Penentuan Parameter Pengujian dalam Pendugaan Umur Simpan Produk Minuman Susu UHT Asam di PT Danone Indonesia

Abstract

Shelf lifeis one of theinformationsthatmust be statedbythe food manufactureron the packaging. It is regulatedin theFoodAct1996 andGoverment Regulation No.69of 1999. This researchpurpose isdetermining the test parameters to estimate shelf life ofUHT acidifiedmilkbeverageusingArrhenius acceleratedtest method. Determination of test parameterswasperformed on5quality parameterssuch aspH, sedimentation, sensoricalcharacteristics, color, andtotal acidityfor products which kept in 35oC, 40oC, and45oC for5 weeks. From sensory test results showed that color, taste, and aroma of products significantly different during storage time while the viscosity was not changing.Based on the results the appropriate parameters to predict the shelf life ofthis product are color, sediment and sensory test, while the pH value and the total acidityhave no impact on the product during the shelf life.