Evaluasi Kecukupan Proses Panas pada Produk Ready To Drink (RTD) dalam Kemasan Botol Kaca di PT XYZ

Abstract

Penelitian ini bertujuan mengevaluasi kecukupan proses panas pada minuman susu cair ready to drink (RTD) dalam botol kaca di PT XYZ untuk memastikan keamanan mikrobiologis dan mutu produk. Evaluasi meliputi kinerja autoklaf, distribusi dan penetrasi panas (F0), serta analisis sensori dan fisikokimia sebelum dan sesudah pemanasan. Hasil menunjukkan adanya gap suhu ±2 °C dan lag time ±9 menit. Distribusi panas merata dan stabil, dengan titik 1 sebagai cold spot, sementara tabung silinder tidak direkomendasikan. Nilai F0 sebesar 8,63 menit (trapesium) dan 5,73 menit (Ball) telah memenuhi standar steril komersial BPOM (=3 menit). Sterilisasi tidak berpengaruh signifikan terhadap sensori, pH dan aktivitas air tetap stabil, namun viskositas meningkat. Secara keseluruhan, proses dinilai aman dan layak, dengan rekomendasi optimasi holding time dan uji umur simpan lanjutan.

This study aims to evaluate the adequacy of the thermal process applied to ready to drink (RTD) liquid milk packaged in glass bottles at PT XYZ to ensure microbiological safety and product quality. The evaluation includes autoclave performance, heat distribution and penetration (F0), as well as sensory and physicochemical analyses before and after heat treatment. The results show a temperature deviation of ±2 °C and a lag time of ±9 minutes. Heat distribution was uniform and stable, with point 1 identified as the cold spot, while the use of cylindrical containers was not recommended. The F0 values of 8.63 minutes (trapezoidal method) and 5.73 minutes (Ball method) met the BPOM commercial sterility standard (=3 minutes). Sterilization did not significantly affect sensory attributes, while pH and water activity remained stable, although viscosity increased. Overall, the process is considered safe and feasible, with recommendations for holding time optimization and further shelf-life studies.