Pendugaan Umur Simpan Minuman Spirulina dengan Parameter Total Klorofil Menggunakan Metode ASLT Model Arrhenius

Abstract

Umur simpan sangat penting diketahui karena berkaitan langsung dengan keamanan dan mutu produk ketika berada di tangan konsumen. Umur simpan minuman RTD spirulina ditentukan menggunakan pendekatan penurunan mutu berdasarkan degradasi total klorofil. Penelitian ini bertujuan menentukan kinetika degradasi total klorofil minuman spirulina serta menduga umur simpannya menggunakan metode accelerated shelf-life testing (ASLT) model Arrhenius. Analisis total klorofil dilakukan menggunakan spektrofotometer UV-VIS. Sampel minuman disimpan pada suhu 35°C, 45°C, 55°C selama 21 hari. Hasil penelitian menunjukkan bahwa total klorofil mengalami penurunan seiring dengan meningkatnya suhu dan lama penyimpanan. Intensitas warna coklat dan pH minuman spirulina meningkat seiring dengan peningkatan suhu dan lama penyimpanan. Kinetika degradasi total klorofil pada minuman RTD spirulina mengikuti reaksi ordo satu. Umur simpan minuman RTD spirulina diperoleh selama 64,93 hari pada suhu 20°C, 55,04 hari pada suhu 25°C, dan 51,60 hari pada suhu 27°C.

Shelf life was very important to know because it was directly related to the safety and quality of food products. The shelf life of RTD spirulina beverages was determined using a quality degradation approach based on total chlorophyll degradation. This study aimed to determine the kinetics of total chlorophyll degradation in spirulina beverages and to estimate their shelf life using the accelerated shelf-life testing (ASLT) method with the Arrhenius model. Total chlorophyll analysis was conducted using a UV-VIS spectrophotometer. Beverage samples were stored at temperatures of 35°C, 45°C, and 55°C for 21 days. The results showed that total chlorophyll decreased with increasing temperature and storage time. The brown color intensity and pH of the spirulina beverages increased with rising temperature and storage time. The kinetics of total chlorophyll degradation in RTD spirulina beverages followed a first-order reaction. The shelf life of RTD spirulina beverages was 64,93 days at 20°C, 55,04 days at 25°C, and 51,60 days at 27°C.