Pendugaan Umur Simpan Keju Olahan Lembaran dengan Metode ASLT Model Arrhenius di PT XYZ

Abstract

Perkembangan teknologi pengolahan keju mendorong hadirnya produk olahan yang semakin diminati masyarakat, salah satunya keju cheddar olahan. PT XYZ saat ini mengembangkan varian baru keju cheddar olahan dalam bentuk lembaran untuk memenuhi permintaan pasar. Untuk keperluan pendaftaran izin edar di Badan Pengawas Obat dan Makanan, dibutuhkan data umur simpan produk untuk diinformasikan kepada konsumen melalui label kemasan. Penelitian ini bertujuan untuk mengidentifikasi parameter kritis dan menentukan umur simpan produk keju olahan lembaran menggunakan metode Accelerated Shelf-Life Testing (ASLT) dengan model Arrhenius. Sampel keju olahan lembaran disimpan pada suhu 30? (kontrol), 35?, 45? dan 55?. Analisis sampel dilakukan setiap minggu selama 42 hari penyimpanan, meliputi analisis kadar air, pH dan sensori. Analisis kadar lemak dan protein sampel dilakukan setiap bulan sebagai data pelengkap. Parameter sensori rasa dipilih sebagai parameter kritis untuk menentukan umur simpan berdasarkan nilai R2 tertinggi dan pendekatan penerimaan konsumen. Hasil pendugaan umur simpan produk diperoleh sebesar 10 bulan dengan energi aktivasi sebesar 18487,32 kalori/mol.

The advancement of cheese processing technology encouraged the development of processed products that gained increasing popularity among consumers, one of which was processed cheddar cheese. PT XYZ developed a new variant of sliced processed cheddar cheese to meet the market demand. For product registration with the National Agency of Drug and Food Control, shelf-life data were required to be presented on the product label for consumer information. This study aimed to identify critical parameters and determine the shelf life of sliced processed cheese using the Accelerated Shelf-Life Testing (ASLT) method with the Arrhenius model. Samples of sliced processed cheese were stored at temperatures of 30? (control), 35?, 45?, and 55?. Analyses were conducted weekly over a 42-day storage period, including moisture content, pH and sensory evaluation. Fat and protein contents were also analyzed monthly as supporting data. Taste was selected as the critical parameter for shelf-life determination based on the highest R2 value and consumer acceptance. The estimated shelf life of the product was 10 months, with an activation energy of 18487,32 calories/mol.