti yaitu pH, total asam tertitrasi (TAT), dan uji organoleptik. Nilai pH dan TAT mengalami penurunan selama waktu penyimpanan 14 hari, dan uji organoleptik menunjukan bahwa karakteristik fisik yogurt mengalami penurunan kualitas. Umur simpan yogurt tanpa paparan gelombang audiosonik pada suhu 4 ℃, 25 ℃, dan 38 ℃ berturut-turut adalah 38 hari, 22,7 hari, dan 16,6 hari. Sedangkan, untuk yogurt dengan paparan gelombang audiosonik (YCA) adalah 30,7 hari, 18,7 hari, 12,3 hari. Maka, dapat disimpulkan bahwa sampel yogurt dengan penambahan perlakuan paparan gelombang audisonik memiliki umur simpan yang lebih singkat dan lebih cepat mengalami penurunan kualitas dari pada yogurt tanpa penambahan perlakuan.
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Yogurt is generally obtained from milk fermentation using lactic acid bacteria (LAB). However, yogurt is prone to damage. Therefore, to prevent damage and contamination of yogurt, additional treatment (fortification) is needed. In this study, the effect of audiosonic waves on microbes in yogurt with variations in temperature of 4 ℃, 25 ℃, and 38
℃and storage time of 14 days with a specified frequency of 8000 Hz has been carried out. This study aims to determine the shelf life of yogurt with exposure to audiosonic waves using the Accelerated Shelf Life Testing method with the Arrhenius equation. The parameters studied were pH, titrated total acid (TAT), and organoleptic tests. The pH and TAT values decreased during storage time of 14 days, and organoleptic tests showed that the physical characteristics of yogurt decreased in quality. The shelf life of yogurt without exposure to audiosonic waves at temperatures 4 ℃, 25 ℃, and 38 ℃ respectively was 38 days, 22.7 days, and 16.6 days, respectively. Meanwhile, for yogurt with exposure to audiosonic waves (YCA) it was 30.7 days, 18.7 days, and 12.3 days. Thus, it can be concluded that the yogurt sample with the addition of audible wave exposure treatment had a shorter shelf life and decreased quality faster than yogurt without the addition of treatment.
| Item Type: | Thesis (Undergraduate) |
|---|---|
| Uncontrolled Keywords: | Accelerated Shelf Life Testing (ASLT), Yoghurt, Audiosonic Waves, pH, Total titratable acid, Accelerated Shelf Life Testing (ASLT), Yogurt, Gelombang Audiosonik, pH, Total Asam Tertitrasi |
| Subjects: | Q Science > QD Chemistry > QD502 Chemical kinetics Q Science > QD Chemistry > QD75.2 Chemistry, Analytic Q Science > QR Microbiology > QR74.8 Bacteria |
| Divisions: | Faculty of Science and Data Analytics (SCIENTICS) > Chemistry > 47201-(S1) Undergraduate Thesis |
| Depositing User: | Siti Zahrany Tuasamu |
| Date Deposited: | 14 Aug 2021 03:10 |
| Last Modified: | 14 Aug 2021 03:12 |
| URI: | http://repository.its.ac.id/id/eprint/86518 |
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